Colorful dishes mean more antioxidants. For that reason, whenever I make a salad or any dish involving a lot of vegetables, I try to include as many colors as possible. Summer is one of the best times for diverse, colorful cuisine because there are so many varieties of fruits and vegetables available at local farmers’ markets. This past Saturday while browsing produce at a nearby stand, a farmer showed me a vegetable I had never seen before – round, vibrantly colored, and surrounded by a thick gourd, I was immediately intrigued by it. The farmer informed me that it was a type of squash. Upon investigating further online, I learned that this type of plant is known as Summer Squash, and it hits its peak in May-August. It is available in green, white, or yellow. I decided to experiment with it while cooking a lunch for my family this weekend, and the results were delicious. The meal I made consisted of an Italian pomodoro-type spaghetti accented with crostini on the side. It was light and seemed perfect for highlighting summer’s herb and veggie flavors.

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