I have an overabundance of blackberries every year! Searching for some new recipes to use them in, I found this one. Perfect for those last summer, early fall hot days that sneak in between the changing weather. https://drive.google.com/file/d/1KvtwF0vn0iCyuB-VM7bx5oBXxjeYsinR/view?usp=sharing

Late-Summer Flavors A simple, vibrant, and nourishing dish that lets late-summer produce shine—zucchini, cherry tomatoes, and basil. It’s rooted in simplicity, intuitive cooking, and the joy of fresh flavors meeting old traditions. Ingredients - 2 T extra‑virgin olive oil - 1 red onion, thinly sliced - 2 zucchinis, thinly sliced - ¼ cup pine nuts - ¾ t kosher salt - ¼ t red pepper flakes - 1 pint cherry tomatoes - ¼ cup dry white wine - 1 cup fresh basil leaves (about 20 medium leaves) - ½ cup shaved Parmigiano‑Reggiano Instructions 1. Sauté onions: Heat olive oil over medium-high heat. Add onions and stir until they begin to brown (2–4 minutes). 2. Add zucchini: Stir in the sliced zucchini, pine nuts, salt, and red pepper flakes. Cook until pine nuts are lightly golden and zucchini starts to blister (5–7 minutes). 3. Tomatoes & wine: Add the cherry tomatoes and pour in the white wine. Turn heat up to high and cook until the wine evaporates (about 1 minute). 4. Wilt basil: Add half of the basil leaves, then reduce heat to low and cover for about 3 minutes until basil wilts. 5. Finish and serve: Remove from heat, stir, and top with remaining basil and shaved Parmigiano. Serve warm or at room temperature

It is that time of year! Those of you who have planted gardens and included one or two zucchini plants know exactly what I am talking about. So if you are looking for an idea for those giants, try this. My daughter-in-law made it for me last week, and I loved it. Hope you do to!

Had to share this one! https://www.ironchefai.com/salads/algorithmic-arugula-and-pear-salad?lctg=63229f2f0bf2bb51bda3a4f7