PINOY READERS

Summertime is made for exploring the abundant offerings at local farmers markets. Look for small, tender Blue Lake beans or richly flavored flat romanos. Fresh zucchini flowers add their sunny color and subtle squash flavor to this light vegetarian dish. Ingredients 1/4 cup extra-virgin olive oil, plus olive oil as needed 1 shallot, minced 2 cloves garlic, minced 2 russet or golden-fleshed potatoes, peeled and cut into small dice 1 zucchini, ends trimmed, cut in half lengthwise and then cut crosswise into half-moons 1/2 pound green beans (see note), ends trimmed and strings removed 1/4 pound zucchini flowers, stamens removed, optional 1/4 cup coarsely chopped fresh basil Juice of 1/2 lemon, or to taste 1 pound dried Italian linguine 2 tablespoons unsalted butter, at room temperature Freshly grated Italian Parmesan cheese Directions In a frying pan over medium-low heat, warm the 1/4 cup olive oil. Add the shallot and garlic and sauté for a few seconds, stirring frequentl...

Summertime is made for exploring the abundant offerings at local farmers markets. Look for small, tender Blue Lake beans or richly flavored flat romanos. Fresh zucchini flowers add their sunny color and subtle squash flavor to this light vegetarian dish. Ingredients 1/4 cup extra-virgin olive oil, plus olive oil as needed 1 shallot, minced 2 cloves garlic, minced 2 russet or golden-fleshed potatoes, peeled and cut into small dice 1 zucchini, ends trimmed, cut in half lengthwise and then cut crosswise into half-moons 1/2 pound green beans (see note), ends trimmed and strings removed 1/4 pound zucchini flowers, stamens removed, optional 1/4 cup coarsely chopped fresh basil Juice of 1/2 lemon, or to taste 1 pound dried Italian linguine 2 tablespoons unsalted butter, at room temperature Freshly grated Italian Parmesan cheese Directions In a frying pan over medium-low heat, warm the 1/4 cup olive oil. Add the shallot and garlic and sauté for a few seconds, stirring frequentl...