Sauteed Zucchini with Cipollini Onions and Buratta

Sauteed Zucchini with Cipollini Onions and Buratta

The heat and humidity of these last weeks of summer has me taking dinner down to its barest essentials. Still, there’s a kind of luxuriousness that remains in paring things down this far. Just five ingredients, plus some olive oil and black pepper — round zucchini from Sandy Hill Farm cut into wedges like an apple, sautéed with fresh Cippolini onions from Connolly’s Organics and crisp garlic from Touching Earth Farm, all from the York (Gateway) Farmers’ Market, then finished with some mint from the garden, and served with a lusciously oozing globe of buratta from Maplebrook Farm. Sometimes it’s as simple as that. Enjoy every bit of this long weekend, dear friends, there’s much to savor.

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One Response to Sauteed Zucchini with Cipollini Onions and Buratta

  1. Katrina says:

    That looks delicious!

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