One of my favorite vegetarian meals is vegetable ragout. I make this year round, changing the ingredients based on what is seasonably available at any given point. Of course one of the best times to make it is during the height of the summer growing season when a plethora of fresh vegetables appear in your garden or at the farmer’s market. Tonight’s variation provides a great “sauce” for my house-made pasta.

Vegetable ragout of summer squashes, onions, carrots, peppers, tomatoes, and green beans tossed with fresh tagliatelle pasta
Bread Chez Edouard

House-made peach ice cream with blackberries