I was sitting on the cool earthen floor of a traditional home in the northernmost desert of Uganda. The family cow trying to find refuge from the heat had stuck her head through the window and you could tell she was annoyed that I had taken her spot on the floor. Outside, the mirage was so thick you couldn’t distinguish the horizon. The rainy season was about to begin, and the heat was truly a force of nature as everyone begged the rain to begin.

Carrot tops; one of the most under-appreciated greens in the garden. Let’s change that! This recipe showcases their herbal, earthy, subtly carrot-ish flavor. Try using this sauce as a top on grilled meat hot off the barbecue or a platter of roasted vegetables.

Ahh, the eye-catching squash blossom, such a stunning golden bloom. Hard to find in the markets because of their delicate nature, however, if you are lucky enough to either have access to a squash patch or a good relationship with your local farmer, you might be able to snag some of these beauties.

While carrots can be roasted or poached, sauteed or boiled, cooked rather in any which way, grilled has always been one of my favorites. Maybe because it is so unexpected while utterly delicious. Try serving this salad with grilled shrimp and spicy Thai dressing, or add to a nice bed of mixed greens topped with thick slices of steak and blue cheese. It is completely versatile.

Pesto, to me, is one of the most versatile sauces. Wait, is it a sauce? Or is it a dip? I actually don’t know what I would classify it as, other than a combination of ingredients that have the possibility to be simply delicious. As controversial as it may be, basil pesto, while very good, is not my favorite. Have dried tomatoes? Make dried tomato pesto. Garlic scapes, stinging nettle, or in this case, pea sprouts… give it a try.

For special occasions, I make this dish. It holds such a presence on the table that it elevates even a simple roast veggie meal to a regal feast. I love to triple the recipe and bake it in a beautiful crown bundt pan. The golden crispy edges contrast with the soft creamy-like center and I guarantee it will have you looking for more.

Pumpkin spice is not what pumpkin tastes like. There is an entire food industry built upon convincing people that pumpkin tastes like cinnamon, cloves, ginger, allspice, and nutmeg–let me tell you, it does not. There is this (typically) orange-fleshed vegetable that grows on a vine and it is delicious. It makes a beautiful pasta, which is a wonderful way to celebrate the “real” pumpkin flavor.

As the weather turns towards fall, but the days are still warm, this is a refreshing way to use up all of the cucumbers you found hiding in the garden.

A wonderful light broth that comes together in just over an hour. Even sets you up for success by leaving you with a bunch of pre-cooked chicken for later in the week.