Summer Meets Fall

One day it's a stifling 88 degrees and the air is thick with humidity. The next day, it's sunny, breezy, and I need to wear a sweater at night. We are somewhere between summer and fall right now.

Aside from erratic weather patterns, the past couple weeks have also been about combining late summer vegetables with early fall vegetables. My favorite so far? Zucchini and carrots. Pictured is a lightly marinated salad of raw ribbons of said vegetables, topped with toasted pumpkin seeds. The dressing was an easy mix of lime juice, olive oil, salt, and pepper. Some fresh herbs (cilantro perhaps?) would've been nice on this too.

For days when I felt like having cooked zucchini and carrots, I sliced them lengthwise, then crosswise into little half-moons, and sauteed these bite-size pieces with olive oil and red pepper flakes. Roasting big chunks with a little oil and seasoning is also nice.