I'm ready to hit the Chicago farmers markets this week and stock up on all the super-fresh local produce I've been craving since last fall. I'll most likely bring home as much as I can carry, and then I'll be faced with the happy task of finding ways to prepare and eat it.
This is one recipe I know we'll be turning to, especially because it can be so easily adapted to use whatever ingredients look best.
from Recipe | The Kitchn http://ift.tt/1NJcO5P
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