This basil and white bean dip packs a lemony punch. It's great on salads, wraps, over veggies or with chips.

Roasting the romanesco whole not only looks beautiful, but leaves the inside perfectly cooked and the outside lightly charred. 

Oyster mushrooms, truffle salt and spinach make for the perfect risotto. 

Wild mushrooms cooked with sage, garlic and brown butter get tossed with pasta then finished with parmesan cheese

Using Yukon Gold potatoes instead of Russet helps give this mash an extra creaminess without having to smother them in butter and cream. 

This simple summer pasta salad of zucchini, chickpeas and feta is brightened up with fresh lemon and basil. 

Fluffy and chewy focaccia bread is topped with thinly sliced zucchini, thyme and flakey sea salt.

This simple salad requires no cooking. A quick cilantro and cumin dressing made in a blender gets poured over shaved squash, sweet corn and feta.

At the beginning of summer, when zucchini is at it's sweetest, eating it raw with a little lemon and good olive oil is as good as it gets.

Crispy dill zucchini fritters are served with a lemony yogurt sauce for dipping

Crunchy zucchini, creamy avocado and spicy radish make for a simple yet delicious salad with a tangy citrus dressing.