After two months of slicing them for salads, pastas, and everything in between, you might think you’ve exhausted all options for summer squash, but this colorful, summery terrine from Tāyst’s Jeremy Barlow will revive your appreciation for this vegetable’s versatility. Seasoned with an unexpected duo of lemon verbena and tarragon, the dish is then baked until tender. Get the recipe here.
After two months of slicing them for salads, pastas, and everything in between, you might think you’ve exhausted all options for summer squash, but this colorful, summery terrine from Tāyst’s Jeremy Barlow will revive your appreciation for this vegetable’s versatility. Seasoned with an unexpected duo of lemon verbena and tarragon, the dish is then baked until tender. Get the recipe here.
