Summer is grilling season, and we feel like the best way to cook and eat asparagus is with fire! We'll add in some nice Moroccan flavors to balance it out.

We'll roast fingerling potatoes from Iron Creek Farms, chill them, and toss them with a pesto made with fresh sorrel from Armstrong Farms. Last week Sandbox Organics had some nice chive blossoms we could use as a garnish as well! A classic potato salad with the fresh untamed flavors of late spring and early summer.

When I was first learning to cook, this was one of my favorite dishes to make. A nice chilled pasta dish is so refreshing when it's warm out, and the nice acidity from freshly squeezed lemon gives this dish a wonderful lift. Having nice tomatoes, our fresh cashew mozzarella, pine nuts, and basil makes for an addictive combination.

We make a wonderful almond cake, which is lovely when paired with a ginger and peach compote.