Late Summer Pasta with a Raw Heirloom Tomato Sauce

There’s something so good about late summer produce. A simple stroll down the stands of a Farmers’ Market is a feast for every shopper’s senses. Rows of colorful fruits and vegetables are arranged along the tables, showcasing a variety of options that will inevitably start to fade in the fall. Perhaps most notably, baskets upon baskets of heirloom tomatoes are displayed on the stands, catching the shoppers’ eyes like light attracts moths, and eventually forcing them to give in and purchase a diverse selection.

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A “Mille-Feuille” for 1,000 Followers!

Hi everyone!

Happy Saturday, and happy milestone to me! Today is a big day for Stovetop Story, as I’m celebrating over a 1,000 followers! I can’t thank you all enough and I’m so proud of what this tiny project has turned into. Though it’s not much on the scale of the whole internet, I thought only my family would read my blog when I started out… So I’m super happy to share all of my recipes with as many of you lovely visitors as possible! And since it’s a great step forward, I decided to celebrate with a special post and a little treat: a heirloom tomato “mille-feuille”, with a deliciously creamy basil pesto!

It’s as Easy as Guacamole!

For a long, long time, I thought I didn’t like guacamole. In fact, I knew I didn’t like it. I had tried a store-bought kind once, and never wanted to try it again afterwards. It’s ironic considering I eat it at least once a week now.

Stuffed Round Zucchini with Pesto Quinoa

 

What do you love the most about seasons? Is it the changing weather, temperature, fashion, or the color of the leaves in the trees? For me, it’s the flavorful seasonal produce that come with each one of them. Throughout the Spring season specifically, many of my favorite fruits and vegetables become perfectly ripe. That’s when I like to spend some time at the grocery store, and get lost in the fresh produce aisle. As I was walking there the other day actually, I saw a cart filled with round zucchini and couldn’t resist. They looked so good, and round, and green, and perfect. Don’t you agree?

Lentil “Meatballs” with a Cherry Tomato-Red Pepper Sauce

Happy Monday! This week is a good week: it’s my last week of classes as a Sophomore. I can’t believe I’m almost halfway done with my college career. Time really does fly. In celebration, I’m not afraid to say that this dish is one of the best I have cooked since I started Stovetop Story. Though I don’t usually have a set of preferred recipes, this may be one of the best culinary surprises I have had so far.