play with your food

This post originally appeared in my May 2025 newsletter.

Some friends and I ✨miraculously ✨ found a night we were all free with just 24 hours’ notice. We ended up at a cozy little neighborhood spot and basically ordered the whole menu (okay, most of the menu- we hit all the high points).

One dish in particular really stuck with me- roasted zucchini, yellow squash, red onion, and whole garlic cloves, all dressed in what tasted like red wine vinegar (maybe balsamic?), olive oil, basil, parsley, thyme, salt, and pepper. The squash and onions were perfectly caramelized, the garlic melted in your mouth, and the whole thing had this bright, herby, tangy depth. I could’ve swum in that dish. I would’ve eaten it on pasta, cold from the fridge, in an omelette, on a sandwich… in a grilled cheese! Someone should do that.

When food feels boring or uninspired, little moments like that can spark something. It’s been so hot here that I’m too excited to crank up my oven and roast vegetables- but I did take that inspiration and turn it into a dish I love from Central Market’s deli: thinly sliced zucchini, yellow squash, cucumber, and red onion (mandolin highly recommended—watch your fingers!) dressed in olive oil, vinegar, and bright herbs. This version uses basil, parsley, and mint, and it’s so refreshing.

Dishes like this can seem complicated with all the herbs and components, but that’s exactly what makes them exciting to eat. I encourage you to play around and find inspiration—maybe from a restaurant dish, a memory, or even a menu you’ve been eyeing.

No photos, because I was in the moment. And honestly? That’s okay.