Today at the WakeMed Farmer’s Market, I got quite the haul. Green and yellow zucchini, 3 heirloom tomatoes, a small bunch of fresh basil, an eggplant, an onion, 2 green tomatoes, a box of beautiful oyster mushrooms, and a pint of peaches. Stay tuned for recipes!

I didn’t get eggs, because my produce was really heavy so I stopped at Whole Foods 365 which is right on my way home to get some for breakfasts the next few days. Salmon was on sale so I got a pack with 2 portions that came with a lemon pepper compound butter in the shape of a flower on top of each portion. How cute is that?!

Tonight’s meal was right at or less than 30 minutes to prep and cook. I toasted 1 cup of brown rice in 1/2 tbs of sesame oil before adding water and cooking the rice. I baked the salmon according to package directions at 400 degrees, skin side down on one of my Fiestaware platters, for 14 minutes. With how our oven heats and cooks, I could’ve done 11 to 12 minutes for a perfect medium rare.

The highlight, however, of tonight’s meal, was a sauté of green and yellow zucchini.

Yellow zucchini is one of the most beautiful vegetables I have ever seen. It’s the color of sunflowers at their peak of beauty; and the taste is, in a word, exquisite.

Yellow zucchini is sweeter than green zucchini, with a unique taste that sets it apart from a summer or crookneck squash.

Ingredients for Sautéed Green and Yellow Zucchini: 1 large yellow zucchini, and 1 large green zucchini: ends cut off, peeled, and chopped into large chunks.

*The guinea pigs are in HOG HEAVEN right now, pigging out on zucchini scraps*

Zest of 1/2 lemon, juice of 1/2 lemon, cracked pink Himalayan salt and pink pepper to taste. Avocado oil spray, or olive oil

Add zucchini to pan sprayed with avocado oil spray. Sauté for 5 minutes. Add lemon zest, lemon juice, salt and pepper. Sauté for 3-4 more minutes until cooked through. I haven’t replenished my stock of garnishing cheeses, but if I had a little piece of Parmigiano Reggiano, or Grana Padano, I’d have finished the dish with a fine grate of the salty, crystalline cheese, and a drizzle of finishing olive oil.

I hope you have a chance to try yellow zucchini. You won’t be disappointed.