This salad of yellow summer squash, sliced paper-thin and dressed with fruit olive oil, makes a fine beginning to a yellow meal. (registration required)
Grimes explores squashs more savory side by cooking it with a touch of tomato and providing that little bit of sweet surprise in the form of chopped chestnut.
Grilled and then tossed with a simple mustard vinaigrette, these vegetables turn tender and juicy, providing an ideal foil for the hearty grilled steaks.