Week 21: 

This week’s recipe comes from Highfield’s Culinary Instructor, Kendra Kohler, and it’s a beautiful way to make use of all of the tomatoes and zucchini you can find locally (or from your neighbors!).

Whether you serve it for breakfast, lunch, or dinner, this recipe won’t disappoint! Kendra adapted the original recipe by substituting leaks for the onion because of how buttery they become when sautéed. She also added roasted tomatoes to add some sweetness and umami flavor. Finally, the addition of dill really brings it all together! 

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