Any dish described as Parmigiana or alla Parmigiana brings music to everyone’s ears. Those layers of eggplant, veal or chicken held together with melted cheese and tasty tomato sauce; almost a savory layer cake to be sliced into squares and served. But it’s summer, is that how you really want to spend your time in the kitchen – never mind the dreaded frying. Summer Zucchini Parmigiana is a fresh seasonal approach to an old classic which delivers bright flavors reminiscent of the parmigiana dishes of your childhood.
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I know what you are thinking…again with the peaches! The season is so short, who can resist when your favorite market stocks the most luscious blush peaches. Summer in Northern California has been hot and uncharacteristically humid – we want dessert but not too much fussing. White Peaches Stuffed with Sheep Milk Ricotta is exactly what I was looking for…. 
Frittata with Zucchini Flowers and Ricotta just says summer, doesn’t it? The delicate blossoms are at every summer farm stand just waiting to be featured and why not in a frittata? The versatile frittata is a staple during the long hot days of summer when produce is at its peak and the desire heat up the kitchen is definitely at its lowest.
