A summertime pasta with yellow squash, zucchini, tomatoes, and sugar snap peas anchors the menu, which brims with fruits and vegetables from the day’s harvest. Tangy Avocado-Mango Salad joins grilled melon tinged with mint and honey.
A gooey blueberry and peach cobbler is paired with Sweet Corn and Rosemary Ice Cream, an unexpected treat that’s the perfect palate cleanser for the end of this relaxed feast.
Find the full “Seeds of Friendship” feature in our May/June 2021 issue.
Photography by John O’Hagan
Styling by Dorothy Walton
Recipe Development by J.R. Jacobson
Food Styling by Kellie Gerber Kelley
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