We were flipping through old food magazines when we came across this brilliant idea from Sunset. It may be the best solution for two of our questions from the past month: what to do with pattypan squash and what to serve at a dairy-free vegetarian brunch. Eggs baked inside pattypan squash – why hadn't we thought of this before?! Although summer is waning, we still have pattypan squash at our farmers' market and will definitely give this a try for brunch or even dinner. It looks attractive, delicious, and filling but not too heavy.
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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