First, I apologize for my opening photo. Not the sexiest food photo known to man, I must admit. BUT, the meal depicted in the photo is absolutely lovely.

That, my friends, is the Herbed Summer Squash and Potato Torte. Why I say “THE” is because if you’re a follower of the blog you know my love affair with this torte began last year.

I love it for several reasons. Firstly, because it uses two of the summer’s most abundant veggies, whether you find them at the market or are a member of a CSA like Rolling Prairie: summer squash and potatoes. I also have it on our family meal rotation because it’s hearty and goes well with when paired with a salad made of our seasonal, local ingredients and some local or homemade bread. It’s also fabulous reheated, which makes for an easy lunch. Bonus: The hubby/executive chef of the household loves it.

In fact, there’s only two real downsides to the torte:

1. It requires a lot of chopping. Not that that’s a problem when your favorite meal is kale salad.

2. The recipe is REALLY long. So, if you want to make it, I’ll do what I did last year and send you to [the original post][5].

So, what’d we get this week? Basil, tomatoes, potatoes, honey, peppers and the cutest little yellow watermelon you ever did see:

[1]: http://wellcommons.com/groups/locavores/2010/aug/31/bye-bye-bounty-simple-and/