two-color squash on pasta & fresh beet salad

 

 

Yellow/Green squash on tomato, spinach, beet rotini cooked w a dollop of creme fraiche, carmelized shallots, garlic, nutmeg, lemon juice, pink sea salt, fresh ground black pepper and a splash of a zingy Pinot Grigio- topped w Manchego cheese shavings.

 

Fresh farmers market beets, multi cherry tomatoes, balsamic vinegar, gorgonzola, sea salt, black pepper, Italian spice mix and fresh basil sprig garnish- serve with Belgian Duchesse de Bourgogne beer!