This week we included a fermented summer squash recipe which has really great flavor. Usually lacto-fermentation is associated with cabbage in the form of sauerkraut, but almost anything can be fermented to create a tangy flavor, including eggplant, radishes, and tomatoes. So if you find yourself with extra veggies, give fermentation a try!

This week's recipes provide a lot of versatility due to the fact four out of the five recipes are primarily sauces which could be applied to pasta, pizza, sandwiches, or paired with other grains such as rice, quinoa, or couscous, buckwheat, etc. The sauces all fall in the creamy category so they're a combination of vegetables with some indulgent fat.