Panna cotta is an Italian dessert simply made with sweetened cream (and in this case some milk) and set with gelatin. It can be a blank canvas for most flavors so if basil and blueberries aren’t your thing, then pair it with something else that catches your eye.
You can stuff squash blossoms with just about anything. Here, I’ve prepared a simple cheese filling made with from-scratch ricotta, Pecorino Toscano and a little bit of lemon zest.
Mexican street corn is super easy to prepare, packed with layers of flavor and a perfect dish for the Summer months. It makes three ears of corn, but you can easily scale it up or down depending on how many servings you need.
