How to Make a Recipe Baked orecchiette with zucchini & CORN from Lian 21

just got back from CT, where I spent a week at my parents 'home' with children: mine, my brother, a neighborhood girl ... I think that's it. Children (some of them at least) spend their morning in Lego camp, an afternoon at the pool, and evenings on the patio eating BLTs, Greek salad, and my mother's homemade vanilla ice cream, which is so, so good - he had used a prescription Julia Moskin this: The easiest Vanilla Ice Cream.

Two nights in a row, well, we eat this zucchini and corn pasta, recipe adapted from Chez Panisse Vegetables combined with techniques featured on the RSVP from January Bon Appetit, which calls for grilling orecchiette cooked in a hot pan in a little olive oil. It's a simple step, but one that provides the dish with a little more texture, color and flavor. The recipe is in Food52.