Pancia piena

The recipe for the roasted squash with sage is the first thing I tried, and it came out exactly like the photo. I love that it's organized by season, so I can just flip to what's in my CSA box that week and find something good. Already have four more pages dog-eared for when summer fruit hits.

The Capay Valley setting really comes through in the recipes, and I've already made three dishes from the summer section using stuff from my local farmers market. The instructions are refreshingly short for a cookbook this pretty.

The seasonal structure is what won me over—I cooked the spring pea dish first and it actually tasted like June produce instead of a random recipe pulled from a pile. The Capay Valley farm stories sprinkled between chapters make it a nice read too, not just a manual.