This dish was bright. I’m not sure how else to describe accurately describe it, but I think bright has just the right connotation: vibrant, citrusy and light. With summer (quickly) coming to an end and late summer vegetables in abundance, I give you Summer Stir Fry. I was inspired to slice the ears of corn into medallions after seeing Martha do it. (Ms. Stewart and I are obviously on a first name basis.) Shrimp always seems to be a lighter option than chicken or steak and it’s a fun way to incorporate seafood. The summer veggies and shrimp were tossed with a lovely Garlic Scape Pesto in Curry from the Ithaca Farmer’s Market. Plate with baby spinach (and maybe some crusty bread and white wine) and bon appétit!