Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.

Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.

Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.

Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.

Photograph by Steve Giralt 

and the roasted veggie pasta

Ingredients

Pasta:

• Salt
• 1 pound penne pasta

Vegetables:

• Vegetable oil cooking spray
• 2 large zucchini, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces)
• 3 medium summer squash, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces)
• 1/2 small cauliflower, cut into 1/2-inch pieces (about 2 cups)
• 2 medium carrots, diced into 1/2-inch pieces
• 2 cloves garlic, roughly chopped
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Vinaigrette:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons honey or agave
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 8 ounces thinly sliced prosciutto, coarsely chopped
• 3/4 cup grated Parmesan

Directions