Thursday, July 28, 2011

cool kitchen: quick & easy squash salad

our garden produced a single squash so far, and well, we wanted to use it. i found martha's recipe for a marinated squash salad + thought it would pair well with our 4th of july bbq spread.

since i only had 1 squash and needed 4 for enough servings, i followed the recipe's advice for selecting squash: choose yellow squash that is glossy, firm, heavy for its size, and small. i selected the brightest, glossiest, firmest squash from the farmer's market. can you guess which of these came from our garden?

[one of these things is not like the other...the value of growing your own]


fresh lemon juice from 2 lemons
6 tablespoons olive oil
Coarse salt and ground pepper
4 medium yellow squashes (8 ounces each)
2 shallots, thinly sliced crosswise
2 to 3 teaspoons fresh thyme leaves (also from the garden) 
  1. halve squash lengthwise + slice thinly crosswise
  2. in a medium bowl, whisk together lemon juice and oil. 
  3. season with salt and pepper. 
  4. add squash, shallot, and thyme. 
  5. toss to combine. 
  6. let stand 5 minutes before serving.
easy-peasy + very refreshing.

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