Week of August 8, 2021

Shaved Summer Squash Salad with Goat Cheese and Mint

2 Tbsp fresh lemon juice

1/4 tsp dijon mustard

2 Tbsp extra virgin olive oil

sea salt to taste

freshly ground pepper

1 lb yellow squash and zucchini sliced lengthwise into ribbons

1/4 red onion thinly sliced

6-7 mint leaves to taste roughly torn

1/3 cup goat cheese, crumbled

Whisk lemon juice and mustard together. Slowly pour in olive oil and whisk. Season with salt and pepper. Add squash ribbons and onion and toss. Allow to sit for at least 20 minutes. Adjust seasonings. Add mint leaves and toss. Serve topped with crumbled goat cheese. (Adapted from abeautifulplate.com)

Grilled Summer Squash with Mint Vinaigrette and Pine Nuts

2 to 3 lbs zucchini and yellow squash, sliced lengthwise about 1/4 inch thick

sea salt and freshly ground pepper to taste

olive oil

2 – 4 cloves garlic

1 Tbsp freshly grated lemon zest

2 Tbsp fresh lemon juice

5 Tbsp extra virgin olive oil

1/4 cup finely chopped fresh mint

2 Tbsp toasted pine nuts

Prepare a hot grill. Season squash with salt and pepper. Oil the grill then grill the squash, turning once, until tender and grill marks appear on both sides, about 15 min. Transfer to a medium bowl. Meanwhile, smash the garlic with 1/4 tsp salt to make a paste. Transfer to a small bowl and add lemon juice, zest, 1/4 tsp salt and whisk in the oil until blended. Stir in mint. Toss squash with enough of the vinaigrette to coat well. Season to taste with salt and pepper. Arrange on a serving platter and sprinkle with pine nuts.

Swiss Chard with Beets, Goat Cheese and Raisins

1 bunch beets

1 bunch Swiss chard

1/4 cup olive oil

1 large red onion, sliced

5 garlic cloves, chopped

2 14 1/2 oz cans diced tomates

1 cup golden raisins

1/4 cup lime juice

5 oz goat cheese

2 Tbsp pine nuts

Preheat oven to 400. Wrap beets in foil. Roast until tender. Cool. Peel then cut into 1/2 inch cubes. Set aside. Cook swiss chard in heavy large pot with olive oil until tender. Add onions and garlic and saute another 3 minutes. Add drained tomatoes and raisins. Reduce heat and simmer about 15 min. Remove from heat and add lime juice. Stir and season to taste with salt and pepper. Transfer to large platter. Sprinkle with beets, goat cheese, pine nuts and serve warm or at room temperature. (adapted from epicurious.com)

Next week……tomatoes