At the Stand Today:
New bags of fresh-roasted, whole bean Karma coffee
Our summer squash is beautiful and firm and sweet and nutty right now. Don’t limit yourself to sauteing and grilling! Shaved thinly, this vegetable is delicious eaten raw. This salad from Deb Perelman of Smitten Kitchen is the perfect side dish for a hot summer day.
Recipe for Squash Ribbon Salad with Almond Pesto
Adapted from The Smitten Kitchen Cookbook
2 lbs summer squash
1/2 cup toasted almonds
1/4 cup grated Parmesan or pecorino cheese
1 small clove of garlic, crushed
pinch of red pepper flakes
2 tablespoons fresh lemon juice
1/4 tsp salt
1/3 cup olive oil
Using a mandolin or vegetable peeler, shave the squash into long ribbons 1/16-inch thick.
Grind almonds, Parmesan, garlic and red pepper flakes in a food processor until they are finely chopped. Add the lemon juice, salt and olive oil and pulse a few times until incorporated. Do not over-process or you’ll have almond butter. Pour the dressing into a large salad bowl and let it roll up and around the sides.
Peel the zucchini with a vegetable peeler or mandolin and place zucchini ribbons in the dressing-coated bowl. Toss the ribbons gently (your hands work best) attempting to coat the zucchini as evenly as possible. Serve at room temperature.