Summer usually meant that I had to kiss my love affair with the farmers’ markets goodbye, as my husband would rejoice in being able to sleep in on the weekends. See, most farmers’ markets here in the Phoenix area close during the summer time, due to the ridiculous, triple-digit (fry an egg on the sidewalk) heat. It’s definitely summer in Arizona, and my hats off to the vendors at North Scottsdale Farmers Market for bringing us their love all year round by moving the market indoors, so a wimp like myself won’t pass out. The best part is trying all the summer produce from local farmers. On the list to try this week: squash blossoms, kermit tomatoes, different eggplant varieties, and a green (sounds like arugula, someone please help me out) that grows like a weed in the southwest from On The Vine. But first, let’s talk about zucchini and summer squash from The Backyard Farmer.
I love zucchini and summer squash, but I fall into a rut of constantly using them in a stew or soup of some kind, so I wanted to try something different. I stumbled across a picture of this recipe on pinterest, and had to give it a try. My picture does not do it justice, unfortunately this was made late at night. Don’t be intimidated by how it looks, it is actually a fun, and very quick and easy recipe. Just be prepared to work fast, since those veggie ribbons grill up in no time. There is nothing more fun than twirling zucchini around your fork like it was a bowl of pasta.
|create ribbons with a simple vegetable peeler|
|toss in olive oil, salt, and pepper|
|grilling the veggies|
Grilled Zucchini & Squash Ribbon Salad
adapted from Proud Italian Cook
2 summer squash
1 cup baby spinach
2 T crumbled goat cheese
2 T toasted almonds (can substitute hazelnuts, pine nuts, walnuts, etc)
1/2 lemon, juiced
salt and pepper to taste
red pepper flakes to taste (optional)
Use a simple vegetable peeler to peel zucchini and summer squash into ribbons. Peel down four sides until you hit seeds. You can use the remaining parts for another dish. I used them for my son’s baby food. Toss ribbons in a bowl with olive oil, salt, and pepper. Preheat a grill pan to medium heat. Line veggie ribbons on the grill pan. These grill up fast, so be prepared to turn them over in about 30 seconds to grill the other side, and allow to cool separately. Squeeze the juice of half a lemon, add olive oil, salt, and pepper to taste into a bowl. Put ribbons in a bowl with baby spinach, add dressing, and toss. Top with goat cheese, red pepper flakes, and almonds. Serves 4.