I traveled down to Florida this weekend and like any well-read traveler, I made a stop in Hudson News pre-flight to stock up on some much-needed light reading. Lucky and Bon Appétit were my magazines of choice. True story: I ended up using every Lucky sticker for my Bon Appétit magazine. I don’t know if I’m slowly moving out of an apartment Fashion City and headed for a home in Food Town USA, but it looks like that may be the case. Hope I don’t forget to pack my skinny jeans.
There were so many recipes in Bon Appétit that I wanted to try that I couldn’t wait to get home to try one, or three. You know what they say, go big or go home. Plus, can you really prepare a proper meal and not include an appetizer, entrée and dessert? I don’t think so. To start my glorious meal of new recipes, I made a Shaved Summer Squash Salad; now that’s an appetizing alliteration.
This salad is crisp and light and the perfect opening act to any dish, and most importantly, it’s easy! The salad was followed by Grilled Chicken in Peach BBQ Sauce and a Watermelon Granita for dessert. Now that’s a serious summer supper.
Shaved Summer Squash Salad (Serves 4)
3 tbsp. almonds, chopped
1 lb. summer squash (mix of yellow and green)
2-½ tbsp. Extra Virgin Olive Oil
2 tbsp. fresh lemon juice
1 garlic clove, minced
Fresh ground black pepper
Trim the ends off of the squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips. Transfer to a large bowl. In a small bowl, whisk together the extra virgin olive oil, lemon juice and garlic clove. Season with salt and pepper to taste. Pour the dressing over the squash. While the squash is absorbing the great flavors of the dressing, toast the almonds in a pan over medium heat. Watch them carefully or they will burn, and burn quickly! Set them aside once toasted. Add the arugula to the squash and toss. Shave the Pecorino Romano over the salad. Garnish with the toasted almonds, serve and enjoy!
Recipes for Grilled Chicken with Peach BBQ Sauce and Watermelon Granita to follow soon!