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Summer Squash Ribbons with Basil & Pine Nuts

As the CSA season continues we’re starting to harvest some of summer’s best vegetables like summer squash, eggplant, and bell peppers. One of the things I love about bringing home my share is the way the contents of the box and our meals change with the the seasons. The beginning of the season is all about fresh greens, and after our long winter it’s more than welcome! When we start getting into the hotter months the fresh peppers, tomatoes, summer squash, basil, and so many more veggies are never better. Just when the weather starts to cool down our plates turn to fall, but more on that later. For now, the summer squash. Summer squash is an easy and familiar vegetable to prepare, but changing the preparation style can help you see squash in a whole new way. In this salad, shave the squash into ribbons with a vegetable peeler, then toss with a lemony vinaigrette. Basil and pine nuts compliment the flavor perfectly.

Summer Squash Ribbons with Basil & Pine Nuts
Wash and dry the squash, then peel into long, thin ribbons. I just recently started using y-shaped vegetable peelers and I love them! These kuhn rhikon peelers are cheap and much sharper than anything I’ve used before. I’m using toasted pine nuts, but if you want a completely raw dish just skip the toasting. I love the toasted flavor, just heat over medium low in a dry skillet until the nuts start to brown and smell toasty. Remove from heat quick so they don’t burn
Toasting Pine Nuts
Toss the squash with the dressing and add the basil and pine nuts last. I like using whole leaves in salads like this, it adds a lot of flavor and I don’t have to worry about the edges of cut basil turning black. If you prefer less basil flavor include some chopped basil, the lemon in the dressing should help preserve the edges. You can shave some parmesan cheese over the top, but without it this dish is completely vegan and paleo.
Summer Squash Ribbons with Basil & Pine Nuts
Summer Squash Ribbons with Basil & Pine Nuts
1 large or 2 small summer squash, peeled into long thin ribbons with a vegetable peeler
1/3 cup toasted pine nuts, toasted
¼ cup olive oil
2 tablespoons white wine vinegar
1 tablespoon lemon juice
½ cup whole basil leaves
salt + pepper to taste

Whisk together dressing ingredients. Place the squash in a large bowl. Pour the dressing over the squash and toss to
combine. Gently mix in the basil leaves and pine nuts just before serving. Optional: Shave parmesan over the top.

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