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.
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
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.
