My cooking has been frustratingly dull lately. I know it’s summer, but somehow I still don’t put the time or energy into cooking and meal planning that I want to (the heat hasn’t helped either). Things are looking up though because there’s still 6 weeks of summer left, which means it’s not even half over, and I’m feeling newly motivated. Plus it hasn’t been as hot. My motivation partially stems from the realization that I need to be more deliberate about trying new, creative recipes and the success that I found when I did.
Brian and I ended up with a lot of summer squash and zucchini this week, since we picked it up at the farm two weeks in a row and didn’t use it up the first week. We need clear crisper drawers in our fridge, because I am definitely an “out of sight, out of mind” person when it comes to food. Luckily, in my collection of recipes, I stumbled on one for Summer Squash Ribbons. And, in a stroke of luck, Brian and I headed out to Trader Joe’s and discovered that they have really affordable goat cheese (now if only TJ’s wasn’t so far away!!) We had every other ingredient already in our pantry.
The recipe is insanely simple and fast: use a peeler (or mandoline, if you’re lucky enough to have one) to create thin strips of zucchini and summer squash; marinate in oil and vinegar for 10 minutes; top with salt and pepper; serve, topped with goat cheese and basil. If you want more specific instructions than that, check out the recipe that inspired me: Summer Squash Ribbons on the Kitchn.
It’s fair to be apprehensive about eating raw zucchini and summer squash; we were. But this salad is so so good. As in, that goat cheese may not last long, because I want to make it again and again until squash season is over. We’re pretty sure it’d be just as good with mozzerella or feta, too.
Make this salad. Today. And suddenly, you won’t be so depressed about making use of all that summer squash.