Wednesday, July 23, 2008

Squash Carpaccio

My wife does not like cooked squash at all--it's a textural thing. So we've found ways to eat squash raw. This is our version of a squash carpaccio, using the Italian striped squash from the garden, sliced very thinly, along with a fresh Maryland goat cheese and a chiffonade of our own basil.

Season with extra-virgin olive oil and a drizzle of rice wine vinegar, coarse salt and freshly ground black pepper.

We made dinner of it along with our famous beet and tomato salad (I'm thinking beet and watermelon would work as well, no?) and a salad of brown rice, diced red and yellow bell pepper, artichoke hearts and hearts of palm.

This is a cool, nutritious summer dinner using just about everything we are harvesting in the garden at the moment (except for all those cucumbers). And there's hardly any cooking involved, which keeps the heat down in the kitchen.

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