Shaved Summer Squash with Pecorino Romano from “Grow, Cook, Eat”
It’s cold enough now to make sure to have a sweater or light jacket in the car, just in case. In the Pacific Northwest, we love our days that remain sunny and warm while the evenings turn cold enough to start to turn the trees. This also means that every single person I know has a ridiculous amount of squash and tomatoes and you really can’t give the crap away. At this point in the year, we are dying for some creative recipes to use the last of our stash. This easy, beautiful and delicious recipe from Willi Galloway’s cookbook, “Grow, Cook, Eat” is perfect for a light side dish to any summer meal.
“Grow, Cook, Eat” is a wonderful cookbook, packed full of gardening tips and tricks, divided up by herb, vegetable or fruit. Each section discusses growing, harvesting and cooking, along with tips for cooking and some of the recommended varieties. A recipe featuring the ingredient follows the gardening section. The recipes are very simple with limited ingredients to help highlight the featured item, and most are side dishes. I have especially enjoyed the Bucatini with Fresh English Peas and Garlic Scape Pesto and the Roasted Brussels Sprouts with Capers. I don’t know if you will find a tremendous amount of value from this cookbook if you don’t have a garden yourself, however if you do, add this book to your collection!
Today, I’d like to highlight the Shaved Summer Squash with Pecorino Romano, which was perfect for my busy Tuesday, when I didn’t have a lot of time and wanted to recover from a weekend with one to many huckleberry lemonades at the beach. See the recipe below, and pick up this cookbook here!
Try out this easy, healthy and delicious recipe. Fast enough for any weeknight side!
1 T freshly squeezed lemon juice
2 T extra virgin olive oil
Pinch of sea salt
Three 6–8 inch long summer squash or zucchini
2 oz piece pecorino Romano
8 to 10 basil leaves, sliced into thin ribbons
Freshly ground pepper
Whisk together lemon juice, olive oil and salt; set aside. Using a vegetable peeler or mandoline, shave the squash into paper thin ribbons, about 1/16 inch thick, to yield 3 to 4 cups. Toss the squash with the dressing and marinate at room temperate for 5 minutes.
Shave the pecorino Romano into thin strips with a vegetable peeler to yield about 3/4 cup. Add to squash and toss gently. Taste and adjust seasonings, adding more lemon juice if desired. Garnish with basil and pepper. Serve immediately.