Fun in the Sun Cooking Demonstration With Squash
I was out in the sun again today at our local Farmer’s Market demonstrating a great summer salad recipe. Pictured here is my ACCESS Cooking Skills Educator partner, Pam Telfer and my son. The Go For Real Food campaign is my non-profit partner for 2014. Not only do they do an amazing job teaching people to use local, real foods they provide these demonstrations with volunteers. You can learn more about the program here.
Today we were demonstrating and giving out samples of a simple summer squash recipe. Yea – more zucchini recipes for you!
Kids Loved This Salad
Although I love raw squash and zucchini, I found out most people never eat it this way. I heard a lot of grilling or sauteing of squash. Here’s a sauteed recipe from my least demo with ACCESS. Here’s one of my go-to raw zucchini salad recipes. I posted this over three years ago and it’s still one of our main summer squash salads. And, just in case you missed it earlier this week, here’s my new zucchini hummus recipe – everyone loves it so far! It’s all a buzz on Twitter right now. Let me know your thoughts below – I love to hear what you think.
One of the things I noticed while giving out samples is how many kids loved this salad. Pam’s 17-month old son had three sample cups worth and threw a little fit when his dad took him away. I’m guessing it’s the pretty colors and the slightly “creamy” dressing. But, no matter what the reason, kids were loving this summer squash salad so give it a try at home.
Julienne the Squash
Kids could also participate by helping julienne the summer squash. Because it is so tender you can use a plastic lettuce/salad “knife” that won’t cut little hands. Or, if you have a mandolin or food processor you could make this salad in a manner of minutes. The smaller you cut the pieces though the better the taste as squash will soak up the flavor of the dressing. Allowing the salad to marinade for a couple hours really makes it super tasty!
Great Salad at a Great Price
Even if you don’t have access to a garden full of squash and zucchini, this recipe is super cheap to make. I purchased enough produce for ten batches of salad and it cost a total of $9.50. Most of the dressing ingredients you probably have in your cupboard and refrigerator right now. If you need to cut a corner, skip the parsley – it’s a nice addition but not necessary to still make a great, quick, raw salad.
- 1 small yellow squash, cut in thin sticks (julienne)
- 1 small zucchini, cut in thin sticks (julienne)
- 1â„2 small red bell pepper (seeded and diced)
- 1 sprig parsley, chopped
- 2 Tablespoons apple cider vinegar
- 1â„4 cup extra virgin olive oil
- 1 Tablespoon Dijon mustard
- 1â„2 teaspoon dill weed (dried) or 1 Tablespoon fresh dill
- 1â„4 teaspoon salt
- Freshly ground black pepper
- Place prepared squash, bell pepper and parsley in a small salad bowl.
- Prepare dressing: whisk ingredients together in a small bowl with a fork. Pour over
- vegetables and toss to coat.
- Cover and chill at least 30 minutes before serving. Store leftovers in the refrigerator up to 3 days.
Yield: about 5 cups, 6-8 servings
What’s Your Favorite Recipe?
I’d love to know how you use all the magnificent summer squash. Please add your comments . . .