Summer Squash Ribbons with Feta and Pine Nuts

  • 3-4 Small Yellow Squash
  • 3-4 Green or Purple Scallions
  • a few sprigs of Basil
  • 1 Tbsp. crumbled Feta or freshly Grated Parmesan
  • 1 Tbsp. Pine Nuts

Trim the ends from each squash. Using a vegetable peeler (or mandolin set to the very thinnest setting) shave strips of squash, disposing of the first and last piece which will just be skin. If the squash is very seedy, toss it. Little seeds won’t matter, but any slices that are mostly seed aren’t worth keeping. And this is why we pick through the squash for the tiniest ones in the first place! Stack up several basil leaves and thinly slice them into little green ribbons. Toss them with the squash ribbons, add salt and pepper to taste, and about a tablespoon each of the chopped basil, finely sliced scallions, Feta, and Pine Nuts.  As an alternate to the Feta, use fresh Parmesan, grated on a rasp. A little of this goes a long way since it’s so strong. In a good way!

[print-me target=”.post-content”]