December 9
This roasted red pepper feta dip is quick and easy to whip up especially when you are short on time...
Besides the cherry tomato forest growing in my backyard from last year's seeds, this year I did not plant a garden on purpose. But around this time of year, I would usually get a bumper crop of zucchini and yellow squash. So if you have an abundance of summer squash, more than you know what to do with, making a noodle salad will be a great way to use them. This salad is very simple and quick. It makes a great side dish or light meal. I used a spiral slicer to make the noodles. If you don’t have a spiral slicer, you may also use a julienne peeler. The noodles will just be more straight instead of spiral.
What'll you need:
2 medium zucchini
2 medium yellow squash
1 cup cherry or grape tomatoes
Vinaigrette Ingredients:
1/4 cup Pineapple White Balsamic
1/4 cup Arbequina or Koroneiki Extra Virgin Olive Oil
1 small clove garlic
7-9 basil leaves
sea salt to taste
Here's how:
Make the vinaigrette first. Combine olive oil, balsamic vinegar, garlic, basil, and a pinch of salt into a blender. We used a small food prep blender. Grab a large bowl. Then spiralize or peel zucchini, summer squash into bowl. Add sliced cherry tomatoes. Pour vinaigrette over the squash noodles. Then mix it well. Add salt to taste. It's ready to eat.
