It’s peak squash season and if you’re in need of some simple ways to make the most of zucchini, Chef David Nayfeld has you covered.
Nayfeld, chef-owner of Che Fico in San Francisco, works with local farms and purveyors to carry top quality squash and shared his two recipes to make the most of the summer vegetable.
One savory option involves zero cooking and combines spicy Calabrian chili, honey and almonds to create a simple and elegant summer salad. And a sweet baked treat takes zucchini bread to the next level.
Summer Squash Salad
Summer squash, zucchini ribbon salad with Calabrian chili and almonds.
Che Fico
Ingredients
5 ounces medium zucchini or crookneck squash, sliced in 1/8-inch thick pieces
Pinch salt
1 teaspoon honey
1 tablespoon lemon Juice
1/2 tablespoon Calabrian chili spread
2 tablespoons extra virgin olive oil
2 tablespoons sliced almonds, toasted
2 tablespoons mint leaves
2 tablespoons grated parmesan
Directions
Use a mandolin to slice the zucchini and squash along their length about ⅛ of an inch in thickness.
Take a generous pinch of kosher salt and sprinkle it evenly over the sliced squash; allow to sit for 10 minutes. The salt will pull water out of the zucchini slices, allowing them to become pliable.
In the meantime, make the vinaigrette: In a small bowl, mix the honey into the lemon until it dissolves. Then stir in the chili spread and olive oil.
Take the salted zucchini and roll them into loops, arrange them on a plate at different angles- make it fun!
Spoon the vinaigrette evenly over the dish and sprinkle the toasted almonds around.
Garnish with the mint leaves.
Chocolate Chip Zucchini Bread
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Source: https://abcnews.go.com/GMA/Food/zucchini-ways-simple-salad-sweet-baked-good-summer/story?id=88140000