I could not wait to get home to my farmers’ market bounty last night. Most excited about using zephyr squash for the first time and decided on this salad after visiting the sites of Zephyr Farms & The Kitchn. I simply cut the squash into ribbons and then steamed it until just tender…it still had a nice crunch to it.
Tossed the squash with roasted corn, caramelized onion, cherry tomatoes, fresh basil, sage, and lemony thyme. Then dressed it with a little olive oil, white balsamic vinegar, sea salt, fresh cracked pepper & Parmesan cheese.
The salad was light yet layered in flavor. Fresh herbs are my friend. They inspire me…
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