This is a fantastic recipe you can get little hands involved in with some super vision. My daughter made this at her farm camp and the beautiful colors it makes are so eye catching on the serving plate. Try it at home with some great end of the summer zucchini and yellow squash, for a healthy, hearty addition to any meal. For more summer squash recipes, see Summer Squash Healthy Recipes . And as we move from late summer into fall and winter, warm winter squash soups can be a comforting way to make it through Delicious Winter Squash Soup for the Cold-and-Flu Season .
Nutritious for your whole family, zucchini and yellow squash are good sources of protein, vitamin A, Thiamin, niacin, phosphorus and copper, and very good sources of dietary fiber, vitamin C, vitamin K, riboflavin, vitamin B6, folate, magnesium, potassium and manganese.
Read More at the Nutrition Facts and Analysis section of Self.com http://bit.ly/1aOkS5D
Zucchini & Yellow Squash Ribbons with Daikon, Oregano & Basil
3 small zucchini (about 1 lb.)
3 small yellow summer squash (about 1 lb.)
1 large daikon radish (about 1/2 lb.)
20 medium basil leaves, very thinly sliced
2 tsp. chopped fresh oregano
6 Tbs. extra-virgin olive oil
2 Tbs. fresh lemon juice
1 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
Small basil leaves for garnish (optional)
What to do:
1. Trim the ends of the zucchini and yellow summer squash.
2. With a vegetable peeler, shave the zucchini lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, where the seeds are, turn it over and slice from the other side until you get to the center again.
3. Discard the center. Put the zucchini ribbons in a large bowl.
4. Slice the yellow squash using the same technique and add them to the zucchini.
5. Peel off and discard the rough exterior peel of the daikon and then shave the daikon as you did the squash.
6. Add the strips to the bowl with the squash, along with the basil and oregano.
7. In a small bowl, whisk the olive oil, lemon juice, and lemon zest.
8. Season to taste with salt and pepper.
9. Toss the vegetables with enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette) and season to taste with salt and pepper.
10. Serve immediately, garnished with the small basil leaves (if using).
This light salad is delicious with grilled chicken, onion, and red bell pepper kebabs.
by Joanne Weir from Fine Cooking
Issue 93 http://bit.ly/1eHVakQ