Feeding ourselves is one of the most important things we do each day. And with so much changing in our world and within ourselves, every ounce of self-care is important. (My most recent self-care discovery? Reading—a book, not emails—for 20-30 minutes before I get out of bed is actually a magical way to start the day. #LateToTheParty 😬)
Pre-corona, there were plenty of days I busied myself with meetings, calls, and events—not making time to make lunch. With Chris home now, unfailingly, he reminds me It’s lunch time, and btw, what should we have?! It’s been good for us both (he gets a home cooked lunch, and I get a painfully obvious reminder that stopping to feed yourself a good meal is a way of saying that you’re important, and you should take good care of you.)
As I tested this recipe, I was picturing backyard picnics, BBQs, and maybe a 4OJ sighting. Something to be served with a huge spoon to a lot of hungry people you love. But of course, so few of us will actually be doing that this summer. So I’m reminded of what this recipe actually is: EASY, fast, fresh, and nurturing. Instead of roasting the squash, we char it with the broiler so the outside browns, but the inside stays crisp. And it’s almost better the next day. Topped with some roasted chicken or a friend egg, you’ve got yourself a little lunch, friend.
FOOD LA LA RECIPE: SUMMER SQUASH SALAD
INGREDIENTS:
3 small yellow squash
3 TBS pine nuts (toasted)
½ lemon, juiced
2-3 TBS olive oil
2 TBS dill, chopped
2 TBS mint, chopped
¼ cup parmesan, shaved
½ tsp salt
STEPS:
Slice the zucchini and arrange in a single layer on a parchment-lined baking sheet. Broil on high for 10-12 minutes until they start to brown (be careful with your broiler! They vary from oven to oven, so *never* walk away while it’s on!). Rotate pan if necessary. Let cool then transfer to a bowl and set aside.
In a small bowl, whisk together olive oil, lemon, mint, dill. Pour over cooled squash and gently toss. Add parmesan and salt.
Serve chilled or at room temp.