Summer Squash Ribbons with Feta and Pine Nuts

(Printable Recipe)

Yellow squash in ribbons this thin is so tender you'll swear it's been cooked, but no - it's fresh and ready in minutes for a cool salad or easy side.  All you need is a sprinkling of seasonings and it's dressed to serve, without a drop of dressing to fatten it up.

Here's what you'll need: Several Yellow Squash, the smaller the better; small green onions (scallions), a few sprigs of basil, feta, pine nuts.

Trim the ends from each squash. Using a vegetable peeler (or mandolin set to the very thinnest setting) shave strips of squash, disposing of the first and last piece which will just be skin. If the squash is very seedy, toss it. Little seeds won't matter, but any slices that are mostly seed aren't worth keeping. And this is why we pick through the squash for the tiniest ones in the first place!

Stack up several basil leaves and thinly slice them into little green ribbons. Here I've used sweet basil most easily found in the grocery in pots or in small plastic boxes in the area where fresh herbs are sold. If it's spring, keep an eye out for different types of potted basil from herb growers or flower stands. The flavors can vary from spicy to sweet to exotic and strong. You'll find which you like best.

These are a few of the basils I'm growing this year. The tiny leafed one in the middle is Greek Globe Basil, the sweetest basil I've ever tasted. The pretty, variegated basil on the left is not only beautiful to grow it has a fine mild flavor with a note of something spicy as well. And, of course, sweet basil on the right. Incidentally, if you grow your own, cut it and use it up before it blossoms, for it is worthless from the moment the first flowerbud appears. The entire plant turns to bitter licorice and is good for nothing but the compost heap.

Finally, toss your ribbons with salt and pepper and about a tablespoon each of the chopped basil, finely sliced scallions (I've used purple ones here that I found at the Farmer's Mkt), Crumbled Feta, and Pine Nuts.     As an alternate to the Feta, I have also used fresh Parmesan, grated on a rasp here from a left-over rind. A little of this goes a long way since it's so strong. In a good way!

Note for those on the Take Shape for Life Program - if you make this with 2 cups of squash, you'll have four 1/2 cup servings and the pine nuts, feta, and onion will equal about a serving of the allowable condiments for the day. Never heard of TSFL? My husband and I  lost 110 pounds (together!) in under 4 months and are health coaches who can help you do the same! You can click the link above to send me an email through TSFL. We feel the benefit every day of getting back to good health through this plan.

SUMMERFEST at the Food Network IS BACK!! Check out these other great blogs for squash ideas:

 

Jeanette's Healthy Living: Quick and Easy Sesame Summer Squash Stir-Fry
Cooking With Elise: Orange Summer Squash Bread
Feed Me Phoebe: Summer Squash and Cornmeal Cakes With Tarragon
Chez Us: Zucchini Pancakes With Minty Dill Crème Fraiche
And Love It, Too: Peter Pan Squash Spiced Oven Fries
Made By Michelle: Pattypan Squash and Tomato Frittata
Cooking Channel: Our  Top 5 Favorite Squash Recipes
Daily*Dishin: Summer Squash Confetti Salad
Napa Farmhouse 1885: Summer Squash Chips
Ingredients, Inc.: Summer Squash and Kale Sauté
Thursday Night Dinner: Summer Squash Medley
Sweet Life Bake: Zucchini Fried With Tequila-Spiked Avocado Dip
Dixie Chik Cooks: Fried Summer Squash Parmesan Sliders
Healthy Eats: Summer Squash Any Way You Slice It
FN Dish: Cheesy Summer Squash