End of Summer Recipes Compilation

Summer Squash Salad

Thinly slice (make thin planks of) summer squashes such as zucchini or pattypan/scallop or yellow squash and put them in the bowl. Finely mince some shallots and finely chop fresh herbs (I like fresh smelling herbs like parsley, chives, chervil, thyme, even small amounts of lavender flowers).

Season squash slices with salt (smoked sea salt) and fresh ground pepper (I like white pepper in addition or in places of the black pepper). In a small bowl, make a vinaigrette with lemon juice, olive oil, the shallots and herbs (usual ratio is 2:1 to 3:1 of oil to acids such as the lemon juice) and about 1/4 the amount of the acid of good mustard (I like Inglehoffer brand stone ground mustards, I buy hotdogs just to eat the mustard).

Drizzle the vinaigrette on the squash until lighly coated, don't put too much that the vinaigrette pools on the bottom of the bowl. Grate some good hard cheese such as Asiago, Pecorino Romano, Parmesan Regianno. mix well, let marinate at least 15 minutes before serving. Serve well chilled.
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Caesar Salad

Cut crouton sized pieces from a loaf of day old italian bread. Heat oven to 350 degrees, and dry the bread pieces on a baking sheet in the oven.

Mash garlic really well with 4T of olive oil and 1/2 t kosher salt and 1/4 t ground black pepper. Use a mortar and pestle if you have them. If not, use a food processor. Strain the oil and fry the dried croutons until golden brown and delicious.

Cook 2 large eggs in boiling water for 1 minute, chill in ice water

Tear romain lettuce and toss with salt and pepper. In a small bowl, pour 4T olive oil, add salt and pepper, the juice of 1 lemon, 1/2 t of Worchestershire sauce (to taste), break in the eggs and mix until a creamy dressing forms.

Drizzle dressing on lettuce until coated (no pooling of dressing on the bottom) and toss in a good parmesano regianno or asiago or pecorino romano. Serve with croutons.
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Basic Vinaigrette

Mix 1/4 C red wine vinegar, 2t good mustard, 2 garlic cloves (mashed finely), 1/4 t salt, 1/8 t black pepper and mix vigorously. You can mix it in a canning jar and keep the vinaigrette in there to store. Add 3/4 C olive oil and shake the whole mixture until creamy.

I am not a big fan of strong raw garlic taste. So I would strain it after at least 1 hour.

*Additions/changes*
You can chop fresh herbs and add it to the mixture after straining the garlic. Or if you don't mind the garlic, keep it there and add the herbs at the beginning.

You can also add dried herbs the same way

You can heat up the oil and add the herbs and garlic before making the vinaigrette. Do not fry or sautee, just keep the oil on medium low until the garlic mellows out. Then add to the mustard and vinegar mixture as above. Serve warm if desired.
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Caprese Salad

Combine the juice of 1 lemon, 1 clove of garlic, finely minced or grated, 1 cup basil leaves, 1/3 C EVOO in a blender or food processor. Stream the EVOO slowly to make a creamy dressing. Add a touch of mustard if not coming together. Combine 1 pint of cherry tomatoes or fresh diced tomatoes, 1 C of small balls of fresh mozzarella cheese (pearls) and the dressing. season with salt and pepper, garnish with fresh basil leaves
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Tomato, Mozzarella and Basil Sandwich

Cut tomatoes and fresh mozzarella cheese into 1/4" thick slices.
Spread good pesto on freshly toasted bread.
Add tomatoes and cheese to each slice, salt and pepper to taste, sprinkle fresh grated parmesan or pecorino romano, add fresh basil, julienned
Quarter each open faced sandwich to make it easier to eat

*Addition/Changes*
Dice tomatoes and cheese (or use pearl sized cheese), add pesto to them. Season with salt and pepper, and grate fresh parmesan cheese. Use as a salad or top a cracker/toast points for appetizers