Squash Ribbons over Couscous

I almost hated to do a new post after all the kind remarks we recieved over the strawberry shortcake (JiT thanks you, though he won't be taking up professional food photography anytime soon). But since its been a whole week, its as good a time as any to share my latest summer obsession -- squash ribbon salad.

I first made this recipe on Sunday, after a long day of cooking...I was making more chicken pot pies for the pot pie project. After 5 hours of chopping and stirring and rolling dough, I was almost too tired to make dinner for JiT and I. But after a short nap I ralled and I'm glad I did. This squash salad recipe was incredible (not to mention, so easy I was able to sit at our bar while I made it).

I first came across a recipe for squash ribbons in my June issue of Real Simple. I was intrigued and, after a quick google search, I'd researched a few variations on this excessivly simple and refreshing side dish. The basic idea is to use a vegetable peeler to slice zucchini and yellow squash into long, thin ribbons. Repeat the same procedure with a chunk of parmesean cheese and toss with lemon juice, olive oil, salt and pepper. Ta Da!

Ever the tinkerer, I made a few variations on the basic recipe (though the aforementioned ingredients are delightful just as stated). I added a handful of toasted pine nuts, some chopped spring onion and crushed garlic.

The first time I made it, I plated it alone (similar to the picture on Real Simple)....and it was really beautiful. Unfortunately, we were too tired and hungry that night to take a picture. So the one shown is from Monday night...when I insisted we eat the dish again. JiT and I are trying to eat healthier, so this time, I served the salad over a bed of arugula and whole-grain couscous spiced with cumin, lemon juice and garlic. It was delicious but, sadly, not nearly as photogenic as the squash alone.

When we eat squash ribbons again (and I'm sure we will)...we'll get a new picture. In the meantime, try making on your own so you can see and TASTE how good this really is:

Summer Squash Ribbon Salad

Serves 2-4

1 1/2 pounds summer squash and zucchini (2 or 3 small or medium squash)

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice (juice from half a lemon)

1/2 cup Parmesan cheese, shaved into strips with a veggie peeler

2 Tbs. Pine nuts, toasted (a small handful)

1 small clove of garlic, crushed

1 small green onion, white and light green parts, finely chopped

Salt and pepper to taste

Using a vegetable peeler, shave the squash and zucchini into long, thin strips, leaving the seeds/core to discard. Place squash in a large bowl and add remaining ingredients. Toss gently to evenly coat and distribute. If desired, transfer to a pretty serving dish, top with additional pine nuts and enjoy.