Every spring, we have the opportunity to look to new freedoms of form and habit. The changing season offers an invitation to relinquish old casings that held us tightly (and sometimes comfortably) through winter, and to bloom anew.
Where we remained quiet, we now have a chance to speak. Where we held stifling ideas, we can see the clear sky of possibility. And where our plates were filled with hearty, stolid foods, we can now shower them with color and freshness.
Enter this incredibly easy baby squash carpaccio, jam-packed with basil, mint, lemon, and the gorgeous flowers that birthed these spring treasures. A reminder of the cycles and seasons all things must endure to be free.
By Lily Diamond
Ingredients
- 4 small summer squash, I like yellow and green
- 4 squash blossoms
- 4 tablespoons freshly squeezed lemon juice
- 6 large leaves basil
- 10 mint leaves
- 1/4 teaspoon sea salt
- cracked pepper
- 2 ounces chèvre goat's cheese
Directions
Wash and trim the ends of your squash. Use a vegetable peeler to thinly slice the squash lengthwise, creating long ribbons, into a bowl.
Finely chop your fresh basil and mint, and toss into bowl with squash. Add lemon juice, sea salt, and cracked pepper. Gently toss and massage, allowing the squash to soften with the acid of the lemon, and the salt’s minerals. If it seems a bit dry, and more lemon, or a few drizzles of olive oil. Before serving, toss in the petals of squash blossoms and crumbled goat cheese.
Nutritional Information
- Calories
- 74
- Total Fat
- 5g
- Saturated Fat
- 3g
- Cholesterol
- 11mg
- Sodium
- 223mg
- Carbohydrates
- 5g
- Dietary Fiber
- 1g
- Sugars
- 3g
- Protein
- 5g
YIELD:
4 servings
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