Shaved Summer Squash Salad

Happy summer, my Elegant Eggplant devotees!! I hope everyone had a wonderful Memorial Day weekend. I spent it with my cousin Mollie and my amazing grandmother ("Gammy") in Palm Beach. The weekend was spent lounging by the pool, finishing my book club book (Major Pettigrew's Last Stand, highly reccomended), and of course, cooking for my Gammy. She is the best.. there are few people in this world that I would rather spend time with. How many people can say that about their grandmothers? I feel incredibly lucky.

On the plane back yesterday, I was flipping through the latest issue of Bon Appetit and I was instantly drawn to an article about CSAs and how to make the most of your vegetables. What is a CSA, you ask?

LocalHarvest.org says it best:
Over the last 20 years, Community Supported Agriculture (CSA) has become a popular way for consumers to buy local, seasonal food directly from a farmer. Here are the basics: a farmer offers a certain number of "shares" to the public. Typically the share consists of a box of vegetables, but other farm products may be included. Interested consumers purchase a share (aka a "membership" or a "subscription") and in return receive a box (bag, basket) of seasonal produce each week throughout the farming season.

I am DYING to join a CSA, but unfortunately it's a little too pricey for me at the moment. So for now.. I'll just rely on my "guy on the corner" for my fresh produce.

Today's recipe comes from that article. At the end, farmers submitted their favorite recipes for showcasing their fresh vegetables. This salad features shaved summer squash, which takes on a noodle-like consistency when quickly marinated in fresh lemon juice, good extra virgin olive oil, garlic and salt. These "noodles", combined with peppery arugula and freshly shaved pecorino cheese, is the ultimate summer salad.

Shaved Summer Squash Salad (adapted from Bon Appetit, June 2011 issue)
Serves 4 (2 as an entree)

"We make this salad when it's hot on the farm and we're in the mood for something refreshing." —Jenna Clemens, Full Belly Farm, Guinda, CA

3 tablespoons whole almonds

1 pound summer squash (a mix of green and yellow)

2 1/2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 minced garlic clove

Kosher salt, freshly ground black pepper and red pepper flakes to taste

Baby arugula

Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.

In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt, freshly ground black pepper and red pepper flakes to taste. Garnish with the crushed almonds. ENJOY!!

Note: I substituted grilled chicken for the almonds because that's what I had around, so feel free to play around with the protein in this recipe a little and make it your own. Also, my friend Lauren suggested toasted pine nuts instead of the almonds, which I think is a great idea too!