Most recently, I found a really good muffin recipe that calls for fresh pumpkin and I found that fresh zucchini works just as well, so I've been shredding and freezing zucchini. I've been looking at my yellow squash wondering what I'll do with that.
I currently have oodles of mint growing and I was hoping to find recipes that call for fresh mint. Other than mojitos or juleps, not much called for actual mint. Most things require peppermint extract.
And then I found this. It was too unusual not to try it!
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1 small zucchini and 1 small yellow squash
1 T. fresh mint leaves, chopped
1 T. or so, olive oil
juice from 1/2 lemon
salt and pepper (I've been using a ground pepper that also has red chile for extra kick)
Cut the squash as you like. The picture had lovely spirals, but I gave my spiralizer to my sister, not realizing what it could do, so, mine isn't as pretty as the picture.
Put the squash in a bowl and sprinkle some salt to encourage the water to release. Leave it while you're preparing your main dish.
While the main dish cooks, add the lemon juice, oil, mint and pepper. Mix and be amazed.
That's right, no cooking.
It's crunchy, but you don't feel that squeaky feeling that squash usually provides (one of the main reasons I dislike it so much!) Even the crazy bumpy texture of the yellow squash is unnoticeable. The mint does amazing things with the lemon flavor.
Basically, it tastes nothing like the squash, which is always a bonus for me!
K-ster liked it too.
It's kind of refreshing and definitely very different.
But we both agreed that it could get old really fast, so it's something I'm not going to make many times this summer.
Linking here:
http://www.adornedfromabove.com/2014/07/adorned-from-above-link-party-91.html
http://www.sewcando.com
http://www.gardenupgreen.com/2014/07/tuesdays-with-twist-69.html#more
http://www.thesitsgirls.com/diy/family-tree-shadow-box/
I'd try it. I am all for healthy when I can get it.
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