Summer Ribbon Salad
Serves 4 - 6
2 Tablespoons lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 cup olive oil
¼ cup pine nuts
2 pounds small yellow squash
2 ounces arugula
½ cup basil cut into thin ribbons
Directions:
1. Combine lemon juice, mustard, salt and olive oil in a container with tight fitting lid. Shake vigorously.
2. In a skillet over medium low heat toast pine nuts until lightly browned.
3. Using a vegetable peeler cut the squash into long thin ribbons.
4. Combine yellow squash, arugula, basil, pine nuts and vinaigrette in a large bowl. Toss well and serve.
Recipe courtesy of Chef Christina Dimacali of Clean Your Plate Philadelphia
Greek Grains on Tomatoes
Serves 4 - 6
1/2 cup bulgur (cracked wheat)
1/2 cup boiling water
1/2 cup minced mint, parsley or a blend
1 green onions chopped
1 - 15 ounce can chickpeas drained
¼ cup olive oil
2 Tablespoons balsamic vinegar
1 large garlic cloves minced
¼ teaspoon pepper
3 heirloom tomatoes cut into ¼ - ½” slices
¼ cup crumbled feta cheese
Directions:
1. Place bulgur in a large bowl. Add boiling water and cover. Let stand for 15 minutes.
2. In a large bowl, combine herbs, green onions and chickpeas. Fold in cooked bulgur.
3. In a small bowl whisk together olive oil, balsamic vinegar, garlic and pepper. Add to the chickpea mixture and toss to blend.
4. Place tomato slices on a platter. Spoon chickpea mixture on top of tomatoes. Top with feta cheese and serve.
Recipe courtesy of Chef Christina Dimacali of Clean Your Plate Philadelphia
