Did I mention yellow squash?  Just today I got another half dozen from the garden.  So I adapted this fun summer squash “noodle” salad, made by julienning raw young yellow (or zucchini) squash, and adding garbanzos, tomatoes (from said garden), corn, peppers, (MSTies will appreciate the reference!), chopped fresh basil, parsley, chives, garlic, shredded mozzarella, fresh-ground pepper, and a homemade lime vinaigrette.  It’s really light and healthy, but filling.  With a local craft seasonal gose, and E’s homemade bread, it’s a whole balanced meal!


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