At the height of summer, when the heat is out of control and amazing produce is flooding our stores, sometimes all we want are smart, easy ideas for how to make the most of it without breaking a sweat. I’m offering an incredibly delicious summer squash salad with fennel and dill that is a perfect way to use some fresh summer ingredients. Summer produce won’t last long! Make the most of it with our best recipes using a couple of the following vegetable and recipes. Also, red cabbage is in season and you should try this recipe too.


Summer Squash Salad with Goat Cheese Fennel & Dill

1 pound small yellow summer squash, thinly sliced into rounds on a vegetable slicer

1 small fennel bulb, halved, cored and thinly sliced lengthwise on a vegetable slicer

2 tablespoons chopped fresh dill

2 tablespoons extra-virgin olive oil, for dressing

2 teaspoons fresh juice from 1 lemon

kosher salt and freshly ground black pepper

3 ounces fresh goat cheese, crumbled

In a large bowl, combine squash, fennel, dill, olive oil and lemon juice and toss to combine. Season with salt and pepper. Add goat cheese, gently toss and serve right away.

Yield: 4 servings


Sautéed Red Cabbage

4 cups red cabbage, shredded

1 tablespoons lemon juice

5 tablespoons low sodium chicken or vegetable broth

Mediterranean Dressing

3 tablespoons extra virgin olive oil

1 tablespoon lemon juice

1 medium clove garlic, chopped or pressed

sea salt and pepper to taste

Optional:

2 tablespoons grated ginger

1 tablespoons sesame seeds

5 drops soy sauce

1 tablespoon chopped cilantro

few drops of rice vinegar/rice wine

Quarter cabbage, slice into 1/4-inch strips, and let sit for at least 5 minutes to bring out the hidden health benefits of cabbage.

Chop or press garlic and allow to sit for at least 5 minutes.

Sprinkle cabbage with 1 tablespoon lemon juice before cooking to prevent it from turning blue.

Heat 5 tablespoons broth over medium heat in a stainless steel skillet. When broth begins to steam, add cabbage and cover. Sauté for no more than 5 minutes.

Transfer to a bowl. For more flavors, toss cabbage with the dressing ingredients and any of the optional ingredients you desire while it is still hot. Mediterranean Dressing does not need to be made separately.

Yield: 2 servings