Summer squash and zucchini are abundant this time of year, and this delicious salad puts them to good use, along with salty feta, fresh mint, and a garlic lemon dressing. Perfect as a side dish for any summer gathering!
1 medium zucchini
2 medium yellow squash
1/4 tsp salt
1 clove garlic, minced
2 tbsp mint, chopped
1 tbsp olive oil
1/2 tsp lemon zest
1 tsp lemon juice
1/4 tsp black pepper
1/4 cup feta cheese, crumbled
Shave zucchini/squash into thin strips using vegetable peeler. Discard seeds. Place zucchini/squash in a bowl and toss with salt. Combine garlic, mint, olive oil, lemon zest, lemon juice and black pepper for dressing. Whisk. Pour over squash mixture and sprinkle with crumbled feta. Enjoy!
This delicious simple syrup can be used to make a blueberry soda or mocktail, or make it a cocktail with vodka or gin, sparkling water, and a squeeze of lemon. A sprig of mint or basil seals the deal. If you find seconds at the market, this is a great place to use them.
1 quart blueberries
2 cups water
2 cups sugar or honey
2 tbsp vodka (optional, to extend shelf life)
Optional additions: fresh mint, basil, or ginger
Wash blueberries and remove any that are too far gone. Place in a medium saucepan with sugar and water, and bring to a boil. Reduce to a very gentle simmer, and if using ginger, add it now. Cook for 15 minutes, stirring occasionally. If using mint or basil, add after removing from the heat.
Strain through a fine mesh sieve and cool thoroughly. Add the vodka once cooled, and refrigerate in an airtight container. Syrup will keep in the fridge for up to three weeks without the vodka, and up to six weeks with it.