Hot, sticky summer days are here – perfect days to think about NOT heating up the house and about eating light & healthy. And when light and healthy means cool and delicious, too, like this Pesto Pasta Salad, that’s a winner.
I believe any food can be made delicious with the right treatment, but I’ve had a hard time warming up to squashes. Too often, I’ve served them because they’re so good for us but my sister-in-law showed me the error of my ways. This little side dish of zucchini and yellow squash is absolutely scrumptious!
Kale, absolutely delicious when bought at the right time and used quickly, is gorgeous in this salad. The kale in this salad is nearly raw, just softened slightly in a dressing made from quickly sauteing Acorn Squash in a bit of olive oil. The caramelized oil left behind is sweet with no added sugars, and becomes the base for the dressing.
I miss the show Mad Hungry. Lucinda Scalla Quinn seemed to have her finger on the pulse of how much of America cooks. While I haven’t picked up her book, her recipes on the show spanned the simple to complex, healthy to decadent, cultural specialties and heritage recipes. Kind of like the recipe box of everyone I know.