Summer Squash #1

Summer Squash Spaghetti with Creamy Lime-Chive Dressing
adapted from Vegetable Harvest

1 lb small fresh summer squash, rinsed, dried, and trimmed at both ends
1 tsp fine sea salt
1/4 cup Creamy Lime-Chive Dressing

1. Using the julienne blade of a mandoline, slice the summer squash into long julienne strips. Transfer the summer squash to a colander set over a mixing bowl. Toss the summer squash with the salt. Set aside for 15 minutes at room temperature.
2. Gently squeeze the summer squash to extract excess water. Transfer to a bowl and toss with just enough dressing to evenly coat the summer squash. Serve

Creamy Lime-Chive Dressing

2 Tbsp freshly squeezed lime juice
1/2 tsp fine sea salt
1/2 cup half and half
1/2 cup milk
1/3 cup minced chives

In a small jar, combine the lime juice and salt. Cover and shake to dissolve the salt. Add the milk, half & half and chives. Shake to blend. Store, refrigerated for upt to one week. Shake to blend again before using.

Kale Soup

Hearty Tuscan Bean Stew from Cook's Illustrated March & April 2008

made with Calypso beans from Baer's Best in South Hamilton and kale from the CSA. Everything else is organic, but not local.

This soup is unbelievably good!

Chard Pie

Micah's Yummy Chard Pie

from From Asparagus to Zucchini

made with whole wheat pie crust from KA Whole Wheat Baking