Sunday mornings, as the city just starts dragging itself out of slumber – and I, myself, probably need a large iced almond latte to get going – is the best time to have your pick of the fruit and vegetable stand offerings.
Pattypan squash are a rare late summer-early fall luxury, and they remind me of my childhood back when they were abundant and we would pickle them for winter (try it, they make for a delicious, crunchy pickle!).
And, really, the light, lingering spice of the squash ribbons and the colorful plate simply make me happy.
Summer squash caprese
- 1 small pattypan squash
- 1 lb small, colorful tomatoes (preferably, the heirloom variety)
- fresh mozzarella
- fresh basil (I used Thai basil from my herb garden)
- olive oil
- 1/3 t chili flakes
- fleur de sel
1. Peel and core the squash and use a peeler to cut it into long ribbons. In a small bowl, toss the ribbons with chili flakes and olive oil. Set aside.
2. Cut the tomatoes and mozzarella into rounds, arrange on your serving plates, and season with a little bit of salt.
3. Place little ‘nests’ of the squash ribbons on top of – or next to – the cheese
4. Top with torn fresh basil leaves and drizzle with a little more olive oil.