Summer Squash Slaw With Feta And Toasted Buckwheat Recipes

SUMMER SQUASH SLAW WITH FETA AND TOASTED BUCKWHEAT

Steps:

• Toast buckwheat in a large, dry skillet over medium-high heat, tossing often, until fragrant, about 4 minutes. Transfer to a plate; let cool.
• Toss squash, scallions, mint, marjoram, oil, and lemon juice in a large bowl; season with salt, pepper, and more lemon juice, if desired. Add feta and toasted buckwheat and toss gently to combine.
• Do ahead: Buckwheat can be toasted 2 days ahead. Store airtight at room temperature.

SUMMER SQUASH SLAW

Steps:

• In a large bowl, whisk together vinegar, oil, celery seeds, sugar, 2 teaspoons salt, and 1/4 teaspoon pepper. Add squash, carrots, bell pepper, onion, and basil. Toss to combine and evenly coat in vinaigrette. Let stand at room temperature 30 minutes and toss again before serving, or cover and refrigerate up to 1 day. Remove from refrigerator 30 minutes before serving.

BUCKWHEAT AND SUMMER SQUASH SALAD

Steps:

• Bring the buckwheat, water, and salt to a boil in a saucepan. Cook at a boil for 7 minutes; drain and pour into a mixing bowl. Refrigerate until cooled to room temperature.
• Place the summer squash, garbanzo beans, walnuts, and Parmesan cheese into the bowl with the buckwheat. Season with lemon juice, parsley, olive oil, salt, and pepper. Gently stir until evenly combined; serve at room temperature.

SUMMER SQUASH SLAW

Steps:

• Slice squash as thin as possible (I use the food processor and smallest slicing blade.).
• Slice the red onion and red pepper into rings, same thickness as squash, separate onion into rings.
• Mix the squash, onion, red pepper and sugar snap peas together.
• Combine remaining ingredients, pour over vegetables and toss to blend.
• Cover and refrigerate for 3 to 4 hours.

SUMMER SQUASH AND TOMATO SIDE DISH WITH FETA

Steps:

• In a small saucepan, bring 1/2 in. of water to a boil. Add the squash; cover and boil for 3-4 minutes or until tender. Drain., In a large bowl, combine the lemon juice, oil, dill, garlic, mustard, sugar, salt and pepper. Gently stir in squash and cheese. Transfer to a serving platter. Combine tomato and onion; spoon over squash mixture. Serve immediately.

SUMMER SQUASH SLAW

Steps:

• In a large bowl, combine squash, zucchini, red pepper and onion. In a small bowl, combine remaining ingredients; mix well. Pour over squash mixture and toss to coat. Cover and refrigerate. Serve with a slotted spoon.