Well, it’s here. Well, sort of.
You know, the end of summer. Next week is Labor Day – the unofficial end of summer. And quite honestly I couldn’t be happier. Yeah, it’s been hot. Yeah, It’s been humid. And yeah, I am ready to move on to those crisp fall mornings when the air doesn’t smack me in the face when I walk out the door. I know I shouldn’t complain. I mean it’s not like I didn’t know it was going to be humid -freaking humid. What is it about the humidity here – ugh it’s unbearable!
But that’s not why I’m happy. Okay, maybe a little. What I’m really happy about it is all the new fall produce. Change of season, change of vegetables on the table. Yippee!
Before I get ahead of myself, I’m sure there are many of you still swimming in summer produce. Especially squash – summer squash everywhere! While I’ve always been a fan of summer squash – yellow and zucchini – many don’t enjoy it. Hmm, I’ve talked about this before haven’t I? Um, yes okay – but that was last year, so let me remind you . Summer squash has a high water content (95%!) and when it cooks it can become a little mushy if not done right. Want you know a way around it? Eat it raw! I’ve been eating raw summer squash all summer, I’ve discovered it’s the way I like it best. So I’ve been experimenting – slicing it long ways and putting into sandwiches, slicing into discs and making salads. I’ve discovered it really makes a nice addition to any dish. And I’m a fan of sneaking in extra vegetables anywhere I can!
So grab those tomatoes (come on I know you’ve got them too!) and summer squash and try this easy Summer Squash Orzo Salad. I promise it’ll be great side dish at your end of summer cook-out!
How do you like to use up your excess produce?
- 1 cup whole wheat orzo
- 2 summer squash (yellow or zucchini), sliced into thin discs
- 2 tablespoons kalamata olives, roughly chopped
- ½ red onion, diced
- 3-4 Roma tomato, chopped
- 2 tablespoons celery leaves, chopped
- 2 tablespoons parsley, chopped
- 1 tablespoon dill, chopped
- juice of 1 lemon
- 1 tablespoons olive oil
- salt and pepper to taste
- Cook orzo according to directions.
- Mix all other ingredients together in the large bowl while the orzo cooks.
- Once the orzo is cooked, drain and add to bowl.
- Mix thoroughly and let sit for a few minutes until the orzo cools and bit and the flavors blend.
- Taste and add more salt and pepper if necessary.
