Seasonal Recipe (August)

Leave it to our fav blog Cookie and Kate to break down your seasonal eating for August in one easy post!

Don’t have time to scroll through ALL of the recipes? Let the FITgals help you choose your next seasonal meal…

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SUMMER SQUASH PASTA WITH GREEN GODDESS DRESSING (as posted on sprouted kitchen)

Recipe barely adapted from Vibrant Food by Kimberly Hasselbrink

This makes for a cold zucchini salad and the drained shreds have just the right amount of crunch. If you prefer it as a warm side, give the zucchini a quick saute in a slick of olive oil after you press out the excess water to warm through.

  • 2 lbs. mixed summer squash
  • 1 tsp. sea salt
  • 1/2 cup plain whole milk greek yogurt
  • 3 Tbsp. extra virgin olive oil
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. red wine vinegar
  • 1/3 cup fresh chopped basil, plus more for garnish
  • 3 Tbsp. fresh chopped parsley
  • 3 Tbsp. fresh chopped chives
  • 2 Tbsp. fresh chopped tarragon
  • 1 small garlic clove
  • 1 anchovy (minced) OR 1 Tbsp. drained capers
  • 1/4 shaved parmesan cheese, plus more for garnish
  • 1/4 cup toasted pinenuts
  • fresh ground pepper

Cut the squash into thin strips using a julienne peeler or spiralizer. Sprinkle the squash with salt, toss gently, and place in a colander to drain for 20 minutes. Carefully squeeze the squash over the colander to release excess liquid and pat dry with a clean kitchen towel.

In a food processor or blender, combine the yogurt, olive oil, lemon juice, vinegar, basil, parsley, chives, tarragon, garlic and anchovy or capers and blend until smooth.

Toss the drained squash with the parmesan, pinenuts and desired amount of dressing.

Season to taste with salt and pepper. Garnish with more parmesan, pinenuts and basil and serve immediately.

FITgal Substitutions: 

Nut free: sub sunflower seeds for pinenuts 

Vegan: tougher…because of both the yogurt and cheese, we would skip this one

CHOPPED TAHINI SALAD W/ CRUSHED PINE NUTS + MINT (as posted on dolly and oatmeal)

salad inspired by, and tahini sauce from: Yotam Ottolenghi & Sami Tamimi’s Jerusalem

ingredients »

  • 2 cups chopped greens
  • 1 cup chopped heirloom tomatoes
  • 1 cup chopped cucumbers
  • 1/2 cup chopped sweet peppers
  • 1 tablespoon fresh chives (i used garlic chives)
  • 2-3 tablespoons toasted pine nuts
  • 2 teaspoons fresh mint leaves
  • a pinch of salt
  • smoked paprika to taste

tahini sauce (i halved the original recipe) »

  • 1/3 cup tahini paste
  • 1/4 cup water
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, crushed
  • 1/8 teaspoon fine grain sea salt

INSTRUCTIONS

for the tahini sauce »

  • in a medium sized bowl, whisk the tahini, water, lemon juice, crushed garlic and salt until combined
  • cover, and let the mixture sit in the fridge until ready to use

for the salad »

  • with a mortar and pestle, crush the toasted pine nuts with a pinch of salt, add the mint and grind until the mint and nuts are small pieces.  set aside
  • in a large bowl, combine the greens, tomatoes, cucumbers and peppers.  drizzle the tahini sauce, and garnish with crushed pine nut/mint mixture, chives and paprika

serve with additional tahini sauce and enjoy!

FITgal Substitutions: 

Nut free: sub sunflower seeds for pinenuts 

Can you get ALL of the ingredients at your local farmer’s market this week? Try it out!

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