On Sunday July 24 I served as a Just Food Community Chef at the Summer Streets Festival in the Bronx. I made my ‘”It’s Too Hot To Cook! Summer Squash Salad, quite fitting for a 91 degree afternoon! There were lots of great children present who sampled raw zucchini, learned how to say ‘carrot’ in Spanish and that veggies are good to help you poop. This was met by a great big ‘Ewww!’ followed by giggles. Click ‘more’ for the recipe.
It’s Too Hot To Cook! Summer Squash Salad
Serves 4-6
Equipment:
2 bowls
Chopping board
Knife
Grater
Measuring cups and spoons
Ingredients:
1 cup cous-cous
1 cup water
1 1/2 cups diced summer squash (1/2 large zucchini)
1 1/2 cups grated carrots (2 medium carrots)
1/2 cup chopped cilantro
2 garlic cloves, minced
1/2 cup olive oil
1/4 cup vinegar
2 tbsp. soy sauce
salt and pepper or your favorite spice blend to taste
Procedure:
In a large bowl, add cous-cous and water. Allow water to absorb for 15 minutes. In the meanwhile, dice your squash, carrots and cilantro. Add olive oil to cous-cous; mix well. Add vegetables, vinegar, soy sauce and spices. Toss and serve. Enjoy!
P.S. You can always substitute other veggies in this dish. Have fun experimenting!
Author:
Recipe contributed by Marian Isel Barragán, Just Food Community Chef
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