July 4th is right around the corner, and Second Harvest Food Bank is celebrating with a healthy recipe. This dish from our Community Kitchen Director Susan Goss is a great opportunity to use fresh, seasonal veggies.
Shaved Summer Squash, Roasted Almonds and Parmesan with Lemon Vinaigrette
• 6 cups very thinly sliced peel-on summer squash: zucchini, crookneck, pattypan and 8-ball
• ½ cup roughly sliced flat-leaf parsley
• ½ cup roughly sliced mint leaves
• 1 ½ cups shaved Parmesan
• ½ cup roasted, sliced almonds
• ¼ cup Lemon Vinaigrette, as needed, Kosher salt and freshly ground black pepper to taste
In a very large bowl, add the squash, herbs, cheese and almonds. Drizzle squash mixture with enough vinaigrette to coat lightly and season with salt and pepper. Serve this salad immediately, divided among 6 plates or in a large bowl as a centerpiece for a buffet.
This awesome recipe is from the cookbook From West Town Tavern: Contemporary Comfort Food by Susan Goss with Drew Goss. Susan Goss is the Director of the Community Kitchen and former restaurant owner/celebrity chef from Chicago.
The Second Harvest Summer Feeding Program
Each summer, we see a significant increase in the need for food assistance when children are without the free and reduced price meals they rely on during the school year.
To fight summer hunger, our Community Kitchen provides free lunches and snacks to local children. We expect to deliver more than 200,000 meals during the 10-week break and serve more than 2,500 children across our 23-parish service area.
Resources like our Community Kitchen are only possible with support from generous friends like you. Please click here and help end summer hunger in South Louisiana communities.