Summer is squash growing season, and why not pair your squash with feminist discussions at the dinner table? Or at least try this delicious and refreshing salad that will keep you cool in this hot summer month.
Squash is considered to be one of the oldest known crops, in some archeological sites in Mexico it is estimated that they were harvesting crops 10,000 years ago. They were most likely used as containers because of their hard shells at the time, but slowly became a staple of diet in the Americas. There are all kinds of different squash species from the fall gourds and pumpkins to winter versions, but the summer kind makes the perfect salad.
Ingredients:
1 ½ pounds zucchini and yellow squash
1 handful of mint leaves
½ cup goat cheese
olive oil
salt
pepper
Directions:
- Heat a large skillet over medium-high heat. Add oil and swirl to coat the skillet.
- Cut the squash into medallions
- Add the squash and zucchini to the skillet
- Add a pinch of salt and ¼ teaspoon of pepper to the skillet
- Stir until tender for about 5 minutes
- Remove from heat and stir in mint leaves and goat cheese
