Roasted Baby Yellow Squash with Sweet Balsamic Vinaigrette 

Savor Summer's bounty! Baby squash are so tender and tasty that you only need to add a few ingredients to create a delicious dish. This makes a scrumptious side dish or throw in some grape tomatoes and top with toasted sunflower seeds for a main dish. 

Recipe:

8-10 baby yellow squash, sliced about 1/4 inch thick

1/2 large red onion, chopped 

2 Tablespoons EVOO

2 Tablespoons balsamic vinegar

1 large clove garlic, crushed

Preheat oven to 400 degrees, use convection if available.

Place squash, onion, and garlic in large baking pan.

Drizzle oil and vinegar over squash and mix well until all pieces are coated.

Bake 20 minutes, turn and bake 20 minutes more or until nicely browned.

Sprinkle with freshly ground sea salt to taste.

Serve warm or cold with vinaigrette.

Sweet Balsamic Vinaigrette

2 Tablespoons EVOO

2 Tablespoons balsamic vinegar

2 Tablespoons water

1 large clove garlic, crushed

1 Teaspoon Italian seasonings

1 Teaspoon mustard

1 Teaspoon pure maple syrup

Salt and pepper to taste

2 Teaspoons ground chia seeds

Place all ingredients in a jar, screw lid on tightly, and shake until well mixed.

Let set at least 5 minutes to thicken before using.

Drizzle on squash and fresh green salad.

Enjoy!

3 Bean Salad with Balsamic Vinaigrette

Fresh green beans from the farmers market are always on my shopping list. I love to snack on them raw, steam and toss with olive oil, garlic and lemon, or blanch and throw in a 3 bean salad. 

This 3 bean salad is super easy and quick. You can have a colorful protein packed salad in less than 30 minutes. A quick blanching of the green beans gives the beans a nice tender crisp texture and creates a beautiful bright green color that looks great among the red pepper, orange carrots, purple onion, white chick peas, and dark red kidney beans. Eating the rainbow has never been so easy. 

Salad Ingredients:

1 quart green beans, blanched and cooled

1 can kidney beans, drained and rinsed

1 can chick peas, drained and rinsed

1 large cucumber, diced

1 red pepper, diced

1 green pepper, diced

1 cup sliced baby carrots

1/2 red onion, diced

1/4 cup Italian basil sundried tomatoes, chopped (optional)

Salt and pepper to taste

To blanch the beans: Bring a large pot of water to a boil, trim ends off beans, put beans in boiling water, cover and let boil for 3 minutes only, remove beans, drain, place in large bowl of ice water, let cool about 5 minutes, drain, cut, add to bowl, add remaining ingredients, toss with vinaigrette, and stir.

Balsamic Vinaigrette:

1/4 cup balsamic vinegar 

1/4 cup water

1/4 cup extra virgin olive oil

1 Tablespoon spicy brown mustard

1 Tablespoon chia seeds

1 Tablespoon Italian seasonings

1 teaspoon pure maple syrup, optional

Ground pepper 

Place all ingredients in blender and blend for about 5 seconds. Let dressing set for about five minutes to thicken before mixing into salad. For best results keep dressing separate and add just before serving. 

Recipe makes about 10 cups. Great for lunch or dinner. Refrigerate leftovers.