Squash & Zucchini

 INGREDIENTS
2 sticks butter, softened to room temperature
8 large radishes, trimmed and cleaned
1 teaspoon sea salt flakes

Add the softened butter to a large bowl and mash with the back of a spoon to further soften.

Carefully grate the radishes on the 2nd largest side of the box grater and place the radish flesh in a fine mesh strainer. Using a spoon, press on the radish flesh to extract as much liquid as possible.

Add drained radishes to the butter. Add flaky salt and mix until well combined.

Serve on toasted sourdough, on top of steak, fish or roasted vegetables. Butter will keep in an airtight container in the fridge for up to two days.

INGREDIENTS

2 medium-sized cucumbers, roughly chopped
2 cups chopped tomatoes
2 cups arugula
1/2 red onion, cut in half then into thin slices
1/2 cup pitted kalamata olives, haved
1/3 cup crumbled feta cheese
1/3 cup chopped fresh parsley

Oregano Lemon Vinaigrette:
1/4 cup extra virgin olive oil
3 Tablespoons fresh lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon honey
1 garlic clove, pressed or minced
salt and pepper

Directions
Combine all salad ingredients in a large bowl. Add Oregano Lemon Vinaigrette ingredients to a bowl and whisk until combined and serve.

INGREDIENTS
1 cup Radishes, chopped
1/2 Red Onion, diced
2 Green Onions, diced
1/2 tsp Salt
2 Tbsp Lime Juice
1/4 cup Cilantro, chopped
1/2 Jalapeno, diced fine
INSTRUCTIONS
Mix all the ingredients well, taste and adjust seasoning, salt and/or lime juice, if needed
Store covered in the refrigerator until ready to enjoy, use within 1 week

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INGREDIENTS
1 1/2 tablespoons olive oil
1 large yellow squash chopped
1 large zucchini chopped
3 cloves garlic chopped
1 cup grape tomatoes
Kosher salt to taste
Dash crushed red pepper
2 tablespoons shredded Parmesan cheese

Basil Vinaigrette
1 cups packed basil leaves
1/2 clove garlic minced
1 tablespoons minced shallot
1 teaspoons fresh lemon juice
1 tablespoon balsamic or red wine vinegar
1/2 teaspoon salt
1/4 cup olive oil
Freshly ground black pepper to taste
Put all ingredients in blender and process until smooth.  Will keep for up to 5 days in fridge.

Instructions
Heat olive oil in large skillet on medium-high heat. Add yellow squash and zucchini and cook for 3 minutes, stirring occasionally.
Add in the garlic and tomatoes and cook for 2 to 3 minutes, gently stirring, or until vegetables are crisp-tender and tomatoes are about ready to burst.
Season with salt and crushed red pepper. Sprinkle with Parmesan cheese and drizzle with basil vinaigrette.  Serve immediately.

INGREDIENTS
1 large cucumber sliced, English work best
2-3 large tomatoes diced
½ red onion sliced
1 tablespoon fresh herbs parsley, basil and/or dill, optional
2 tablespoons olive oil
1 tablespoon red wine vinegar
salt & pepper to taste

Instructions
Combine all ingredients in a bowl and toss well.
Refrigerate at least 20 minutes before serving.

 INGREDIENTS

1 head cauliflower, cut into florets
Onion, cut however you like it
4 sprigs thyme
4 cloves garlic
3 Tbsp olive oil
Kosher salt and pepper
1/2 cup grated parmesan

Preheat oven to 425
Toss cauliflower, onion, garlic, & thyme with olive oil and arrange on rimmed baking sheet.
Season with salt and pepper.
Roast, tossing occasionally, until almost tender, 35-40 minutes.
Sprinkle with parmesan, toss to combine, roast until cauliflower is tender, additional 10-12 minutes