Summer Squash with a Chunky Tomato Caper Sauce
 
serves 6 
 
  chunky sauce:
1 Tbsp  white wine vinegar
1 Tbsp  lemon juice
2   shallots, minced
4 Tbsp  olive oil
2 Tbsp  drained capers
1-1/2 lb.  plum tomatoes, coarsely chopped, drained (4 cups)
1 cup  cooked corn kernels (about 1 large ear)
1 cup  coarsely chopped arugula leaves
1/2 cup  chopped fresh basil
12 to 14   kalamata or greek black olives, pitted, left in small chunks
  salt and freshly ground pepper
4 small  yellow zucchini or summer squash, sliced 1/2 inch thick
4 small  green zucchini squash, sliced 1/2 inch thick
 
sauce: in a bowl combine vinegar, lemon juice and shallots. gradually 
add oil, whisking until thoroughly blended. add capers, tomatoes, corn, 
arugula, basil and olives, tossing gently to combine. add salt and 
pepper to taste. 
steam squash until just tender (don't overcook!). season with salt and 
pepper to taste. 
arrange on a shallow platter or bowl. spoon sauce over top. serve hot or 
at room temperature. 
 
shepherd's garden seeds 
 
 
-- 
(ID: 1136) Mirror: rec.food.recipes: Mon, Oct 3, 2005


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