In March, when Peggy Markel (http://www.peggymarkel.com) was cooking in my kitchen, she provided a bundle of Moroccan recipes that we never had time to try. This salad of zucchini and mint is a version I adapted from one of those recipes. It’s fresh and bright and a terrific side dish to a summer meal.

Moroccan Zucchini Salad with Mint

About 2 cups of chopped zucchini

1 teaspoon of cumin, toasted

1 small clove of garlic*, thinly sliced

4 tablespoons olive oil

2 tablespoons lemon

Pinch of red pepper flakes

2 tablespoons of mint, chopped fine

Salt to taste

Cook the zucchini for 5 minutes in simmering salted water. While the zucchini cooks, toast the cumin in a small dry pan until it releases fragrance.

When the zucchini is done, plunge it into a bowl of ice water to stop the cooking process and keep the zucchini firm. Once it has cooled completely, remove the zucchini from the ice bath and dry on a clean kitchen towel. Mix the rest of the ingredients in a bowl, stir in the zucchini, and serve cold.

*Slicing garlic: I use my mandolin to slice the garlic. It creates thin, even slices, but watch your digits.

I just harvested the first of my summer squash. I pick them when they’re young and small. To me, the flavor is better when they are on the slighter side. When the squash is left on the plant too long, it tends to taste a bit like foam rubber — not that I make a habit of eating foam rubber, but you get the idea.

These recipes for squash appetizers are so easy to make and look beautiful when served. Exact ingredients are not necessary. It’s really just a matter of taste but be sure to use the best possible ingredients. I can’t reiterate enough about using the best quality ingredients you can find. Everything about these ingredients together is so classic and delicious, radiating summer in every bite.

Cold Yellow Squash Appetizer

Usually I use one squash per plate.

Slice squash thinly with a mandolin and arrange in a circular fashion on the plate.

Per assembled plate, use a pinch each of:

• red pepper flakes
• fresh oregano leaves
• lemon zest

Squeeze lemon over the slices and drizzle with olive oil.

Sprinkle with sea salt and serve.

Warm Yellow Squash Appetizer

For these “June gloom days” in Santa Barbara (whatever, Poseidon — it’s JULY!), where the fog is actually pissing on you and you crave something warm…

Heat oven to 200 degrees.

On an oven safe platter or dishes (depending on whether you plan to serve family style or individually), arrange thinly sliced yellow squash — I use a mandolin to make perfect slices. Then use a microplane grater to cover the top of the squash with a sprinkling of Parmesan cheese. Drizzle a little olive oil on top and place the platter or plates in the oven for approximately 30 minutes. The sides of the squash will turn upward slightly and the cheese will begin to melt.

Carefully remove the plate from the oven (oven mittens would be good, here) and then add a pinch each of:

• red pepper flakes
• fresh oregano leaves
• lemon zest

Squeeze lemon over the slices and a slight drizzle more olive oil.

Sprinkle with sea salt and serve.

It’s warm yet still has a fresh crunch factor and texture. It’s zesty, salty, and spicy, and the fresh oregano absolutely makes it perfection in your mouth.

Currently, there is a war raging on our property against the birds, lots of birds. They fearlessly taunt our Labradoodle, devour sugar snap peas and lettuce from the garden and must be stopped! If the birds have the high ground, then the snails seem to cover the low. Our defensive tactic for the birds means a caging of the peas and lettuces. The combination of Sluggo (a safe, non toxic and biodegradable snail bait) and hand picking of the snails, we momentarily gain snail control.

The bummer about caging the plants from the birds, you have to remove all the cumbersome wires and secure sticks to get to the produce, a pain for me and the produce is less accessible for the girls healthy snacking.

Our defensive attack is working and the garden is looking much better. Albeit, a few weeks a go it honestly looked like crap, but it is coming around and for now – the lettuces are safe. The arugula has seen better days, but the Romaine, red leaf and “cut and come” mix is doing superb. A little side note: “cut and come” mixes are great for any garden, because you just cut off what you need and it grows back. Also, you get a wonderful variety of a yummy of greens with one easy seeding.

With all this work to save the lettuces, I am making sure we enjoy the thrill of victory by enjoying lots of salads. Today, I share my take on the wedge.

The wedge salad is always a crowd pleaser. It is crispy, satisfying and superb for entertaining or family meals. This salad is a snap…easy to assemble and it looks fabulous plated on a big platter. My tasty dressing is inspired from one my Aunt Penny shared when we visited her on the jersey shore. It works well for both a dip and dressing. In the winter I rarely use fresh tomatoes unless I can find the smaller Campari tomatoes on the vine…they seem to have more flavor during the off season.

Valerie’s Wedge

Serves 8

2 heads of Romaine Hearts or Butter lettuce cut it in quarters

3 tomatoes cut in 6 wedges

Gorgonzola Dressing

2 tablespoons of Meyer lemon juice

½ cup Gorgonzola crumbled

1/3 low fat sour cream or Greek yogurt

4 tablespoons mayonnaise

1 teaspoon salt

cracked pepper to taste

Cut the wedges in half then cut in half one more time, so you have four pieces from each head of lettuce. Arrange the wedges on a platter and with a soup spoon put a large dollop of the dressing on each of the segments so the dressing oozes over the wedges. Sprinkle the tomatoes over the entire platter and garnish with a fresh herb of choice (I prefer chive or parsley). To serve, give each guest their own wedge. Birds be damned!

Our bird dog, Penny.

The last time we were in Tuscany, this simple zucchini salad was brought to our table family-style.  It proves the old adage “simpler is better.” Fresh, premium, and well-chosen ingredients are key to the success of this dish. Add to that list, a good quality kitchen peeler, and a beautiful platter, and you are all set.

Zucchini Ribbons

Serves 2-4

2 large Italian Zucchini

Parmigiano-Reggiano

Extra Virgin Olive oil

Sea Salt (I prefer grey sea salt)

Pepper

With a mandolin or vegetable peeler, slice thin ribbons of zucchini, discarding the first green piece as well as the last. Lay out the zucchini pieces on a platter and shave a block of Parmigiano-reggiano with a vegetable peeler over the dish. Drizzle the salad with the best quality olive oil you have, and sprinkle with sea salt and freshly ground pepper.

Additions

On a cooler night when you still have zucchini on-hand, assemble the dish in a earthenware platter and put the whole thing in the broiler for a few minutes. It will get golden in color and the cheese will melt slightly. Garnish with flat leaf parsley.