I’ve told you before that everyone has a story. And I meet the most interesting people in my everyday life. Like Stephanie Sunday, a nurse and avid gardener. Oh, and she’s a wife and young mom, too, to Isabella, a 2 year old who loves to help her mom pick tomatoes. (“If only she could determine which ones were ripe”, Stephanie said.
Stephanie and I have come to know each other through our love of all things natural. She and her family live, like me, on a little patch of heaven. Stephanie has a garden where she grows all sorts of veggies, including some beautiful and unusual cherry tomatoes she gave me. Names like Italian Ice, a very light yellow/white tomato; Chocola, could be an heirloom tomato Stephanie said and this one was dark reddish brown, sort of like the Indigo cherry tomatoes I grow; and some beautiful yellow pear tomatoes.
Stephanie’s dream is to live off the land. She envisions several greenhouses, one to use as a start-up for seeds and one to give her fresh produce throughout all 4 seasons. She also wants to open an organic type restaurant on her property and serve right from the farm to the table.
Pair that food gift with Dr. Oz’s latest magazine and I couldn’t resist making this salad. The bonus is I used our hive honey. Now this is just the salad for summer when you have an abundance of both squash and tomatoes. It’s a light tasting salad.
And as for Stephanie and her dream – I believe it will become a reality! As I told her, it all starts with a dream…..
Summer Squash Salad
2 tablespoons fresh lemon juice with 1 generous teaspoon honey. 1/4 cup torn basil leaves, and 1/4 teaspoon salt. Whisk in 1/2 cup olive oil. Let sit 20 minutes.
Meanwhile, slice 4 small summer squash, green and/or yellow, into ribbons using a veggie peeler. Add about 2 cups cherry tomatoes, cut in half. Sprinkle on 1/4 teaspoon or more of red pepper flakes.Then take half the dressing and toss all together. Divide among 4 dishes.
Now dollop each with some ricotta cheese, about 1 cup in all. Give it a grinding of fresh pepper. Drizzle with rest of dressing and garnish with more basil. Yum!