Cook_Real_Food_Every_Day-Vol._3_Issue_3_-_Summer_2019_

(^79) cook real food every day
Shaved Summer Squash Salad
Makes 6 to 8 servings
With just a few simple ingredients and summer squash in their
prime, you will impress your dinner guests with this showstopping
salad.
1 pound medium zucchini, trimmed
1 pound medium yellow squash, trimmed
3 teaspoons kosher salt, divided
5½ tablespoons olive oil, divided
4½ tablespoons fresh lemon juice, divided
1 tablespoon chopped fresh basil
½ teaspoon ground black pepper, divided
1 cup plain Greek yogurt
1 clove garlic, grated
¼ cup chopped toasted hazelnuts
Garnish: fresh basil leaves, crushed red pepper

1. Using a Y-shaped vegetable peeler or a mandoline, shave
   zucchini and squash lengthwise into ⅛- to 1⁄16-inch-thick ribbons.
   Place a colander in a large bowl; add zucchini, squash, and
   1 teaspoon salt, tossing to combine. Let stand for 8 minutes.
   Rinse zucchini mixture under cold water; thoroughly pat dry.


2. In a large bowl, whisk together 3 tablespoons oil, 3 tablespoons
   lemon juice, basil, 1 teaspoon salt, and ¼ teaspoon pepper. Add
   zucchini and squash, tossing to combine.


3. In a medium bowl, whisk together yogurt, garlic, remaining
   2½ tablespoons oil, remaining 1½ tablespoons lemon juice,
   remaining 1 teaspoon salt, and remaining ¼ teaspoon pepper.


4. Using a small off set spatula or the back of a spoon, spread
   yogurt mixture onto desired serving platter. Arrange zucchini
   mixture over yogurt mixture, leaving any excess liquid in bowl to
   discard; top with hazelnuts. Garnish with basil and red pepper, if
   desired. Serve immediately.

Smoked Paprika Potato and Tomato Tarts

Makes 6 servings

If you haven’t tried cooking with frozen puff pastry yet, allow us to introduce

you to your new entertaining MVP. Topped with garlicky Boursin, smoked

paprika potatoes, and ripe grape tomatoes, these tarts look like they took all

day but are actually quick and easy.

½ (17.3-ounce) package frozen puff pastry, thawed

⅓ cup garlic-and-fi ne herbs Boursin cheese, softened

¼ pound small gold potatoes, cut crosswise into 1⁄16-inch-thick

slices (See Pro Tip)

1½ tablespoons chopped fresh thyme

2 teaspoons olive oil

¾ teaspoon kosher salt

¼ teaspoon smoked paprika

6 grape tomatoes (about 2 ounces)

½ medium shallot, thinly sliced lengthwise (about ½ ounce)

1 large egg, lightly beaten

Garnish: freshly grated Manchego cheese, fresh thyme leaves

1. Preheat oven to 400°. Line a rimmed baking sheet with parchment
   paper.


2. On a lightly fl oured surface, unfold puff pastry, and roll into a
   10½x9½-inch rectangle; cut into 6 (4¾x3½-inch) rectangles. Using
   the tip of a small sharp knife, score a ½-inch border within each
   rectangle. Gently transfer pastry rectangles to prepared pan. Divide
   Boursin cheese among rectangles (about 1 tablespoon each); using a
   small off set spatula, spread cheese within scored border.


3. In a medium bowl, toss together potatoes, thyme, oil, salt, and
   paprika. Place potatoes over cheese, leaving any excess moisture in
   bowl to discard. Using a serrated knife, slice tomatoes into thirds (about
   ¼-inch-thick slices). Arrange tomatoes over potatoes as desired; top
   with shallot. Using a pastry brush, brush pastry borders with egg wash.


4. Bake until pastry is golden brown and potatoes are tender, 15 to
   20 minutes. Garnish with Manchego and thyme, if desired.

PRO TIP

A mandoline works great for getting beautifully thin

vegetables. Make sure to be mindful of your fi ngers, though.

A cut-resistant glove is a worthwhile investment.