Basil Dressing: For All Your Summer Vegetable Needs

We joined a CSA for the first time this year, and though we bought just a half share, every Wednesday we bring home more vegetables than two vegetable-loving people know what to do with.  We’ve been on a smoothies-for-dinner kick, which is great from both a health and a time-management perspective.  (Though I’d love it if breakfast smoothies were part of my routine, I don’t have time to blend one while I attempt to style my hair and run out the door at 7:15 -- ok, 7:16 -- in the morning.)  I’ve been reintroduced to chard, turnips, collards, and kohlrabi, turning them into sauteed chard and scrambled eggs, roasted turnips, collard “burritos,” and attempts at recreating a broth-y kohlrabi soup I used to enjoy at a former work lunch spot.

And then, there’s the basil.  Over the years we’ve received our fair share of pesto from home gardeners eager to share.  Seems the farm has the same bounty, as we’ve received a large bunch of incredibly fresh, fragrant basil nearly every week.  When we came across this recipe for cous cous salad and basil vinaigrette, we were so blown away by the dressing that we’ve been making it twice-weekly and putting it on everything from farro to quinoa to steamed broccoli to grilled summer squash.  It packs the flavor punch we love from pesto, but cuts out the Parmesan and pine nuts that are too heavy for everyday.  I’ve followed this recipe exactly, but I’ve also subbed green onions and garlic scapes for the shallot, both to excellent results.

GRILLED SUMMER SQUASH WITH BASIL DRESSING

For the dressing:  In a food processor, combine 1 cup basil leaves, 1/2 cup olive oil, 1 shallot roughly chopped, 1 garlic clove roughly chopped, 1 tbsp honey, 2 tbsp white wine vinegar, salt and pepper.  Blend until smooth.

For summer squash:  Heat your grill or grill pan to medium heat.  Cut squash into either coins or half-moon slices.  Place in a bowl and lightly coat with olive oil and salt and pepper.  Grill for about 6 minutes on each side, until soft and tender and grill marks appear.

Spoon the dressing over the squash and serve immediately.