I am still stuck on my theme of making new and different things with my summer basket full of our AZ summer harvest items! Squash are in season, and are they ever (I count 7, large and small, in my fridge crisper bin at the moment.) This recipe is a home run, with so many uses! Make a double batch...
It's crisp with tang, and just enough warmth to tingle your tastebuds. Delightful, stacked up on a rice cracker, or on a sandwhich, it can stand in for the tangy-zip without fat and little calories.
Don't be afraid to let other summer veggies join the party (eggplant, squash...)
- 2 medium squash-or about 3 cups (use green zucchini, or yellow crookneck–peel if using these, their skins get waxy…no need to peel the green ones) You can also use eggplant in with this if you like.
- 1 cup olives, any kind-without the pits
- 1 medium to large dill pickle-equivalent to ¼ cup
- 1 cup fresh basil
- Salt and pepper to taste
- 1 tsp fennel seed or ground fennel
- 1 tsp chili flake (less if you like less heat, this makes it a medium in heat)
- 1 tbs olive oil
- 1 tbs red wine vinegar
Pack it into jars! Here is how we use it--be creative!
- Spoon it over romaine as a salad topping
- Place a spoon on romain hearts as an appetizer
- Add cooked shrimp for a cold-lettuce wrap dinner
- Spooned onto crackers
- On a sandwhich as a topping
- Out of the jar with a spoon :)