Broiled Zucchini Ribbon Salad

I'm sneaking this in before the last remnants of summer completely sneak away. I've been meaning to post this dish all season since I've made it so many times that it's embarrassing to say and even more impossible to calculate.

I first made this salad when the inspiring Simran gifted me what has become one of my favorite (and at times most treacherous) kitchen tools: the mandoline. I wanted to ribbon and shred everything. I owned a (much more expensive) mandoline before, but it was clunky and difficult to use. This one is elegant, easy to use...and featured on Ratatouille! Just be extremely careful with your precious digits, I've had my own severe accident...or two.

To put my mandoline to good use, Simran sent me a recipe, "...thin strips of zucchini under the broiler then mixed with lemon juice, olive oil, parsley, capers, olives, roasted red pepper, roasted tomatoes, s&p." I ended up making many variations of this salad all season long; the broiled olive oiled zucchini ribbons dressed with lemon and salt alone is brilliant. I also started playing around with broiling everything instead of baking. Pita chips: broiler. Green beans and shallots: broiler. Crispy tofu: broiler. Zucchini ribbons: broiler!

Although this salad is amazing in its simplest form, here is my ultimate favorite variation. I've enjoyed it alone as a meal, wrapped up in a toasted tortilla, served as a side to guests, mixed in with dill and quinoa - just some ideas.

INGREDIENTS
zucchini (2 per person) thinly and uniformly ribboned; a little thicker than paper thin
cherry tomatoes halved
olive oil
coarse salt I use ground pink Himalayan or Kosher
black cured olives cut into pieces; I use kitchen scissors
capers
lemon

DIRECTIONS

1. Toss the zucchini and tomatoes separately with olive oil and salt.
2. Lay zucchini out on baking sheets; don't overlap otherwise they'll cook unevenly. Then lay the tomatoes out on a baking sheet.
3. Pop your sheets in the oven, broil on high and watch closely since broiling burns food easily. Every broiler is different, but make sure you only use the one rack closest to the heat. Cook until just golden. 
4. Toss zucchini and tomatoes together with lemon, olives, capers.

That's it! Enjoy with the last bit of zucchini you have left!

xo, J

Plum & Avocado Salad

Spring and summer are about salads. Fresh fruits, vegetables and herbs all in crazy mix. Stonefruit is my favorite star of the season, so I am thrilled to find this dish dreamed up and posted by the talented Lena on Food52. I have a few adjustments for my taste (and belly) - dial down the buttery avocado so it just accents the forkful of plums, kick up the garlic to nudge everything in a more savory direction, and drastically reduce the olive oil since I don't need a lot (and it doesn't compromise the integrity of the dish). I also assemble the ingredients in one bowl (laziness) instead of prepping the dressing and avo/plums separately. The lemon and finishing salt really bring the whole medley to life. This has become a summer staple for me this season - breakfast, lunch or dinner.

INGREDIENTS
garlic cloves (2) crushed
cilantro (1/2 cup) 
olive oil (1-2 T) I use just enough to make a nice chunky paste, but feel free to add as much as you want to get more of a dressing consistency 
chili pepper flakes (1/2 t) or more if you like it hot
finishing salt I love Maldon or pink Himalayan
plums (2-3) peeled (a peeler works great) and cubed into small chunks; you want the plums firm enough so they hold their shape, but ripe enough so they develop sweetness; pluots are great as well
avocado (1/2) cubed
lemon (1 small) freshly squeezed



INSTRUCTIONS

1. Mash up the garlic with a little salt, chili pepper, cilantro and olive oil into a chunky paste.
2. Add the plum and avocado chunks, squeeze the lemon juice on top and sprinkle some pinches of salt. 
3. Without mashing the avo, gently toss everything together by hand.
4. Let rest for a moment so the flavors have chance to settle.
5. Add more salt and/or lemon to taste.

Enjoy!