I have received my first order of organic vegetables and cleaning products from Doorstep Organics. When the box full of goodies arrived there they were; gorgeous summer squash, little yellow babies, sitting peacefully in their environmentally friendly bag made from corn starch.
As for the recipe, it is adopted from Marlena Spieler’s Jewish Cooking, the tradition, techniques, ingredients, and recipes cookbook. Although the author did publish quite a few vegetarian cookbooks, this one is not one of them. I remember picking it up from one of those bargain bins long time ago, bringing it home, pulling it apart and picking usable/modifiable recipes –they are filed differently in my recipe folders now.
The original recipe –it is an Israeli dish by the way- is called Summer Squash and Baby New Potatoes in Warm Dill Sour Cream. As you can see from the title, it is a warm dish; mine is a bit more like a salad.
For my version of the dish, you will need:
½ kilo summer squash, quartered
1 spring onion (those ones with a large head on)
½ bunch dill, chopped
4 tbsp Tofutti Sour Supreme
1 tbsp olive oil
1 clove garlic, crushed
1 tsp Dijon mustard
Juice of ½ lemon
Freshly ground black pepper
• Steam squash until al dente. Drain and set aside until they are cool.
• Wash and chop spring onion and dill.
• Transfer squash into a large salad bowl. Add spring onion and dill.
• In a smaller bowl, mix salad dressing ingredients. It will be a little thick at first but that’s OK.
• Mix salad dressing well with squash, spring onions and dill and serve.