Minted

Nature has pretty good taste. Here in the northwest, when the season is starting to serve up some serious summer bounty, I am reminded of all of the great taste combos that are presented to us right out of the ground.

What backyard gardener doesn’t struggle to dream up creative ways to eat yet another summer squash? Grill it, slice it thin and dress it, layer it in lasagna, shred it into bread, gift it to neighbors, bring it to work. By the end of a good season they practically give zucchini away at the farmers market.

And mint—it can take over a garden. You start with one little plant by the garage and the next thing you know it’s rounding the corner and headed for the house. Watch out for the mint!

Which brings me to one of my favorite summer assemblies, or recipes that require little more than putting a few items together on a plate. Grilled summer squash with mint chiffonade is incredibly tasty and a little unexpected. It’s cheap and easy enough to serve it to a crowd. And good all summer long.

 

Summer Assemblies:

• Grilled summer squash with mint chiffonade
• Peaches, basil and fresh mozzarella
• Tomatoes with gorgonzola, red onions and fresh oregano
• Sliced, peeled cucumbers with lime and salt
• Sour cream, blueberries and brown sugar
• Chives, ricotta and olive oil on wheat toast