While at the market on my weekly Sunday visit I saw the most amazing selection of summer squashes. I love summer produce. During the summer I am on a steady diet of raw salads and bbq. We have no ac and I just can't bring myself to cook and make my house any hotter than it normally is. Needless to say, as soon as I saw these beautiful squashes I instantly thought carpaccio. I researched several recipes and settled on this one seen on NPR. Since I made the recipe verbatim I'll save retyping it and post the link. I added torn basil leaves to the recipe for added flavor.
The recipe is enough to feed 4-6 as a side so there was plenty of leftovers for Will and I to take the next day in our lunch. Honestly, I thought it was even more flavorful the next day as the flavors had enough time to sit. I think the next time I make this recipe I will start it much earlier in the day so that it allows the ingredients to marinate well.
It's totally ridiculous that I made these potatoes again, but I can't get enough. As it gets warmer, I'll probably abandon making them as it will surely cook my house as well.
We had the squash carpaccio and potatoes with a balsamic grilled skirt steak, which I also got from the farmers market. Remember: eat local!