Marinated Summer Squash with Ricotta

After a long, long hiatus from cooking, I'm back in the kitchen. It couldn't have come at a perfect time. Summer produce is in abundance and I'm giddy with excitement at all the different dishes I can create. I recently left my full time job and am planning on concentrating on cooking, photography and blogging...at least for the immediate future. I've been working in the food industry for the past 6 years but down the line, who knows where I'll be. Maybe I need to cultivate my passion for food at home instead of at work. For now, I'm just happy to be home and experimenting with recipes and ingredients.

Coming to this recipe, it's a very basic concept of cheese and grilled/charred vegetables with plenty of acid to cut down the fat. The addition of garlic & red pepper flakes in the dressing make it almost addictive, like Indian chaat that you just want to keep eating. Some nice crusty sourdough bread is nice as an accompaniment to soak up the flavorful juices and spread with cheese. Keep this recipe handy for when you're entertaining. It definitely wows :)

Recipe adapted from Bon Appetit
Makes 4 servings

Ingredients:
3 medium yellow summer squash/zucchini/patty pan (any summer squash will do essentially)
kosher salt (about 1.5 tsp)
1 ounce hazelnuts
2 tbsp vegetable oil
3 mint sprigs
1 garlic clove, minced
1 tsp red pepper flakes
3/4 tsp sugar
1/2 tsp sea salt
2 tbsp white wine vinegar
2 tbsp olive oil, divided
1 cup ricotta cheese
1/2 tsp sea salt
1 lemon
1/4 cup mint leaves
8-12 good crusty sourdough bread slices

Procedure:
Cut the summer squash in half lengthwise and put them in a sieve. Sprinkle the kosher salt and let it sit for 10-15 minutes.
While the squash is doing its thing, toast hazelnut at 33 F for 10-15 minutes till golden brown. Cool and crush coarsely. Once the squash is done, pat dry with paper towels and heat a large 12 inch cast iron pan on medium high with 2 tbsp vegetable oil. ice the oil is shimmering, place the squash cut side down so they all get good exposure to the pan bottom ( I cut my squash into more pieces so they'd fit properly). Let it brown for 5 minutes. Then lower the heat to medium/medium low and cook for 15-20 minutes, covered with a large lid (or a baking pan) till tender and cooked through. Move the pieces a few times in between so they all get equal heat. While the squash is cooking, in a medium bowl, gently crush the mint sprigs in tour hand and add to the bowl along with minced garlic, red pepper flakes, sugar, salt, white wine vinegar and 1 tbsp olive oil. Mix well and set aside. Once the squash is cooked, cut it up into 2 inch pieces with a spoon and add to the dressing bowl. Toss everything together well and let sit for 15 minutes. In the meantime, mix ricotta cheese 1/2 tsp sea salt and the zest of one lemon. Spread this ricotta mixture onto a small platter. Once the squash is done marinating for 15 minutes, squeeze the mint sprigs and toss them. Put the squash mixture along with collected juices on top of the ricotta mixture. Sprinkle mint leaves and crushed hazelnuts. Squeeze half the zested lemon and drizzle 1 tbsp olive oil and toast bread slices till lightly crunchy. Serve the salad with bread.