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CSA recipe of the week: Crunch into raw squash salad with toasted almonds

 

If you can't decide whether keeping a mandoline around makes sense, this salad should clinch it. Ribbons of zucchini and yellow squash, softened but retaining their bite, are brightened with lemon-dill vinaigrette, with toasty crunch from almonds.

You can carefully slice the squash thin enough with a knife, but it'll take a while. Michael Symon's recipe (at bottom) is dead easy and can be multiplied to take care of any excess squash. Do not skip the salting and draining, and I've even pressed down on the shaved squash to extract maximum water. More water will seep out, but you don't want to dilute the viniagrette.

Michael Symon’s Zucchini Crudo

(from "Live to Cook," Clarkson Potter)

2 zucchini (about 3/4 pound), thinly sliced

2 yellow summer squash (about 1 1/2 pounds ), thinly sliced

1 tablespoon plus 1/4 teaspoon kosher salt

1 teaspoon minced garlic

1 shallot, finely sliced grated zest and juice of 3 lemons, or to taste

1/2 cup extra-virgin olive oil

1/3 cup slivered or sliced almonds, toasted

1/3 cup chopped fresh dill

Combine the zucchini and yellow squash in a colander in the sink and sprinkle 1 tablespoon of the salt over it. Toss to coat, and set aside for 10 to 15 minutes, no longer.

In a large bowl, combine the garlic and shallot, sprinkle with the remainingvteaspoon salt, and whisk in the lemon zest and juice. Whisk in the olive oil in a steady stream, then the almonds and dill. Taste for seasoning and acidity (it should be nicely acidic).

Add the zucchini and squash to dressing, toss, and serve immediately. Makes 4 to 6 servings.

 

Video: What's on tap at Buffalo Brewfest?

Thousands of thirsty folks are set to pile into HSBC Arena tonight for Buffalo Brewfest, having paid for the privilege of being forced to choose their favorites from 120 flavors of beer.

Here's Buffalo Hearing & Speech Center head Joseph Cozzo explaining children's programs the event supports, brewer Tim Herzog breaking down the brewery lineup and a preview of the food from HSBC Arena head chef Scott Green.

There might not be any tickets left by the time you read this, but check Consumers Beverage locations, tickets.com or the Buffalo Hearing & Speech Center Foundation. Call 885-8318, Ext. 202.

 

 

Cantina Loco aims to start serving in Sept.

One of the year's most anticipated Buffalo restaurants, Cantina Loco, hopes to start serving takeout by the middle of September.

Expected to focus on blue-collar Mexican dishes from Seabar chef Mike Andrzejewski, the space, at 191 Allen St., may open without a full liquor license, Andrzejewski said. That should give the kitchen staff time to work out some kinks before a full-scale opening, he said.

The property, at Allen Street and Elmwood Avenue, formerly housed Steel Crazy Cafe.

Video: cooking shrimp with sugar snap peas

Take a look at the video companion to my Elements column on sugar snap peas, where I cooperate with a surprise guest to make shrimp with sugar snap peas.

Here's the recipe, on the same page as the video. If you're not into sugar snap peas, but like the idea of the dish, just substitute. You could use snow peas, blanched broccoli, bok choy, asparagus or even thinnish green beans for this dish, and it would turn out well.

Live chat with News food writer Andrew Galarneau

Join me at noon to chat about what's good, what's coming, and where you can find the best local cantaloupes and sweet corn in season. It's easy to participate, and you can come back later to review the whole thing.

- Andrew Z. Galarneau

 

Historical Society invites food trucks for lunch

The Buffalo & Erie County Historical Society is playing host to at least two food trucks for a series of Thursday lunches under the classic building's portico.

“This is a great way for people who may not have been to the museum in a while to come and enjoy the building, which is actually our largest artifact,” executive director Melissa Brown said in a release. “It’s a beautiful time of year; the views of the building and from the Portico are gorgeous. And we’re happy to join with the community-minded entrepreneurs who are bringing delicious local food to people!”

“Picnic on the Portico” is set to start this Thursday, Aug. 4, with The Roaming Buffalo, specializing in Buffalo food favorites, and Rolling Joe’s Café, a coffee and sweet-focused vendor. During the event, from about 11:30 a.m. to 2 p.m., tables and chairs will be set up on the portico at 25 Nottingham Court.

"Visitors are also welcome to bring folding chairs, blankets etc. and picnic or on the grass around the portico," the society release said. "There is plenty of free parking (tailgate!); bicycling, and walking from the Buffalo State campus and the Lincoln Parkway neighborhood are certainly encouraged."

For more information, see www.buffalohistory.org.

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