James’ Test Kitchen

Comments 12 Comments

Grilled Summer Squash Salad

Vegetarian • Tags: , , , , , , , ,

Grilled Summer Squash Salad 1 Duo Dishes

Here’s another Guest Test Kitchen for ya! This month, our dear friend James shares one of his favorite recipes and cooking inspirations. He shows how your favorite recipe can be jazzed up or tweaked to fit any occasion and season, and how sexy a simple squash salad can be. This dish would be a fabulous contribution to any summer meal gathering. Plus, it’s vegetarian so everyone can love it. Enjoy!

Grilled Summer Squash Salad 2 Duo Dishes

“I follow two food blogs: The Duo Dishes (obviously) and Heidi Swanson’s excellent 101 Cookbooks. And while I look to the Duo for new flavors and sweet treats, 101 Cookbooks is my go-to source for healthy, tasty, everyday dishes that will get me through the week. Heidi’s recipes are healthy as well as wonderfully adaptable.

Last winter, I made her ribollita at least twice, then tried my own Mexican take with black beans and pasilla peppers. She does quite a bit of cooking with quinoa, which is one of my favorite whole grains, and I’ve adapted a few of her quinoa skillet recipes. But my favorite 101 Cookbooks recipe – one I’ve been nervous about adapting – is for a roasted pumpkin salad. I’ve made it probably half a dozen times, and have followed the recipe fairly closely. It’s so good that, until now, I’ve never wanted to mess with it.

But it’s a fall dish, and it’s 90 degrees outside, and why not try something new for the summer? So I took Heidi’s dish, swapped a few things, lightened it up, and suddenly had grilled summer squash salad. It’s light, refreshing and summery, and it pairs well with summer beer. Anchor Summer Beer is perfect with this dish.”

Grilled Summer Squash Salad (Adapted from 101 Cookbooks) – Serves 2-4
1 1/3 cups wild rice
2 yellow squash
1 zucchini squash
1 medium-large Vidalia or other sweet onion
2 lemons
1 teaspoon dried thyme
1 bunch fresh cilantro, chopped
1 1/2 teaspoons sriracha hot sauce
2-3 tablespoons olive oil
2-3 tablespoons extra virgin olive oil

Before doing anything else, start cooking the wild rice according to the package directions. Cooking times vary, but I usually assume it will take an hour. Once your rice is going, remove the ends from the zucchini and summer squash. Cut each squash in half lengthwise and cut into half-inch-thick pieces. Cut the onion into eight wedges. Combine onion and squash in a bowl and toss with regular olive oil. Season with two generous pinches of salt, the dried thyme and pepper to taste.

Start a grill or preheat your oven’s broiler. (Grilling is best, but I used a broiler because my apartment complex is run by Smokey Bear.) If grilling, use a vegetable pan. Grill or broil the squash and onions for 10 to 15 minutes or until the onions begin to brown. Set aside.

When the rice is tender, drain any excess water and transfer to a large bowl. Add the onion and squash mixture, the extra virgin olive oil, sriracha, most of the chopped cilantro, the juice of one and a half lemons and salt and pepper to taste. Garnish with the remaining cilantro and lemon half. Serve warm. (It’s also great cold and makes excellent leftovers. I like it on its own cold, or warmed up and served over a bed of spinach.)

Comments Leave a Comment

Other recipes you may enjoy...

  • Rediscovering the Possibilities

    Rediscovering the Possibilities

  • Three Bean & Corn Chili-The Duo Dishes

    The Great Bean Debate

  • The Duo's Ethnic Exploration: Peru

    The Duo’s Ethnic Exploration: Peru

  • Marinated Tempeh Spicy Apricot Sauce 1 - The Duo Dishes

    Marinated Tempeh with Spicy Apricot Pineapple Sauce

  • Redefining Homemade

    Redefining Homemade


12 Responses | TrackBack URL | Comments Feed

  1. It must be the season since I just made a squaqsh salad of my own. I love it’s buttery texture in a salad.


  2. a summery salad..how nice♥


  3. I love Heidi’s blog also! This sounds like one tasty way to use up some of the summer squash that will be taking over the markets imminently!


  4. What a great Summer dish, love the mix of different squash…absolutely perfect!


  5. Gorgeous. I love anything that is an inspired take on summer produce.


  6. […] This post was mentioned on Twitter by Chrystal & Amir, Chrystal & Amir and Elizabeth Stelling, Partnersinwineclub. Partnersinwineclub said: RT @TheDuoDishes: We're showing you a gorgeous take on a 101 Cookbook recipe. The final result? A grilled squash salad! http://ht.ly/2hhbR […]


  7. Duo- Thanks for introducing us to James. I gotta say that anyone that uses sriracha sauce in their recipes is speaking my language!


  8. […] more here: James' Test Kitchen | The Duo Dishes Share & […]


  9. I adore 101 Cookbooks – especially her quinoa skillet recipes and salads! 🙂 Don’t remember ever seeing this one on her site, but will have to try it soon!


  10. This would be a good idea for the last few of the squash/zucchini critters that I have.


  11. Love the wild rice, love the squash…ok so I love it all:) Great salad…


  12. I’ll have to make this.


Leave a Reply

 Subscribe by RSS Follow on Twitter Like on Facebook Follow on Google+ Follow on Pinterest View on YouTube

Get post updates by Email!

Enter your email address: