Summer squash salad

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4 small zucchini or mixed yellow and green summer squash (1 pound total 1/3 cup loosely packed mint leaves 3 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice 1/4 teaspoon fine sea salt Black pepper, to taste 1/4 cup (1 ounce) pine nuts Grana Padano, Parmesan, or Asagio cheese, for shavings Fresh mint sprigs, for garnish Heat … Continued

Potato and radicchio salad

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1/2 pound German butterball or baby Yukon Gold potatoes  Kosher salt  1/4 cup extra-virgin olive oil  Pepper  One 1/2-pound head of radicchio, halved lengthwise, cored and coarsely chopped  1 tablespoon red wine vinegar  1/2 cup finely shredded young Montasio cheese … Continued

Kale and garlic hummus

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2-3 cups fresh kale 1 can garbanzo beans, drained and rinsed or 1 1/2 cups cooked beans 1/4 cup tahini 1/4 cup extra virgin olive oil, plus a little for drizzling 2-4 cloves fresh garlic coarsely chopped (or use roasted garlic for a deeper, but less spicy, flavor) 2-3 tablespoons lemon juice … Continued