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Recipes Nugget Markets Signature Recipes

Heirloom Summer Squash Sandwich

Prep time
20 minutes PT20M
Cook time
2 hours PT2H
Yield
Appetizer for 4
Difficulty
3 out of 5 on the difficulty scale
grasping_summer1 Nugget Markets signature recipes

This simple Raw recipe offers the best of summer. It just requires a little bit of specialized equipment. Using the dehydrator creates an intensity of flavor in the Summer Squash and also helps reduce the grassy quality inherent in raw summer squash. 

Ingredients

  • 3 heirloom tomatoes (preferably different colors)
  • 4 Summer Squash
  • 2 tablespoons fresh dill
  • 1 large shallot, brunoise
  • ¼ cup extra-virgin olive oil
  • ½ recipe for “Aged” Pine Nut Cheese
  • 1 tablespoon Himalayan rock salt

Preparation

Slice the squash into paper-thin coin-shaped slices; cut the coins in half, salt lightly, and place on the dehydrator shelf at 105°F for 2 hours.

While waiting for the squash, cut the ends off of the tomatoes, dice them, salt them, and place them in a fine mesh sieve over a bowl to drain. Cut the shallots and place them in the bowl with the tomato drippings to macerate.

When the squash is done, slice the tomatoes; you should get 4 slices out of each tomato, to make four plates.

Place one slice of tomato in the center of the plate and salt lightly; layer the slices of squash so that the tip of the slice hangs over the side of the tomato and overlap the squash so that you create a flower pattern. Repeat this two more times so that you have three layers.

When your plates are finished, whisk the olive oil slowly into the tomato drippings to create a broken “dressing”; drizzle this around the plate, and then garnish with dill and chunks of pine nut cheese.

Techniques used in this recipe:

dice
dice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large).
brunoise
brunoise (Fr.): small dice; 1/8-inch cube is the standard. For a brunoise cut, items are first cut in julienne, then cut crosswise. For a fine brunoise, 1/16-inch square, cut items first in fine julienne.

Glossary:

dill weed

Commonly referred to as dill the plant is tall and wispy normally attaining a height of 3 to 6 feet. The plant is bright green in color and speckled with yellow blossoms. Dill has a delightful, delicate bouquet and enhances rather than dominates food.

It is ideal for sauces and seafood and also compliments egg, cheeses, and salads.

Pair with

  • Riesling

    Considered by many to be the most noble and unique wine grape varietal in the world. These kings of Alsace's wines are known for their soaring acidity and considerable concentration. This wine is often lower in alcohol, giving it less body. Rieslings are dry, with a fruity yet firm taste.

  • Pinot Gris

    An ancient natural mutation of Pinot Noir, Pinot Gris can vary dramatically in taste depending on where it is grown. In the Tre Venezie in Italy, where it is known as Pinot Grigio, it is often a simple, light, crisp wine. However, Italian Pinot Grigio shows little similarity to the majestic, lavish, sometimes spicy Pinot Gris of Alsace. The aromas of Pinot Gris suggest peach skins or orange rind. Pinot Grigio is currently the best-selling imported wine in the United States, and it's fun to say too!

  • Chenin Blanc

    Commonly grown in the Loire Valley of France, as well as in California. A high-volume-producing vine that gives birth to fragrant and usually high-acid wines ranging from dry to medium sweet. Known as Steen in South Africa.

  • Gruner Veltliner

    An Australian grape packed with a spicy and musky personality. Most importantly, Gruner Veltliner often has an intriguing minerality.

  • Picpoul Blanc

    Picpoul de Pinet is one of the famed crus of the Coteaux du Languedoc, producing white wine exclusively from the Picpoul Blanc grapes. This varietal is commonly very acidic and refreshing.

  • Roussanne

    An elegant varietal of the French Rhone, often blended with its sister, Marsanne.

  • Sauvignon/Fume Blanc

    Sauvignon Blanc is taut, supple and herbal. With high acidity and aromas of tea, meadow and green herb, Sauvignon Blanc has a suitable name derived from the French "sauvage", meaning "wild".