Laurel and I returned to the hustle and bustle of NYC Monday after traveling to Mont-Tremblant, Canada for the Ironman World 70.3 Championships. The race went well. I finished 18th "in the World" so I am pretty happy about that. And even though 56 hilly miles on the bike and 13.1 very hilly miles of running were incredibly challenging on my body (I'm the most sore I've ever been), being in a ski village for four days almost felt like a vacation.
So coming back to the city was a bit of a rude awakening. Everywhere I went yesterday was busy. The grocery store seemed like it had more people in it than all of summer combined. A quick trip to get Amy an outfit for her dance class turned out to be a scene out of a movie with pushy parents and leotards flying across the room (not kidding). School is back in. What happened to summer?
Well, it is still technically summer for a few days, so we're continuing to eat like it is. Today we have four ways to eat summer squash because we got three huge ones in our CSA last weekend. If you have any ideas to add to this list, let us know! --Bec
SHRED I timed it and it takes 49 seconds to shred a squash using a box grater. This is making it my top way to use squash lately. I shred the squash, squeeze out the extra liquid and store everything in a container in the refrigerator. I pull some out to "hide" a side of veg in Amy's scrambled eggs or add some nutrients to a cheese quesadilla. My favorite use for shredded squash has to be using it instead of zucchini this healthy muffin recipe.
CHOP it up and make a meal-sized Greek salad.
SLICE it up and add to a lemony, herby zucchini salad.
BLEND Cut up into ice cube size pieces and store them in a ziploc bag in the freezer. Use in smoothies. Don't worry, your favorite smoothie won't taste like a vegetable garden. They function like ice cubes, but at a few bonus nutrients.