Paul and I haven't had a lot of time to spend together these days as we are both always running around so busy with deadlines, work and plans so he decided to book a date night for the two of us and we hopped on a train to the Big Apple and spend the evening together.
Ahhhh so romantic I know....
Now I had no idea what he had in mind for the night except that he said I would be extremely impressed with him and all his thoughtfulness and planning. I was. Wicked is one of my all-time favorite broadway shows and for him (a mans-man whose never seen any musical) this was a big deal and a very selfless surprise for me. We walked around the city, grabed some drinks and dinner and then off to the show with raisonettes in hand. It was a wonderful night.
After our tirelessly-sectacular trip we finished off the weekend at a good friends engagement party with games, laughs, drinks and good ol'fashion barbicue.
While all these lavished good times were being had, my healthy eating had definatly taken back seat prority this weekend but not to fret, I am back for a lean-mean healthier side of eating. Again with the summer squash I know but how can I help it when the colors are so bright and beautiful. There are so many ways that you can cut up and add in these veggies to either create or add to an excellent meal but it always brings that fresh summer feeling to each dish every time.
I put together a layered casserole and served it over a bed of arugala salad sprinkled with a little extra parmesean... delightful! A very hearty salad with bursts of bright colors and soft flavors that marry so complimetary. This is a perfect starter salad or alongside a lean cut of steak for dinner.
Warm Summer Squash and Arugula Salad
Recipe and photos by A Healthy Jalapeno
2 Yellow Summer squash
2 Zucchini squash
2 shallots, minced
Chopped herbs (I used basil and mint)
2 cloves garlic, minced
Extra-virgin olive oil
Fresh lemon juice
Grated parmesan cheese
Pre-heat oven to 350 degrees.
Thinly slice the yellow squash and the zucchini lengthwise (a mandoline works best if you have one); arrange a few slices on a plate in a single layer. Sprinkle with minced shallots, garlic and chopped mixed herbs, drizzle with lemon juice and olive oil, and season with salt and pepper.
Repeat to make about 4 thick layers. Top with extra olive oil and lots of grated Romano parmesan cheese.
Bake in the oven for about 20 minutes or until squash is softened and the parmesan start to look a little brown.
Serve summer squash over a bed of arugala lettuce and serve. Add additional parmesan cheese if desired.