I tossed this together for my lunch the other day. It's the perfect example of what I do regularly. With plenty of green and yellow summer squash coming out of home gardens, you'll find this one a winner. It fits my
simple and quick to prepare requirements.
From now on
simple and quick shall be known as SAQ—yes, it's time to give those recipes an identity.
This recipe includes smoked paprika. If you haven's discovered this spice, you better go get some. Once you start adding it to recipes, you can become a revered chef like me (in my own head).
For dressing I used what I had pre-made, which is typically equal amounts of extra-virgin olive oil and apple cider vinegar. I might add a bit of balsamic vinegar, honey, lemon or lime, spices or even fruit concentrate. Mix a tiny amount of
this and that and you've got yourself a delicious fresh dressing without all the #%*&% added that you find in store-bought dressing—even the organic ones. The additives are just as hard to decipher as #%*&%.