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Nom Nom Nom.

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                                                                  Ingredients
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp chives
                                                                  • Yes No 3 lb yellow squash and zucchini
                                                                  • Yes No 4 oz shiitake mushroom cap
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • In a large bowl, whisk the lemon juice, salt and pepper. Whisk in 1/4 cup of the olive oil and add the parsley and chives.
                                                                  • Using the julienne setting on a mandoline or julienne peeler, remove the outer layer of the squash and zucchini in long, thin strips. Reserve the seedy core for another use.
                                                                  • Fill a bowl with ice water. In a large saucepan of boiling salted water, blanch the squash and zucchini until slightly wilted, 30 seconds. Drain and transfer to the ice water to cool. Drain and pat thoroughly dry. Add the squash and zucchini to the dressing and toss to coat.
                                                                  • In a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the shiitake and cook over high heat until lightly browned, about 5 minutes. Add the shallot, garlic and crushed red pepper and season with salt. Cook until the garlic and shallot are fragrant. Add the shiitake to the squash and toss. Wipe out the skillet.
                                                                  • Add the pine nuts to the skillet and toast over moderately high heat, stirring, until golden, about 3 minutes. Transfer to a plate to cool. Scatter the goat cheese over the squash, sprinkle with the pine nuts and serve right away.
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

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