Summer Isn’t Over Yet

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Even as summer wanes, the farm stands still have an abundance of fresh vegetables. So go check out the wares and make the most of the bounty.

Bon appétit!

Ribbons Of Zucchini And Summer Squash With Grilled ShrimpAdapted from “CRU” on Nantucket.

(Serves 6 to 8) 4 medium zucchini, scrubbed

4 medium yellow squash, scrubbed

1 medium red onion, finely diced

1 stalk celery, peeled and diced

2 tablespoons chopped thyme or chervil

1/2 bunch flat-leaf parsley, chopped (reserve 1/4 cup for garnish)

1/3 cup mayonnaise

2 teaspoons Dijon mustard

1 teaspoon white balsamic vinegar

Juice of 1 lemon

2/3 cup extra virgin olive oil, approximate

Sea salt and freshly ground black pepper, to taste

1½ cups Panko bread crumbs, toasted

30 to 36 large shrimp, peeled and deveined

1 tablespoon smoked paprikaTo prepare:Scrub zucchini and squash with vegetable brush, removing the stem end.

Using a vegetable peeler, cut lengthwise slices of the squash into thin ribbons.

Transfer to a bowl and lightly sprinkle with salt.

Set aside for 10 minutes.

Meanwhile, prepare onion and celery and set aside.

In a small mixing bowl, whisk together the mayonnaise, mustard, vinegar and lemon juice until blended.

Slowly whisk in approximately 1/4 cup of the olive oil.

Add salt and pepper, then taste and adjust the seasonings.

Drain the zucchini and squash and pat dry.

Transfer to a bowl and toss with onion, celery and herbs.

Add just enough dressing to coat the vegetables.

Toss well to blend, then taste and adjust the seasonings.

Meanwhile, preheat the grill until the coals are white hot in order to grill the shrimp just before serving.

Whisk paprika and pepper into the remaining oil and pour over ungrilled shrimp.

Place the shrimp in a basket or on skewers and grill until they turn pink.

While the shrimp are cooking, add toasted Panko to the vegetables and arrange on salad plates or a large platter.

Arrange shrimp on the salad and sprinkle with parsley.

Serve at once.Grilled Shell Steak With Roasted Red Pepper Salsa(Serves 6)For the roasted red pepper salsa:

6 red bell peppers, washed, roasted and peeled

Olive oil, for coating

1 medium onion, minced

2 large cloves of garlic, minced

1 to 2 jalapeño chiles, seeded and minced

3 tablespoons fresh lime juice

2 tablespoons extra-virgin olive oil

Sea salt and freshly ground black pepper, to taste

2 to 3 tablespoons coarsely chopped fresh flat-leaf parsley

For the steak:

6 well-trimmed 1-inch-thick shell (or strip) steaks, edges scored

Coarse sea salt and freshly ground black pepper, to taste

Sprigs of flat-leaf parsley, for garnishTo prepare:Prepare the salsa a day or two ahead.

To prepare, preheat the grill until very hot then place bell peppers directly on the grid and grill until charred on all sides.

Transfer peppers to a brown paper bag and seal it, allowing them to steam, about 15 minutes.

When cool enough to handle, remove skin and scrape off seeds and discard.

Chop the flesh, transfer to a mixing bowl and set aside.

Meanwhile, in a skillet over moderate heat, coat the bottom with olive oil and slowly sauté onion and garlic until soft and translucent, about 5 minutes.

Add chile peppers.

Transfer the onion mixture to roasted peppers and add lime juice, oil, salt, and pepper.

Stir well to blend, then taste and adjust the seasonings.

Bring to room temperature, then transfer to a clean glass container.

Cover and refrigerate.

To grill the steaks, preheat the grill until coals are white hot. Meanwhile, season the steaks with pepper and set aside.

Sear the steaks over high heat until they are browned, about 1 minute on each side.

Reduce the heat to medium-high or move steaks accordingly and continue to grill, about 3 to 4 minutes per side for rare, or done according to personal preference.

Let steaks rest about 4 to 5 minutes before serving.

Gently reheat the pepper salsa and stir in parsley.

Taste and adjust the seasonings.

Serve salsa on the side of the steaks and garnish the plate with a sprig of parsley.

Pass flaked sea salt and remainder of the salsa at the table.

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