Too Much Summer Squash

And a new chicken dinner recipe to use it in

My zucchini plant this summer is mysteriously yielding all flowers, no vegetables. Meanwhile, my yellow squash plant right next to it looks like this, and I swear it gets taller and has more to harvest every time I look at it:

And so we’ve been eating a lot of yellow summer squash. I’ve chopped it into fritters, grilled it, pan-seared it, and more. All well and good, but my current favorite (and the easiest!) way to enjoy it is raw, thinly sliced into a salad. The delicate earthy-sweet flavor of yellow squash really shines in its raw form, and I like that it maintains a bit of crunch. I thinly slice it with a mandolin (wearing my cut-resistant glove, always!) and toss it with some salt and vinegar and marjoram a handful of the sungold tomatoes that have just started exploding in my garden and let it marinate while I fry up some chicken cutlets.