Herbed Summer Squash Carpaccio with Lemon, Chili & Pecorino

Serves 4 | Ready in 20 minutes

This light yet flavor-forward recipe uses thinly shaved squash—raw or lightly sautéed—and layers it with zesty lemon, fresh herbs, and salty cheese. Serve it as a starter, side dish, or part of a composed summer plate.

Ingredients:
2–3 small Costata Romanesco or Rugosa Friulana squash , ends trimmed

2 tbsp Texas olive oil , plus more for finishing

Zest and juice of 1 organic lemon

1 small clove garlic , finely grated or mashed

1–2 tsp red chili flakes (or fresh jalapeño slices)

¼ cup shaved Pecorino or Parmesan

2 tbsp chopped fresh herbs (mint, basil, parsley, or a mix)

Salt & freshly cracked black pepper

Instructions:
Prep the squash:
Using a mandoline or vegetable peeler, thinly slice the squash lengthwise into ribbons. You can serve them raw for a crisper bite, or quickly sauté in a drizzle of olive oil for 1–2 minutes until just softened.

Make the dressing:
In a small bowl, whisk together lemon juice, zest, garlic, olive oil, and chili flakes. Season with salt and pepper.

Assemble the dish:
Arrange squash ribbons on a large plate or platter. Drizzle with the lemon-chili dressing. Top with fresh herbs and shaved cheese.

Finish:
Drizzle with more olive oil and a crack of black pepper just before serving.

Optional Add-Ons:
Serve over warm lentils or farro

Add toasted pine nuts or sunflower seeds for crunch

Top with a soft egg or dollop of Mother Culture Yogurt