Chef Samantha Buyskes, originally from South Africa, has been cooking, teaching and catering in the Finger Lakes for over 20 years. Her first restaurant was Simply Red, which opened in Trumansburg in 2002. She released her first cookbook, Mama Red’s Comfort Kitchen in 2008 and has competed in several Food Network shows. You can find her now at her Simply Red Events which caters locally and hosts international culinary tours.
Her hyper-seasonal dishes highlight farm-to-table fare and regional herbs and spices that will keep your taste buds dancing. This gluten free End-of-Summer Salad features corn, zucchini and squash from Reeds Family Farm in Yates County. The basil and Keuka Kravings seasoning salt were purchased at Indian Pines Farm-store in Penn Yan and the morning glory cream cheese is available at Crosswinds farm in Rock Stream.
YIELD: 4 servings
EQUIPMENT: Mandolin, 2 medium size mixing bowls, measuring cups and spoons, knife, and cutting board.
DIETARY INFO: Gluten free, contains dairy
INGREDIENTS:
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1 cup very thin sliced summer squash
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1 cup very thin sliced zucchini
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2 ears of corn cut off the cob
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1 cup loose pack fresh basil
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1 cup morning glory cream cheese
Salad dressing
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¼ cup white balsamic
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¾ cup really good olive oil
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1 ½ tsp Keuka Kravings seasoning salt
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1 tbsp honey
DIRECTIONS:
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Use the mandolin on the thinnest setting to slice the summer squash and zucchini. Place both in a bowl.
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Cut the corn off the cob and place in the same bowl as the summer squash and zucchini.
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Pick basil leaves off the stems and lay one on top of the other. Roll them up and cut very thin with a chef knife. Place in a bowl with summer squash, zucchini and corn.
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In a new bowl whisk the vinegar, oil, seasoning salt and honey. Add to the veggies and toss very lightly.
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In 4 bowls flatten ¼ cup of cream cheese with a spoon in a circle.
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Toss the salad again lightly and divide between the 4 bowls and serve.
This salad can be prepared ahead of time. Just toss with dressing 15 minutes before serving.
