Today, I had to
participate in one of the things that us Americans hate most.
That’s right my
friends. I had jury duty.
This was my second
trip to the dreaded juror waiting room.
Luckily, I was
released early in the day. But apart of me was a little sad.
Before we took our
juror’s oath this morning, a judge gave a phenomenal speech about why we should
want to be jurors. It was funny, charismatic and motivating.
It really made me feel
like by being there I was helping out my country in a small but important way.
And I do hope that at sometime, when the timing is better, I do get to be a
bigger part of the judicial process.
Until then, I will
continue to drink coffee out of my election special coffee cup and attempt to
better the world one dish at a time.
You will need…
3 small yellow squash,
sliced
3 small zucchini,
sliced
2 heads radicchio or
travissio
2 tablespoons chopped
sage
2 heads roasted garlic
½ cup olive oil, plus
2 extra tablespoons
¼ cup balsamic vinegar
Salt and pepper to
taste
Start by preheating
your oven to 400 degrees F.
In a large bowl, toss
together 2 tablespoons olive oil, the squash, the zucchini and the sage. Season
the squash well with salt and pepper and spread it onto a baking sheet.
Pop the squash in the
oven and roast it for 20 minutes.
While the squash is
roasting, chop the lettuce into bight sized pieces.
Then, combine the
garlic, vinegar and olive oil in a food processor and pulse until completely
combined.
Season the dressing
with salt and pepper.
When the squash has
finished roasting, let it cool for a couple minutes.
Add the squash to the
lettuce.
Drizzle the squash and
lettuce with the vinaigrette, toss and serve.
Love and Beer Floats
Angela
Roasted Squash Salad with Roasted Garlic Vinaigrette
3 small yellow squash,
sliced
3 small zucchini,
sliced
2 heads radicchio or
travissio
2 tablespoons chopped
sage
¼ cup balsamic vinegar
Salt and pepper to
taste
Start by preheating
your oven to 400 degrees F.
In a large bowl, toss
together 2 tablespoons olive oil, the squash, the zucchini and the sage. Season
the squash well with salt and pepper and spread it onto a baking sheet.
Pop the squash in the
oven and roast it for 20 minutes.
While the squash is
roasting, chop the lettuce into bight sized pieces.
Then, combine the
garlic, vinegar and olive oil in a food processor and pulse until completely
combined.
Season the dressing
with salt and pepper.
When the squash has
finished roasting, let it cool for a couple minutes.
Add the squash to the
lettuce.
Drizzle the squash and
lettuce with the vinaigrette, toss and serve.
