Summer squash salad and courgette flower recipes showcased

A new recipe details a shaved summer squash salad dressed with lemon‑mint vinaigrette, topped with crumbled feta and oven‑crisped prosciutto shards. The preparation calls for thin ribbons of raw squash, a simple lemon and olive oil dressing, fresh mint, and brief baking of prosciutto slices to achieve a crunchy texture.

Additional recipes feature courgette flowers: a courgette carpaccio served with a ball of creamy burrata, shaved courgette ribbons and scattered blossoms, finished with olive oil, lemon, salt and basil; and a courgette‑flower galette filled with browned butter ricotta, Parmesan, lemon zest and anchovies, embedded in a delicate pastry crust. Both dishes highlight the delicate flavors of summer vegetables and provide step‑by‑step instructions for home cooks.