Happy Father’s Day

Posted by on Jun 13, 2014 in Blog | 5,214 Comments

Mother’s Day: Breakfast in bed. Father’s Day: Time for a barbecue in the back yard.

Do our traditions create the clichés or do the clichés create the traditions?

Hard to say.

Here’s a recipe from Martha Stewart to go along with whatever you happen to have on the grill! Your preschooler can use the vegetable peeler to make the “ribbons”. Toddlers can help make the yogurt dressing.

Cucumber, Cantaloupe, and Squash Salad

Serves 4


  • 1cup plain yogurt (go for the whole milk version)
  • Lime zest from 1 lime
  • 1 Tablespoon fresh lime juice (zest it first, it’s easier)
  • ½ teaspoon salt (coarse or sea salt)
  • ¼ teaspoon ground cumin
  • 1/8 teaspoon ground pepper

Combine and chill covered in refrigerator for 20 minutes.

Ribbon Salad:

3 yellow summer squash (about a pound). You want them smallish to make nice ribbons and avoid large seeds

1 “seedless” cucumber (English) about 10 ounces

1 ½ Tablespoons unseasoned rice-wine vinegar

1 teaspoon coarse/sea salt Note: Sometimes this seems a bit salty, sometimes it’s fine.

¼ large cantaloupe, remove the rind but leave long for “ribbons”


  1. Make the salad: Using a vegetable peeler or a mandolin, shave      squash and cucumber into wide ribbons, stopping when you reach seeds. Toss      with vinegar and salt. Cover, and refrigerate. Shave cantaloupe into      ribbons, and refrigerate in a separate bowl. Note: Sometimes I just slice the cantaloupe with a knife if      it’s too ripe to work with the peeler.
  2. Just before serving, drain cucumber and squash ribbons, and      toss with cantaloupe. Drizzle with dressing.

A couple of notes:

  • Since I just drizzle the dressing over the ribbons, I often have some dressing left over. I cube up the “seedy” part of the cucumbers and squash, toss in some of the leftover cantaloupe, cubed as well. This way I have more salad for the next day. The ribbons make a pretty presentation but the cubes get the job done and I don’t worry about food waste. I like this flavor combination even if the dressing is used up on the salad the first day.
  • This isn’t a recipe that I think keeps well mixed. Keep the dressing, fruit and vegetables separate until you plan to eat it. On the other hand, that could just be me.

Let us know how you liked this recipe. If you made any changes, share them with us.