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Recipe: Summer Squash Tart from Sweetgreen’s Sweetlife


(Photo: Sweetgreen)
(Photo: Sweetgreen)

In what we can only imagine to be the ultimate gathering of flower-crown-wearing kale-eaters, D.C.-based salad joint Sweetgreen hosted its fourth Sweetlife Music and Food Festival—with headliners Lana Del Rey and Foster The People —last May in Maryland.

As a follow up, it also released the first Sweetgreen cookbook, a collection of recipes (and songs to cook to) in July. Because who doesn’t want to chop vegetables on the beat?

“We do a ton of food and recipe content on the blog, but this is our first cookbook,” Sweetgreen co-founder Nic Jammet says. “We released it for free, because it’s something that we want people to share.” The majority of the recipes are from Sweetgreen corporate team members, in addition to artists who performed at the festival, like Spirit Animal.

Get a little taste now with this perfect summer dish from Laura Rankin, Sweetlife’s executive producer, to whip up to Adele’s Rolling In The Deep. Now, what to listen to while waiting in line for a Spicy Sabzi at the new Tribeca outpost? —Jamie McKillop

Summer Squash Tart
Serves 6– 8

5 sheets phyllo dough
2 zucchini, sliced into thin rounds
2 yellow summer squash, sliced into thin rounds
2 Tbsp fresh flat-leaf parsley, chopped
2 Tbsp fresh thyme, removed from sprigs
1 clove garlic, minced
1/4 cup and two tbsp extra-virgin olive oil
1/3 cup pitted kalamata olives
Salt and pepper to taste

Preheat oven to 375 degrees. Stir parsley, thyme, and 1/4 cup olive oil together. Toss sliced zucchini and squash with two tbsp olive oil, salt, and pepper. Unfold phyllo dough and place first sheet on baking pan. Brush lightly with olive oil and repeat layering additional four sheets of dough. Spread olive oil and herb mixture on final phyllo sheet, then place zucchini, and squash on top with olives. Bake for 20-25 minutes, or until edges are browned. Garnish with fresh thyme and pepper.

For more information, visit www.sweetgreen.com