Squash and Zucchini Carpaccio
Handful of pine nuts
Extra virgin olive oil
1 zucchini, thinly sliced on a mandolin
1 summer squash, thinly sliced on a mandolin
Place pine nuts in the center of the serving tray. Glug olive oil on top until fully coated (at least ¼ cup) and then take the plate and pick up, swirling around to evenly coat the nuts and plate.
Shingle zucchini and squash over the olive oil and nuts and sprinkle generously with salt.
Squeeze lemon directly over and serve. You can also top with cheese.