INGREDIENTS
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1 pound mixed summer squash, sliced very thin
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1/4 c. basil leaves, coarsely torn
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1 small red onion, sliced thin
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juice of 1/2 lemon
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1/3 c. olive oil
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salt & pepper
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1 Tbs. creme fraiche or sour cream
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salt & pepper
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1/4 c. sliced almonds, toasted
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1/4 c. ricotta salata, grated