After a six-month closure due to the coronavirus pandemic, Berkeley’s iconic Gather restaurant relaunched on Sept. 16 as a casual comfort food kitchen, bar and market serving hyper-local, farm-focused dishes, like this seasonal harvest bowl. Executive chef Jessica Whiteman prepares the zucchini and heirloom squash two ways — shaved and roasted — and plates them in layers atop an herb-loaded ricotta. Her roasted tomato-red pepper vinaigrette adds depth and zing — and yields leftovers, too.
Gather’s Late Summer Squash Harvest Bowl
Serves 4 or more
Roasted Tomato-Red Pepper Vinaigrette:
2 large heirloom tomatoes, cored and quartered
1 red bell pepper, stemmed and seeded
1 large shallot, peeled and cut in half
2 garlic cloves, whole
1½ cups extra-virgin olive oil, divided use
1 cup Champagne vinegar
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Maple syrup or honey to taste (optional)
Heirloom squash and herb ricotta:
2 pounds raw zucchini, shaved with vegetable peeler
3 pounds mixed heirloom summer squash (or more zucchini), cut into 1½-inch dice
12 ounces Bellwether Farms whole-milk Jersey ricotta, room temperature
½ bunch fresh chives, minced
½ bunch fresh parsley, minced
½ bunch fresh oregano, minced
½ bunch fresh rosemary, minced
1 garlic clove, finely minced
2 tablespoons extra-virgin olive oil
2 lemons, juiced and zested
2 tablespoons chile oil (optional)
¼ cup toasted and sliced almonds (optional)
Directions
To make the roasted red pepper vinaigrette, heat oven to 350 degrees. In a bowl, combine tomatoes, red bell peppers, shallots, garlic, 2 tablespoons olive oil, salt and pepper. Toss together, then spread the tomato mixture evenly in an oven-safe glass baking pan. Roast in oven for 20 to 30 minutes, stopping to gently toss the vegetables halfway through so they cook evenly, or until the vegetables are soft and slightly charred. Cool to room temperature.
In a Vitamix or blender, add the vegetables and all the liquid in the dish. Add remaining olive oil and Champagne vinegar and blend until smooth. Taste and season with salt and pepper. (If you prefer it a little sweeter, you can add a little maple syrup or honey to taste.) Let chill in refrigerator.
Prepare the squash: Place the shaved zucchini into one bowl. In another bowl, toss the diced squash and toss with a little olive oil, kosher salt and freshly ground pepper. Spread evenly onto sheet pan and roast in a 350-degree oven for 10 to 15 minutes to desired doneness. Cool to room temperature.
In a medium bowl, whisk the ricotta until smooth.
Combine the minced herbs. Add half the herbs to the ricotta, along with the minced garlic, 2 tablespoons olive oil, zest of two lemons and half the lemon juice. Season to taste with salt and pepper, and add more olive oil or lemon juice, if desired. The ricotta should have a Greek yogurt consistency.
To assemble the bowls, scoop three dollops of herb ricotta into the bottom of each bowl. Using the back of a spoon, spread the ricotta around the bottom of the bowl.
Place the shaved raw zucchini in a large bowl. Add ¼ cup vinaigrette, pouring it around the sides of the bowl and using your hands or tongs to gently combine, being careful not to bruise the zucchini. Season with salt and pepper. Divide the shaved zucchini between the 4 bowls in mounds, leaving the herb ricotta visible at the edges. Drizzle chile oil around the edge of the ricotta, if desired.
Mound the roasted heirloom squash on top of the shaved zucchini. Sprinkle each bowl with toasted almonds and the remaining minced herbs. Serve at room temperature.
— Recipe courtesy of Gather Kitchen, Bar & Market, Berkeley
