Garden to table: Summer squash salad

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By Christina O'Haver By Christina O'Haver

PHOENIX -- Enjoy garden-to-table fresh flavors at Stonegrill restaurant and twenty6 lounge at JW Marriott Desert Ridge Resort. These dishes and cocktails are made with ingredients picked daily from the resort’s on-site 4,200-square-foot organic garden. Savor the garden-fresh flavors of dishes and cocktails such as the garden flatbread, tomato avocado salad, sage smash and strawberry whiskey sour. Then enjoy a stroll through the shaded garden to see where ingredients for your meal were grown.

Summer Squash Salad by Chef Jadan Sheive, JW Marriott Desert Ridge Resort


-1 ounce zucchini - shaved thin
-1 ounce squash - shaved thin
-1 ounce carrot - shaved thin
-1 ounce cucumber - shaved thin
-3 cherry tomatoes – cut in half
-2 ounces baby field Greens
-1/2 ounce chives chopped
-A few leaves of rosemary, thyme, basil
-1/2 ounce white balsamic vinegar
-1 lemon - juiced
-1 ounce Extra Virgin Olive Oil
-Salt and pepper to taste


1. Mix lemon juice and balsamic with oil.

2. Toss all vegetables and greens together with herbs and the dressing.

3. Season with salt and pepper

Taste these dishes with the Fling & Swing staycation package, starting at just $159 and including a $50 daily resort credit perfect for use in Stonegrill restaurant or twenty6 lounge. Available through Sept. 2, this package includes amenities such as free golf and free meals for kids 12 and under.