I don’t exactly think of squash as one of the glamour vegetables of summer, but Crown Chef-Proprietor John DeLucie and Executive Chef Jason Hall have come up with one of the best treatments of them I’ve tried all year. An architectural ode to the squash built in lovely shades of green, yellow and cream colors, this salad rests on a brushstroke of squash and zucchini pesto. The chefs then toss a mix of roasted zucchini and summer squash with red-wine vinegar poached currants, toasted pine nuts and shaved Parmigiano-Reggiano cheese. The salad’s zing comes from a dressing of lemon zest and juice, red pepper flakes and fresh oregano and thyme. A finishing shower of more shaved Parmigiano and squash blossoms makes for one truly beautiful and refreshing salad.