A little while ago I ran across a recipe on the interwebz for something called "Zucchini Carpaccio."
It was really cute, and really easy to reproduce. Or, in my case, riff on. I got the basic idea, and built one of my own with mache leaves and walnuts.
The idea is a layer of raw zucchini slices on a platter, dressed with a whitish dressing. Kind of like beef carpaccio is a layer of raw beef, thinly sliced, topped with a whitish dressing. Only this is vegetables, not meat. (I know. You already got that.)
At the end of the article, there was a spate of comments. One person snarked something like "Why are you calling it carpaccio? There is already carpaccio, and it's meat."
A subsequent commenter said that the beef dish was named in honor of an Italian artist known for his works in tones of red and white. In other words, "Carpaccio" is not meat, it's the name of a painter. I didn't know that. But... cool!
However, my Squash Carpaccio didn't come out red and white. It came out yellow and green and white with dribs of red chile powder. I proposed to Cranky that we call it "Squash Chagall." Just for fun.
And then... I discovered that today is Marc Chagall's birthday!