Thanks to a blog I enjoy (A Way to Garden), which is featuring Thursday recipes from the garden, I thought I’d share my favorite way to enjoy those farmer’s market finds (or maybe your own garden’s bounty). The recipe is flexible and forgiving — Mike didn’t know he liked squash until I made this. (Kudos to Joanne in Vermont for serving it almost 30 years ago. Loved it then, love it now.)
Colorful Summer Sauté
(Serves 2 hungry people or 4 as a side)
1 Zucchini
1 Yellow Squash (or more if zuc is big)
2 Tomatoes
4 oz. Mozzarella Cheese (or as much as you like)
2 TBS fresh chopped Basil & Oregano (or 1 tsp each dried), or to taste
1 tsp chopped fresh Garlic, or to taste
Fresh ground Pepper, to taste
Olive Oil (and butter if desired)
Chop zucchini, squash, and tomatoes in fairly large (still bite-size) chunks.
Chop the fresh herbs and garlic.
Cube mozzarella (about 1″). (Shredded mozz or parmesan also works, but isn’t as fun as encountering a chunk of warm mozzarella.)
Heat a couple tablespoons of olive oil (add some butter for extra richness if you like) and the chopped garlic in a large sauté pan.
Add the chopped zucchini and squash. Sauté until soft. (Can cover pan if you like more liquid, or leave open for browner, crisper results.)
Add the chopped tomatoes and cook just until heated. Stir in the chopped herbs and ground pepper.
Just before serving, add the cheese and heat briefly until softened and melty.
Great as a side (or the whole meal!).
When baking, follow directions.
When cooking, go by your own taste.
~ Laiko Bahrs
window boxes and sidewalk pots rule), got me an interesting plant for my birthday last year. A hardy hibiscus with the lofty name “Mighty Big Pink.” It was past its prime at the time (in October), little more than a few leaves on a stalk, so all I could do was plant it and hope for the best.
Writing by Ear 