Oh, that summer squash …
My son Mitchell and I made our weekly trip to the market last Saturday. Bill and Suzy Stinson from Peace Valley Farm had some dynamite baby squash on hand. I brought home some yellow summer squash, zucchini and a weird shaped yellow one that I didn’t catch the name of along with some fresh basil and green onions. Here’s how we prepared it.
- 2 tablespoons of olive oil
- 1 handful of fresh basil, chopped
- 1 tablespoon of minced garlic
- 7 or 8 green onions, chopped
- 2 lbs of mixed squash, sliced thinly
- Salt and pepper to taste
Saute garlic, onion and basil in olive oil until onion is translucent. Add squash and cook over low heat until squash starts to get a little bit tender, stirring frequently. Add salt and pepper to taste.
That’s it! Super fresh, super simple, super delicious.
PS We had a loaf of bread we picked up from Babycakes and it was delicious, too!