Mmmmm, one of the easy joys of a summer garden: squash galore with its elephant-ear leaves, saffron blossoms, and prolific bounty. Our CSA box included these little darlin’s this week:
I’m using one of my mom’s tried-and-true preparations.
Listen: Ben Harper and the Innocent Criminals, “In the Colors”
Sip: Try a summery Sancerre
Chop some onion and squash into the size and shape that you’d like to see on the plate next to a nice piece of grilled halibut.
Fill a sautee pan with 1/2 cup or so of water and spread the squash and onions in the water. Put on a medium flame and bring to a boil. Turn down to a simmer until the squash and onion soften and the onion is translucent.
Drain the water off.
Sprinkle with fresh-cracked black pepper, Kosher salt, and some freshly-grated Parmigiano Reggiano to taste.
We served this tonight with grilled halibut and Israeli couscous. Yum! Bon Appetit!