Tuesday, August 26, 2008

Summer Squash Saute

Kay's school year and soccer season started last week and I have to say I'm relieved. Although the school year is much more hectic than the summer, at least it is scheduled. So far she seems happy with her teachers and, although some of her friend's are not in her classes, there are enough that she seems happy.

As you may have guessed, we are still receiving plenty of zucchini in our CSA bags. This past week we got a combination of 20 zucchini, yellow squash, pattypan squash and whatever those light green ones are called.

This isn't much of a recipe but Kay liked it so much I had to post it.

Summer Squash Saute

4 cups various summer squash, cubed

1 tablespoon olive oil

3 garlic cloves, minced

1/2 tablespoon herbes de provence

ground pepper to taste

Heat the oil in a large saute pan over medium high heat. Add the squash and increase the heat to high. Cook until lightly brown, approximately 10 minutes. Reduce the heat to medium. Add the garlic and seasonings. Cook an additional 3 minutes.

Kay: This was really good. The squash was soft so it was easy for me to eat with my braces but they weren't mushy. I liked the herbs but some pieces had too much seasoning on them.

Mom (Dana): I keep waiting for Bill and Kay to rebel against all this squash but they haven't said a word yet! Personally, I'm loving it.


Melinda said...

Hmmm - what could I use in place of herbes de provence? I have no idea what that is, and I have zero aptitude for spontaneous substitution. :)

Champsleeve said...

Hi Melinda -

You could really use any spices and herbs that you have but to get a taste similar to herbes de provence I'd go with thyme, parsley, basil and maybe oregano. Something along those lines. I think it would be just as good with a generic Italian herb mix as well.