Garden Produce

I've been busily taking pictures thinking that perhaps you all would like to know what I'm cooking with the abundance from my garden. (I know, I delude myself).

Actually, abundance is hardly the word. Today we picked our first squash :o) Two yellow and one zucchini. So tonight, we are having them for dinner. Tonight I'm just going with the really simple, tried and true, Sauteed Squash.



You start with ripe garden squash. The size shown in the picture is perfect. This really isn't something you can do with those mammoth squashes that come later in the summer. Clean it, slice off the ends and cut the squash into coins.




In a skillet heat a tablespoon or two of oil (I used Extra Virgin Olive Oil). Gently flip the squash while sauteing. (I'm not a professional, I use wooden spoons to do this, I'm not skilled at just flipping things in the pan). Saute until the squash is tender, add salt, then serve.

Our sauteed squash got served with steak and Pioneer Woman's Crash Hot Potatoes. And of course the youngest did complain, "I hate pickles!"