For now, we're slowing transitioning away from the fried green tomatoes and delicious Alfredo pasta I've been making. Lately it's been lots of spinach salads and bean/rice nights. Luckily, Summer brings in beautiful produce that make the transition easy.
For a long time, squash seemed strange and overly complicated to me. I've discovered it really isn't though. You can literally just chop and saute it. While I was staying with my parents in California, they turned me onto lemon pepper seasoning. It's zesty with a little spice that pairs beautifully with zucchini and squash.

[[Lemon Pepper Vegetables]]
one medium sized yellow squash
one medium sized zucchini [[organics are much smaller, unlike the regular, mutant ones-- they're HUGE!]]
about 10 slices of pickled jalapenos
2 tbs olive oil
1-2 cloves garlic, minced
2 tsp lemon pepper seasoning
-- In a medium sized saute pan, heat olive oil over medium heat, about 2 minutes. Add the garlic and let it cook for about 2 minutes.
-- Add the jalapenos, chopped squash and zucchini -- coat with oil in pan. Add the lemon pepper seasoning. Cook until squash and zucchini are slightly translucent and soft. About 6 minutes.
-- Remove from pan and serve.
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