Our yellow squash plant produced its first squash. We used this on pasta, then a side dish the next night.
2 Tbs. (30 ml) olive oil
1 yellow squash and 1 Italian squash (from our open market), shredded
1 large organic tomato (maybe from our garden next month), cut into chunks
or a small can of organic tomatoes
3 or more chopped cloves of garlic
1 cup (240 g) walnuts
handful of chopped herbs: lemon thyme, basil, rosemary, parsley, and sage (all from our garden)
1. Sauté all the ingredients until the squashes are tender, + 5 minutes.
2. Thick with flour or protein powder (which I used).
3. Add the herbs and simmer a few minutes.
Serve:
- on pasta with grated cheese (of your choice)
- as a side dish
- over rice or quinoa
- in risotto
Chop the squashes into small pieces for:
- tacos (add some lime juice)
- appetizer dip with chips
- on bruschetta
