I’m trying to think of something cool to write about, but the only thing that comes to mind is our upcoming Tour de Farms. This year, we’re actually going to be working at the farms, which will be very cool. I can’t wait to be helpful and do a little gardening and meet all of the health conscious people in FL! Click here for more information about the Slow Food First Coast Tour de Farms!
Spanish word of the day: Perro (dog)
This recipe is like many of our recipes…easy, short and goes with anything. Well, pretty much anything this time of year, as our zucchini and squash is in season and delicious! Wondering what else is in season? Go to our FAQ section and check out our Guide to Seasonal Fruits and Vegetables!
Sautéed Zucchini and Summer Squash
1 Yellow Squash
1 Tbsp Olive Oil
½ Tbsp Walnut Oil*
Sea Salt and Pepper (to taste)
6-8 drops Lemon Juice
First, slice the zucchini to ¼” slices and the squash to a little fatter than that.
Squash cooks faster than zucchini, so if you want to throw them in the same pan, you need to even out the cook time by thickening the slices of squash.
Heat the oils in a pan over medium-high heat (about a 7 on my oven). Then season the vegetables with the remaining ingredients and add to the hot pan.
Stir until thoroughly coated, cover for 4-6 minutes, then cook for another 2-4 minutes (I like doing it this way because it helps to keep them from getting soggy, the air helps, but the covering cooks them faster).
Grand total time: 5-10 minutes.
Serve with our BBQ Chicken Breast for a delicious meal!