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We like to put the whole Yellowneck squash (we only use the smaller ones) on the BBQ and grill until they feel a little soft..then I slice them, put them in a bowl with some butter, s&p, a little chopped onion, just a taste of chopped bell pepper and some mild salsa. I stick it in the microwave for a minute and it is soooooo good. For some reason the flavoer stays in the squase when cooked like this. So sweet and good.
Leilani, does your MIL pre-roast her veggies and add them to a variety of meals or roast them with her meals??
We frequently have "garden" dinners. I serve whatever is ripe, cooking everything very simply for the most part, and serve some peasant bread and butter with it. It is my husband's favorite meal. Last night we had corn on the cob, beets lightly boiled, baked kale, and mini potato and broccoli au gratins.
You are so right about keeping those wonderful garden dinners simple! The true fresh flavor is nothing to fool around with. It's just to darn good in it's natural state!! Yummy!
My Dad used travel the area as a Hardware/Paint wholesaler. Back then the Washington DC region was a lot more rural when you got away from the cities. He frequently brought back fresh produce from farmers' roadside stands. I remember lots of Summer suppers with corn on the cob and juicy sliced tomatoes. Frequently with wonderful cantaloupe for desert Sometimes with these big, softball sized sweet peaches from Pennsylvania. I've not seen their like in a long time.
My Dad used travel the area as a Hardware/Paint wholesaler. Back then the Washington DC region was a lot more rural when you got away from the cities. He frequently brought back fresh produce from farmers' roadside stands. I remember lots of Summer suppers with corn on the cob and juicy sliced tomatoes. Frequently with wonderful cantaloupe for desert Sometimes with these big, softball sized sweet peaches from Pennsylvania. I've not seen their like in a long time.
Oh wow! What a visual! I have not had a peach ripe from the tree since I left CA nearly 3 years ago. We use to drive to the high desert and pick up flats and come home and make fresh peach cobbler. I so miss that...sigh...
OK, I just had this Sunday night..one of my favs
Zuccinni, cilantro, tomatoes, yellow bell pepper, white onion, ch. Garlic
1 Tbl of Butter in pan
Add all the above ingredients (except cilantro)and stir until Zuccinni & Pepper are soft.
Add in water to make a tomatoe sauce (1/2 c)
Add in cilantro
Season with salt & pepper to taste.
Let simmer for about 30 minutes.
Top with Sharp Cheddar cheese
*You can add in any vegi's (grilled corn is good)
*I call it Tomatoe & Zuccinni Garden Soup*
Squash with rice and soy sauce. Hmmm!! I'll have to try that.
I've been lightly steaming my squash and then mixing it with brown rice, kidney beans, and salsa. It's a healthy and filling meal. I've also sliced yellow squash longways about 1/4" thick, dipped them into egg, and breaded them in seasoned Italian bread crumbs, and oven baked them with Pam sprayed on top. They are better fried but I'm trying to be a little healthy, lol.
I can't wait for my tomatoes to come in. Fresh BLT's here I come.
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Sometimes with these big, softball sized sweet peaches from Pennsylvania. I've not seen their like in a long time.
