“A good cook is like a sorceress who dispenses happiness”
Yellow squash has to be one of the bests foods on this planet. I have a couple of plants growing in my small garden and am stalking them. I noticed yesterday that I HAVE BLOOMS. How exciting. Picking squash brings back so many memories. During the summer when school was out, my sister and I would spend a week or so with our Aunt Zelma and she would put us to work picking the vegetables from the garden. The squash were always my favorite because every once in a while I would find one giant specimen that had been overlooked and had grown to epic proportion. I didn’t know that we couldn’t eat those but I would haul it back anyway like I had found gold. She would cook what we had picked. This sweet lady was an awesome cook and she would saute them onion and a ton of homemade butter and bacon grease. She made the butter herself and it was shaped in a huge block. In fact, she used to slice off chunks of it for us to eat as she was cooking. Wow. (It was good though I must admit). Anyway, let me get out of the butter tunnel and get back to my squash recipe.
- 5 yellow summer squash
- 2 small tomatoes
- 1 small onion, sliced (I used 6 boiler onions)
- 1 fresh jalapeno, sliced and seeds removed
- 1 Tablespoon minced garlic
- 1/4 cup olive oil
- 1/4 teaspoon coriander
- Salt and Pepper
Slice the squash, tomatoes, jalapeno and onions. I love the prep work. Everything is so pretty.
Add 1/4 of olive oil in a large skillet. Add the squash, jalapenos, onions and garlic. Cover and cook on medium heat, stirring occasionally until tender, about 10-12 minutes. Add the tomatoes, coriander and the salt and pepper, reduce heat to low and cook for another 5 minutes. I use kosher salt because I feel it is much more flavorful. I make this ALOT. I do have to say that occasionally I do resist the urge to add a big slab of butter.