Despite my lack of posting, I HAVE been busy cooking and trying new recipes this summer! A new challenge this summer was to cook from our garden. (Huge thank you to my amazing summer who spent about two weeks in the blistering June-July sun redo-ing the dilapidated fence!).
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Our garden provided us with fresh tomatoes, peppers, kale, cucumbers and yellow squash all summer. (My pumpkins and cauliflower were duds due to some rookie mistakes, but next year, it's on!).
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I had never really eaten yellow squash before, so I pulled out a few recipes, but in the end, ended up just throwing them in a frying pan with a little bit of olive oil, salt and pepper to taste, and covered them in breadcrumbs. I cooked them up for about 10 minutes until they were crispy and VOILA! A REALLY good side dish, or after dinner snack! And yes, this one even got the stamp of approval from Nate the picky eater.
I have used this recipe with zuchinni before, but I definitely preferred using the yellow squash - it was a bit sweeter and they crisp up a bit more.
Ok, so this was kind of a cheat recipe for my New Year's Resolution - it was super quick and easy and not necessarily a meal. SO, be on the lookout for another newbie early next week - THE WONDERPOT!
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