Hello my fresh squash blossoms!
Speaking of squash blossoms – I noticed at the farmer’s market last week that they are in full force! I didn’t get any though because I was trying to avoid deep fried, cheesy goodness… that being said, I fully regret that healthful decision and instead, I’m getting myself a good couple handfuls. And then, I’ll do this to them! Oh, yes.
On the other hand, squash itself is abundant in our household as I’m sure it is in yours. And if it isn’t, it doesn’t take too many clicks to find out it’s squash season in blog land. It just keeps comin’ and comin’ and comin’. And ya know what? I’m okay with that.
Summer squash is right up there with Tomatoes for me – they are the absolute epitome of Summer seasonal eating. Pattypans are my favorite but I’ll gladly take any yellow or green zucchini you throw at me.
Fritters, jams, pancakes, bakes, pies, soup, salads, grilled… I’ll eat any Summer squash any day, any time, any place. Mmmmm squash.
In fact, we recently received 3 brilliant squash in our CSA. I wasn’t sure what to do with them – obviously the possibilities are endless – but when I saw that beautiful fresh bulb of new garlic in there too, I opted for simplicity.
New garlic varies greatly from the regular store bought kind. It’s much juicer, way more tender, and the flavor will make you admit that you had never really tasted garlic up until you had the fresh stuff. Seriously. It will blow your freakin’ mind! It’s rather funny to peel too because the casing is so fresh, it’s difficult to tell the difference between the garlic and the shell. But don’t worry – you’ll figure it out. Because you have to – you have to!
Sauteed Summer Squash with New Garlic
Yield 4 servings
- 3-4 Medium Sized Summer Squash, sliced into 1/4" rounds.
- 2 Cloves New Garlic, peeled & finely chopped.
- 1 Lemon for Juice.
- Pinch of Chili Flakes.
- 2 Tbsp Parmesan Cheese, finely grated.
- 1 Tbsp Good Quality Extra Virgin Olive Oil.
- Coarse Sea Salt and Fresh Cracked Black Pepper.
- Heat the olive oil over medium-high heat in a large saute pan.
- When the oil begins to shimmer throw in the zucchini and stir. Allow to brown slightly, flip, and then do the same on the other side.
- Add the garlic and stir well until fragrant but not colored.
- Once the garlic is cooked through, add the lemon juice, chili flakes, Parmesan, and a good helping of salt and pepper to taste.
This post is linked up with The Hearth and Soul Blog Hop via the 21st Century Housewife; Slightly Indulgent Tuesday; Tuesday Talent Show; Tasty Tuesdays; Cast Party Wednesday; Whole Foods Wednesday; Frugal Days, Sustainable Ways; The Wednesday Fresh Foods Blog Hop; Showcase Your Talent Thursday; Keep it Real Thursdays; Full Plate Thursday; Tastetastic Thursday;