On Sunday, J & I went to the Larkspur Party in Raleigh. It's an art show and plant sale in some lovely gardens. I came home with a few plants, including a dwarf pomegranate, and also one of Laura Avery's spirit houses. A friend turned me on to a new summer squash recipe, which I made last night. It's a keeper, and my favorite way to eat yellow squash to date. I expect we'll be eating this a lot this summer, from the looks of our squash plants. If you're an olive lover, you'll want to try this.
Yellow Squash/Zucchini with Kalamata Olives
4 medium squash (approx 1.5 lbs), sliced crosswise
1 tbs salt
3 tbs olive oil
1 small onion, minced
1 tsp lemon zest
1 tbs lemon juice
1 tsp oregano (I used a handful of fresh oregano)
1/4 c kalamata olives (tip: the 2.25 oz can of Mario sliced kalamatas makes this easy)
Put squash in colander & sprinkle with the salt. Let drain over a bowl approx. 30 mins. Remove & pat dry. Heat oil in large skillet over medium heat. Add onion & cook until almost soft, approx. 3 mins. Increase heat to medium-high & add squash & lemon zest. Cook until golden brown, approx. 10 mins. Stir in lemon juice, oregano & kalamatas. Season with pepper.
I'd love it if you'd share some of your favorite summer squash recipes. Does anyone know the name of the red flowers? They were in a wildflower mix I spread last year.