This past weekend, I held my open hours at Strawberry Fields during a special event welcoming students back to town. The store was packed. Like, lines across the store and oops-sorry-I-knocked-over-that-stack-of-goji-berries crowded.
You know what else was packed? The shelves I typically use to help juggle my various papers, samples, and other sundries.
I had to remove a bottle of unsweetened green tea to casually lean against the end cap. Epitome of class, people.
I wanted to do a “greatest hits” of healthy samples from the past year, so I served up raspberry oat bars, Bircher muesli, and eggless egg salad. I ended up preparing the samples while the plates were propped against my knees, subsequently serving as a aisle roadblock at least twice.
After that craziness, a simple summer side dish was in order. We picked up some local summer squash and zucchini over the weekend and I was determined to show off their natural flavor. How better than in a quick sauteed dish with fresh herbs?
Serve this light side dish with plenty of fresh-ground black pepper. And enjoy the tastes of summer while they last!
Herbed Summer Squash Saute
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: saute vegan squash
Ingredients (6 servings)
- 2 tablespoons olive oil
- 1 large onion, sliced
- 6 cups summer squash and/or zucchini, sliced (about 4 large squash)
- 3 cloves garlic, minced
- 1 tablespoon each fresh thyme and oregano, chopped
- 1/2 teaspoon red pepper flakes (e.g. Urfa)
- Salt and pepper
Heat olive oil over medium heat in a large saute pan. Add onion and cook for 5 minutes, stirring frequently, until softened. Stir in squash and garlic and saute for another 15 minutes. Add herbs and red pepper flakes and cook for 30 seconds. Salt and pepper to taste and serve.
Enjoy your week, everyone!