Tasty Summer Vegetables

Summer produce is in full-swing! Backyard gardens and farmer’s markets are loaded with local, organic produce at its peak of freshness! June is National Fresh Fruit & Vegetable Month, and the timing couldn’t be better to celebrate with the abundance of harvest we are enjoying here in South Texas. Lots of rain and plenty of sun have made 2015 a banner year! I love gardening! I have a large garden in my backyard and a small plot in downtown Bulverde Community Gardens. Both are growing and producing like crazy! We have already enjoyed tomatoes, herbs, yellow squash, zucchini and green beans. There is simply nothing better than walking to the garden to gather a fresh basket of goodies for dinner. The photo in the newsletter today was taken at our dinner on Sunday evening where I prepared fresh green beans, sautéed yellow squash, zucchini and onion, tomatoes with fresh basil and mozzarella to go with our grilled salmon. Everything but the salmon was picked fresh from our garden that afternoon! As we were enjoying the meal, I thought of how simply it was prepared with no recipe. It reminded me of how blessed I am to have had a mom and grandmothers who could ‘whip up’ almost anything without a recipe. From years of counseling I know that many of our patients and readers would not have any idea how to prepare fresh veggies from scratch. The recipes today is Sautéed Squash and can be made in minutes from veggies you grow or purchase. I believe most people who ‘hate’ vegetables have never had them prepared correctly. Give this a try – you are in for a treat!!

Summer Veggies 6.3.15

Sautéed Squash

½ medium onion, chopped

1 tablespoon olive oil

2 medium yellow squash

2 medium zucchini squash

½ teaspoon each salt, fresh cracked black pepper and sugar

  1. In medium Dutch oven, heat olive oil over low heat. Add onion and cook until translucent.
  2. Prepare squash by cutting lengthwise into quarters, then slice into ½-1-inch slices. Add to Dutch oven, combine with onion and sauté over medium heat for 2 minutes. Add ½ cup water, place lid on top and simmer for 5-7 minutes or until squash is tender. Add more water as necessary.
  3. Season with salt, pepper and sugar (my grandmother always said it really pops the flavor and she was right!) Drain any excess liquid and serve.

Nutritional Information: 80 calories, 3.5g fat, 0mg cholesterol, 310mg sodium, 10g carbohydrate, 3g fiber, 2g protein

 

 

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