This dish works best when the squash comes fresh from the garden. Pick them when they are no longer than 5 or 6 inches. The smaller the squash, the more flavorful they are.
Summer squash – all colors, sliced very thin
Chopped artichoke hearts
Fresh herbs - Chives, basil, oregano and marjoram all work well.
Poblano or Anaheim chili if you like a little heat
An Ortega chili will work if you want to start the day in a milder style
Olive oil and butter
Salt and pepper
Parmesan cheese - Reggiano if you’re feeling fabulously rich
Chopped artichoke hearts
Fresh herbs - Chives, basil, oregano and marjoram all work well.
Poblano or Anaheim chili if you like a little heat
An Ortega chili will work if you want to start the day in a milder style
Olive oil and butter
Salt and pepper
Parmesan cheese - Reggiano if you’re feeling fabulously rich
1. Chop the pepper into small pieces and saute in olive oil.
2. While the peppers are sauteing, wash and slice the squash. Put the thinly sliced squash pieces into the saute mix, sprinkle on some salt and pepper, and continue to saute for another 5 to 10 minutes.
3. Add the herbs, butter and the artichoke hearts; then turn the heat to low. Cover the pan so that everything heats through.
4. Sprinkle a couple of tablespoons of grated Parmesan on the vegetables just before you remove them from the stove. (Leave this out for a dairy free option.) The cheese will melt quickly and acts as a flavor enhancer for the fresh herbs and vegetables.
Serve with bacon, sausage, or eggs or all by itself for a light, but invigorating breakfast!
Man's mind stretched to a new idea never goes back to its original dimensions.
Oliver Wendell Holmes, Sr
Oliver Wendell Holmes, Sr
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