A N D E R S O N F A R M E R S M A R K E T

Sauteed Summer Squash

Ingredients:

Summer squash, any variety

Olive Oil

Spring Garlic

Fresh Basil

Fresh Mint

Salt & Fresh-cracked Black Pepper

Cooking Instructions:

Wash the squash under running water. Place a colander in a bowl, fill with water, and agitate the herb bunches in the water; allow it to sit for one minute to let the debris settle to the bottom; lift the colander to drain the cleaned herbs.

Heat a sauté pan over medium heat. Add a tablespoon of oil to the pan. Wait a few seconds, then add the chopped squash pieces. The squash may be cut into whatever shapes you like, depending upon what variety of squash you have—just so long as they are all relatively uniform in size, so that they cook in relatively the same amount of time. Allow the squash to cook for about one minute in-between stirrings—this will allow the edges to brown.

Meanwhile, chop the garlic and a handful of fresh herbs (using other herbs if mint and basil are not available). When the squash have browned around the edges or have turned translucent, add the chopped garlic, a pinch of salt, and a dash of pepper to the pan. Stir for one more minute, or until the smell of garlic hits your nose. Then turn off the heat, add the chopped herbs, and stir.

Serving Suggestions:

Serve as a side with beans and rice, toss with pasta, or simply enjoy on its own.