Side Essentials Summer Squash Onions Recipes

Steps:

• In a large skillet, saute the yellow squash, zucchini, onion and red pepper in oil for 5 minutes. Add garlic and seasonings; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir in tomato; heat through.

Steps:

• PREP/PREPARE
• Gather your ingredients (mise en place).
• Add the butter and oil, to a sauté pan over medium-low heat.
• When the butter stops foaming, add the onions, and slowly cook until softened, and beginning to lightly brown, about 30 minutes.
• Chef's Note: Throw in a bit of salt and pepper, for seasoning.
• Add the garlic, and cook for an additional 60 seconds.
• Cut up the squash into 1/4-inch (0.6cm) slices, and if the slices are large, cut them into half-moons.
• Add them to the pan, toss on some lemon/pepper spice, and cook until they begin to soften, about 4 - 5 minutes.
• Reduce the heat slightly, cover the pan, and allow the squash to gently cook until tender, about 20 minutes.
• PLATE/PRESENT
• Add a bit more salt, and pepper, to taste, then garnish with some grated parmesan cheese, and serve while nice and hot. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Slice squash as thinly as possible- I use a mandoline to do this quickly.
• Melt butter in large skillet over medium heat.
• Add squash and onions and season then cover with water.
• Cook, stirring occasionally until water evaporates.
• Can be eaten at this point, but I like to cook it until it is almost brown, you just have to stir very frequently because it will stick pretty bad. Cooking it a long time will caramelize the vegetables and it becomes a sweet side dish. Warning- it isn't pretty, but it is tasty!
• Make this into a main dish by adding chunks of ham during cooking. Also delicious!

Steps:

• PREP/PREPARE
• One of the secrets to getting the squash to the perfect degree of tenderness is cutting them to the same size.
• If you are going to add the optional onions, cook them in the butter until they soften (6 - 7 minutes), and then add the squash.
• Freshly grated parmesan cheese is the perfect topping for these yummy Summer squash.
• Gather your Ingredients.
• Add the butter to a large skillet over medium heat.
• Add the sliced squash to the pan.
• Dust with some salt and pepper, (I like to use a lot; especially pepper).
• Chef's Note: You can add other spices (cumin, cayenne, etc.).
• Stir until the squash begins to become tender, about 2 - 3 minutes.
• Add the wine, cover, and reduce the heat to low until tender, about 9 - 10 minutes.
• Chef's Note: Different squash cook faster, or slower. So, keep an eye on the pan.
• PLATE/PRESENT
• Dust with some freshly-grated parmesan (if using), and serve as a side with your favorite foods.
• Keep the faith, and keep cooking.

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.