Yellow squash, 2 ways

With the copious amounts of rain and sun we've had this summer, it's no wonder that a private CSA I have a membership to has already provided some excellent produce, including a voluptuous yellow squash. Being a solo chef, I used it two ways over the course of a week, once sautéed for pasta primavera, and once grilled as a side with a burger. Both were delicious and I'm hoping more great produce finds its way into my CSA share. Get out there and eat the rainbow. 

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