Summer Squash

This is embarrassingly simple, but I'll state the obvious:

When you catch produce in season, you can be really lazy in the kitchen.

What do I mean?

• Produce in season is at its peak, both in providing the most nutrients possible but also the most flavor possible.
•  With all of that flavor, all you want to add is spices/foods that ENHANCE the natural flavors. With that said, let's cook!

Simple Summer Squash
2 carrots, sliced
2 yellow squash
2 zucchini squash
1 cup cherry tomatoes (optional)
sea salt
ground pepper
1/2 t. crushed red pepper flakes (optional)


step one: Rinse and peel (if you must) all veggies. (I tend to leave the peel on edible produce...save those nutrients!) Slice carrots and squash into 1/4-inch rounds.


step two: In a large pot, toss in veggies and tomatoes. Pour 2 cups water over veggies and tomatoes, and sprinkle sea salt and pepper over. Lightly stir. Heat on high until water starts to boil. Reduce heat to medium, cover, and let veggies cook for 12 minutes, or until tender. Drain, eat. 

This is so simple, so healthy, and delicious. My grandmother used to make this and, on the many days she'd pick me up from school, she'd serve this on the side of an awesome dinner. This was my introduction to fresh veggies and understanding what squash and carrots taste like, in their purest form. Of course, a 10 year old doesn't mind dousing it in shredded cheddar, too. :) 


We served this as a side with leftover chicken and buttery noodles. Happy Monday and 

Happy Birthday to our favorite NINE YEAR OLD niece, 

KEELY!!!!

Which big kid is 9 today???