los angeles guest suites

 

pom couscous

pom steak

Garlic Sauteed Yellow Squash and Carrots

by David Latt
Print Email

squashfreshIn summers past, I grew yellow squash with great success. The plants spread to every inch of the garden, threatening to overwhelm tomato plants, the herb garden and a small patch of arugula. After the vines firmly established themselves, the long, fat squash seemed to appear overnight. What to do with all those squash?

A neighbor saved the day. She loved squash blossoms. She would nip the problem in the bud, so to speak, by picking blossoms before the squash could appear.

Ultimately our best solution was avoidance. We stopped planting squash. Problem solved.

But I missed squash's pleasant crunch and clean flavor. Last week we were gifted with a basket of zucchini and yellow squash from our next-door neighbor's front yard garden. Picked while they were young, before they became watery, the zucchini and squash were unblemished, firm and the picture of health.

squashsauteThere were a great number of ways to prepare such perfect specimens. They could be steamed, grilled or even eaten raw in thin slices or grated. Because I had a beautiful bone in ribeye steak, I decided to sauté them with garlic to use as a side dish.

Sautéing would caramelize and bring out their hidden sweetness. Combined with carrot rounds, the color and texture contrast would add to the pleasures of the dish.

Steak never had such a pleasant companion.

 

 

Garlic Sautéed Squash and Carrot Rounds

Time: 30 minutes.
Yield: 4 servings

Ingredients

4 medium sized yellow squash, washed, ends trimmed, cut into 1/4" thick rounds
4 medium sized carrots, washed, peeled, ends trimmed, cut into 1/4" thick rounds
1 small yellow onion, skins and root end removed, washed, roughly chopped
4 garlic cloves, skins and root ends removed, finely chopped
1 tablespoon olive oil
1 tablespoon sweet butter
Sea salt and black pepper

Directions

Heat a large frying or chef's plan with olive oil, seasoned with sea salt and pepper. Add onions and garlic. Sauté until lightly browned. Add yellow squash and carrots. Sauté until lightly browned. Finish with sweet butter.

Taste and adjust seasoning with sea salt and pepper. Serve hot.

Variations

Dust with 1/4 teaspoon cayenne for heat.

With the carrots and squash, add 1/2 cut washed, trimmed green beans, cut into 1/2" long pieces.

With the onions and garlic, add 1 tablespoon washed, trimmed shiitake mushrooms, roughly chopped.

Once all the vegetables are cooked, add 2 cups cooked pasta, toss, dust with freshly grated Parmesan cheese and serve as a side or main dish.  

 

David Latt is an Emmy-award winning television producer who turns to cooking to alleviate stress. He shares his experiences with food and his favorite recipes on his blog Men Who Like To Cook

Add comment


Security code
Refresh

Restaurant News

A Visit to the Merrion Hotel
London - British Isles
by James Moore

merrion20facade.jpgWith St. Patrick's Day around the corner, I'm reminded of a spontaneous weekend trip to Ireland last December, where I discovered the warm comfort of authentic Irish cooking.
 
I'm always watching...

Read more...
Mañana
New York
by Nancy Ellison

manana.jpgFor someone who considered “nursery food” buttered tortillas with Jalapenos or cheese enchiladas, it is with more than just a foodie interest that I seek out Mexican restaurants wherever I...

Read more...
sugarFIX at sugarFISH in Downtown LA
Los Angeles
by Anna Harari & Maia Harari

ImageLast night, we had an eating contest at the newest sugarFISH location downtown. Obviously, Maia won, but her dress was a lot stretchier than Anna's. We each ordered "The Nozawa" (the largest of...

Read more...
BOA Steakhouse
Los Angeles
by Laraine Newman

laraine_newmanMy idea of a good time is dragging my sorry ass up the stairs after a long day, plopping down on the bed, snuggling with my husband and watching re-runs of Law and Order or, if God REALLY loves...

Read more...