Now, it may be early days for me to say this, but I think we're getting a little more organized with our cooking. Robin and I do work well together, and come up with what we hope are interesting, good tasting menu's for the Thursday Lunch. We're learning a lot along the way, well, I'm learning a lot, from her, and from our great volunteers.
I love this dish, so much so I've introduced it to the Seniors as one of the dishes I make from the bounty of squash we're given as part of Farmshare. I've made it a few times, and each time it is eaten and appreciated. (this week I actually got a taste of it, giggle, it's usually gone by the time lunch is over). One of the best things about this recipe is the fact you can make it with whatever variety of summer squash you have available. This week we had a bunch of yellow crookneck squash given to us, and even though they were a little 'tired', we still were able to use them. So, since I scored on a good deal for mushrooms, and we had some lovely onions, I decided to go ahead and make what I call Squash Medley. I usually like a mixture of zucchini and yellow squash for this, but if you only have one kind, go ahead and make it. Here's the quantity I made this week, but you can cut it down very easily. And I'll tell you how much of each at the end of the big recipe.
Recipe: Squash Medley for a crowd
20 small Yellow Crookneck squash, cut into small strips. I like to julienne them, as I think it looks better, and they cook fast that way.
2 lbs. Fresh Mushrooms, cut into slices
6 Sweet Onions, cut into strips.
Olive Oil for sauteeing the vegetables.
4-6 teaspoons Toasted Sesame Seed Oil (add at the end)
Saute the mushrooms in about a teaspoon of olive oil, just til they are cooked, no need to brown them, put aside.
Saute the onions in a little olive oil, just until they are done, and are translucent. Set aside with the mushrooms. Add a little more oil, and then start to saute the squash, in small batches, you don't need to over crowd the pan, you want them to be sauteed, not fried. As each pan is finished add it to the mushrooms and onions. When all the squash is sauteed, then toss them with the onions and mushrooms. To finish it off, drizzle the sesame seed oil over the entire dish and toss gently again. Serve right away. This is also great mixed with some cooked linguine or pasta.
*Now for the home cook. This is so easy, just saute 8 oz. mushrooms, 1 onion, one each, zucchini (the small ones), and yellow crookneck squash. Then, drizzle with a half teaspoon toasted sesame seed oil, or to taste, and if you like, mix in some cooked pasta at the end. And Voila! you have a wonderful side dish or main dish even. I've added chicken strips to this dish as well. And if you notice, no seasonings other than the Sesame Seed Oil, you don't need salt for this. So it's also great for anyone watching their salt intake.
Now for the rest of the dishes we served. We had Mojo Pork,which is pork marinated in a Mojo Criollo sauce, served that with Yellow Rice and Black Beans.
We also had our Cabbage, Smoked Sausage and Potato boil. We still haven't figured out what to call it, but it is so good.
I made some Glazed Carrots,
and I can't forget Dot's Deviled Eggs, I finally got to taste one this week, they're usually gone by the time I get my lunch.
and fresh sliced tomatoes out of our little garden. And of course Biscuits with our own Home Made Butter. Plus the desserts. Which I neglected to get a picture of.
So, there you have it, one more week of great food served to people who deserve the best we can offer.