We are starting this hump day off with the first installment of "She Cooks", brought to you by the lovely Cheri.
Farmer's
markets are in abundance with fresh organic produce this time of year.
There is nothing better than fresh veggies right out of the ground. I
love all varieties of squash and last week I decided to throw together a
quick lunch with some of the fresh produce I had on hand from my
Father’s garden. Now, this recipe might need a little "tweaking"
because I am that cook that comes up with an idea and I never measure
anything. I taste, add a pinch of this and that, taste again, and so
forth, but I sort of measured this one so that I could share.
Ingredients:
2 yellow squash
1 zucchini
1 Tablespoon of Extra Virgin Olive Oil
1/2 cup chopped onion(optional)
1/8 teaspoon garlic powder or 1 fresh minced garlic clove. You can always add more if you really love garlic
Salt & pepper to taste
Rosemary Asiago Cheese
Grab
your mandolin and go to town, but use the guard. I am speaking from
experience of course. Once you have your squash sliced, coat with olive
oil, add your garlic, salt and pepper, and add to your baking dish. I
grated my cheese and sprinkled through the baking dish and then topped
the squash off with more. Bake in a 400 degree oven for about 30
minutes. I will usually broil for the last minute so that I get a nice
crisp on the outer layer.
Bon appétit
