It’s quite known that I love going to farmer’s market. In fact, I’ve been told I’m a farmer’s market junkie and I have to say…it’s true! Living in Southern California allows me to go to a farmer’s market every week and I often go twice a week. Last week, one of our favorite farmer’s had these crisp and green baby squash. He encouraged me to try them, so I grabbed enough for lunch. At the next stall there were these juicy strawberries that the kids loved and so they too came along. And then I grabbed my usuals – parsley, garlic, onions and other vegetables I keep as staples weekly.
Once back at home, I decided to make the kids a baby squash dish for lunch. I made the recipe as I went, but here are the ingredients:
1lb of baby squash (cut in half lengthwise)
1 clove of garlic (diced)
2 tbsp of extra virgin olive oil
a handful of strawberries (diced)
salt and pepper to taste
I started sauteing the garlic in the extra virgin olive oil. Being careful to not brown the garlic, I added the baby squash and cooked it until tender (but not mushy) and added salt and pepper to taste as I cooked them.
Once cooked, I transferred them to a bowl and added the strawberries.
Normally, I would not think to mix in strawberries in with baby squash, but the combination ended up to be quite delicious with the sweetness of the strawberries and the milder flavor of the baby squash. I will definitely be cooking this dish again. Bon appetit!