Today is 11.11.11! and I’m going to share this blast from the past post. Last night I had a very light dinner of honey toast, cucumber slices, cottage cheese, and some of my homemade fermented sauerkrautSA. It was just what I needed. This light dinner inspired me to share of another light dinner I enjoyed last October. It was a yellow summer squash that I had almost chalked up to being too hard to eat at all. I decided instead of spiralizing it and eating it raw, I would lightly steam it. I still remember the flavor today, light but very flavorful, seasoned with olive oil and Italian seasoning. I wonder if I can still scrounge up a summer squash somewhere.
Lightly Steamed Summer Squash
- 1 medium yellow summer squash, peel, remove ends, cut in half and remove seeds
- 1 Tb extra virgin olive oil
- 1 Sm or Md tomato, sliced
- 1-2 tsp Italian Seasoning
- 1-2 tsp Sesame Seeds
- Salt and Pepper to taste
- Begin with the squash by removing the ends and peeling. Cut the squash in half and remove the seeds. Chop into slices sized to your preference. Lightly steam by adding a 1/4" layer of water to the bottom of your frying pan with your squash and steam for less than 3 minutes. * Note, most of my pieces were still a little crunchy. Toss with remaining ingredients and enjoy!
It’s almost the weekend, are you doing anything fun? I don’t have big plans but a little bird put it into my head that I should make a raw vegan gingerbread house. Challenge….okay! I’ve started to map out the ingredients in my head. Stay tuned.