Summer Squash
Lemony Summer Squash
Posted by Carole Koch
1 pound summer squash
1 tablespoon walnut oil
1 clove garlic, minced
1 dried rosemary, crumbled
2 tablespoons fresh lemon juice
Slice squash in 1/4-inch rounds. Heat oil in a non-stick skillet and cook garlic for 1 minute. Add squash and cook, stirring gently, until tender (about 4 minutes). Stir in remaining ingredients and heat through.
From Pioneer Valley Growers Association, www.pvga.net
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