I plan to cook something a little different with each bountiful harvest of squash this season. We have savored the opportunity as we raced against a plaque of squash bugs last year, which were virtually impossible to “squash.” But we deterred them long enough to gather enough zucchini and other squash to make some memorable meals last summer, and it’s going better this year!
We recently served a large platter of a selection of squash, cubes of potatoes and diced onion, all pan-fried with a crunchy sprinkling of corn meal. And all this crispy goodness was accomplished with just a light misting of non-stick cooking spray. This was the perfect seasonal side dish for celebrating my mom’s birthday. She also requested ribs, which my brother smoked, and my daughter’s macaroni salad. To really top it off, her pick for a birthday cake was a vanilla cake and chocolate frosting. And I couldn’t resist a colorful array of sprinkles to top the cake.
For a summer celebration, back-toschool barbeque, or Sunday dinner, this medley of summer vegetables will pair with just about any meal.
Enjoy food made fresh!
Squash Medley
4 to 6 new potatoes, cubed ½ large onion, peeled and diced 2 cloves garlic, peeled and minced 1 medium yellow or summer squash, diced 1 medium calabacitas Mexican squash, or other squash, diced 1 medium zucchini squash, diced 1/3 cup corn meal Nonstick cooking spray Garlic salt or salt-free seasoning of your choice Place cubed potatoes in a large non-stick skillet over medium heat. Cook, stirring occasionally until potatoes are tender and lightly browned, about 10 to 12 minutes. Remove from skillet and set aside.
Spray skillet lightly with non-stick spray. Add onions. Stir occasionally, cooking over medium heat for 2 to 3 minutes. Add garlic and stir, cooking for an additional minute or 2. Remove from skillet and add to potatoes.
Lightly spray skillet once more. Add squash medley and sprinkle with corn meal and seasoning. Gently stir to evenly distribute cornmeal. Cook over medium heat, letting the corneal brown and crisp as the squash gets tender, about 5 to 6 minutes.
Add potatoes, onion, garlic, and squash to a large platter. Gently toss to combine. Serve warm or at room temperature. Makes 8 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
