Greetings! The Art Kitchen is open again after a busy spring away.
I'm having a love affair with summer squash; I can’t stop eating it. When I finally had some time to make art today, I decided to draw the lovely yellow squash before I ate it.
Below is my recipe for a simple but tasty way to prepare it. It’s particularly good from the farmer’s market.
Rinse 4 small yellow summer squash.
Gently pat dry.
Trim off ends and cut lengthwise in strips.
Preheat skillet to medium high.
Pour 2 teaspoons of olive oil in and bring up to temperature.
Cook till all sides are a luscious golden brown, turning as few times as possible, 3-5 minutes.
You want them to be cooked through (but not squishy).
Cook longer if needed.
Turn the heat down if oil starts to smoke.
Scoop onto plate, sprinkle with salt an
d eat right away.
