Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Sunday, July 24, 2011

Simply Squash

I realized that I haven’t given you very many vegetable dishes. Today, I am going to begin to correct that oversight. Squash is plentiful this time of year and I think it is best served with as little interference as possible.

Simply Squash

Servings: 4-6
Hardware: Measuring spoons, cutting board and knives, a skillet with a lid, a wooden spoon
Time: Prep: 5 minutes, Cook: 30 minutes

  • 1 tablespoon olive oil
  • ½ pound zucchini
  • ½ pound summer squash
  • 2 cloves garlic
  • 1 tablespoon fresh oregano
  1. Wash and slice the squash. Cut the squash into medallions or coins, discarding the ends. Try to make the cuts the same size.
  2. Heat the oil on medium high.
  3. Add everything but the oregano. Sauté for about 10 minutes or until the squash begins to get soft. Stir often.
  4. Reduce the heat and cover placing the lid at a tilt to allow steam to escape. Cook until the squash are completely tender and beginning to turn golden brown around the edges. Stir occasionally. This should take about 30 minutes.
  5. About 10 minutes before the squash is finished, chop the oregano and stir into the dish.
Serve right away.


  1. I wish Ashlynn would eat this! I think its something about the texture that throws her off. Blah lol

  2. Maybe she would like raw squash GinaMarie.