Seasonal change is creating excitement at the farmers market. It was packed today. A pleasant surprise was the arrival of summer squash. And big leafy bunches of basil. And even tomatoes. One farm produces a great variety from the hot house and provides an early taste of summer every year. Unfortunately, only the seconds were left at the late hour we arrived, but this sauté recipe showcases their great flavor.
Prep Time: 5 minutes | Cooking Time: 10 minutes | Serves: 4
- 2 tablespoons extra-virgin olive oil
- 1-2 large clove garlic, smashed
- 4-5 summer squash/zucchini, cut into strips
- Kosher salt and freshly ground pepper
- 1 cup diced fresh tomatoes
- 6-8 basil leaves, julienned
- Heat a large skillet over medium heat.
- Add the oil and garlic.
- To flavor the oil, saute for 1 minute or less until garlic is fragrant.
- Remove and discard the garlic.
- Increase the heat to high and add the squash.
- Saute, tossing occasionally, until crisp-tender, about 5 minutes.
- Add the tomatoes and basil and cook until warmed, about 1 minute more.
- Season with salt and pepper to taste.
Recipe adapted from the Food Network