Chef Rick Edge from Balboa Cafe Mill Valley offers simple seasonal recipes featuring the bounty of the summer harvest. First up was his crowd-pleasing grilled corn recipe and this month’s feature is a simple, healthy summer squash recipe. A side or main course of this dish is full of antioxidants which promotes healthy immunity.
Join us July 25th, when Chef Edge partners with Lazaro Calderon from Sonoma’s The Patch Organic Farm. Summer squash will be the star, and other seasonal produce will make a splash, at our first-ever Farm-to-Table Dinner. View Menu HERE and Make a Reservation NOW.
1 1/2 pounds mixed summer squash
2 cups red onion, large dice
2 tablespoons chopped garlic
2 tablespoons canola oil
1 cup roasted garlic
3 cups cherry tomatoes, cut in half
2 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
3 tablespoons chopped parsley
Salt and pepper to taste
Wash squash and dry it well. Trim ends off and cut squash into one inch pieces. In a large skillet, heat the canola oil. On medium-high heat, add the onions and cook for one minute. Add the squash and cook for another two minutes or until the squash starts to soften, season with salt and pepper. Add the chopped garlic and cook for another minute so that the garlic perfumes the vegetables. Add the roasted garlic and cherry tomatoes and turn off the heat. Keep stirring the vegetables to warm the garlic and tomatoes. Add the extra
virgin olive oil, vinegar, parsley and season with salt and pepper. Squash may be served at room temperature as a salad or hot as a side dish.