Smashed Oven Roasted Red Potatoes

Deliciously crisp edges encasing creamy flavorful potatoes.

Smashed Oven Roasted Red Potatoes

To a large pot, add:

1 qt water

Bring to a boil over high heat, add:

1 tsp salt

~1 lb red potatoes, cut in half

Cover and reduce heat to medium-low, cook potatoes for 15-20 minutes until fork tender. Drain.

• Begin preheating oven to 425F.

To a baking sheet, add:

2 Tbsp oil

Cooked potatoes

Use a potato masher (or the bottom of a cup) to press down on each potato, smashing it to ~3/4” thick. Drizzle with:

2 Tbsp butter, melted

Sprinkle with:

Garlic salt

Roast for 15-20 minutes, until golden. Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• Add any combination of herbs and spices to change up the flavor, some recommendations:

  • Salt, pepper & parsley

  • Parmesan, paprika & garlic salt

  • Salt, crushed rosemary & thyme

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Window to B’s kitchen . . .

HOW TO: Onion Rings

These homemade onion rings are made from slicing a large onion, dipping the rings in a deliciously flavored batter and deep frying until perfectly golden.

CAUTION: deep frying anything can be dangerous. Always keep your hands and face away from the hot oil. DO NOT add any water to the oil (hot or cold) or an explosion may result.

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HOW TO: Onion Rings

Step 1: prep onion

Select one very large:

Onion (sweet recommended)

Remove the onion skin and trim 1/2” off root end. Using a very sharp knife, cut across the layers into 1/4” slices. Separate the rings. Set aside.

Step 2: batter

To a mixing bowl add:

1 egg

1 Tbsp Worcestershire sauce

1/4 cup milk

Whisk together, pour in:

3/4 cup flour

1 tsp baking powder

1 tsp seasoned salt

1 tsp garlic powder

Using a fork, stir together until smooth. Thin the batter by adding:

1/4 cup milk

If the batter is still too thick, add:

1 Tbsp increments milk

Repeat until desired thickness is reached. Allow batter to rest while oil heats.

Step 3: preheat frying oil

Note: It will take approximately 10 minutes for the oil to properly heat to 350F.

Select one:

1. Deep fryer

   • If there is a basket, keep it ready as it makes the process easier

   • Fill with oil to the fryer-specified level

   • Turn on fryer and set temperature to ~350F

2. Deep pot on stovetop

   • Place a deep pot on the stovetop

   • Add ~2” of oil to the pot

   • Turn heat to medium

Step 4: deep fry

• Place a cooling rack on a sheet pan OR line a bowl/pan with paper towels

Once oil is heated, it’s time to work quickly.

1. From the bowl of separated onion slices, select a ring

2. Drop it in the batter, flip with a fork and lift out, allowing to drip for a moment

3. Carefully place the battered onion ring into the hot oil

4. Repeat quickly with a few more rings, filling but not crowding the cooking vessel

5. Using tongs or a fork, flip the rings once the browning is visible around the ring, about 2-3 minutes

6. Allow to cook 1-2 minutes on the second side, transfer using tongs  to prepared sheet pan

Serve hot.

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Brenda’s tips:

• Serving size: 4 to 8 servings

• Batter & fry one or two rings, to check batter thickness & thin if needed

• Repurpose tip: use a brown paper shopping bag in place of paper towels to absorb the extra oil. Simply cut a bag in segments that fit your bowl/pan and be sure to arrange with the bags interior side facing up where the food will rest.

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Window to B’s kitchen . . .

Layered Green Salad

The key to this recipe is the chop on the vegetables. A fine, consistent dice is ideal to create the colorful rows, or layers.

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Layered Green Salad

To a glass 13”x9” dish, add:

4-6 cups lettuce, chopped in 1/2” squares

Spread out the lettuce so that it evenly covers the whole pan. Then, arranging in twelve ~1” rows, add:

1 1/4 cups green peppers, 1/4” dice

1 1/4 cups carrots, 1/4” dice

1 1/4 cups green peas

1 1/4 cups radishes, 1/4” dice

1 1/4 cups cucumbers, 1/4” dice

1 1/4 cups tomatoes 1/4” dice

Repeat rows to form a total of twelve (~1”) rows. Refrigerate until serving. Serve with Homemade Ranch Dressing.

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Brenda’s tips:

• Serving size: 6 to 12 servings

• Create more variety by doubling the number of toppings, adding any combination of: cauliflower, broccoli, black olives, red peppers, purple cabbage, green onions, shredded cheddar cheese, blue cheese crumbles, celery, roasted sunflower seeds, mushrooms, corn, or anything else that sounds good.

• Change the look by using a trifle dish and layer all of the vegetables vertically, alternating colors.

Sweet Potato Biscuits

Use up leftover sweet potatoes or bake some fresh to create these delicious, tender biscuits. Perfect as a side to any meal or slather in butter for a quick snack.

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Sweet Potato Biscuits

• Preheat oven to 425F

To a small mixing bowl, add:

1 cup sweet potato, baked & mashed

1/2 cup buttermilk

Whisk together, set aside.

To a medium mixing bowl, add:

1 1/2 cup flour

2 Tbsp sugar

1 Tbsp baking powder

1 tsp salt

Sift together, then grate in:

5 Tbsp butter

Toss gently to incorporate. Fold in:

Sweet potato mixture

Dough will be shaggy. Knead ~10 times to pull together - do not over-mix or biscuits will be tough. Note: if dough sticks to hand while kneading, dust lightly with flour.

Roll dough ~3/4” thick and cut in squares or rounds. Place on baking sheet.

Bake at 425F for 12 to 14 minutes. Serve warm.

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Brenda’s tips:

• Serving size: ~12 biscuits

• To bake sweet potatoes, place on a foil-lined sheet pan and bake at 350F for 1 to 1 1/2 hours, test for doneness by piercing to the center with a fork or knife

• Pre-bake the sweet potatoes up to 5 days in advance to speed up the prep time on these biscuits

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Window to B’s kitchen . . .

Garlic Cilantro Hummus

This recipe is inspired by Trader Joes Cilantro and Jalapeño Hummus. It’s got a delicious kick, enhanced by the refreshing element of fresh cilantro.

This recipe will work fantastically with either canned or dry garbanzo beans (aka chickpeas). If you’re interested in starting out with dry garbanzo beans, we’ve shared precise instructions here. Note, it is strongly recommended to soak the dry garbanzo beans for ~8 hours and then pressure cook, as directed below.

Garlic Cilantro Hummus

• If starting with dry beans, allow 8-24 hours to soak the beans.

Step 1: Prepare Garbanzo Beans (Chickpeas)

Either:

2 (15 oz) cans garbanzo beans

OR:

To a quart jar, add:

1 1/2 cups dry garbanzo beans

Fill to the top with:

Water

Allow to sit for 8 hours (if longer, refrigerate during soaking).

After soaking 8(+) hours: to the removable insert of Instant Pot pressure cooker, add:

Garbanzo beans; soaked, drained & rinsed

1 qt water

Put the removable pot in pressure cooker and lock the lid in place. Select the "bean" cycle, or “manual,” and pressure for 45 minutes. Once complete, allow natural pressure release.

Step 2: Make Hummus

Place the work bowl and chopping/mixing blade attachment on the food processor base. To the work bowl, add:

~4 cups garbanzo beans (pressure cooked or canned, from step 1)

1 Tbsp fresh garlic, minced

1/2 cup fresh cilantro*

2 Tbsp jalapeño pepper, minced

4 Tbsp lemon juice

1 1/2 tsp salt

4 Tbsp water

Lock food processor cover in place, insert the pusher assembly and turn the machine on. Process for 20 seconds. Remove pusher assembly and cover, scrape sides and reassemble. Process for ~3 minutes, stopping to scrape sides as needed.

Transfer to 4 wide-mouth half-pint jars. Chill or serve immediately.

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Brenda’s tips:

• Serving size: 4 cups hummus

• Amounts of every ingredient can be tweaked for personal preference.

• Cilantro*: fresh herbs aren’t exactly consistent, so a reasonable way to measure is to loosely fill the measuring cup with rough chopped herbs.

• A blender can be used in place of a food processor to create creamy hummus.

• Hummus should be stored in the refrigerator.

• Serve with fresh vegetables, or as a spread, or with tortilla chips.

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Window to B’s kitchen . . .

Cabbage Stir Fry

This quick side dish is filled with fresh cut vegetables and is a great compliment to any meal.

Cabbage Stir Fry

To a skillet or wok, heated to medium, add:

1 Tbsp oil

1/4 cup onions, sliced thin

1 tsp garlic, minced

Sauté for 1 minute. Then add:

1 cup julienned carrots

Cook, stirring frequently, for 5 minutes. Then stir in:

4 cups cabbage, sliced thin

Cook for 2 minutes, finish by stirring in:

1 Tbsp brown sugar

1 Tbsp soy sauce

1/8 tsp ground ginger

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• Serve as a side dish

• Substitute or add other vegetables as desired

HOW TO: Slow Cooker Baked Potatoes

Potatoes are easily one of the most important ingredient in my world. Any preparation makes me happy. Learning that potatoes could be “baked” in the slow cooker - - - I had to try it out for myself and was very pleased with the results. In particular, THIS preparation is ideal when par-cooked potatoes are required in a recipe as the potatoes retain a perfect texture for dicing, shredding or slicing.

This is truly a one ingredient recipe. No water added. Only potatoes.

This HOW TO shares just how easy it is to make baked potatoes in the slow cooker. These potatoes can be used in:

• Funeral Potatoes

• Potato Salad

• Crisp Potato Patties

• Breakfast Hashbrowns

It is my particular favorite to prepare the potatoes this way when I need par-cooked shredded potatoes. Once cooked in the slow cooker, simply peel & shred.

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HOW TO: Slow Cooker Baked Potatoes

• *This recipe is great for potatoes from the garden or grocery store.

• Use any amount of potatoes that fits within the removable bowl of the slow cooker.

Prepare potatoes

1. Rinse dirt from potatoes (if eating peels, be sure 100% dirt moved)

2. Trim any bad spots but do not peel the potatoes

3. No need to poke holes or trim ends for steam release

To removable bowl of slow cooker, add: 

Potatoes

That’s it. Not even any water is needed.

Cover with slow cooker lid. Cook on high for 3.5 to 4.5 hours.

Serve hot or use in recipes requiring baked potatoes.

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Brenda’s tips:

• Serving size: however many fit in the slow cooker

• These potatoes can be cooked up to 4 days in advance and stored in the refrigerator until use.

• Slow Cooker Baked Potatoes: this preparation is ideal when par-cooked potatoes are required in a recipe as the potatoes retain a perfect texture for dicing, shredding or slicing, such as:

  • Funeral Potatoes

  • Potato Salad

  • Crisp Potato Patties

  • Breakfast Hashbrowns

Window to B’s kitchen…

Chow Mein

A perfect compliment to Sweet & Sour Chicken or Orange Chicken, or add Oven Roasted Chicken Breast and serve over rice for a complete dinner.

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Chow Mein

To a large skillet or wok, preheated over medium heat, add:

1 tsp oil

1/2 cup onion, slivered

Sauté for 2 minutes, then stir in:

1 cup celery, cut into 1/4” slices

2 cups celery, sliced thin

1/2 cup carrots, julienned

Cook for 2 minutes, stirring frequently. Stir in:

1 1/2 cup chicken broth

2 Tbsp soy sauce

1 Tbsp sugar

Simmer for 8-12 minutes, or until veggies are tender.

In a separate bowl, whisk together:

1 Tbsp cold water

1 Tbsp cornstarch

Whisk mixture into simmering veggies. Cook for one minute.

Serve hot over steamed rice or noodles.

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Brenda’s tips:

• Serving size: 4 servings

• Substitute vegetable broth for Vegetarian Chow Mein

• Add Oven Roasted Chicken Breast for Chicken Chow Mein

• Substitute other veggies such as broccoli, bean sprouts, bell peppers, etc.

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Window to B’s kitchen . . .

Tzatziki Sauce

This classic Greek yogurt sauce is a great addition to any Mediterranean meal.

Tzatziki Sauce

To a small mixing bowl add:

1 cup Greek yogurt (optional step: strain yogurt*)

1 cucumber, seeds removed, chopped fine

1 tsp fresh garlic, minced

1 Tbsp olive oil

1/2 tsp salt

1/4 tsp pepper

1 Tbsp lemon juice

1 Tbsp fresh dill, chopped fine

Fold together. Chill 30 minutes. Serve.

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Brenda’s tips:

• Serves: 4-8 servings

• Strained: for a thicker Tzatziki, strain the Greek yogurt through a triple-layer of cheesecloth.

• Substitute 1 tsp dried dill for 1 Tbsp fresh dill.

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Window to B’s kitchen . . .

Steamed Beet Greens

In order to achieve great garden beets, it is essential to “thin” the plants so that the remaining beets are spaced about 2-3 inches apart. All of those baby beets that are removed can be turned into a delicious side dish: Steamed Beet Greens.

The critical element to perfect steamed greens is that they are clean. Perfectly clean. Here we walk you through washing the greens.

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Steamed Beet Greens

Step 1: Clean Greens

Fill large bowl with:

Water

1-2 drops Blue Dawn dish soap

Add:

Beet greens

Swish and let sit for 10 minutes

• Individually wash each green

  • Rub entire surface to ensure removal of dirt

  • Swish in fresh water

• Transfer washed green to salad spinner (or colander)

• Repeat until all greens are washed

Spin greens to remove excess water, set aside.

Step 2: Steam Greens

To a pot, add:

1-2 cups water

Bring to a boil, add:

Beet greens, cleaned

Cover and reduce heat to medium-low and steam for 10 minutes. Check for tenderness. Cook an additional 5 minutes if needed. Drain well and serve immediately with butter and salt.

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Brenda’s tips:

• Serving size: varies

• Be wary of insect eggs or larva within the leaves. While washing, trim off any area that is brown or even a slightly different color of green than the surrounding leaf. Generally there are visible channels within the leaf, but it is better to remove extra than to risk eating the larva.

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Window to B’s kitchen . . .

Simply Divine Green Beans

Garden fresh green beans? THIS recipe is a must.

p.s. it is also fantastic with zucchini, sugar snap peas or carrots

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Simply Divine Green Beans

Step 1: Green Beans

To a medium pot, add:

1 cup water

2 cups green beans, trimmed and washed

Bring to a boil, reduce heat to medium-low and simmer for 5 minutes. Drain completely, set aside.

Step 2: Buttery Sauce

To a large skillet, add:

2 Tbsp butter

1 Tbsp sugar

1 tsp basil

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

Heat over medium heat until the butter melts and the mixture begins to bubble. Add:

Beans, steamed & drained

1 cup tomatoes, diced

Gently fold together, coating the veggies in the buttery sauce. Serve hot.

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Brenda’s tips:

• Serving size: 4

• Green beans out of season? Substitute canned or frozen for a delicious alternative.

• This buttery sauce is divine with other steamed or sautéd veggies.

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Window to B’s kitchen . . .

Vegetable Stir Fry

Stir Fry is a great side dish and the perfect way to use up extra veggies. We’re sharing our preferred combination but many delicious veggies can be substituted. The secret to very good Stir Fry is to cut each veggie in equal-bite-sized pieces. That will ensure even cooking and enjoyable eating.

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Vegetable Stir Fry

• Gather & prep veggies (place each in a separate prep bowl) listed below.

Preheat skillet over medium heat, add:

1 tsp oil

1/2 cup onions, cut lengthwise into narrow strips

2 tsp garlic cloves, minced

Sauté for 2-3 minutes, then add:

1 tsp oil

1 cup carrots, peeled and cut into 1/8” disks

Allow to cook for 3 minutes, stir and cook an additional 3 minutes. Add:

1 tsp oil

1 cup broccoli, trimmed and cut in bite size pieces

1 cup cauliflower, trimmed and cut into bite size pieces

Cook 3 minutes then stir. Continue to cook until veggies are crisp-tender, about 5 more minutes.

Serve hot over Rice with Sweet & Sour Sauce and Crispy Chicken Bites.

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Brenda’s tips:

• Serving size: serve 4

• Scale this recipe for more servings by adding additional veggies or increasing the amount of any or all veggies.

• If needed, prepare the veggies in batches and combine in a large pot to keep warm.

Funeral Potatoes

A traditional recipe, this version is better than average with the addition of the sautéed garlic & onions. Of course you can leave them out, but then you’ll be missing out.

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Funeral Potatoes

• Prepare an 8”x8” baking dish, spritzing with non-stick spray, set aside.

• Begin preheating oven to 350F.

To a skillet heated over medium, add:

1 Tbsp butter

2 Tbsp onions, finely diced

1 tsp garlic, minced

Sauté for 2-3 minutes. Set aside.

To a medium mixing bowl, add:

1 (1 lb) bag frozen shredded potatoes*

Season with:

1/2 tsp salt

1/8 tsp garlic powder

Toss together, then add the:

Sautéed vegetables

Pour in:

1 (10.5 oz) can cream of chicken condensed soup

4 Tbsp sour cream

4 Tbsp milk

1/2 cup grated cheese

Fold together until well distributed. Pour into prepared 8”x8” baking dish. Cover with aluminum foil and place in preheated oven for 45-60 minutes, until center is hot and bubbling. Serve hot.

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Brenda tips:

• Serving size: 4 - 6 servings

• *Shredded potatoes - substitute fresh potatoes for the frozen: Follow the recipe for HOW TO: Instant Pot Baked Potato to bake 3 potatoes, peel and shred. Use the prepared shredded potatoes in place of the 1 lb frozen.

Crisp Potato Patties

These potato patties are a great addition to any breakfast and what’s better than using up those leftover mashed potatoes?

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Crisp Potato Patties

Preheat skillet over medium-low heat (3/10).

While preheating, prepare potato mixture:

1 cup leftover mashed potatoes

1 Tbsp sour cream

1/4 tsp garlic salt

Mash together. Set aside and prepare:

8 cheese slices, ~1” square

Form patties, using:

2 Tbsp potato mixture

1 cheese slice

Form the potatoes around the cheese, making sure the cheese is fully enclosed. Repeat to make 8 potato patties.

Skillet with be heated by now, grease with:

1 tsp butter

Fit prepared patties in skillet, allowing ~1” between patties. Cover with a lid, allowing to cook for 3-4 minutes until lightly browned. Flip carefully and cook (uncovered) 2 minutes longer. Serve hot.

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Brenda tips:

• Serving size: 4 servings (2 patties each)

• These potato patties are very versatile, adjust any of the ingredients to fit your personal preferences

• Add crisp bacon bits for extra flavor

• Flipping the potato patties can be a little tricky, be sure to wait until the patties have browned on the skillet side for a successful flip

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Window to B’s kitchen . . .

Savory Turkey Stuffing

Whether you believe in stuffing the bird or preparing the stuffing in its own dish, this recipe will walk you through all you need to know as you create a traditional turkey dinner.

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Savory Turkey Stuffing

12 hours before stuffing the turkey . . .

Cut into 1” cubes:

1 loaf of bread

Lay out on a sheet pan to dry.

30 minutes before stuffing in the turkey . . .

To a large skillet, heated to medium, add:

4 Tbsp butter

2 cups onions, diced into 1/4” pieces

2 cups celery, diced into 1/4” pieces

Sauté veggies for 10-15 minutes, stirring periodically, until translucent.

While veggies sauté, season the bread crumbs, sprinkling with:

Ground sage

Toss lightly and smell the cubes - once you can smell the sage then it is the right amount.

Once enough sage has been added, then, as if salting eggs, sprinkle the bread cubes with:

Garlic salt

Once the veggies have softened, add them to the bread crumbs and drizzle in:

1 cup chicken broth

Fold together carefully.

Stuff the bird

Follow the directions in the HOW TO: Thanksgiving Turkey recipe to prepare the turkey for stuffing. Then stuff the two cavities by spooning the prepared stuffing in, compressing only very slightly, until both cavities are full.

Finish preparing the turkey and roast following the Turkey Time Table.

Baked Stuffing

Transfer prepared stuffing to a greased baking dish, bake at 350F for ~30 minutes.

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Brenda’s tips:

• Serving size: makes a 13”x9” pan of stuffing, about 8 servings

Chipotle Black Beans

These beans are a fabulous compliment to rice bowls, salads, tacos, etc.

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Chipotle Black Beans

To a small pot, add:

1 (15 oz) can black beans, drained & rinsed

• Substitute: 3/4 cup dry beans, pressure cooked, drained & rinsed

1/4 cup water

Stir in seasonings:

1 tsp chili powder

1/4 tsp cumin

1/4 tsp garlic powder

1/8 tsp onion powder

1/8 tsp cinnamon

1/16 tsp cloves, ground

1/2 tsp salt

1/2 tsp sugar

Place pot over medium-high heat and bring to a boil.

Stir, reduce heat to low and cover.

Simmer for 15-30 minutes.

Serve hot or cold.

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Brenda’s tips:

• Serving size: 4

• This recipe can be multiplied for large groups

• If substituting dry beans for canned, the beans must be cooked prior to adding to this recipe

• This recipe is great using other beans in place of the black beans, some suggestions include: pintos, navy beans, or pinks

Cilantro & Lime Rice

Adding a few key ingredients when making steamed rice can quickly transform it into a tangy side dish. This recipe for Cilantro & Lime Rice is designed to be made in a pressure cooker, or simply double the water to make it on the stove. However you prepare it, you’ll love this fast, tasty rice.

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Cilantro & Lime Rice

In the removable pot of the pressure cooker, combine:

2 cups rice, rinsed

2 cups water

1 tsp salt

1 tsp sugar

1 tsp butter

Put pot in pressure cooker and lock lid in place. Select the "Rice" cycle. Once complete, allow the natural release for 5 minutes. Release remaining pressure (carefully).

Add:

1 Tbsp fresh cilantro, finely chopped

1 Tbsp lime juice

Fluff together with a fork. Serve hot. 

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Brenda’s tips:

• Serving size: 4

• Recommended to use inexpensive long grain rice for this recipe

• The rice in this recipe can be prepared without an Instant Pot. For directions using other methods, refer to Brenda’s Rice Recipe

• This rice is a must for Brenda’s Chipotle Rice Bowls

Pumpkin Drop Biscuits

Pumpkin Drop Biscuits

Preheat oven to 425F.

To a mixing bowl, add:

1 cup flour

2 Tbsp brown sugar

1 tsp baking powder

3/4 tsp cinnamon

1/4 tsp salt

1/16 tsp cloves

Sift together, then grate in:

2 Tbsp butter

Toss together, then pour over the top:

1/2 cup pumpkin purée

1/4 cup yogurt (or buttermilk)

Stir to incorporate.

Drop by spoonfuls (~2 Tbsp each) onto a greased baking sheet, diving batter into about 12 biscuits.

Bake at 425F for 12-14 minutes, until set.

Serve hot with butter & jam.

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Brenda’s tips:

• Serving size: 12 biscuits

• For High Elevation (~6K ft), add additional 1 Tbsp flour & 1 Tbsp yogurt or buttermilk

• Use either canned or freshly processed pumpkin purée

• If you have time, make your own Instant Pot Yogurt for this recipe

Corn on the Cob

Brenda grew up on a farm in eastern Oregon. What the family grew over the year changed, but corn was a staple. In the words of Brenda:

Dad Saunders makes two things absolutely perfectly: buttered popcorn and fresh corn on the cob.

Below is Dad Saunders’ method for cooking corn on the cob. In the Brenda Notes section, Brenda added a few additional tips for husking corn, and how to prep corn for freezing it.

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Corn on the Cob

To a large pot, add:

2-4 qts water

Set over high heat, and bring to a boil.

While heating water, remove the husk & silk from:

Sweet corn*

Rinse husked ears in cool water, if needed.

Once the water is boiling:

1. Add the ears of corn to the pot

2. Bring water back to a boil

3. Cover with a lid and shut off heat

4. Allow to steam for 5 minutes

Using tongs, remove the steamed ears of corn from the hot water.

Serve while hot.

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Brenda’s tips:

• *While this recipe works with corn from a market, it’ll taste even better if you use freshly picked corn from the garden—the fresher the better.

• A note about husking corn:

  • The quickest method to husk the corn is to grasp all the layers on one side of the corn and pull back, stripping the husks and silk from half the ear. Repeat on the other side. Snap off the stalk at the base of the cob to finish the job.

• A few notes about cooking the corn:

  • You can add as many ears can be cooked at once as will fit in the pot

  • It is okay to leave the steaming ears in the pot longer to keep them warm

• A note about prepping corn to freeze:

  • If you’re blanching the corn for freezer storage, follow the steps above, only shorten the cooking time to 3 minutes. Once cooked, transfer the blanched corn to ice water to stop the cooking. Trim the kernels from the cob and pack in freezer-safe resealable plastic bags. Freeze flat.

Sautéed Zucchini

The secret to using the zucchini your garden produces is to pick it while it is still very small. For real. Summer squash ideally needs to be picked when it’s about 8” long. At this length it has the best flavor, the seeds are tiny (practically indiscernible), and the texture is crisp.

Combine a few ingredients from your garden to make this quick side dish. It is so good you can serve it with just about any meal.

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Sautéed Zucchini

Heat a cast iron or non-stick skillet over medium heat. Add:

1 Tbsp butter

Swirl around skillet to melt, then add:

1/4 cup onions, finely diced

1 tsp garlic, finely minced

Sauté for 1 minute, then toss in:

~2 cups zucchini, sliced into 1/8” disks

Sprinkle lightly with:

Salt

Continue to cook for ~5 minutes, turning zucchini two or three times. The veggies should get a bit of color on some of the disks but should remain fairly crisp. Sprinkle lightly with:

Grated cheese

Allow cheese to melt, serve immediately.

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Brenda’s tips:

• Serving size: 2-4

• This is THE way to prepare zucchini. For the absolute best taste, use small zucchinis

• A few ideas on how to serve this dish:

  • As a side to any meal

  • Toss with cooked pasta

  • Crack a few eggs into the zucchini to make an omelet

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