SUMMER ESSENTIALS: SQUASH, ONIONS, AND BURGER
My farmer friend brought over some nice yellow squash, and said, Surprise me. And, by 2:00a, I was sitting outside enjoying a wonderful bowl of Summer squash with onions, and beef (I did not eat dinner, so I was entitled). An excellent dish that totally satisfies, and if you want to make it a side dish, just leave out the beef. So, you ready... Let's get into the kitchen
Provided by Andy Anderson ! @ThePretentiousChef
Categories Vegetables
Number Of Ingredients 15
Steps:
- PREP/PREPARE
- I do not usually cook with extra virgin olive oil; however, this is a low-heat situation, and I like the flavor the olive oil imparts to this recipe.
- Gather your ingredients (mise en place).
- Add the olive oil to a skillet over medium-low heat, and then add the beef.
- Chef's Note: Do not completely break up the beef, leave it in chunks.
- Throw in the onions, then add a bit of salt, and pepper.
- Cook, stirring occasionally, until they begin to soften, about 5 minutes.
- Cook an additional 5 minutes, until they start to brown.
- While the onions and beef are cooking, add some spices. I made some suggestions in the ingredient list; however, add whatever you feel like. For example, in the Summer I go easy on the hot spices; but in the Winter, I kick up the heat level.
- Add the squash, and combine with the other ingredients.
- Add about a tablespoon of water to the pan, then cover, and allow to steam for about 5 minutes.
- Remove the cover, and continue to stir, until the squash softens, about 5 minutes.
- In this final cooking phase, check the spices, and add more... or not.
- PLATE/PRESENT
- Serve with a sprinkle of freshly grated parmesan, and a few pieces of crusty buttered bread. Enjoy.
- Keep the faith, and keep cooking.
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