Best Summer Essentials Squash Onions And Burger Recipes

SOUTHERN SKILLET SQUASH WITH ONIONS

Steps:

• Heat a large skillet over medium heat. Once the skillet is heated, drizzle in a little olive oil, about 2 teaspoons.
• Add the sliced yellow squash and sliced onions to the skillet. Season with a couple of pinches of salt and a pinch of black pepper.
• Cover with a lid while cooking, stirring occasionally. Cook until the squash begins to become translucent, about 15 minutes or until squash is softened as desired.
• Serve hot.

GROUND BEEF SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 350°. In a skillet, cook beef, squash and onion over medium heat until the meat is no longer pink; drain. Add bread crumbs, salt, pepper and thyme; mix well and set aside. In a saucepan, melt 1/4 cup butter. Stir in the flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. In a greased 11x7-in. baking dish, layer half of the meat mixture and cheese sauce; repeat layers. Melt the remaining butter and toss with bread crumbs. Sprinkle over cheese sauce. Bake, uncovered, for 35 minutes or until golden brown.

SUMMER ESSENTIALS: SQUASH, ONIONS, AND BURGER

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.

SIDE ESSENTIALS: SUMMER SQUASH & ONIONS

Steps:

• PREP/PREPARE
• Gather your ingredients (mise en place).
• Add the butter and oil, to a sauté pan over medium-low heat.
• When the butter stops foaming, add the onions, and slowly cook until softened, and beginning to lightly brown, about 30 minutes.
• Chef's Note: Throw in a bit of salt and pepper, for seasoning.
• Add the garlic, and cook for an additional 60 seconds.
• Cut up the squash into 1/4-inch (0.6cm) slices, and if the slices are large, cut them into half-moons.
• Add them to the pan, toss on some lemon/pepper spice, and cook until they begin to soften, about 4 - 5 minutes.
• Reduce the heat slightly, cover the pan, and allow the squash to gently cook until tender, about 20 minutes.
• PLATE/PRESENT
• Add a bit more salt, and pepper, to taste, then garnish with some grated parmesan cheese, and serve while nice and hot. Enjoy.
• Keep the faith, and keep cooking.