First Summer Squash of the Year & the Last of the Sugar Snap Peas

21 July 2011 by Jean Johnson

Letting the seasons change what’s on your plate is such a groove. Tonight it took the form of flash cooking a just-pulled cippolini onion from last fall’s planting, a minced clove of garlic, whole sugar snaps, a green and yellow zucc sliced off on the diagonal, and a chop of fresh basil.

A few big spoons of small white Navy beans that were waiting in the fridge all cooked up, oil, vinegar, salt, pepper, and we were there. Grab the Parmigiano Reggiano–that we can afford since we grown our own and eat beans–some homemade Tangled Up Focaccia and we were there. On the deck with a glass of wine eating first class peasant food and loving it. Indeed, we don’t have to be gourmet to eat well, no?

Navy Beans with Summer Squash and Sugar Snaps

Recipe Note

Flash cook (high heat in a puddle of water for 3-4 minutes) chopped onion, minced garlic, whole sugar snaps, a green and yellow zucchini sliced off on the diagonal. Add a chop of fresh basil once you turn the heat off.

Then a few big spoons of cooked Navy beans. Dress with olive oil, red wine vinegar, salt, red pepper flakes, and grate Parmigiano Reggiano over the top.

Enjoy with homemade bread and a glass of wine.

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  1. 2 Responses to “First Summer Squash of the Year & the Last of the Sugar Snap Peas”

  2. Here’s a note from Michael:

    Hi Jean,

    I wasn’t sure you were still sending these out, but your taste-buds seem to be gathering around the same watering hole as our own, after our latest visit to the Hollywood Farmer’s market this weekend.

    I wanted to tell you that for whatever reason, I decided to add cooking to my New Year’s resolution, and I have been spending an entire afternoon cooking every week since then, relying almost exclusively right now on Guiliano Bugialli’s Italian cookbook (on my shelf unopened an entire 20 years longer than yours).

    What a discovery. It is the most interesting and enjoyable thing I do during the week, and I have had real successes, especially with spinach risotto.

    The secret I think (I still measure, but am slowing getting more experienced, freer, and independent so who knows what’s down the road), is devoting the hours a traditional cuisine requires, that reflects its historical development.

    Anyway, I had to report I am having quite the good time, aided when stirring things for half an hour over the stove, by a glass of wine, admittedly. I remain impressed by you, and grateful our paths crosses, especially now when I am redolent with Italian parsley, etc.

    Cheers, Michael

    By Jean Johnson on Aug 8, 2011

  3. my response was that since Michael’s in my hood and going on about his spinach risotto, where’s the invite? chuckle

    By Jean Johnson on Aug 8, 2011

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