First Summer Squash of the Year & the Last of the Sugar Snap Peas21 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?
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.