At Sunday dinner this past week, my Brother tried to give us some squash that has been proliferating in his garden. Since we have a bowl of uncooked squash at home, I refused his offer.
Squash & Zucchini can be good despite my objection for most of my life. Recently we cooked up some Summer Squash & Zucchini with Garlic & Butter. It was truly delicious. On Monday Rachel came home with some squash & heirloom tomatoes. I was perplexed by her decision to get more squash but loved the tomatoes. She said that her co-worker’s offer was take them both or none at all. Their garden is also exploding with squash.
We sliced up the squash, placed them in a frying pan with some oil and garlic and cooked them quickly so they remained firm with a bite. Soggy veggies can be unappetizing. I went downstairs to complete a few work items. When I returned to the kitchen I smelled the most wonderful aroma and saw the most beautiful sight.
There in a bowl was the bright yellow summer squash, fresh heirloom tomatoes, fresh chopped herbs, with a lite garlic & balsamic aroma. I asked Rachel about the cooking process. Once the squash was cooked, she sliced up the tomatoes, chopped up fresh basil & sage, added it to a bowl and drizzled with olive oil and balsamic vinegar.
We eat first with our eyes, then our nose, then our palate. All three were an extraordinary experience. Though this was likely meant as an appetizer, it was my dinner for the evening.