Week 1, Meal 2
I had three yellow summer squashes of various configurations, and no idea what to do with them. After thirty minutes of looking through cookbooks ranging from Janet Kessel Fletcher’s Fresh from the Farmer’s Market to Dale Carson’s New Native American Cooking, I still didn’t have a recipe that struck my fancy.
I decided to wing it. I started off my sauteeing chopped onions in olive oil, for the sake of making a decision that left me a lot of options. As soon as the onions started to turn translucent, I added some cubed pancetta. I cut the squashes into something approximating bite-sized cubes, and added them to the pan after the onions started to turn golden-brown. The squash took a while to cook down and soften up, but when it did, I added some dried basil and oregano, then deglazed the pan with a splash of white wine.
To go with it, Spouse roasted a chicken on top of some potatoes, onions and carrots, so we ended up with lots of veggies, and I suspect I am going to be making chicken soup in the not-too-distant future.
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