(1/26/2016) --- Hello my readers, I hope everyone had a nice weekend. Let's do something simple and easy, a small medley with yellow squash, cucumber, sweet corn and saute in garlic butter.
I have to confess when I bough the cucumber and the squash were because they were cheaper and bigger than the non-marked ones mostly because they were on sale for the week and the portions were perfect for me; otherwise I wouldn't bought them because lets face it "food with philosophy is not worth it" and the USDA: Organic seal is just pretentious.
So to start with this recipe slice the squashes a la Julianne; or if you are like me, slice them around 5 cm each and discard the tops and butts of the squashes. We are cooking for 2 people in this case so 3 medium size squashes is good to fill up the dish.
|GMO OMG, look at the size!|
- 1-cup of corn.
- 4 Table spoons of Turbinado Sugar.
- 1 very large cucumber. The largest the better.
- 3 yellow squashes.
- 1 TBS of melted butter.
- Garlic powder.
On another saucepan we are going to heat the corn while he add the 4 spoons of turbinado sugar; you will know that is ready when the corn takes a gold crispy color.
When the main saucepan is hot enough and buttery, add the squash and the cucumber and cook them for about 10 minutes, until they are tender, while in the process we add the garlic. When the vegetables are warm and tender enough transfer them to a dish and mix them together.
I like to add some Parmesan cheese on some occasions, besides that the way you want to enjoy it, it will depend on what you like to mix and match.