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Friday, August 05, 2022

Summer Garden Stew - or How to Use Up All That Squash

I've made the following concoction twice now and it is so delicious I simply had to share. This is definitely my own recipe, based on what I have on hand. 
  • Peel and dice medium yellow squash. I didn't grow zucchini this year, but I think it would work just as well. 
  • Peel and dice 1-2 Japanese eggplants. They're small, so just have roughly equal amounts of squash and eggplant. 
  • Dice any other veg you have on hand--last time I threw in some bell pepper, but I didn't have any this time; carrots are also good.
  • Core, halve, and thinly slice one medium to small jalapeno pepper (or omit if you don't want the heat).
  • Peel, smash, and chop 3-4 cloves of garlic.
  • Saute the vegetables in olive oil and season with salt and pepper, onion powder (or add diced onions), oregano, and thyme. 
  • Add 1 14.5 oz can of fire roasted diced tomatoes with their juice. I don't have any homegrown tomatoes yet, but I'm eager to sub them in when I do. 
  • Add juice of 1 lemon. 
  • Add diced cooked bacon and/or sausage. I had some leftover from Sunday breakfast and it adds a nice depth of flavor as well as protein, but going meatless is certainly an option. 
  • Let simmer 5 minutes or so. 

Try to limit yourself to one bowl of this incredible goodness at a time!

3 comments:

  1. This sounds yummy! And I do have a lot of zucchini this year that I could try in it. :)

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  2. I would try this if someone made it for me but wouldn't have thought to put it all together (and in my family there is never any leftover bacon).

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