Potato, summer squash, and peas
½ cup finely chopped onion
1 tablespoon unsalted butter
1 small summer squash, trimmed and thinly sliced
2 small potatoes (6 ounces), peeled and chopped
½ cup vegetable or chicken stock
¼ cup frozen peas
Saute the onion in the butter for about 3 minutes or until softened. Add the squash and saute for 1 minute. Add the potatoes, pour in the stock, then cover and simmer for 12 minutes. Add the frozen peas, bring to a boil, then reduce the heat and continue to cook for 3 minutes. Puree in a blender.
Cooking time: 19 minutes ~ Makes 3 portions ~ suitable for freezing
**FOOD FACT: All the yellow-fleshed squashes are good sources of beta-carotene, but in zucchini this vitamin is present in any significant amount only in the skin, so they are best cooked and eaten with the skin on.
11 years ago
Crystal,
ReplyDeleteI am positively and utterly surprised by how interesting you and b-ster's blogsite is. I feel like I'm following the life story of a star (which he totally is). It makes me dare to start one for little Ms. Ava. I don't feel as though I'm as detailed oriented or as eloquent with words. Nor does my life seem as interesting as yours (maybe we should venture out to our local retirement home). I am glad I hacked into my mom's email account and got the link to this site. You will be saved in our favorites so Ava can keep up with Brody.
Toodles!!
Your Greensboroian Pals,
Tiara and Ava