|Not So Magic Rice||04/09/18|
|Leaky Gut Syndrome Quackery||10/02/17|
|4 ways to protect your brain with diet||07/18/17|
|Chicken skin: to eat, or not to eat||06/19/17|
|Change is here||06/12/17|
|All "Dr. Tim Says..." Columns|
|How to make your own shrimp stock||10/09/17|
|Capers make it better||02/06/17|
|All "Chef Tim Says..." Columns|
I have loved yellow squash since I was a kid. Strange, I know, but my mother cooked great squash. The southern tradition was to cook it much longer but I like squash that's not as overcooked as most people remember it. This recipe is quick and easy, full of flavor and by not overcooking the squash it has great texture.
Here's the recipe for Yellow Squash and Onions without the pictures. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.
From top left, clockwise: yellow squash, onion, pepper, salt, olive oil.
Slice the onion in half from the top to the stem.
Cut a small slice away from the top of the onion - but not the bottom, so it will hold together as you cut.
Peel the onion skin away and discard.