Saturday, August 15

Cool Summer Nights

Sometimes people wonder why if I love cooking I don’t do it for a living. There are days where I don’t want to cook. Days when a ham sandwich or a fried egg sounds like the best thing to eat. But posting a fried egg seems silly to me.

That’s why the Farmers Market is the best place for ideas. You might buy an ingredient and it looks good, but you’re not exactly sure what to do with it. For me, it’s a challenge cresting a dish I haven’t created before.

Last week I bought some golden cherry tomatoes. They sat in my fridge and every time I went to grab the grapes they looked at me. Challenged me to try to cook them in a new way. Here is my answer to that challenge:

Summer Pasta

1/2 Tablespoon Butter

2 Tablespoons Onion, minced

1 Small Garlic Bulb, minced

1 Cup Cherry Tomatoes, halved

1/2 Yellow Squash, cubed

1/3 Cup White Wine (chicken stock or vegetable stock can be substituted)

1/2 Tablespoon Balsamic Vinegar

1/2 Teaspoon Thyme

1 Tablespoon Parmesan

Pinch Salt and Pepper


Melt the butter over medium-low heat and then add the onions. Simmer for one minute. Add garlic and simmer for one more minute. Then add tomatoes and squash and cook for another minute. Then add the white wine. Cover and cook for about 5 minutes over medium heat until the tomatoes start to soften. Uncover, then add balsamic, thyme, and parmesan. Cook for an additional 5 minutes until the liquid is thick. Toss with pasta and enjoy!

1 comment:

  1. tomatoes are just arriving here. This sounds delicious. thanks!