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Tuesday, June 10, 2014

Y/Y Palooza #2

It's time for TWO yummy YUMMIES!

These "recipes" (I use that term very loosely!) have become two of my go-to summer staples this year, thus far.

First up: my Roasted Squash and Zucchini with Sweet Onions. My Sweet Husband and I decided to try our hand at "organic gardening" this year. Our zucchini is already out of control. You should see the leaves and ginormous flowers. For this dish, I use one large zucchini, two medium yellow squash and half of a sweet yellow onion. I line my baking sheet with foil (I avoid washing dishes at all costs!) and lightly spray it with Pam. Then, I "julienne" my onion and lay the slices on the sheet. On top of those, I add the sliced zucchini and squash. (I cut them on a slight bias. I think it looks prettier!) I drizzle EVOO (extra virgin olive oil) and sprinkle salt and pepper on top. I lightly toss this all together to evenly coat the veggies, but I try to keep the onions on the bottom. I roast these at 425 degrees for about twenty-ish minutes. DELISH. Go, moi! They are even scrumptious the next day. Do y'all remember the Squash Casserole at Black-Eyed Pea restaurants? This dish tastes JUST like it, but I'm certain it's healthier. I think it must be the sweet onions!

Next up: TLC's Tangy Salad Dressing. I love vinegar-y (is that a word?) dressings. The tangier (again, a word?), the better! I like to make my own most of the time, and this has become my favourite for arugula or spinach salads (just add the fixin's -- bell peppers, cucumbers, feta cheese, etc. -- of your choice and toss it all together). I don't measure anything, so this is a very rough guess. (I use a Mason Jar to "house, store and shake up" my dressings!) I add about 1/4 teaspoon of salt and pepper (each), 1/2 teaspoon of brown sugar, 1/2 teaspoon of Dijon Mustard (Grey Poupon is my preference), 3ish tablespoons of red wine vinegar and 1.5ish tablespoons of EVOO to the Mason Jar and shake vigorously! I typically like to chill it a bit in the fridge. I think that gives the dressing a little extra time for the flavors to meld together. YUM, I tell you.

Voila! These are simple, quick, and well, YUMMY! (If I do say so myself.)

Happy Tuesday, friends!