One thing I love about summer is shopping for fresh produce
at the local farmer’s market. I love the
atmosphere, the colorful stands, and especially all the people who share
similar goals: to support family farming and sustainable agriculture in our
local economy. I also like knowing where
my meat comes from—that the animals are treated humanely. I personally do my best to make my food
purchases reflect my ethics, and I highly encourage you to adapt this to your
life as well.
A few things that I bought at the farmers market this week were
some summer squash, zucchini, and onions. I made the summer squash two
different ways—skinny and sinful. I actually preferred the skinny version.
Here are the recipes for both for you to
decide for yourself.
Skinny Summer Squash and Oregano
Ingredients:
2 summer squash
1 clove minced garlic
½ yellow onion
1 teaspoon oregano
“I can’t believe its not butter” zero cal spray (or similar)
Dash of salt and pepper
Directions:
Step 1: Cut the summer squash and onion into bite sized
pieces. Heat a small pan on medium and add garlic and 5 squirts of zero cal butter spray. Sautee for
2 minutes.
Step 2: Add the
squash, onion, oregano, salt and pepper to the pan and cook, covered, for 7-10
minutes, flipping occassionally.
Serves 2. 50 calories
per serving.
(farmers market flowers from my hunny)
Slightly Sinful Summer Squash and Zucchini
Ingredients:
2 summer squash
2 zucchini
1 teaspoon garlic powder
½ teaspoon oregano
½ teaspoon onion powder
1/4 cup olive oil
½ teaspoon salt
Dash of pepper
Directions:
Step 1: Pre-heat oven to 350 degrees.
Step 2: Cut summer squash and zucchini into bite sized
pieces. Lay out on a cookie sheet covered with tin foil.
Step 3: In a small bowl combine olive oil, garlic powder,
onion powder, oregano, and salt. Pour mixture on top of squash and zucchini.
Step 4: Bake for 20 minutes.
Serves 4. 140
calories per serving (if all oil is consumed).
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