Quickly sautéed mixed colors of summer squash cooked with fresh thyme is simplicity at its finest. I love the sweetness of the caramelized squash combined with the earthy, herbal flavor of thyme
- 4 medium zucchini and yellow squash, trimmed, washed and dried
- salt and pepper to taste
- ½ tsp fresh thyme leaves, chopped
- 1TBS extra Virgin Olive Oil
- Heat the oil in a medium sized sauté pan on medium heat until hot but not smoking.
- Add squash to the pan, season liberally with salt and freshly ground pepper, add thyme and toss squash in pan for 4-5 minutes until it is nicely browned and cooked through.
- Serve immediately.
Traditionally Sicilian, this dish is earthy with greens and a perfect balance of sweet and savory, I love it warm or at room temperature as part of an Italian style buffet
- 2- 10 oz packages fresh spinach or 4 bunches fresh leaf spinach
- 2 tbs extra virgin olive oil
- 2 cloves garlic, peeled and chopped
- ½ cup raisins, plumped in hot water for 10 minutes
- ½ cup pine nuts, toasted
- Salt & fresh pepper to taste
- Wash spinach thoroughly in several changes of water, drain well
- Heat olive oil over medium heat in a large saute pan. Add garlic and saute for several minutes, until slightly golden. Do not brown garlic as it will be bitter!
- Add spinach, raisins, salt & pepper and saute until spinach is wilted. Add pine nuts, toss and taste for seasoning adding additional salt and pepper if necessary.
- Serve immediately or may be served at room temperature.