Tender Squash, Juicy and Sweet Cucumbers
August 21, 2013 § 1 Comment
Zucchini from my mom’s garden is one of the things I miss the most. She grows the Korean variety (surprise, surprise). So you can probably imagine my excitement when someone gave me some squash from their garden! Oh—yes, they were just as tender cutting through them as I remembered! There is NOTHING that comes close to homegrown veggies.
I *mandolined* the cucumbers to make the “salted cucumbers” that we always order extra on our bagels at Beauty’s Bagel in Oakland, mentioned here. Since we don’t eat a lot of sandwiches at home, I eventually morphed it into a Korean side dish (post will come later).
I made this pasta dish the day I received these beauties….look how tender and juicy they look!
Ingredients: avocado oil, green & yellow squash, pan-roasted garlic, clams & their juice, saffron, crushed red pepper, white wine, sea salt, butter, Parmigiano-Reggiano