These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Summer Squash Medley

From McMinnville Locally Grown

<p>This sounds like a great way to take advantage of those summer squash!</p>
Source: Taste of the South's Collector's Issue - Southern Favorites (Entered by Ann Brown)
Serves: 6

3 tbsp olive oil
1 each Vidalia onion (large, cut vertically into 1/4 inch strips)
1 each red bell pepper, seeded and sliced into thin strips
1 clove garlic
1 1/2 pounds fresh yellow crooknect squash, sliced diagonally into ovals
1 pound fresh zucchini squash, sliced diagonally into ovals
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp Italian seasoning
1 tbsp water

Step by Step Instructions
  1. In a large skillet, heat olive oil over medium high heat. Add onion, bell pepper, and garlic. Cook until onion is softened and translucent, approximately 5 minutes. Add squashes, stirring to coat with oil. Add salt, black pepper, Italian seasoning and 1 tbsp water. Reduce heat to medium and cover.
  2. Cook until squashed reach desired degree of doneness, approximately 15 minutes.