YELLOW SQUASH, FARMERS MARKET=?
I bought an assortment of yellow squashes at the market on Sat. just because I liked the color. Any ideas about how to use the different shapes in a main course?
In my South.. a common/preferred method is to slowly Saute/Caramelize a Vidalia onion in a little butter until tender...Cut the squash in to 1/4-1/2 in wheels....add a bit of water and slowly steam/stew the squash and onion together until very tender.....Of course salt and pepper....A pinch of sugar is not unheard of....
You can also cook it down to a point where their is no liquid....Add flour and mostly cornmeal to form a patty.....Coat in a meal/flour mixture and fry like corn fritters/ hoe cakes...whatever....
Also you can just slice.. S&P.....meal and fry..... Like fried green tomatoes.....
I like to grill them and put them in a salad like this one:)
http://www.epicurious.com/recipes/foo... (I mix and match zucchini and yellow squash, depending on what's on hand
And I haven't tried this one yet, but it sounds good:
http://www.nytimes.com/2011/04/27/din... (yes, switching again)