Monday, July 7, 2008

Summer Squash and Herbs




There is nothing like West Virginia cuisine. Really. It is so good, down home and hearty. I enjoyed my pork tenderloin biscuit in the mornings so very much. However, after a few days of biscuits and hot dogs this dish was long overdue.

2 squash
2 zucchini
½ large onion
4 mint leaves
2 TBS parsley
1 TBS oregano
2 TBS olive oil
2 TBS rice wine vinegar
Sautee the onion, squash and zucchini in oil, just until done or still a bit firm. Let cool for about 10 minutes. Add herbs that have been chopped well. Add vinegar and let cool to room temperature. I am certain this would be good cool too.

1 comment:

Sallie West said...

Any leftovers for me?