This recipe was the last one I had in the que before concentrating on a new season of flavors so I thought I would share. Yellow Squash w/Shallot, Sun-Dried Tomatoes and Basil is from the phenomenal cookbook called At Blanchard’s Table: A Trip To The Beach Cookbook by Melinda Blanchard, Robert Blanchard and Ben Fink. This cookbook makes me want to get on the first available plane going south to the Bahamas. The recipes are filled with layers of flavor and the photography makes me drool.
This recipe is simple to make and really tasty. I loved the twang of the sun-dried tomatoes with the sweetness of the basil. Yum, Yum, Yummy! I think it would make a great side dish for fish or poultry.
Celebrate the Feast,
Yellow Squash w/Shallots, Sun-Dried Tomatoes & Basil
At Blanchard’s Table: A Trip To The Beach Cookbook by Melinda Blanchard, Robert Blanchard and Ben Fink.
2 tablespoons olive oil
1/4 cup minced shallots
1 pound yellow crookneck squash, sliced into 1/3 inch thick rounds
1/3 cup chopped sun-dried tomatoes, packed in oil
1/4 cup chopped fresh basil or 2 teaspoons dried
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Heat the oil in a large saute pan over medium heat and cook the shallots and squash until tender, about 5 to 6 minutes
Add the chopped tomatoes, basil, salt and pepper.
Serve hot or at room temperature.
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