Summer is a wonderful time to enjoy fresh vegetables. Even if you don’t have a garden, you can purchase vegetables at Farmer’s Markets or roadside stands. When you’re planning your menu, consider varieties of color, taste, and texture. There are opportunities to mix and match many different vegetables. When you don’t have enough of one vegetable, add another one to the mix.
For this recipe, I used snow peas and yellow squash, all fresh from local growers. At the end, I threw in some bacon that was sitting in my refrigerator, waiting to be used up.
Fresh snaps and spring onions are also good for combining with the squash. The possibilities are endless; combine color and texture and have at it!
Use olive oil and add some sea salt and pepper if you’d like. Use small, thinner squash because it will be more tender and have less seeds. Stir- fry the snow peas and squash together and add bacon, if you’d like. This dish will be ready in minutes.
You can do this in a Wok or a skillet. I use my cook-n-dine (purchased at a great discount because it was a discontinued size – thank you, Bea!).
- 2 cups sliced squash
- 2 cups snow peas
- 2 Tbsp olive oil
- 1 tsp sea salt
- ½ tsp. pepper
- Bacon pieces, already fried, drained, and cut into bite-sized pieces
- Wash and prepare vegetables
- Heat skillet/wok and add olive oil
- Place vegetables into cooking container and add sea salt and pepper
- Stir until done, then add bacon pieces