Yellow Squash with Tarragon
Summer time is a fabulous season to visit your local farmers market and stock up on good eats at reasonable prices. I usually go to our local market for that “one” ingredient and end up picking up anything and everything I see! There is always something to be made from vegetables and fruits! My family complains that our summers are too hot (and this year, they are) and how they can’t wait for the winter. First thing that comes to mind are the fresh vegetables. Why would anyone want winter with all these wonderful foods? Watermelon, peaches, blueberries, cucumbers, tomatoes! I get tickled just thinking about them! For this reason, I love summer (and its my birthday which is a big plus!) and I make sure to include an extra special side(s) to go with my main meals.
What is a “special” side you may ask? Well to me, its anything fresh. Anything more than a frozen package or canned ingredient. Not that these food options aren’t ideal, but in summer, I want it fresh. I can remember always having frozen vegetables at dinner time. It didn’t feel like anything was “special” but a bag added to water. Now, I take the time to make the whole meal a special meal. Oh so often the main course seems to be the star of the plate, I want to show off the back-up stars as well.
Sitting next to the main course tonight was a beautiful sunny site of squash. I can eat squash raw, I think its delicious but as always, I had to get it passed the taste testers. Hubby says, “What is this?” There’s something about the name squash that seems to me an “ewie” word. For example, I squashed that pumpkin or I squashed that bug! It just doesn’t have the beautiful cheerful name that it deserves. But this time, I was honest and didn’t sugar coat it. I noticed it was the last thing on everyones plates. As if it was the plague, they just stared at it. Mine was the first one gone, even way before my favorite poatoes! I always find myself encouraging everyone, “eat it, it’s good!” and the kids look to my husband, really dad, is it good?
Let’s work on two theories to help kids try new foods 1. Put cheese on it (cause everything tastes better with cheese!) 2. Play choo choo train into their mouths. Both theories succeeded and my husband now loves squash. Seriously, what is there not to love about any vegetable sauteed in butter?
This recipe is perfect since it takes hardly any time at all, very little prep and in expensive!
- Two organic yellow squash: $3.49
- Tarragon $1.00 (they have this new section where its a smaller amount of herbs for $1.00 so you’re not throwing away what you dont use)
- Butter Regularly $4.49 so let’s say…$.30/serving
- Organic Garlic: $3.99 for 8 oz. so let’s just say…. $.25/serving
I really like you to see what I have spent. I hate when I see ” budget meals” under a ceratin amount and its per serving. My house can’t run like that. I need to know how much things are in TOTAL.
This side dish cost approximately $5.04 and served our two children and two adults and did I mention, its delicious!
NOTE: If you are on more of a budget, you can certainly not purchase organic. At our store, squash is $.50 per piece saving $2.49 and garlic at $.50/head. If you choose not to be organic, then this dish will cost you around $3.75
- Two Organic Yellow Squash – cut into 1/2″ rounds
- 2 teaspoons tarragon: finely chopped
- 1/4 cup butter
- 2 garlic cloves: minced
- Parmesean Cheese (optional)
Recipe as follows:
1. Melt butter in a sauce pan over medium low heat.
2. Prep your veggies
3. Add garlic and tarragon to the butter and simmer for 3.-5 minutes. Be careful not to burn the garlic! If it starts to turn brown, lower the heat.
4. Add squash and sautee for ten minutes, flipping half way.
5. Season with salt and pepper.
6. Plate and serve with some Parmesean cheese!