It was my turn to make the food for my monthly dinner with my neighbors. I was making Asian marinated tofu from Veganomicon and needed a side to go with it. I had planned to make sesame cucumber salad, but found I didn’t have enough cucumbers in my garden. I’ve got a lot of summer squash and mint in my garden right now and my sister has told me repeatedly that she really likes this recipe from Fresh Food Fast. So even though it really wasn’t on theme with Asian tofu, pan-seared summer squash for the win!
If you’re like me and don’t have a griddle, searing the summer squash in round cast iron pans is a bit time consuming. But other than that, this recipe is really easy and comes together fast. I left out the red pepper flakes since I’m avoiding spicy foods. I cut the olive oil in half and the salt by 3/4, which meant I added 1.5 tbsp olive oil and 3/4 tsp of course salt. I think if I was making this for myself instead of guests I’d just use 1 tbsp of oil. But the result was really tasty and my neighbors loved it. One recipe was the perfect amount for three people (plus a 3-year-old who had 1 bite). Surprisingly, it went really well with the Asian tofu, and my neighbor discovered that is was delicious with the tofu on buttered ciabatta to form a funky bahn mi as he called it. Honestly, the funky bahn mi sandwich was so good I’m already craving it again.
Pan-Seared Summer Squash w/ Garlic & Mint
Nimble Veggies 