So our oldest daughter, Alyssa, has been home for a few days before returning to college. She recently returned from an out-of-state research intern position where the on campus food was not exactly enjoyable. One night, the main entree offering was, I am not making this up, Peanut Butter and Pickle Pizza. Alyssa came home sick of potatoes, pasta, pizza and garlic bread (all student staples) and a list of healthy cravings. She begged me for greens, fresh fruit, anything low in salt and fat and homemade goodies. Tonight, I made a zucchini and squash concoction with onions and garlic and lightly seasoned with pepper and salt. The greens (Swiss chard and kale) came from the garden and the squash from a local farm. The garlic is local and the onions were sweet and leftover from when I made Philly Cheesesteaks. The squash, onion and garlic sautéed in a touch of olive oil and I added the roughly chopped greens that were very wet. I covered the pan about 5 minutes and served it to our daughter who was panting and drooling. The leftovers were packed away and made ready to be sent with Alyssa to college, along with heart.
Avid home cook and passionate instructor