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.
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Avid home cook and passionate instructor