From the end of May through the second week in July, Jimmy and I were traveling non-stop (In case you hadn’t noticed with the scramble of belated posts). Finally, we are settled in Finland for a straight month with only regional weekend trip planned.
Yeah, for us, that is a slow month.
And we are finally getting to enjoy summer in Finland.
Which is sometimes really awesome and sometimes just pretty rainy and cold.
On sunny days, however, I get into this mood.
I take my adorable shopping tote and don my funky sunglasses and I head over to the little market around the corner.
Sometimes, my feet end up taking me to the chocolate shop around the corner for the best ice cream in all of Helsinki. I just cant stop them…they have a mind of their own…
And I peruse the small shelf of fresh produce and chat with my butcher-friend about what he has behind the glass counter. And then I go home with the makings of a really delicious dinner.
The other week I was absolutely thrilled to finally see yellow squash available. I had been waiting to find it so I could toss together one of my favorite summer side-dishes: a very colorful summer sauté. My mom used to make this with great regularity from spring through fall, when you can get a variety of the little baby-sized squash in all different shapes and colors.
I didn’t grow up particularly enjoying my veggies (still not sold on peas…) but I always loved this dish. And now that I am the one at the stove-top, it is one of my favorites to make because it is fast, fresh and healthy! Plus you can adapt it for almost any season with whatever is available!
- 1 yellow squash
- 1 zucchini
- 1 medium yellow onion
- 3 cloves of fresh garlic, peeled and minced
- 2 tablespoons olive oil
- 2 cups spinach
- 2-3 tablespoons pine nuts (optional)
- Fresh shaved parmesan
- Crushed red pepper flakes (optional)
- Salt and pepper to taste
- Chop the zucchini and squash into half-rounds, or full rounds for smaller squash
- Roughly chop the onion into chunks
- Heat olive oil in a shallow, wide pan over medium-high heat
- First add the onions and allow to begin to brown, followed by the minced garlic. Add crushed red pepper flakes if you like it spicy!
- Add in both zucchini and squash and toss to coat with oil. Allow to brown on one side before stirring again
- Turn heat to low and add the spinach to the top of the sauté. Cover with a lid to allow the spinach to wilt
- Once spinach has wilted, stir into the mixture, top with fresh parmesan and pine nuts, if desired. Turn off heat and allow to rest for the cheese to melt
- Serve hot!
This recipe reheats very well, so it is a good one to make in bulk at the beginning of the week and enjoy later on. I love to serve mine with a zesty salmon or chicken.
Any favorite seasonal recipes out there? Comment and let me know what you can’t wait to put together when the season is right!