You have heard me talk about my neighbor, Alece. She’s more than my neighbor- she’s a great friend of mine. Our friendship began about 2 years ago when she redesigned my wedding & engagement ring- she’s a very skilled jeweler. She is also the one that introduced me to AdvoCare and the rest is history!
As (bad) luck, or the universe, would have it- she and her husband’s house flooded back during the Spring flooding and they moved in next door. Her husband is my & Bub ‘s boss at the restaurant- his off days have begun to overlap with ours more and more in the last year. And now that we are neighbors- there’s no looking back.
Also, now that we are neighbors, we try to grill out once a week. They also subscribed to the CSA box so there was a time when we were getting a bunch of yellow squash, zucchini & corn. One night when we were grilling at their house, Alece whipped up these delicious veggies & I want to pass this recipe on to you because it is a for sure keeper! I have already made it twice since we had it that night.
First things first, roughly chop an onion and throw it in a skillet with a small pat of butter on medium-low heat and get it on its way to caramelizing. While that is happening cut the corn off 1-2 ears of corn and chop the squash and zucchini into circles.
During all this chopping you need keep your eye on the onion stirring it occasionally. Add about 1-2 tablespoons of olive oil and about 1/8th cup of Splenda- give all that a good stir and then add your veggies.
This is a kind of a slow and low stir-fry. Just let it cook stirring it as often as it needs it. Once they are pretty much cooked add a French Onion Soup packet and give it another good stir.
And stand back for some goodness!
- 1 onion, roughly chopped
- 1-2 ears of corn, cut off the cob
- 2-3 yellow squash cut in circles
- 2-3 zucchini cut in circles
- 1 packet of onion soup mix
- ⅛ cup of Splenda
- 1-2 tbsp. olive oil
- Heat skillet on medium heat and add olive oil and allow to get hot
- Add onions and let cook. While they are sautéing, cut squash and zucchini into rounds and cut corn off the cob
- Once the onion is well on its way to caramelizing, add Splenda and stir well
- Add then add the rest of the veggies and let cook stirring every so often
- Add the Onion Soup Mix and stir
- When the squash and zucchini are limp? the dish is ready!
Now, I did make some slight changes to Alece’s original recipe- she added snap peas, I did not have any so they got omitted. And she peeled her squash and zucchini- I didn’t. I tell you this so you will know this recipe is open to interpretation. And any leftovers are tossed back in the skillet in the morning, warmed up and then 2-3 eggs are cracked over the top- bam! reinvented for breakfast and just as tasty! Do you have any recipes you got from your neighbor? What do you do with your summer veggies?