Eat Your Vegetables!

SUMMER SQUASH

Pick three or four smallish zuchinni, and a couple of yellow squash. Wash well, trim off the ends and cut into 1/2" slices. Cook in a small amount of simmering water until tender, about 5 to 10 minutes. Drain well. Shred a little monterey jack cheese; drain the squash again, as they will continue to release water for a little while.
When ready to serve, sprinkle with the cheese, mix gently and serve.

You may also take these squash, and saute them in a little olive oil in a non-stick frying pan. Stir them over high heat, until they begin to brown and soften. Salt and pepper them, and sprinkle with Italian seasonings, or oregano and basil. Add a little water to the pan and stir fry them until the water is gone and the squash are firm but cooked. Serve immediately.

Saute the squash in a bit of hot olive oil, with half an onion and clove of garlic, minced until almost soft. Season the squash and turn into a serving bowl. Add a fresh diced tomato and mix. Serve immediately.

BROCCOLI AND CARROTS

Wash two pieces of broccoli thoroughly and trim into bite size pieces; place on paper towels to drain and set aside. Wash three carrots, peel and slice diagonally at an angle. Heat oil in a frying pan; when hot, add the carrots. Reduce heat to medium and stir fry the carrots until they begin to brown. Add the broccoli and continue to cook them until the broccoli begin to brown, also. Both these vegetables will be a bright color. Add a little water or chicken broth to the frying pan, cover and bring to a boil. Reduce the heat and simmer for 10 -15 minutes until tender. Drain and serve immediately.