This dish always makes me think of summer, but with the ready availability of squash, this dish can be enjoyed all year around. The pretty yellow squash and bright green zucchini make it the perfect accompaniment for a Mother’s Day or Easter Dinner. (serves 4)
2 small yellow summer squash or zucchini halved lengthwise and cut into 1/2 inch slices
8 oz. large whole mushrooms halved or quartered
1 medium onion
1 cup sliced celery
1/2 teaspoon lemon peel
2 Tbs. chopped roasted red pepper or pimiento
1 Tbs. lemon juice
2 Tbs. fresh tarragon or 1 tbs. dried crushed
1. In a large saucepan cook mushrooms, squash, onion, and celery in boiling water until tender. Drain well.
2. Return veggies to saucepan.
3. Carefully, stir in roasted sweet red pepper or pimiento, lemon peel, lemon juice, and tarragon.
4. Cook and stir 1 to 2 minutes until heated through.
High in Vitamins A, C and K and full of antioxidants. This is an excellent dish to serve with a protein and side of rice or pasta for all of your nutrient needs.