Celebrating the Bounty of Arkansas
The rising temperatures mean lots of fresh veggies straight from the garden. If you can’t grow your own food or just don’t have time to add to your busy schedule, make your way to your local farmer’s market. I have made friends with a couple of local farmers since I lost all my plants to a huge storm. This means I have some great treats leaving with me from my local market on Tuesday and Saturday. The hues of yellow, white, green and red make me eager to make supper.
In past years it has been hard to get my daughter to eat those delicious vegetables. I tried everything including frying some but no luck until this year. I finally got her to believe squash and zucchini hash is the best thing. It was a simple idea which came to me. After a long day at work, I was tired and didn’t feel like spending a huge part of my evening cooking. Also with it being so hot already, I wanted something which could be left alone and not require me to stand over the stove. I had some squash and zucchini so I thought I would give it a try in some some hash – maybe even sneak in one or two more items my daughter normally wouldn’t eat.
This hash is really easy and simple to make. If you have a child old enough to help, this is a great way to get them started in the kitchen. Allow your child to help by washing the vegetables, peeling the onion (if they don’t mind onion) or cutting the vegetables. My daughter has expressed an interest of wanting to cook more and this has been a great opportunity for her to learn.
Ingredients
- 2 yellow Squash
- 2 zucchini
- 1 medium onion
- 4 tablespoons of Riceland Rice Bran Oil
- Salt and Pepper
Instructions
- Cut the squash and zucchini into quarters
- Dice the onion.
- Heat the rice oil in a cast iron skillet.
- Add the onion and cook half way.
- Add the squash, zucchini, salt and pepper.
- Cook until the vegetables are soft.
- You can also use butter if you would like a richer taste.
