2 tablespoons
olive oil
3 cups diagonally
sliced yellow squash, ½ -inch slices
1 tablespoon
fresh lemon juice
2 tablespoons
fresh Thyme* leaves, chopped
Salt and fresh
ground pepper
In a large skillet, heat oil over medium-high heat. Add squash and lemon juice. Cook for 2 minutes and add Thyme. Turn occasionally till light golden
brown. Cook for an additional 3 minutes
or till crisp tender. Season
to taste.
Yield: 6 servings.
*Harvest and preparation – For fresh use, harvest leafy
stem ends when plants are just beginning to flower. Cut early in the morning, just after the dew
has evaporated and before the sun is hot.
Discard tough stems. Place stem
ends in a colander and rinse under cold running water. Pat dry with paper towels. Stack stem ends together. Cut thin slices with a very sharp knife.
Carolyn Gass Hardimon, M. S.
Home Economist