This story begins about 20 years when my wife, Anna, was working on a Walk to Emmaus weekend in Georgetown, Texas (check out Walk to Emmaus at www.gbgm-umc.org/ctcwte )
Our son, Chip, and I were going down to pick her up and we went by Fredricksburg on the way. We had lunch at the Fredricksburg Herb Farm www.fredricksburgherbfarm.com . You really need to check out their site. For lunch they served this squash/tomato casserole.
We liked it so much that Anna and I went home and made up a recipe to make it and we have enjoyed it many times over the years. On Wednesday of this week I went by the Granbury Square Plaza www.granburysquareplaza.com to their new little farmers market. It is open on Wednesday and Saturdays from 10 to 4. The two men that were there had fresh peaches, squash and tomatoes. Squash is plentiful right now, except in my garden where it will not grow, but I will figure that out as well. I went home and made the casserole (I still have some tomatoes in the garden)
Here's how it goes: Saute the sliced squash (4 to 6) with onions for about 5 minutes. Transfer to casserole dish and add tomatoes on the top and about 1/2 to 1 cup of grated cheddar cheese. Salt and pepper to taste and pop in in 350 oven for about 20 minutes and you have a whole mean or side dish. We love it and it is so easy.
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