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humbled (post 13 of a 52 recipe resolution)

May 27, 2013

Saturday I ran the Soldier Field 10 Mile (no, this isn’t becoming a running blog).  This isn’t about the actual running, but about the events before and after the 10 miles.  The designated event charity for this year was Salute, Inc. whose mission reads: SALUTE, INC., passionately pursues meeting the financial, physical and emotional needs of the military service members, veterans and their families. We strive to raise awareness of their sacrifices and provide a safety net to ensure every military family is treated with honor and dignity. 

Appropriately on Memorial Day, our fallen soldiers were honored by a lone bugler playing Taps before a silent 12,500 runners.  After running 5 miles south on a closed Lake Shore Drive we turned around and headed back north along the lakefront path and finished mile 10 on the 50 yard line of Solider Field with the jumbotron showing each runner as they crossed the finish line.  I can’t tell you how humbled I felt to have a medal placed around my neck by a uniformed member of our military.  It seemed backwards for them to be giving me a medal just for running a race.  The military always has my respect and gratitude for the service they give to our country so we can have the freedoms we enjoy.

There is no good transition into the recipe I’m going to share so I’ll just get right to it.  Squash is a workhorse vegetable in my house.  It’s easily available all year and can be prepared 1000 different ways.  This squash sauté is set apart by the addition of crushed red pepper flakes.  They bring enough heat to make squash interesting, but not so much that it’s overwhelmed.  If you don’t like heat, reduce the red pepper flakes, but don’t eliminate them.  You’ll be disappointed.

Summer Squash Sauté
Bon Appetit

I used the julienne attachment with my Cuisinart to make the vegetable sliced a cinch.

2 lbs yellow squash and/or zucchini, cut into match sticks
1 tsp salt
1/4 cup sliced almonds
2 tbsp. olive oil
2 cloves garlic, sliced thin
1/4 tsp crushed pepper flakes
1/4 cup finely grated Parmesan

Place squash in a colander set over a large bowl and toss with 1 tsp salt.  Let squash stand for 10 minutes then squeeze well to remove as much excess moisture as possible.  Do not rinse the squash afterward.

Toast the almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned.  Remove and set aside.

Heat oil in the same skillet over medium heat.  Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned.  About 2 minutes.  Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes.  Fold in Parmesan and season with salt and pepper.  Fold in almonds and serve.


One Comment leave one →
  1. Ramona permalink
    May 28, 2013 5:38 pm

    Hey Mo –
    I thought you might consider cheesy grits 🙂
    This sounds yummy though!

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