It is easy to eat quick, healthy and delicious food in Summer. It's especially easy when you can walk into your backyard garden and pick your dinner. So far, I have only been able to harvest squash and herbs. There are tons of green tomatoes, but nobody is ripe yet. So, for this dish, I have added farmers' market onions, sweet corn and tomatoes on the side. Oh, and there is some fully cooked, organic chicken Italian sausage too.
My backyard garden is very green and happy, but those plants sure have to make some effort to produce. I only get about 6 hours of direct sun per day. This is enough to keep plants healthy and happy, but not enough to have a lot of produce. Therefore, each squash, pumpkin and flower gets a lot of excitement and enthusiasm from me.
Mr. Dwayne enjoyed this dish thoroughly and took some leftovers for lunch. Nothing like a little sausage to help the vegetables go down!
Summer Squash and Sausage Saute
1 tbsp. olive oil
1 tbsp. butter
1/2 of a large yellow onion
1 pretty large zucchini
1 pretty large yellow squash
1 package fully cooked chicken sausage (I used Italian, but any you like will do)
2 ears of sweet corn
hand full of fresh basil
4 large fresh sage leaves
Salt, pepper and garlic/herb seasoning to taste
Cook the ears of sweet corn by your favorite method. I like this and it works every time. I've also done the soaked ears of corn in cold water and then grilled and shucked this way. Easy peasy. When the corn is done, cut the kernels away from the cob and set aside.
Heat the olive oil and butter in a large, heavy bottomed pan, over a medium flame. Slice the onion and add to the pan. Wash and quarter the squash length-wise then cut into slices. Slice the sausages into bit-size pieces. Add the squash and sausages to the pan. Heat through, stirring occasionally. Add the corn and the chopped herbs. Taste for seasoning. Some sausages are quite salty, spicy and garlicky. It's best to season after the sausages have released some of their flavor. Serves 4.