If you were shopping at the downtown Austin Whole Foods today after work, half of me sincerely apologizes. Not only did I arrive without a list, but I decided to stay on the phone with my mom as I headed to the produce department. And since I’m one of those people that paces like a crazy person while talking on the phone, I lapped around veggies at an abnormal grocery store pace, empty basket in hand, getting in everyone’s way for a solid 15 minutes. That part of me apologizes.
The part of me that enjoyed talking to my mom after going days without a phone call, that part doesn’t apologize one bit. That part is actually thankful because if I hadn’t lapped around produce a gazillion times, I wouldn’t have spotted the cutest little squash ever. And then I wouldn’t have had an almost perfect recipe that became perfect when I found a box of California Walnuts waiting for me at my doorstep. Talk about luck.
FoodFash Patty Pan Squash
2 tablespoons coconut oil
3/4 lb patty pan squash, sliced
2 tablespoons garlic chives, chopped
1/2 cup California Walnuts, chopped
1/4 teaspoon white pepper
salt to taste
Warm coconut oil over medium heat and then add squash, garlic chives, and walnuts. Stir until mixed and then add salt and white pepper. Continue stirring so that the veggies don’t stick to the pan. Cook until the squash is softened but not mushy (about 5 minutes).
I just recently cooked with chives for the first time and fell in love. They’re an excellent way to add oniony flavor without the bulk of onions or any chance of overpowering a dish. As far as patty pans go, other than the cuteness factor, I couldn’t really tell much difference between them and regular yellow squash. What I could tell, is that squash, chives, and walnuts are a solid combination.