Thursday, May 15, 2008

Pattypan squash in three ways

Tuesday I stopped at the Founders Square farmers market at lunch. Rossneau Ealom was selling pattypan squash 3 for a dollar. They were so cute, I couldn't pass them up. He also had asparagus, strawberries, scallions and greens.
Tonight I decided to cook each squash differently. First we have Italian style with egg and cauliflower. Then dredged in flour, salt and pepper and sauteed. Then stuffed with bread cubes, itself, cheese and a little ham.

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