Hello! I feel like I should apologize for my long absence. In the last several weeks, real life has trumped cyber life and I decided it would be best to wait until things settled down before getting back into the kitchen and on dishesanddishes. There was the wrap-up of my final term in nursing school, graduation(!), a visit from my parents, and a trip up to beautiful Orcas Island off the coast of Washington.
I’ve been catching up on sleep, reinstating some self-care (hello exercise and yoga!), and working through the process of getting my nursing license and looking for jobs. I tend to shy away from instability and uncertainty and so I’m sure these next few months of battling it out in a tough job market and seeing what turns up will be a real learning process for me. The up-side of unemployment? I have time to cook. 🙂
My mom gave me a cast-iron skillet as a graduation gift and a used it for the first time with this simple sauté of crookneck squash, red onions, spinach, and goat cheese. It was a delicious side dish and the perfect answer to the end-of-summer’s glut of squash.
How do you deal with change? Do you welcome it or dread it?
Summer Squash Sauté with Goat Cheese
makes 6 servings
inspired by Happyolks taco version
– 1 tsp olive oil
– 1/2 red onion, finely chopped
– 3 crookneck squash, cubed
– 1 tsp red wine vinegar
– 1 tsp dijon mustard
– a few handfuls of spinach
– 2 oz goat cheese
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 4 minutes. Add squash, increase heat to medium-high, and cook for an additional 5 minutes.
Stir in red wine vinegar and mustard until well incorporated. Add spinach and stir for another minute, just until wilting. Remove pan from heat and crumble goat cheese over vegetables. Toss a few times and serve warm.