SQUASH: Bringing Fall to LA
Even though I am against using recipes, this post will be used as a guide or example for you to see what I would make for dinner on a random night. Since I am traveling out of the country tomorrow, and even though my husband is going to be home, we all know my vegetables will spoil. Therefore, I am going to indulge in a what I would call, a pasta primavera -- with chicken sausage. In order to make this dish, here's a photo what I will use: Olive oil, garlic, white wine (not pictured), onion, red pepper, spaghetti squash , summer squash and a Mexican style squash that resemble zucchini -- notice a theme? As with almost any dish I make, I begin with some olive oil in my saute pan. I like to use it liberally, as I am tossing in about 5 vegetables together and like to have the olive oil touch each veggie. I then use one clove of garlic and mince it. I throw it in to the already hot olive oil. Do not let this sit for longer than a minute, as the g
