Subj : Rift In The Force
To : Mike Powell
From : Janis Kracht
Date : Tue Jul 25 2023 11:11:24
Hi Mike!
>> The system is up and running. Unfortunately BBBSD did crash a few days ago
> n
>> since it was my daughter's birthday, I admit I was a little busy :)
> And for good reason. Happy Birthday to her. Hope you all were able to
> enjoy some good eats. :)
Thank you Mike, and yes we sure did :)
Ingredients
3 yellow squash
Extra virgin olive oil, for drizzling Fresh basil & thyme for garnish, optional
Herb oil
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 small garlic clove, grated
2 tablespoons parsley, finely chopped
� teaspoon sea salt
Freshly ground black pepper
Bread Crumb Topping
� cup panko bread crumbs
� cup Vegan Parmesan
1 tablespoon chopped parsley
� to � teaspoon sea salt
pinch of red pepper flakes, optional
Instructions
Slice the squash into �-inch rounds. If the squash is large, slice the rounds into half-moons.
Make the herb oil:
In a jar with a tight-fitting lid, combine the lemon juice, olive oil, garlic, parsley, salt, and pepper and shake to combine.
Make the topping:
In a small bowl, combine the panko, Vegan Parmesan, parsley, salt, several grinds of pepper, and a pinch of red pepper flakes, if desired.
Heat a large skillet over medium heat with a few drizzles of olive oil. Add the squash and saut� for about 7 to 10 minutes, stirring occasionally so that all sides get cooked. I like to cook mine until it's soft, yet still has a firm bite, but before it becomes too watery and mushy. Remove from the skillet and toss with the herb oil. Top with the panko mixture, and fresh herbs, if desired.
