The Return of the Squash.

My Dado has a garden. He has a huge garden that mammoth veggies come out of each year. And to me it seems like each year a different veggie takes over the whole thing. For instance I can remember in years past when his corn was taller than me. Now I am only 5'4, but a corn stalk that is almost 6 feet tall is pretty impressive. Then there were years when it would take hours to pick all the green beans he had.

This year it is squash and zucchini. He has some zucchinis that are the size of a t-baller's bat. They are small weapons! So after visiting last weekend I brought a bunch home with me.

The first attempt to whip some up for dinner was the below par squash cakes incident I wrote about here. I wouldn't let a little of smoke and crumbly cakes get me down though, I bounced back yesterday with an awesome breakfast and lunch.

Up first was an idea for a veggie omelet at 7am. I knocked this out of the park. There was only one complaint. It went like this:

Chop up some yellow squash and green bell pepper and red jalapeno. I left the seeds in the jalapeno because I had this idea that homegrown jalapenos were not as spicy as the ones you get at the store.

Anyway, next get that mix cooking in a sauce pan. When the veggies are almost cooked add in two beaten eggs and black pepper. After a few minutes fold the mix in half and sprinkle with cheese. Remove and enjoy!

And enjoy I did, after I set my mouth on fire. Not because it was hot from the stove, but rather spicy from that red jalapeno! Insanely spicy. Note to self: Homegrown jalapenos are just as hot, if not hotter than the ones you buy at the store. Lesson learned.

And that heat was my only complaint. Other than that my omelet was delicious. I made another and threw it in the fridge to wait for lunch time.

And when lunch time rolled around, maybe it was that spice from the morning but I was feelin' like mixing it up a little. So, I grilled up some chicken, sliced and avocado and threw it in with my egg mix! It was even better than breakfast!

So after having a not so great start to my week of summer squash recipes, I ended on a hot, high note!

And all this squash cooking has kept me right on track for my July New Year's Resolution (in my attempt at one resolution per month) to cook three times a week. Two weeks in and at least 6 meals have been prepared at home. #winning

Happy Thursday!

xoxo Sara Marie