Friday, July 17, 2009

Summer Squash delight from Cousin Rick's Bistro...

The men in my family all know how to cook, and I'm always eager to learn a trick or two. Here's a delightful summer meal that is nutritious and light, and won't keep you slaving over a hot stove.

Here is Rick’s six minute meal, in his own words:

Saute fresh yellow squash in olive oil with spring onions (lots), little green pepper and few spinach leaves, season with salt, pepper and garlic powder .until onions golden brown (high heat) /// six minutes.
In another pan 1/4 cup water, teaspoon of olive oil, salt, little black pepper garlic and asparagus, bring to boil on high heat ... till water boils off. four-five minutes, max. keeps the asparagus crunchy. Add to squash. Prepare Trader Joe’s shrimp fried rice (frozen) takes 3-4 mins. I use the pan from the asparagus (has left over olive oil) to quick heat the rice adding a little soy or sesame sauce. Whole meal takes just 6 minutes, start to finish. 2 sauce pans. Easy clean up.

Says Rick, I never spend more than 30 mins in the kitchen. Using fresh veggies I can usually fix a meal in 15-20 mins. ‘Course I rarely have meat. Enjoy!


  1. Alas, no Trader Vic's in Colorado or Hawaii. Not yet. But we substituted with pasta. Bob loved it.

    I miss you Rick, and hope to visit you on the Atlantic side, soon...

  2. Wow, this sounds wonderful too!