22 July, 2014
Honey-Basil Summer SqaushComments : 6 Posted in : Side Dish on by : Cook Plate Fork Tags: Bragg's Soy Protein sauce, GMO, Parmigiano-Reggiano, Soy sauce, summer squash, Tablespoon, Tomato sauce, Yellow crookneck squash, Zucchini
My mother always made a large sauce pot of green summer squash with tomatoes, tomato sauce, ground hamburger, and other seasonings. Us kids, my brothers and sisters and I, always looked forward to summer, but not the pots of summer squash, we dreaded those meals.
But now as an adult, summer always arrives, with no break from work like we had from school when we were kids. I have acquired a taste for squash. It seems the adult taste buds are a lot different than that of a child’s taste buds.
Our featured recipe is Honey-Basil Summer Squash, and can be a side dish to any main dish platter of beef, chicken, pork or fish.
One cup of summer squash has the following minerals:
All of these trace minerals have many functions in the body. Such as potassium for blood pressure and heart health, and magnesium for muscle relaxation, and calcium to make the muscles work. All three of those minerals need vitamin B-1 to work properly. Zinc is great for the skin and collagen. Vitamin-C is needed so zinc will be absorbed well.
We also used Bragg’s soy protein sauce in our recipe. It contains 16 essential and non-essential amino acids. Bragg’s soy sauce is made with non-GMO soybean protein only.
Now for the featured recipe and here is what you will need:
4 cloves garlic, minced
2 tablespoon dried basil or ¼ cup fresh basil, minced
6 tablespoons soy sauce (Brigg’s amino-acids)
2 tablespoons Lime juice
¼ cup rice vinegar
2 tablespoons olive oil
3 tablespoons honey
To make the sauce, combine all the above ingredients in a large bowl, mix up well, and set aside.
For the summer squash you will need:
2 small yellow squash, sliced diagonally into 1 inch slices
2 small green squash, sliced diagonally into 1 inch slices
1 small Mexican squash, sliced diagonally into 1 inch slices
Add sliced squash to a steamer with already boiling water. Steam the vegetables for 5 minutes, stirring them twice to evenly steam them. They should still be crunchy when steamed after 5 minutes.
Place steamed vegetables in to large bowl with the sauce ingredients. Mix the vegetables till well coated.
Spoon vegetables into a serving bowl and enjoy as a side dish with your favorite main dish selection.
What Others are Saying About Summer Squash:
I have never hears of Bragg’s soy Protein. I will be looking for it in Swedish grocery stores. Thank you for the great tip for a non-GMO soy sauce. this recipe sounds delicious. I rarely eat squash or zucchini. I am thinking it would be worth changing that. I really enjoy your blogg and appreciat all the nutritional information. My husband and I both have health issues our diet is very important to me. This information has been very informative. I like the new recipes that shows me different ways to cook a meal.
Wow thanks Honey!! I am really glad the post was more for than just a recipe. If you are interested in improving your health and how food correlates to a healthy you, check out our other website, the Health News Library at http://www.healthnewslibrary. com
Thanks for stopping by and for leaving your thoughts.
A favorite vegetable of mine. Yum!
Next time you have some of your favorite vegetable, we hope you can try it with Honey-Basil.
Thanks for commenting and stopping by. 🙂
With summer squash so plentiful, I am always looking for some new recipes. Adding this one to my file.
I am glad we could oblige you Jovina with a new recipe to add to your box!! 🙂
As always thanks for leaving your thoughts and for taking the time to stop by.