LA TIMES CROSSWORD
I have cooked something a little different with each bountiful harvest of squash this season. We have savored the opportunity as we race against a plague of squash bugs this year, which are virtually impossible to “squash.” But we have deterred them long enough to gather enough zucchini and other squash to make some memorable meals this summer.
We recently served a large platter of a selection of squash, cubes of potatoes and diced onion, all pan-fried with a crunchy sprinkling of cornmeal. And all this crispy goodness was accomplished with just a light misting of non-stick cooking spray. This was the perfect seasonal side dish for celebrating my mom’s birthday.
She also requested ribs, which my brother smoked, and my daughter’s macaroni salad. To really top it off, her pick for a birthday cake was a vanilla cake and chocolate frosting. And I couldn’t resist a colorful array of sprinkles to top the cake.
For a summer celebration, back-toschool barbecue, or Sunday dinner, this medley of summer vegetables will pair with just about any meal.
Angelina LaRue is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”
4 to 6 new potatoes, cubed
large onion, peeled and diced
2 cloves garlic, peeled and minced
1 medium yellow or summer squash, diced
1 medium calabacitas Mexican squash, or other squash, diced
1 medium zucchini squash, diced
cup cornmeal
Non-stick cooking spray
ACROSS
Garlic salt or salt-free seasoning of your choice
in a large non-stick skillet over medium heat. Cook, stirring occasionally until potatoes are tender and lightly browned, about 10 to 12 minutes. Remove from skillet and set aside.
Spray skillet lightly with non-stick spray. Add onions. Stir occasionally, cooking over medium heat for 2 to 3 minutes. Add garlic and stir, cooking for an additional minute or 2. Remove from skillet and add to potatoes.
Lightly spray skillet once more. Add squash medley and sprinkle with cornmeal and seasoning. Gently stir to evenly distribute cornmeal. Cook over medium heat, letting the cornmeal brown and crisp as the squash gets tender, about 5 to 6 minutes.
Add potatoes, onion, garlic, and squash to a large platter. Gently toss to combine. Serve warm or at room temperature.