Summer Bounty

Crookneck squash and zucchini are summer favorites. My family is known to boil both and serve with butter. I am a big fan of concentrated flavors and boiling just doesn't get me there. I decided to saute my squash.

Slice into rounds and salt with kosher salt. The salt will draw out the water. After about an hour, the veggies should be ready.

In a skillet, heat olive oil. Toss in sliced onion, shallot and garlic. Add the garlic last to keep it from burning.

Once these veggies soften, add the squash. Season with black pepper.

Saute until the squash soften and take on some color. Add chopped thyme and mint, toss and plate. Welcome to summer!

Tools of the trade:

• Shun Chef's Knife
• Totally Bamboo Butcher Block
• All-Clad 12" Skillet