Sometimes, things that you don’t necessarily think would go together come together beautifully.
Like salty popcorn and sweet chocolate.
Like my polite friend Maggie and me and my potty mouth.
Like shoulder pads and parachute pants.
Wait a minute…
Okay, maybe ignore that last one.
But, this mix I threw together the other day was absolutely amazing.
It sounds so simple, but it blew me away.
So much so that I made it again yesterday.
For a date.
Yes, you read that correctly. I had a date.
You will need…
2 zucchini (normal sized, not like the one I got on Friday)
2 yellow squash
6 garlic cloves minced
(RIP cat cutting board. RIP.)
2 tablespoons olive oil
2 tablespoons fresh chopped parsley
1 lime juiced
Salt and pepper to taste
Start by using a vegetable peeler to peel the vegetables into thin ribbons.
Make sure to keep the carrots separate because they need to cook a little longer.
Heat the olive oil in a medium pan over medium-high heat. When the oil is nice and hot add in the garlic and cook it for about 30 seconds.
Add in the carrots and cook them for 2 minutes.
Then add in the squash and zucchini and toss well. Cook for another minute.
Throw in the parsley and squeeze the lime over the mixture.
Season with salt and pepper to taste and serve hot.
If it doesn’t work out, I’m blaming the garlic.
Love and Beer Floats