Put everything into a large skillet and cook just until tender!
My favorite way to cook summer squash is to saute a sliced sweet onion like Wallawalla in a little butter&olive oil in a wok. The olive oil keeps the butter from burning and the butter adds flavor. When it is soft add a few leaves of chopped fresh sage (bergartenor holts mammoth are my preferred varieties) and cook for a couple minutes. Add two or three small summer squash depending on the number of people you are serving (I like using yellow and greeen mixed) that have been sliced in 1/4 inch slices, add enough chicken broth that won't quite cover the mixture and cook just till squash is tender which will take about 3- 4 minutes. Don't overcook. Finish with salt and freshly ground pepper.
Mix the watermelon and basil together in a large bowl and let sit, covered, overnight in the fridge. The next day, add the onion and mix well.
Serve chilled. (The salad looks like Christmas colors when all mixed up)
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