A problem I always ran into in a restaurant is the owners get tired of the same menu items after a few weeks.
There is one side dish I always take with me that surprised everyone.
I call it Thai summer vegetables, and it is a simple dish. The trick of making this dish is the right sauce the better. The sweet and spicy sauce will give off more flavors in this dish.
If you are feeling frisky, I have also added sliced onions or even some dried chilies to this mix.
Thai Summer Vegetables
1 pound squash, cut into coins
1 pound zucchini, cut into coins
2 tbsp. oil
1-2 ounces white wine (Sauvignon Blanc)
2 ounces sweet and sour chili sauce (I use Franks, with the Flakes.)
salt and pepper to taste
Heat a sauté pan with oil, and sauté squash and zucchini until lightly brown. Add white wine, which will steam the vegetables. Add salt and pepper.
When the wine has almost evaporated, add sweet and sour chili sauce. Toss to coat vegetables, and heat the sauce. Remove from heat and serve.
Justin Ferguson is a Nashville native who now lives in Wilson County. A professionally trained chef specializing in farm-to-table cuisine and molecular gastronomy, he now provides restaurant consulting services and is operations manager for Vin Fine Wine & Spirits in Lebanon. Email him at firstname.lastname@example.org. For more than 1,500 other recipes, visit lebanondemocrat.com/recipecentral.