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Weekly Recipes
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Laurie's Squash Method
I love love love Summer Squash and am fairly picky about how it's prepared: simplicity is the best as far as I'm concerned! This is my super easy traditional method for the best Summer Squash. 1. Wash, trim and chop Summer Squash (1-2 per person depending on size). We like to slice them into rounds but you can chop into cubes, too. Any kind of Summer Squash or Zucchini can be used. 2. Trim peel and chop 1-2 Vidalia Onions. 3. In a large skillet melt (2) Tablespoons Butter, add Onions and Squash. Season with salt and pepper. Cook on medium-high heat stirring often until Squash becomes tender, cooked about half-way. 4. Cover and turn off heat, allow to rest for 20 minutes before serving as a side dish or if you love Squash like me, enjoy as a meal with rice.(Sneaky Veg Tip: If you have picky eaters who don't like Squash try preparing it this way then mixing together with Macaroni and Cheese: the textures are similar and you might find that it gets gobbled up!) Beer Can Chicken 
If you have always thought that this was a novelty method of cooking a bird your taste buds will be surprised by how tender and delicious a Chicken is when prepared this way. The meat steams from the inside out with beer! An old friend first made for us several years ago and we are hooked on this fun technique.
This post from William Bostwick on Bon Appetit's Blog is pretty much the standard method: some folks also punch a few holes around the top of the can but we have found it's not necessary. The article is interesting in that he tested two different beers and got pretty much the same result. We also brine the bird with beer and spices as he mentions. Enjoy!
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$20 Farmer's Pick 
