It's like getting the Hope Diamond wrapped in the comics

When I was a young cook, just getting my feet wet, I always thought things had to be fancy to prove my skill. Ina Garten has probably done more than anyone to prove that wrong. Two of tonight's recipes came from Barefoot Contessa at Home: Chicken Piccata and Herb Roasted Onions. Each of these dishes would get a five out of five stars from me, and together, they were perfect. But...there was nothing complicated. No long, crazy list of obscure ingredients. Olive oil. Lemons. Bread crumbs. Chicken. Parsley. The very humble onion. That's about it.

The Chicken Piccata picked up an extra hit of lemon from the preparation method. Remember yesterday, when I said I would reveal a slightly different way of making this dish? In the preparation of the pan sauce, you boil the four lemon halves left from squeezing the juice in the juice and white wine. It adds a distinctive and strong lemon taste. The roasted onions also have a citrusy zing, as they are doused in a mixture of lemon juice, olive oil, and herbs before roasting, then the remainder is added as a dressing when they come out of the oven. By cutting through the root, the wedges of onion stay together just enough to look delicate and feathery--almost flowerlike. But again, this is nothing more than squeezing some citrus and roasting a pan of vegetables. Easy, peasy.

As an add-on, I made sauteed zucchini and summer squash from James Peterson's Vegetables. This book just doesn't get enough press. Again, a simple preparation, and just five ingredients--including salt and pepper. This is the dish that got my squash-hating husband to love zucchini.

To prove what a truly unselfish person I am, I packed up the leftovers for the Husband's lunch. It wasn't easy, though. He owes me...maybe the Hope Diamond.

Sauteed Mixed Baby Zucchini and Summer Squash

Copyright 1998: James Peterson Vegetables

1 pound assorted baby squash and/or zucchini (about 25)
2 garlic cloves, minced
3 tablespoons finely chopped fresh parsley
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper

Scrub the squash and zucchini and cut of and discard the ends. If the zucchini are more than 1/2 inch thick, cut them in half lengthwise.

Crush the garlic with the side of a chef's knife on a cutting board until it turns into a smooth paste. In a small bowl, combine the garlic and parsley and 1 tablespoon of the olive oil and reserve.

Heat the remaining olive oil in a large skillet over medium heat and toss in the squash and zucchini. Saute over medium heat, stirring or tossing, until the squash and zucchini wither slightly and turn golden brown, about 10 minutes. Spoon over the parsley mixture and toss or stir to break up the mixture so it coats the squash. Saute for about 1 minute more. Season with salt and pepper and serve immediately with a slotted spoon, leaving the cooking oil behind.