Fresh Yellow Squash and
Caramelized Onions

3 tablespoons bacon grease

6 large yellow squash, washed and sliced into medallions

½ large sweet onion, sliced

1 tablespoon sugar

1 tablespoon salt

½ teaspoon pepper

In a large cast-iron skillet, heat the bacon grease. Add the squash and onion, and sprinkle the sugar and salt evenly through the vegetables as they sauté. the sugar will begin to caramelize the onion, and the squash will begin to get tender. Cook until the vegetables are tender and the onion is golden brown, 15 to 20 minutes. Stir in the pepper just before serving.

Makes 6 to 8 servings

The colors of the Southern
Sunday dinner table
were always so pretty to me.

The golden color of fried chicken next to a gravy boat of dark brown gravy; a plate of bright red tomatoes, sliced, chilled, and plated with mint green cucumbers and a multihued salad; a yellow squash skillet; and a bowl of light green baby limas—these colors just begin to describe the required palate for any of our meals. i was taught early to always have lots of color on the table, and that didn’t refer to the dishes and the linens.