This should be my life’s hashtag. Ok. Not the number one hash tag to describe my life but one of the hash tags that would describe me.
But nonetheless, if I could have one wish, from the the genie in the magic lamp, being able to have a bountiful garden would be my wish (second after winning the mega millions lotto).
Everyone, says it is so easy but I kid you not, I bought a basil plant a few weeks ago and woke up the next day to it dead. D.E.A.D.
Luckily for me I have friends that DO have a green thumb (and tell me time and time again that gardening is easy) and who are kind enough to share their bounty.
One friend specializes in fresh herbs (seriously green with envy over her two basil and mint plants). Another has tomatoes of all kinds coming out the wazoo! And then there are the friends that are the real deal farmers and own their own working farm (I’ll be sharing more on that in a week or two).
In one visit to the real deal family farm awhile back, we left with bags full of summer squash. Way more squash than I ever could dream up of what to do with (expect a lot of recipes to come).
When looking for new ideas to use up the mounds of produce we had, I stumbled upon this recipe for Yellow Squash Dog Biscuits. Perfect for when you just.can’t.eat.another.veggie…. feed them to the dog! : )
Yellow Squash Dog Biscuits
Prep Time: 10 minutes Cook Time: 25 minutes Yields: approximately 15-18 biscuits
1 medium-large yellow squash, cut into equal chunks
1 (6 ounce) container plain Greek yogurt
2 tablespoons grated Parmesan cheese
1/2 cup brown rice flour (I used Bob’s Red Mill)
2/3 cup ground oat flour*
Preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
Bring a medium sized pot of water to a boil. Add yellow squash and cook for 10-12 minutes or until tender. Remove from heat and cool. Mash cooled squash until smooth.
In a large bowl mix all ingredients one at a time, stirring well after each addition.
Drop one rounded tablespoon at a time on your prepared baking sheet. Bake for 10 to 15 minutes. Cool and refrigerate.
*Note: Oat flour can be purchased at most grocery stores. To make at home, place approximately ½ cup rolled oats in blender or food processor and process until a powder forms.
Adapted from Doggy Dessert Chef