Summer Squash & Onions

This is another classic dish that my grandmother would make during the summer & fall. It is naturally savory and sweet. Enjoy.

3 medium zucchini (mix in a yellow summer squash if you wish)
1 medium to large onion.
1/2 Tbs butter
1 Tbs olive oil.
Salt & Pepper

Directions:
1. Slice up the squash in medium sliced. Cut in half in you wish but I like mine in full circles.
2. Slice the onion into rings. Do not make the slices too thin or they will melt away while you cook.
3. Cook until soft. Salt & Pepper to taste.

Japanese Potato Salad

In Japan mayonaise is added to the oddest things. It is squeezed onto pizza, it is served on french fries, in yakisoba sandwiches, and on top of octopus balls (takoyaki). It is a popular condiment and for good reason - it is crazy good. Mayonnaise made in Japan is richer and tangier than any American mayonnaise out there. The eggs in Japan, if I recall correctly, had dark orange yolks and Kewpie mayo is made with only egg yolks - no whites. The following is one of the more traditional recipes cooked up by many of my Japanese friends. I never could get a recipe from them but here is my best shot. 

Ingredients -

2-3 large golden potatoes or about 5 small (peeled, cubed, and boiled until fork tender). Let cool.

3 oz of ham diced. I used Trader Joe's Black Forest Ham

3 thin slices of onion - chopped or diced. 

1 persian cucumber deseeded and thinly sliced. I discard the entire middle of the cucumber.

1/8 cup julienned carrot

1/4 cup kewpie mayonnaise or to taste

a few sprinkles of dill for the top if desired. 

This doesn't make much about 1 1/2 to 2 cups. However, you are supposed to eat just a scoop as a side dish.  

Kewpie Mayonnaise = delish