The zucchini and yellow summer squash are also producing well. We have them in at least one meal every day. That's another thing I love about this time of year. I like the challenge of trying to use as much of our produce as possible in all my cooking. Summer squash is very versatile and can be incorporated into every meal. It is wonderful in pancakes or muffins for breakfast. For lunch today, I sauteed yellow squash, zucchini, onion, garlic, and a few chopped yellow beans in olive oil. Then I added the leftover spaghetti sauce and six little meatballs from dinner the other night. That, a loaf of fresh, homemade bread, a little cottage cheese, and fresh blueberries made for a wonderful lunch. Tonight I'll make a salad with long, thin strips of the squash, chopped tomatoes, and toss it with a fresh basil, pine nut, and olive oil dressing. With bison burgers (from local bison, of course) cooked on the grill and bulgur with chevre and cilantro, it will be a perfect holiday weekend dinner. Summer eating is so great!
