I have kind of abandoned this blog but B.R. so loved this squash I made tonight that I felt compelled to not only share but to keep the "recipe" in a safe place for future reference since it went over so well.
I was still hungry after dinner and after scouring the cupboards for a suitable supplement I threw in the towel and sliced a couple of yellow summer squash, a leek, and some dill and parsley and added some feta cheese and it made a great little saute.
2 small summer squash, sliced (about 8 oz)
1 leek, bulb only, sliced (about 4 oz)
1 T. olive oil
1 T. feta cheese crumbles
salt & pepper to taste
handful of fresh dill & parsley
1. Heat olive oil over medium heat. Add squash and leeks and cook about 5-7 minutes or until tender.
2. Sprinkle with salt and pepper, stir, remove from heat.
3. Put in serving bowl, add a handful of dill & parsley plus 1 T. feta cheese crumbles, mix, and serve immediately.
This makes two small servings at about 100 calories each. Not bad for what Brian declared as "the best vegetable of the summer" :)