Summer Squash Medley 1 medium yellow summer squash, thinly sliced 1 tablespoon lemon juice 1 tablespoon olive oil 2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed 1 small garlic clove, minced 1/2 teaspoon Dijon mustard 1/4 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 cup crumbled feta cheese 1 medium tomato, diced 1/4 cup finely chopped sweet onion
In a small saucepan, bring 1/2 in. of water to a boil. Add the squash; cover and boil for 3-4 minutes or until tender. Drain. In a large bowl, combine the lemon juice, oil, dill, garlic, mustard, sugar, salt and pepper. Gently stir in squash and cheese. Transfer to a serving platter. Combine tomato and onion; spoon over squash mixture. Serve immediately. Yield: 2 servings. ã?? Recipe source: Taste of Home´s Cooking for 2 magazine, summer, 2009, submitted by Rani Long of Cold Spring, New York. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
