It’s been one of those utterly beautiful summer days.  Warm, breezy, and perfect for spending some time paddling around a pond.  Well, if not paddling, then at least splashing around somewhat incompetently.  Came home pretty hungry and pulled this out of the fridge. Yes, I’m pleased to say the produce is from my garden.

2 oz corn-quinoa pasta (pagodas are good)

1 small summer squash, cut into large chunks

1/4 t dill weed

2 T feta

6-8 pitted Kalamata or Gaeta olives

5-6 green beans, trimmed

Olive oil and red wine vinegar to taste

Salt and pepper to taste

Boil 2 quarts water with a splash of salt.  When boiling, add the pasta and beans.  Stir briefly, and cover.  After 2-3 minutes, add the squash.  Stir and cover.  Taste the pasta and drain when al dente.  Toss with the olives, feta, and dill.  Drizzle with oil and vinegar and season with salt and pepper.  Eat warm.

(Why Kayak?  Well, summer squash sliced open vertically look like sea kayaks.  And, hey, I went kayaking.)

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