Simple Summer Meal

Easy breezy meals from here on out!

We currently are working with a toaster oven and a small fridge right now at the beach house for the summer so meals are looking simple and easy! Luckily we have a farmstand around the block and it is bursting with produce. I was so excited to see summer squash, one of my fave veggies but it was the pattypan that caught my eyes. Sometimes I find these little gems even sweeter and more flavorful than their older cousins. For that reason they need little to no seasoning at all. The salad also lets the seasonality shine. The dressing has been my go-to no brainer recipe for years, it just has the right touch of acid and umami. You can enjoy this meal on its own or add your fave grilled main!

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Simple Roasted Pattypan Squash

1 cup of green pattypan squash

1 cup of yellow pattypan squash

4 tbsp olive oil

Sea salt

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Seasonal Greens Salad

1 head green leaf lettuce, chopped

1 large carrot, sliced

2 radish, thinly sliced

1 cup of sugar snap peas, trimmed and sliced lengthwise

1 large cucumber, sliced

Fresh mint

Dressing:

1/2 cup olive oil

1 tsp Dijon mustard

Juice of 1/2 lemon

2 tbsp tamari

1 tsp toasted sesame oil

Sea salt

Black pepper

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Preheat oven to 425. Slice patty pan squash in halves. Toss in olive oil and sea salt. Roast on a parchment lined sheet for 20-25 min or until browned.

In a large salad bowl, toss salad ingredients. Whisk dressing ingredients together, season as needed. Toss salad in dressing. Serve salad with squash on the side. Enjoy!