IMG_3729.JPG One of the recipes uses asparagus, goat cheese, and lemon, but I have converted it to summer squash and basil.  If you would like to sweeten it up a bit add some of the apricots or even some sliced strawberries.

1 TB good Vegetable Oil 1 lb Summer Squash, cubed Salt and Pepper 2 1/2 TB EVO 1 Onion, chopped including the green tops 1 tsp grated Lemon Zest plus 2 TB Juice 1 recipe Brown Rice for Salad 4 oz Feta, crumbled 1/2 cup Slivered Almonds, toasted 1/4 cup Chopped fresh Basil

Heat vegetable oil in a skillet over medium high heat until shimmering.  Add the summer squash and cook until just tender, if you let it cook too long it turns mushy.  Whisk olive oil, onion, lemon zest and juice, 1/2 tsp salt and freshly ground pepper together in a bowl.  Transfer cooled rice to large bow.  Add summer squash and all but 2 TB feta, and dressing, toss to combine.  Let stand for 10 minutes.  Add 1/3 cup almonds and 3 TB basil, toss to combine.  Season with salt and pepper to taste.  Sprinkle with remaining almonds, reserved 2 TB feta and remaining basil.  Serve