Tuesday, April 17, 2012

Tis the Season for Summer Squash

Ok, ok so it's only April but it certainly feels like summer out there! Big salad for lunch consisting of baby spinach tossed in a dijon mustard vinaigrette (so easy: 1 tablespoon of each olive oil, balsamic vin and dijon mustard for a single serving). Topped with zucchini and summer squash that I pan roasted with olive oil, s&p and paprika. 


Crumbled goat cheese and kidney beans came to lunch too.




I hope you are enjoying the sunshine somewhere!

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