especially during the summer months when so much fresh produce is available.
Sauteed Summer Squash, Red Peppers and Herbs over Chipotle Pepper Pasta
Topped with Heirloom Tomatoes and Basil
I sauteed a bit of onion and garlic in olive oil. Then added sliced yellow summer squash, some chopped red pepper, sliced basil and sage leaves, and fresh ground pepper. I cooked it just a few minutes, until the squash softened and browned just slightly. I filled a pretty Williams Sonoma bowl with chipotle pepper pasta (cooked al dente) and spooned the squash over it. Then I added a few fresh heirloom tomatoes and more fresh basil to the top. (You could add some freshly grated parmesan cheese if you wanted to.)
A healthy and flavorful summer dinner in about 15 minutes.
All the ingredients came from the farmers market or my own backyard.
Mayfair (Open Rose) made by Hocking Glass Company between 1931 and 1936.
It's so gray and rainy outside the photo makes it looks purple, but it really is pink.
A few years ago, my friend gave me a cookie jar in this same pattern. It had been handed down to her from her grandmother. Never crazy about depression era glassware herself, she gave it to me. This week she was cleaning out her china cabinet and found another piece, this plate, that matched. So she marched it right over to my house. I love it! You know how much I adore pink roses. Thank you, Miss A.
Speaking of gray and rainy, while it does not make such a pretty picture, we are very grateful to have some cooler temps and a good heavy rain. Our grass, trees and shrubs were desperate for moisture. I hope the weather is cooperating for you too. Blue skies or rain, whichever one you need.
I want to take this chance to say welcome to my newest followers and thank you to those who have been with me for a while. It looks like I recently reached another blogging milestone, so I need to put on my thinking cap for a giveaway idea. Look for that announcement soon. Happy Friday to you all!