Week 6

Veggies this week:

- salad greens
- green beans
- onion
- carrots
- zucchini, green and yellow
- summer squash

Yummy and easy summer squash recipe from VeganYumYum:

Pan-Seared Balsamic Baby Squash
Makes 12 pieces

6 Fresh Summer Squash, 4-5″ long and 1″ in diameter
Olive Oil
1 Pinch Salt
Balsamic Vinegar

Gently wash and halve squash. Heat a small amount of oil, just enough to make your pan shiny, over high heat. When very hot, add squash cut side down. Press on each one to help sear. Sprinkle with salt. After several minutes (do not move squash), the squash should be golden brown on their cut side. When all squash are browned toss a bit to coat in remaining oil and salt in the pan (add a bit if needed). Splash with a small amount of vinegar (1/2 tsp or so, more if you like). It will bubble up and reduce, lightly coating the squash. Serve immediately.