Day 4, Dog Sitting, Lunch:
I was so inspired by the texture of the grated summer squash yesterday that I wanted to make something with what I had left of them today in a way that would highlight it. So I came up with these little toasts which I had for lunch.
1/3 c. light green summer squash, coarsely grated
1/4 c. bright orange summer squash, coarsely grated
2 T red onion, coarsely grated
2 T fresh squeezed orange juice (right from an orange)
1 1/2 T olive oil
1 slice of whole wheat (or other) bread
1 thin slice of honey deli ham
2 slices provolone
- Hard boil egg.
- While egg is boiling, heat oil in pan over med-low to low heat. Add onion, let cook for a minute, then add summer squash. Stir with wooden spoon. Add a pinch of garlic salt and celery seed. After a few minutes, when veggies seem almost done, add orange juice. Stir. Let cook for another minute. Set aside.
- Toast bread. Put ham, then cheese on toast. Put in oven at 300 degrees F for 3 minutes or until cheese melts.
- Peel egg. Slice off ends. Feed to dogs (optional). Slice into four rounds, lengthwise.
- Remove toast with ham and cheese from oven. Cut into quarters. Place an egg round on each one. Put a spoonful of squash mixture on top.