Sauteed squash and shiny shoes

Sauteed Baby Squash with Basil and Feta (from Cooking Light)

• 1 T olive oil
• 4 cups total - thinly sliced zucchini and summer squash
• 2 cups sliced leek (about 2)
• 1/2 t salt
• 1/8 t black pepper
• 3 T crumbled feta cheese (I actually used a lot more than this...)
• 2 T finely chopped fresh basil OR basil to taste

Heat a large, nonstick skillet over medium-high heat. Add oil to pain, swirling to coat; heat 20 seconds.

Add squash and leek to pan; saute 5 minutes or until tender, stirring frequently.

Stir in salt and pepper.

Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.

yield: 6 servings (serving size: 2/3 cup)

* Kristi and I made it last year, and then I made this for a family get-together, and they requested the recipe. It's a winner!

added to a list of things that cheer me up:

Bought these at The Shops in Waco, Texas.