Tonight I made corn, leftover squash casserole, and salad of roasted beets, pecans, goat cheese, apple slices, and golden raisins, with a raspberry vinegrette.

Summer Squash Casserole

Last night we had yellow summer squash casserole (found here: http://www.recipezaar.com/13481) I cut the butter content almost in half, used a candy onion from the farmers market, sharp cheddar cheese and a few extra crackers. I served it with homemade picked beets, roasted first: http://www.recipezaar.com/72861, then pickled: http://www.recipezaar.com/84141. For the pickling, I used apple cider vinegar, prepared horseradish, lots of grond cloves, and extra sugar -- and they still turned out a little too sour for me, but Andrew likes them. We also had a potato knish from the Brooklyn Deli in Longmont, and a delicious salad with fresh, local lettuce and tomatoes, cucumbers, feta, olives, and avocado. Scrumptious!

Tonight we're having leftover squash casserole and salad, plus fresh corn, and maybe some potatoes -- we'll see what I come up with. . .