Now for some additional photos of the week-end in KY last week ..... here is Mama Kitty enjoying a hug! It looks like she is smiling!
Now for the squash recipe. We indulged in a real bounty from the garden. My favorite kind of food - vegetables and fruits - fresh, ripe, right from the garden. This recipe utilized the summer squashes that were ripening outside the kitchen door.
(shared with me by my friend Cindy)
4 medium sized yellow or green summer squash or a mixture of colors, sliced lengthwise and then into 1/4 inch slices - about 8 cups of sliced squash
1 T Olive oil (or less depending upon the size of the pan)
1 T minced garlic
2 T fresh thyme leaves or 1 T dried thyme (less if you do not like thyme)
2 large eggs
1/3 cup light sour cream
1 cup crumbled feta not tightly packed
2 T parmesan cheese grated
1 T lemon juice
salt and freshly ground black pepper to taste
Preheat oven to 375 degrees. Wash and dry squash, then cut off both ends and discard the ends. Cut squash lengthwise in half and then into half-moon slices about 1/4 inch thick.
Heat olive oil in large non-stick frying pan, add garlic and thyme leaves and saute about 45 seconds (just long enough to season the oil and not let the garlic brown.) Add squash slices and saute about four minutes, turning a few times. Squash should be barely starting to soften up.
While the squash cooks, break eggs into a small bowl or glass measuring cup and beat until the yolks and whites are combined. Stir in sour cream, feta, parmesan and lemon juice.
Spray a 2 quart casserole with non-stick spray or olive oil. Layer half the squash in the dish, then season with salt and freshly ground black pepper. Remember that feta is salty so it won't need a lot of salt. Pour over half the egg-feta mixture and use the back of a spoon or spatula to spread it over the squash. Repeat with another layer of squash and the rest of the feta egg mixture.
Bake at 375 degrees for 40 to 45 minutes, or until the mixture is bubbling, slightly set, and top is lightly browned. Serve hot.
This will keep in the fridge for a day or two. We ate the left-overs the next day for lunch after enjoying the freshly baked squash the night before for dinner. WONDERFUL.
Enjoy your day. Blessings!