Yum 3

Here's a really good summer dish I concocted -- it's especially good if you have access to home-grown vegetables:

1) In olive oil, saute a small leek, a few cloves of garlic, two-thirds of a diced jalapeno pepper and about half a sweet bell pepper (red, orange or yellow) for a few minutes.
2) Add thinly sliced zucchini and yellow squash (a couple of medium ones, or four small ones). Sprinkle with salt and lots of freshly ground black pepper. Let it fry until you have to scrape the skillet.
3) Add a few fresh tomatoes, fresh parsley, a little fresh basil and some tomato juice (like from a can of diced tomatoes) and one-third to one-half a can of cannellini beans.
4) Add a few shakes of low-sodium soy sauce.
5) Cook on medium-high heat for a while, stirring occasionally to keep it from sticking (though the tomato juice also does that).

When it's done, serve over rice (which, of course, you should have started cooking before the main dish). I've used brown (tastier and more nutritious) or white (quicker). Top with shavings of parm-reg cheese.

For a salad, I sliced some strips of not-quite-ripe avocado, some strips of ripe papaya and a couple handfuls of mesclun lettuce sprinkled with salt and pepper. The dressing: the juice of two limes, a slurp of olive oil and a slurp of maple syrup.