With a cruise coming up in August and the blistering temps I am striving to keep my meals light, especially at dinner. After making a few rounds of squashta I was left with a lot of sliced squash. Tonight I sauteed the rounds in olive oil with some salt and pepper until browned, added the remainder of my arugula and curly endive harvest and a handful of opal basil leaves and continued cooking until the greens wilted. Topped with sliced tomatoes, a few sliced oil-cured black olives, a little goat cheese and a sprinkling of toasted bread crumbs. Dinner and a little left over for lunch tomorrow.