Keeping Things Light

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.

Mission accomplished.