HEALTHY, SUMMER SQUASH SAUTE

6 cloves garlic, sliced
2 tbsp. extra virgin olive oil
1 tsp. red pepper flakes
3 lbs. assorted summer squash (zuccini, yellow crossneck, etc. thinly sliced
1/2 tsp. sea salt

HEAT: the garlic, oil, red-pepper flakes in a large saute pan over medium heat, 2 to 3 minutes or until garlic begins to turn brown. Add squash and salt. Toss to coat. Cover, reduce heat to medium-low, and cook 30 minutes, stirring occasionally until squash begins to break apart.

UNCOVER: increase heat to medium, and cook 10 to 12 minutes, or until liquid is almost gone.


MARINATED ASPARAGUS

1 lb. asparagus, trimmed.
3 tbsp. Balsamic vinagrette
1 med. red or green bell pepper, chopped
3 scallions, thinly sliced
Sea salt & Black pepper

PLACE: a steamer basket in a large pot with 2" of water. Bring to a boil over high heat. Place asparagus into the basket, cover aqnd steam for 5 minutes, or until tender.
Drain and transfer to a plate. Let stand until cooled.

DRIZZLE: the asparagus with the vinaigrette, then sprinkle with the bell peppers and scallions. Season to taste with S&P. Cover, and marinate in the refrigerator for one hour.


GREEN BEANS AND CARROTS PARMESAN

4 carrots, cut into 3" sticks.
1 pkg. (8 TO 10oz.) frozen or fresh, whole green beans
2 tbsp. fresh grated parmesan cheese

PLACE: a steamer basket in a large pot with 2" water. Bring to a boil over high heat. Place the carrots and green beans in the basket and steam about 10 minutes or until tender.

DRAIN and toss with the oil. Place in a serving platter and sprinkle with the cheese.