Not actually all that original, chopping up squash and cooking it with chopped up basil but I was goofing around with the food processor and I made a slurry of onions, garlic and basil. And a hot pepper. And then I dumped it on cubed squashes and remembered to add salt and pepper and a decent amount of olive oil before I put it in the oven (350) for half an hour.  I used young squash, small ones, not baseball bat zukes and patty pans the size of frisbees. I think the bigger they get, the more they need to be cooked down.

I tossed (I didn’t toss. I stirred.) it with whole wheat couscous, which, since I always have to look this up since I buy bulk grains all the time, I cook 2c boiling water to 1c couscous. Simmer until the water is absorbed or let it sit for half an hour. Add a little salt and some olive oil at the end.

<h3>Meanwhile</h3>

My friend J-Ro made me dinner the other night. He’s a master of eating his whole CSA share alone, so dinner included a green salad with cucumber, broccoli with garlic and sausage (local, free roaming animals. I’m still kind of half veg, half flexitarian, which I think means “not veg” to some people.) brown rice, and a second vegetable side which he made thusly:

Steam some potatoes and matchsticked beets a little. I think the potatoes were in there because we got two or three young potatoes last week. They were nice but not key to the project. Rinse a can of garbanzos, chop an onion, and start it cooking in some oil. Add the beans and beets and potatoes and a handful of raisins and some chopped mint and a good amount of fennel foliage (because we’ve all got fennel growing and it produces a lot of foliage. Move the whole mess to a bowl and stir in a little cider vinegar.