Sometimes when I am shopping in the farmers market everything looks so inviting that I can’t decide what to buy.  All of the little summer squashes looked at the peak of perfection which made it impossible to select just one type.  So I decided to buy one of each and put them all together in the pot.  When I got home I sautéed some sweet onion (from a new crop) and garlic in extra virgin olive oil.  When the onion was sweet and soft, I added the sliced summer squash – green, yellow, and a little of both – along with some cherry tomatoes.  I let them simmer for about 15 or 20 minutes or until soft and juicy, but not mushy.  I had a perfect side dish, a toss-in for pasta, and a take along cold lunch all in one.

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