http://www.lawrence.com/users/photos/2014/jul/01/275898/

I know the date on the calendar assures us that summer is here (the temps are a good reminder, too), but it finally felt like summer in CSA land when we scored not only tomatoes but also summer squash in the same box from Rolling Prairie.

I was especially excited to see the squash because just recently I’d had some really delicious summer squash served up at Merchant’s Pub. It seemed simple enough: just summer squash sauteed with tomatoes. And the second I saw our little crooked-neck squash, I knew I’d have to try to recreate it. (Note to self: Why don’t I do this more often with great stuff I eat out?)

Though I had fresh tomatoes, thanks to the box, I decided to use canned diced tomatoes from our pantry. Mostly because I knew if I used all the brand new tomatoes in a single go, we’d be pulling our hair out in a few short days wishing we hadn’t used the fresh ones.

So, slicing the summer squash as thin as I could get it without breaking out the mandolin, I went to town, recreating the side we’d enjoyed so much. Pulled out the tomatoes, salt and pepper, olive oil and garlic and hoped for the best.

And the result was delicious. It wasn’t a frilly side dish or anything, but it was hearty and paired nicely with the salad, veggie burgers and leftover green onion potato pancakes we had for the rest of the meal.

Sauteed Summer Squash with Tomatoes and Garlic

1 pound or so summer squash, sliced thin

1 can diced tomatoes

1 teaspoon chopped garlic (about 2 cloves)

1 tablespoon olive oil

Salt and pepper to taste

Heat a tablespoon or so of olive oil over medium-high heat. Add garlic and let warm for a minute. Add in summer squash and tomatoes. Cover and let simmer, stirring occasionally, until the squash is soft, 5 minutes or more. Serve hot and season with salt and pepper. Serves 4 to 6.