Tis the Season for Summer Squash

Ok, ok so it’s only April but it certainly feels like summer out there! Big salad for lunch consisting of baby spinach tossed in a dijon mustard vinaigrette (so easy: 1 tablespoon of each olive oil, balsamic vin and dijon mustard for a single serving). Topped with zucchini and summer squash that I pan roasted with olive oil, s&p and paprika.
 Crumbled goat cheese and kidney beans came to lunch too.

I hope you are enjoying the sunshine somewhere!