Zucchini, potatoes, green salad & halumi cheese

savory summer squash
1 zucchini
1 squash
sliced into 1/24" - 1/4" thick half moons
1/2 clove of garlic close diced
1 pinch kosher or sea salt
1 tsp fresh thyme
olive oil

toss in a bowl
lay out in a single layer on a cooie sheet or pyrex pan

bake at 425 for 10 minutes
stir
bake of another 5-10 minutes until soft

server with finely grated parmesean cheese on top

tiny rosemary potatoes

10 fingerling potatoes
cut into 1/4" half moons
1 tsp olive oil
1/2 clove garlic diced
1 tsp fresh rosemary washed and stripped off the stem
1 pinch kosher salt or sea salt
toss in a bowl
lay out in single layer on a cookie sheet or pyrex pan

bake at 425 for 10 minutes
stir
bake of another 5-10 minutes until soft and crispy

Halumi cheese
cut into 1/4" slices
coat a pan or grill with olive oil sparingly
heat on medium for 2 minutes
lay in cheese
cook until golden brown then flip (2-3 minutes I think)


green salad
mixed greens
fruit (nectarine, apple, pear, etc)
cucumer
avocado
toss in dressing that you like