Instructions: Saute slices of one zucchini, and one yellow summer squash in 2 tablespoons of lite olive oil, add salt, pepper and thyme to taste as the vegetables cook until the squash is crisp-tender and lightly golden, about 10 minutes.

Small Side salad

Make a salad of arugula, wedges of ripe tomatoes, thinly sliced fennel and roasted red peppers. Dress with a touch of balsamic-vinegar, fennel seeds, olive oil and salt and pepper to taste.

For dessert

Broil or grill slices of fresh pineapple until lightly golden. (about 5 minutes, judge for yourself on how big the pieces or slices should be) Remove from the oven, sprinkle with brown sugar, and place back on the heat just until the sugar melts.

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