On Saturday morning, Lisette and I went to Tekoa, a new(ish) breakfast place in my neighborhood for Turkish food. I had an egg-in-a-hole in the form of a Spanakopita and it changed my view on breakfast. So good!! Afterwards I felt a sudden urge to do some cooking with fresh veggies and we headed to the farmer's market, which is so much more fun with a friend. In the afternoon I met up with some other friends for one's moving away party. It started to thunderstorm and we all huddled under a tree. I thought about how I would normally be miserable in this situation, but the circumstances and being surrounded by people who were laughing and having a good time made it all better.
Yesterday I finally settled into my role as an avid Olympics fan, spending most of the day watching the gymnastic qualifiers and swimming. Normally I don't think about these kinds of sports but when the summer Olympics rolls around every four years (in the Winter it's skiing and ice skating) I am ALL about them. There's something magical about watching all of the best athletes in the world completing! I feel like I get so invested and watching becomes an emotional rollercoaster, haha. Also I am still perplexed about how the swimmers can go that fast while doing the backstroke.
Due to the aforementioned trip to the farmer's market, I suddenly had a lot of fresh summer squash on hand this weekend. In my general philosophy, when all else fails, turn it into a galette! Luckily I had some pie crust in my freezer so this was pretty fast (although I would typically try to make the dough myself). Also enjoy this video!
Summer Squash Galette
Preheat oven to 350 degrees F. Roll out pie dough and drizzle olive oil and garlic and spread evenly over the entire surface. In a circular motion, lay out squash slices.
Fold up the sides of the dough so the whole thing is encased. Drizzle with olive oil, season with salt and pepper, and sprinkle feta on. Garnish with fresh rosemary and brush dough with some olive oil. Place in the oven and cook for 30-35 minutes, until crust is golden brown and the squash is cooked. Remove from oven and enjoy warm.
- 2 small-medium summer squash, thinly sliced
- 1 pie crust
- 1/4 cup olive oil
- 1 clove garlic, chopped
- 2 sprigs fresh rosemary
- 1/4 cup crumbled feta
- salt and pepper to taste