INGREDIENTS

INSTRUCTIONS

*Oregano, basil and chives.
**Ripe tomatoes are essential to this dish, but beyond that, try any
vegetable available.  Loomis also suggests trying asparagus, fava beans,
baby turnips, baby bok choy, scallions or garlic shoots in this recipe.
Mince mixed herbs.  Crumble the feta cheese in a small bowl, drizzle it
with 2 tb. of olive oil, and stir in the minced herbs until thoroughly
incorporated.  Set aside.
Heat remaining 1 tb. olive oil in a wok or large heavy skillet over
medium-high heat.  When oil is hot but not smoking, add the squash and
cook, stirring constantly, until it begins to soften, 3 to 4 minutes. Add
the beans; toss to mix.  Cook, stirring constantly, until they begin to
turn a vivid green, 3 to 5 minutes. Add tomatoes and cook, stirring
constantly, until squash is translucent, beans are bright green and
crisp-tender, and tomatoes have softened, 4 to 5 minutes. Season with a
little salt and a generous amount of pepper. Remove from heat.
Mince dill and add it to the vegetables, mixing well so that it is evenly
distributed.  Transfer vegetables to a warmed serving platter, distribute
the seasoned feta cheese on top, and serve immediately.
Yield: 4 to 6 servings.
From _Farm House Cookbook_ by Susan Herrmann Loomis. New York: Workman
Publishing Company, Inc., 1991.  Pp. 252-253. ISBN 0-89480-772-2.
Electronic format by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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