On the menu tonight:

Yellow squash casserole - I think the recipe was Jill's..? It uses
squash, cornbread stuffing crumbs, parmesan cheese, eggs, onions, milk.
It turned out nicely, although the cornbread stuffing I found was
pretty bland; next time I'll use some Italian seasonging in ther as
well.

Chilled French lentils vinaigrette, with julienne blanced carrots,
parsley, and scallions

Steamed green beans with some leftover sauce that I usually use on
fish, but it worked really well on these - it's a combo of sour cream,
arugula, mustard, dill, shallots, and walnuts mixed in the hand
blender. I sprinkled this with toasted walnuts as well

Fresh watermelon and cantelope.

Good dinner - with the farmstands open again, I'm eating the way I love
to -- more vegetable based dishes and salads and fruits, less soups
and heavy casseroles and grains.