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Easy
By David Tanis
Published 2008
One summer day at the market, everything that appealed to me seemed to be in intense shades of yellow and gold: yellow peppers, yellow tomatoes, golden peaches, the sweetest summer squash sidling up to dewy lemon-colored squash blossoms. I began to feel a yellow hunger. This salad of yellow summer squash, sliced paper-thin and dressed with fruity olive oil, makes a fine beginning to a yellow meal.