These days, we're enjoying a bounty of summer squash. One of my favorite recipes also happens to be one of my simplest.
Simply sauté chunks of squash in a bit of olive oil. Add chopped, fresh rosemary, and sea salt to taste. Cook until the squash is a little soft (about 5 minutes). Remove from heat and add crumbled feta (we like sheep's milk).
This dish works well hot or cold and holds up well in the fridge for a few days.