Title: Herbed summer vegetables
 Categories: Cheese/eggs, Harned 1994, Herb/spice, Side dish, Vegetables
      Yield: 1 Batch
 
    1/4 c  Mixed fresh herbs*
           -- loosely packed
      8 oz Feta cheese
      3 tb Olive oil
      1 lb Yellow patty-pan squash
           -- trimmed, cut vertically
           -- in 1/4" thick slices
      8 oz Green beans; trimmed
           -- cut diagonally
           -- in 1/2" pieces
      1 lb Tomatoes*; cored
           -- coarsely chopped
           Salt and pepper; to taste
    1/4 c  Fresh dill; loosely packed
 
  *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.