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Summer Squash Croquettes and White Gazpacho

Summer squash from Blue Moon Farm is washed and shredded before being sauteed and combined with onion, spices, and white beans to make the croquettes.

Meal 1: Summer Squash Croquettes, Sauteed Green Beans w. Sesame Butter, Beets in Chevre Vinaigrette

· Arrange the croquettes on a cookie sheet and bake at 350° for 12-15 minutes.

· Cut the beans in half crosswise. Heat the sesame butter in a saute pan over medium. When hot the seeds may pop a bit, look out! Allow them to toast a moment and then add the green beans. Toss to coat and heat through. Season and serve.

· Toss the beets with their dressing and the dill. Serve chilled.

Meal 2: White Gazpacho, Tomato-Basil Bread, Summercrisp Salad

· Serve the soup chilled. Add salt if you like and garnish with a good olive oil.

· Warm the bread and serve with olive oil.

· Dress the salad.

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