Sometimes when I am shopping in the farmers market everything looks so inviting that I can’t decide what to buy. All of the little summer squashes looked at the peak of perfection which made it impossible to select just one type. So I decided to buy one of each and put them all together in the pot. When I got home I sautéed some sweet onion (from a new crop) and garlic in extra virgin olive oil. When the onion was sweet and soft, I added the sliced summer squash – green, yellow, and a little of both – along with some cherry tomatoes. I let them simmer for about 15 or 20 minutes or until soft and juicy, but not mushy. I had a perfect side dish, a toss-in for pasta, and a take along cold lunch all in one.