A little over two months after his actual birthday, Max was finally able to celebrate with his friends. Following his party at the trampoline park, we returned home for refreshments and a cake that included a model De Lorean we had ordered online (the car from the movie Back To The Future), before the boys inhaled the helium out of the balloons to talk in funny voices and started a very energetic game of hide and seek throughout the house that very unfortunately resulted in stitches for one of our young guests.
Once everyone had returned home, it was time to prepare a dinner (that included a Summer Squash Saute) to counteract all the sugar and processed snacks that had been consumed.
– the bakery bought birthday cake
SUMMER SQUASH SAUTE WITH PECANS
1/2 cup butter
1/2 cup pecan halves
8 to 10 yellow squash, diced
1 onion, chopped
1/2 cup celery, chopped
1/2 orange bell pepper, diced
1/4 cup garlic, pressed
1/4 cup diced ham
salt and ground red pepper to taste
5 ounces cubed feta cheese
basil leaves to garnish
In a heavy bottomed skillet, melt butter over medium-high heat. Saute pecans until golden brown. Remove pecans from skillet and set aside. To same skillet, add squash, onion, celery, bell pepper, garlic and ham. Saute until squash is tender, about 5 to 10 minutes. Season with salt and ground red pepper. Remove from heat and stir in pecans and feta cheese. Garnish with basil leaves.
Recipe adapted from Entertain Decorate Celebrate, March/April 2016