Sounds good, hunnychile! Thanks for sharing. I suppose any summer squash (zucchini, pattypan, etc) would work in place of the yellow squash, no?
My contribution for today (although I'll probably be waiting to make it until tomato season is underway), because the cheese featured in this recipe comes from my state:
Smoky "BLT"
Smoky BLT - Country Living
4 tablespoon(s) Rosemary Mayonnaise, (see directions)
8 slice(s) country-style bread
5 ounce(s) Rogue River Smokey Blue cheese
1/4 head(s) romaine lettuce
2 large beefsteak tomatoes, cut into 8 slices
Directions
Prepare Rosemary Mayonnaise and spread on bread. Slice cheese into 1/3-inch-thick pieces and divide among 4 slices of bread. Layer with lettuce and tomato and top with remaining bread slices. Slice in half and serve or wrap and chill for up to 3 hours.
Tips & Techniques
Tip: Rogue River Smokey Blue is sold at amazon.com, or you can order directly from the Rogue Creamery online store, roguecreamery.com
Rosemary Mayonnaise:
http://www.countryliving.com/recipef...nnaise-clv0907
3 tablespoon(s) olive oil
1 teaspoon(s) finely chopped rosemary
1/2 teaspoon(s) grated garlic
3/4 cup(s) mayonnaise
1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper
1 teaspoon(s) lemon juice
Directions
Combine the oil, rosemary, and garlic in a small pan over low heat, stirring occasionally and cook until garlic begins to sizzle--about 5 minutes. Remove from heat to cool completely.
Stir the mayonnaise, salt, and pepper together in a bowl. Whisk the lemon juice and the olive oil mixture into the mayonnaise until smooth. Stores refrigerated up to 5 days.
Serving size = 1 tablespoon
Tips & Techniques
TIMESAVER: Simply stir in a tablespoon of rosemary-infused oil per 3/4 cup mayonnaise and skip the remaining ingredients. Try Salute Sante! Rosemary Grapeseed oil. To order, visit salutesante.com.