Grandmother's squash rolls

Summer always reminds me of the garden my Grandparents planted and the rows of vegetables we would walk through looking for the ones ready to pick. Yellow squash was always one of my favorites! I like it best cooked with onion, a little salt and a lot of black pepper. One way my Grandmother would use their bounty of yellow squash was to make "squash rolls" for dinner. This is an easy bread recipe and is really good with a simple meal plan of grilled BBQ ribs, dill potato salad, corn, asparagus, and a fresh tomato and mozzarella salad. The BBQ ribs, corn and asparagus can be cooked on the grill to give it that summertime flavor.

Squash Rolls:
Cook and then drain excess water from squash. Preheat oven to 450
degrees F. Combine 2 cups biscuit baking mix (such as Bisquick) to 2/3 cup cooked and mashed yellow summer squash. Gently smooth dough into a ball on floured surface, knead 4-5 times. Roll dough out with floured rolling-pin into a 12 inch circle. Spread 2 tablespoons softened butter on dough. Divide dough into twelve wedges (cutting up like you would a pizza or pie) so that there are 12 triangles. Gently roll up each triangle, starting with the outside edge. Place rolls with pointed side underneath, about one inch apart on ungreased baking sheet. Bake 8-10 minutes until golden brown.

Dill Potato Salad:
Boil one pound new potatoes (red-skinned are good) until done, then cool.In large bowl, mix together the following ingredients:
1/2 cup mayonnaise
1/2 cup buttermilk or plain yogurt
2 tablespoons snipped fresh dill or 2 teaspoons dried dill
1 chopped spring onion (both green and white parts)
salt and pepper to taste
Cut potatoes in quarters, leaving skin on, fold into mix and chill for at least one hour.

Tomato and Mozzarella Salad:
Quick and easy: prepare right before serving.Summer tomatoes especially heirloom or beefsteak are best.Fresh mozzarella cheese can be found packaged in either the whey or wrapped. Fresh basil or oregano if possible, but dried will do.A good extra-virgin olive oil is essential.Raspberry vinegar is very good...it is a little sweeter, but Balsamic vinegar is also a good choice.Slice and layer tomatoes and mozzarella in a shallow dish, or in individual salad plates. Drizzle with olive oil and then the vinegar. Add basil or oregano, sea salt and fresh cracked black pepper to taste.

Grilled Vegetables:
When the BBQ ribs are about done...cook the corn and asparagus on the grill.
Corn: Remove husk and silks from ears of fresh sweet corn. Cook ears of corn 4-5 minutes in boiling water, drain and butter. Sprinkle with salt and chili powder if desired. Place on grill to caramelize, turning frequently...about 5 minutes. A squeeze of lime also adds a lot of flavor.
Asparagus: Clean and trim fresh stalks. Coat with olive oil. Grill until tender and starting to turn brown, turning frequently to prevent charring...about 5 minutes. Brush with melted butter and salt to taste.

Serve with a good pale ale or a cool lemon-lime spritzer.

A simple dessert of fresh sliced peaches, sprinkled with pecans and topped with creme fraiche or vanilla yogurt will complete the meal.

Buying local produce will ensure freshness and support our nearby farms. I believe organically grown foods are better for us and will bring back the flavor we remember from an earlier time.