2 TBSP extra virgin olive oil
1 onion, thinly sliced
2 tomatoes, sliced 1/4 inch thick
1 medium yellow or green summer squash, sliced 1/4 inch thick
1 medium potato, sliced 1/4 inch thick
Course salt and ground pepper
1 TBSP fresh thyme leaves
2 TBSP freshly grated parmesan cheese, grated (optional)
Heat oven to 375 degrees. Heat the oil in a large pan and cook the onions until tender and golden, or about 8 minutes. Arrange the onion on the bottom of a 9X13 baking dish. Overlap the potato, tomato, and squash on top of the onion, as shown in the picture. Season with salt and pepper and sprinkle with thyme. Bake covered for 30 minutes, then uncovered for 30 minutes. This was delicious and used all of the provisions from our garden. Enjoy!
I have been reading many articles about our bodies craving a challenge when it comes to exercise. Try picking up the pace and ramping up your routine. Breathe deeply prior to the challenge and visualize what your walk or run will look like. Then go do it!
"Moving faster works your heart, lungs, and muscles, making them stronger."
-Fabio Comana, exercise physiologist with the American Counsel on Exercise
Beloved, I pray that all may go well with you and that you
may be in good health, as it goes well with your soul.
-3 John 1:2
