Breakfast
Key lime yogurt with graham cracker crumbs

Lunch
Quesadillas (same recipe as 5/23, but substituted chopped avocado and green onion for the cilantro and banana pepper)

Dinner
Sirloin burgers cooked on the grill, served on sliced focaccia (see 5/31)
Grilled "french fries"
Yellow crookneck squash
Salad of romaine lettuce, radicchio, carrots, and frisee with oil and red wine vinegar

Recipes:

YELLOW CROOKNECK SQUASH
2 medium to large yellow crookneck squash
kosher salt and freshly ground pepper to taste
1 tsp. butter (optional)

Slice necks of squash into rounds. Cut larger parts in half and slice into half-moons.
Place slices in a medium saucepan and run about a half-inch of water in the bottom. Sprinkle with kosher salt. Cover and bring water to a boil so it steams the squash. Stir every five minutes or so and re-cover. Squash should be soft and beginning to fall apart when it's done.
Grind pepper over squash. Drain and toss with butter if desired (it really doesn't need it).