2 Cloves of Garlic sliced (best to not chop but leave in full thin slices)
1 Medium Sized Yellow Summer Squash thinly sliced
1 Medium small onion diced
1 cup of sweet basil leaves
1 cup of cooked brown rice
10 leaves of Swiss Chard
2 Tablespoons Olive oil
Salt and pepper to taste
Your favorite salad dressing (Annie’s Goddess was our choice).
Steam the swiss chard for around five minutes. Sauté the onions and garlic in one tablespoon of olive oil on med-low heat for 3 to 5 minutes. Add salt and pepper with thinly sliced summer squash. Sauté for 3 or 4 more minutes until slightly cooked. Don't overcook.
Lay a base of basil leaves on the plate. Top the basil with brown rice, steamed swiss chard and then finish it off with your summer squash stirfry. Garnish with cherry tomatoes and your favorite summer salad dressing.