In college, I occasionally worked at a small café tucked inside a local art museum. It was a ladies-who-lunch scene, and the food was brought in by a local caterer. The menu was what one might expect for that crowd—chilled soups, tea sandwiches, and dainty salads. Accompanying every entreé was a pile of tangy yellow squash laced with diced red bell peppers; it was our signature side.
