4 tablespoons basil pesto, or more to taste
1/2 cup thinly sliced carrots
1/2 cup broccoli florets
1 cup summer squash
2 cups kale, removed from stem and chopped (can use stems or not)
    or 2 cups baby spinach
1 cup yellow daylily buds (closed) and/or day-old flowers
salt and pepper to taste

Place 2 tablespoons pesto in a saucepan over medium heat.  Add carrots, broccoli and approximately 2  tablespoons of water (to keep veggies from sticking to pan).  Saute for 2-3 minutes.  Add summer squash, daylily bulbs and kale stems (if using), and a little more water.  Saute for another 2-3 minutes. Add daylily flowers, kale leaves or spinach, remainder of pesto and water if needed.  Saute for another 2-3 minutes.  Season with salt and pepper.  Serve immediately.