June Medley

July 6, 2009

June Medley

Philippe Waterinckx, Tucson CSA

Another easily adaptable recipe for our summer produce.

1 tablespoon olive oil
1 onion, chopped
2 ears of corn, kernels scraped off
2 cloves garlic, chopped
1 summer squash, diced
1 pound tomatoes, quartered
Seasoning: salt, pepper and thyme to taste

Optional ingredients:

1 bunch summer greens, such as amaranth or purslane, cut
coarsely
1 handful basil, oregano, cilantro or parsley, chopped
1/3 log (or more) goat cheese of any flavor
Squash blossoms

In a skillet on medium hot, sauté the onion in oil until soft. Add the corn kernels and sauté for 10 minutes or so, stirring occasionally. Add the squash, tomatoes, garlic and seasoning. Stir, cover, and simmer for 10 more minutes. Add any optional ingredients, stir gently, and simmer for another 1 or 2 minutes.
Serve with toasted tortillas or on a bed of rice or noodles.

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