July 6, 2009
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
1 bunch summer greens, such as amaranth or purslane, cut
1 handful basil, oregano, cilantro or parsley, chopped
1/3 log (or more) goat cheese of any flavor
In a large frying pan or saucepan, sauté the onion in oil until
soft. Add the corn kernels and garlic and sauté for 10 minutes or
so, stirring occasionally. Add the squash, tomatoes, and
seasoning. Stir, cover, and simmer for 10 more minutes. Add
any optional ingredients, stir gently, and simmer for another 1 or
2 minutes—the ingredients should wilt without overcooking.
Serve with toasted tortillas or on a bed of rice or noodles.