Sara’s Calabacitas

June 24, 2007

Sara’s Calabacitas

Sara, Tucson CSA

Use any summer squash you have available in this recipe. Serve with some beans and tortillas for a quick meal.

1 medium summer squash, sliced into half moons
1 tomato, chopped
Kernels from 2 ears of corn
1 small onion, sliced
2 cloves garlic, minced
2 tablespoons oil
1 teaspoon cumin
I tablespoon Fresh Savory or Oregano (or use 1 teaspoon dried)
Salt and Cayenne pepper to taste

Heat oil over medium high heat and add onion. Saute onion for a few minutes then add garlic and spices. Cook, stirring continuously, until garlic and spices release fragrance. Add vegetables and oregano, cover and lower temperature to medium-low heat. Cook for about 5-7 minutes, stirring occasionally, until squash is tender. Salt to taste.

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