Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 Tablespoon olive oil 1/2 sweet onion, chopped 2-3 large yellow squash, chopped 2 ears of fresh corn, kernels cut off the cob 1 1/2 cups shelling peas or beans, cooked OR a 15ounce can of cannellini, rinsed 6 leaves fresh sage OR 1/4 teaspoon dried sage salt and freshly ground black pepper to taste DIRECTIONS Heat a large skillet over medium-high heat, add olive oil and onion. Stir continuously until the edges of the onion begin to brown. Add squash and stir gently. Sauté for 3-5 minutes, until the squash begins to soften. Turn heat to low, stir in corn. Sauté 3 more minutes and then add beans and sage. If at this point the mixture appears dry—sometimes squash just aren’t as juicy—add vegetable stock or water to the pan to achieve desired creaminess. (Water left from cooking the beans is perfect for this!) Taste for seasoning, stir well and simmer for 5 minutes. Serve hot. Tastes great with cornbread! Cover and refrigerate leftovers. Copyright © 2010 Stefanie Samara Hamblen |
