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October 16, 2005
Summer Squash and Corn
Meaty main courses were not my only goals this weekend. I pulled a recipe out of Aprovecho: A Mexican-American Border Cookbook (neat book from the library). The ingredient list runs sort of:
- 2.5 pounds zucchini, thinly sliced
- 1 medium onion, chopped
- 1 red bell pepper, seeded and diced
- 1.5 cups fresh or frozen corn
- 2 cloves garlic, minced
- 3 tablespoons butter
- Salt and pepper
Melt the butter in a saucepan, add the other ingredients and cook, stirring. The book says five minutes, but I cooked it ten or fifteen, and it seems just perfect to me. This is hella tasty!
Posted by dpwakefield at October 16, 2005 09:25 PM