2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, minced
2 cups summer squash (your choice), diced in 1/2-inch cubes
2 cups zucchini, diced in 1/2-inch cubes
1 4-ounce can diced green chile or 1 fresh jalapeno pepper, seeded and diced
11/2 cups fresh corn (cut off the cob)
Salt and pepper to taste
1/2 to 1 teaspoon ground cumin
1/4 cup Jack cheese, grated (optional)

1. Heat oil in a large skillet. Saute onion for about 4 minutes over medium high heat. Add garlic
and saute 2 more minutes.
2. Add squash and zucchini and saute 5 minutes, until softened. Add chilies and corn and saute
another 2 or 3 minutes. Season with salt, pepper and cumin.
3. Sprinkle cheese over top if desired.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE