Southwestern Squash Sauté
The fresh chilies add some nice heat to this dish. If you prefer something less spicy, leave them out.
3 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 medium onion, diced
1 medium red bell pepper, diced
3 small or 2 medium zucchini or yellow squash (about 1 lb), cut into medium (1/3-inch) dice
1 large ear fresh corn, kernels cut from the cob
2 cloves garlic, minced
1 large or 2 small fresh Serrano or jalapeño chilies, seeded and minced (optional)
1/2 tsp ground cumin
1/4 tsp chili powder
Freshly ground black pepper
2 Tbsp fresh cilantro, chopped
Set a large skillet over medium-high heat. When hot, add 2 tablespoons of the olive oil and let it heat. Add the onion, season with a little salt, and sauté until translucent, about 2 minutes. Add the bell pepper and a little more salt and sauté for another 1 to 2 minutes. Transfer the onion and pepper to a bowl. Turn the heat to high, add the additional 1 tablespoon of olive oil and the zucchini. Season with salt and sauté for 3 to 4 minutes, stirring occasionally, so that it begins to brown lightly and is pleasantly tender (but not mushy). Put onions and pepper back in the pan, add the corn, garlic, and chilies and sauté a few minutes more. Season with the cumin, chili powder, and a few grinds of pepper. Add the cilantro; squeeze the lime over all, toss, and serve.
Makes 4 — 6 servings
Per serving: 140 calories; 9g total fat; 1g saturated fat; 0mg cholesterol; 242mg sodium; 13g total carbohydrates; 3g protein;