Sara’s Calabacitas

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

Ingredients

• 2 medium summer squash, sliced into half moons
• 1 tomato, chopped
  Kernels from 2 ears of corn or 1/2 can corn, drained
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons oil
• 1 teaspoon cumin
• 1 teaspoon dried oregano
  1/2 cup broth or water
  Grated cheddar cheese, if desired
• Salt and Cayenne pepper to taste

Directions

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, oregano and broth. Cover and lower temperature to medium-low heat. Cook for about 10-15 minutes, stirring occasionally, until squash is tender. Stir in cheese to melt and add salt to taste.

Submitted by Sara, Tucson CSA