Tips and Recipes - Sample Menus

SAUTEED SUMMER SQUASH WITH TOMATO AND CORN
(Care of Julia Shanks of Interactive Cuisine, Boston, MA)

Ingredients:

2 medium fresh summer squash, coarsely sliced
1 medium vine-ripened tomato
1 small onion
2 cloves garlic
1 ear corn
1 1/2 tablespoons olive oil or butter
1 tbs. fresh genoa basil
salt, pepper and lemon juice to taste

Directions:

Cut summer squash into 1/2-inch-thick slices. Chop tomato. Dice onion, chop garlic and cut corn from cob. In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté summer squash with salt to taste, stirring occasionally, until browned, about 3 minutes. With a slotted spoon transfer summer squash to a bowl. Add remaining tablespoon oil to skillet and add corn, onion and garlic. Sauté over high heat until it begins to brown, about 2 minutes. Stir and continue cooking for 2 minutes more until onions and garlic are soft. Stir in summer squash, tomato and basil and simmer, stirring occasionally, 2 minutes, until everything is heated through. Season with salt, pepper and lemon juice to taste