How To make Corn And Summer Squash Ragout
THE SAUCE:
4 Cloves
8 Peppercorns
8 Coriander seeds
1 c Half-and-half; -=OR=-
- a mixture of cream & milk 1 Cinnamon stick, 2" long
5 Cilantro sprigs; chopped
5 Mint leaves; chopped
6 Basil leaves; chopped
-(cinnamon or anise basil, -if possible) 1 Jalapeno pepper
- seeded & sliced into 6ths THE VEGETABLES:
1/2 Onion; thinly sliced
1 1/4 lb Summer squash
-(zucchini, patty pan, - crookneck or a mixture), - cut in pieces about - 1/2-inch big 3 Ears of yellow corn
- (kernals cut from cobs) 1 lg Tomato; peeled, seeded and
- chopped in 1/2-in pieces 1 tb Peanut or safflower oil
Salt 2 tb Cilantro leaves, chopped
THE SAUCE: Bruise the hard spices with a pestle and add them to the cream mixture along with the cinnamon, herbs and half the jalapeno. Slowly bring to a boil, then turn off the heat and let steep while you cut the vegetables. THE VEGETABLES: Heat the oil in a wide skillet and add the onion. Saute briskly for a minute or so; add zucchini, corn, remaining jalapeno from above and season with salt. Continue to saute over fairly high heat for about 5 minutes. The zucchini and onion may color slightly. Pour the steeped cream from the sauce instructions directly into the pan through a strainer. Add the tomato and simmer for several minutes. Simmer until the sauce has reduced and thickened a little and the zucchini is done. Season to taste with salt and serve garnished with chopped cilantro.
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Summer Squash and Corn
Enjoy more fruits and vegetables for a healthy life
Chef Brook Harlan's food-preparation demonstrations are an inspiration for easy ways to enjoy more fruits and vegetables. His easy-to-follow techniques encourage simple preparation of seasonal fruits and vegetables, whether they come from the backyard garden, farmers market, roadside farm stand, Community Supported Agriculture (CSA) or the produce section of the local grocery store.
The recipe Chef Harlan demonstrates in this video is from Seasonal and simple: A guide for enjoying fresh fruits and vegetables, developed by the University of Missouri Extension Healthy Lifestyle Initiative. Funded in part by USDA's SNAP, the more than 100 recipes in the guide use simple preparations and seasonings to bring out the taste of a fruit or vegetable at the peak of its flavor. An alphabetical listing of the fruits and vegetables includes tips for their selection, storage and preparation. Nutrients and associated health benefits also are listed with each fruit or vegetable. Copies of Seasonal and simple: A guide for enjoying fresh fruits and vegetables are available at extension.missouri.edu/mp909 or Toll free: 800-292-0969.
Summer Squash and Corn
Ingredients:
1-1/2 tablespoon light olive oil
1 large red bell pepper, diced
2 medium summer squash, halved lengthwise and sliced 1/4 inch thick
1 cup fresh corn kernels
2 medium tomatoes, diced
Salt and pepper, to taste
Directions:
Heat olive oil in large skillet.
Sauté bell peppers over medium heat for 2 minutes.
Add the squash and corn. Sauté until all vegetables are tender-crisp.
Add tomatoes and sauté 1 minute more. Season with salt and pepper to taste.
Source: University of California Cooperative Extension Nutrition BEST and Food Security Project
Making the healthy choice the easy choice
Summer Squash Medley | Cooking with Texas WIC | TexasWIC.org
Summer squash pair with tomatoes and corn in this easy, flavorful side dish. Recipe:
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See more delicious recipes at texaswic.org/wic-foods-and-recipes/recipes
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Creamy Vegetable Soup | Vegan & Dairy-Free!
This Creamy Vegetable Soup is a cozy, comforting vegan recipe that's gluten-free, easy-to-make & loaded with veggies- great for lunch or as a dinner starter!
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???? SOUP INGREDIENTS
3 tablespoons extra-virgin olive oil
1 medium onion diced
2 celery stalks sliced
2 large carrots sliced
Salt and pepper to taste
4 yukon potatoes diced (3-4 cups chopped)
1 teaspoon dried thyme
2 garlic cloves minced
3 cups low-sodium vegetable broth
2 cups peas frozen
2 cups corn frozen
2 cups plant-based milk
Fresh parsley for serving
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
VEGETABLE PEELER:
KNIVES:
CAST IRON POT:
MEASURING SPOONS & CUPS:
SALT & PEPPER SHAKERS:
OVEN MITTS:
IMMERSION BLENDER:
⏱️ TIMESTAMPS:
0:00 Introduction
0:08 Prepping the vegetables
1:05 Cooking the mirepoix
1:31 Adding remaining vegetables
1:56 Simmering the soup
2:24 Blending the soup
3:27 Adding extra vegetables
3:37 Adding milk
4:02 Serving the soup
4:18 Taste test
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A delicious creamy vegan butternut squash soup recipe with turmeric, ginger and coconut milk. This recipe is so healthy, and comes together effortlessly by roasting the vegetables, and then pureeing into the most perfect soup!
The full step by step recipe can be found here:
Growing Season: Roasted Summer Squash Salad