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Calab Calabacitas




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Recipe By Chef Kathy Gold

While we wait for our local produce, yellow summer squash is a good alternative. If you also see fresh zucchini you can substitute or mix the two squashes in this easy recipe.

Ingredients

  • 4 medium zucchini, quartered and cut in ½ inch slices
  • 2 large garlic cloves, minced
  • 1 large tomato, diced
  • kernels from one ear of corn, or more to taste
  • ¼ cup white onion, diced
  • ¼ cup cilantro, chopped
  • ¼ cup Cotija cheese (if unavailable try substituting a dry feta, or shredded Monterey Jack)
  • olive oil

Directions

    1. Heat oil in large skillet and add onion. Cook until translucent, and add garlic. Cook for 1 minute, and add zucchini.
    2. Sauté until lightly browned and add tomato; cook about 1 minute. Add corn and turn off heat. Stir in cilantro and season to taste. Sprinkle cheese over servings.
Photo by Flicker user Emily Lewis / CC BY-NC 2.0



Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.


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Photo by Flicker user mollycakes / CC BY-NC 2.0



Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.




 

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