Sufferin' Succotash Print Email

1 medium yellow onion, chopped
1-2 cloves garlic, crushed
1 TBS olive oil or butter
1 medium zucchini, coarsely chopped
1 large yellow squash, coarsely chopped
1 calabacitas squash, coarsely chopped (or another summer squash)
1/2 cup chicken or vegetable stock (More Than Gourmet brand suggested)
4-6 green chilies; grill charred, peeled, seeded and chopped - or canned green chiles
1 jalapeno or dashes of hot sauce (optional)
1 medium red bell pepper, finely chopped
4 ears of Musso's Sweetcorn, kernels cut from cobb
salt and pepper to taste
1 cup grated quesadilla, manchengo or cheddar cheese
1 bunch of green onions, minced

In a covered pan, simmer onion and garlic in oil over medium heat for 3-5 minutes to soften. Add squashes and continue simmer several more minutes until beginning to soften. Stir in stock, green chiles, bell peppers, jalapeno (or hot sauce) and corn kernels - cover and simmer for about five minutes. Taste and adjust with salt and pepper.

Transfer to serving bowls and top with a sprinkle of cheese and green onions (can be browned under a broiler).

Perfect paired with grilled meats or fish!

Chef's Notes: A tasty low fat dish, but if you want to kick up the 'wow' factor, stir in a few TBS of softened butter before transferring to bowl.

- Chef Mick (Michaelangelo) Rosacci, --