Garlicky Summer Squash And Fresh Corn Recipes
GARLICKY SUMMER SQUASH AND FRESH CORN
Make and share this Garlicky Summer Squash and Fresh Corn recipe from Food.com.
Provided by Annacia
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
- Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.
Nutrition Facts : Calories 109.3, Fat 8.9, SaturatedFat 3.2, Cholesterol 10.2, Sodium 44.1, Carbohydrate 7.3, Fiber 1.4, Sugar 3.5, Protein 1.8
CORN 'N' SQUASH QUESADILLAS
Grilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Grill corn, covered, over medium heat for 10 minutes; turn. Place the squash, onion and jalapenos on grill; cover and cook for 5-6 minutes on each side. When vegetables are cool enough to handle, remove corn from the cobs, chop the squash and onion, and seed and chop the jalapenos. Place in a large bowl., Stir in the basil, oregano, garlic, salt and cumin. Place 1/2 cup filling on 1 side of each tortilla; sprinkle with cheese. Fold tortillas over filling. In a large cast-iron skillet or griddle, cook quesadillas in oil over medium heat until heated through, 1-2 minutes on each side. Cut into wedges.
Nutrition Facts : Calories 301 calories, Fat 12g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 454mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
STIR-FRIED CORN, SQUASH, AND TOMATOES WITH GINGER, GARLIC AND CILANTRO
Coconut oil gives this dish fragrance without heaviness. With a big bunch of Thai basil in hand, I wanted a sweet stir-fry with Thai flavors. I stir-fried the vegetables in coconut oil, and I loved the results. The medley has that coconut fragrance without the heaviness it would have with coconut milk. I served the vegetables with black rice, which was beautiful, but any other rice, noodles or grains like quinoa would work. Make sure that your corn is sweet and your tomatoes are juicy. You can also use the lower-priced tomatoes "for sauce" that may be at your farmers' market.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 7m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Combine stock or water, soy sauce and cornstarch in a small bowl or measuring cup and stir to dissolve cornstarch. Place this mixture and all the other ingredients near the burner in the order they will be used.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to pan. Swirl in coconut oil and add onion, garlic and ginger. Stir-fry for about 2 minutes, until onion is crisp-tender, and add squash. Stir-fry for about a minute, until you can just see the squash becoming translucent, and add corn. Stir-fry for about 2 minutes, and add tomatoes, salt, and sugar. tir-fry for about 2 minutes, until the tomatoes have collapsed and stir-fry is beginning to look saucy.
- Stir in Thai basil and cilantro. Stir cornstarch mixture and add to pan. Continue to stir-fry for about 30 seconds, until vegetables are glazed. Remove from heat and serve, with rice, noodles or other grains.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 553 milligrams, Sugar 6 grams
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