|
| Home
-> [Side-dishes, Squash, Vegetables] -> [Mesa squash fry with sunflower seeds Recipe] |
| |
| |
Mesa squash fry with sunflower seeds
|
| Artist: |
_ |
| Categories: |
Side-dishes, Squash, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1
| each | Green anaheim chile | | 1
| tbsp | Sunflower oil | | 2
| each | Garlic cloves, chopped | | 1/2
| tsp | Salt | | 1/2
| tsp | Black pepper | | 8
| each | Ears sweet yellow corn | | | -- kernels cut from the cob | | 8
| small | Zucchini or yellow squash | | | -- julienned | | 1
| each | Red bell pepper, diced | | 1/4
| cup | Shelled sunflower seeds |
|
Procedures:
| 1 | Roast the anaheim chile, then peel, seed, and coarsely chop it. | | 2 | In a saute pan, heat the oil over moderate heat. | | 3 | When the oil is hot but not smoking add the garlic, chile, salt, and pepper and cook 1 to 2 minutes, stirring constantly, to allow the flavors to blend. | | 4 | Add the corn, squash, and red pepper. | | 5 | Reduce heat and allow the vegetables to simmer about 15 minutes, until they are tender. | | 6 | Add the sunflower seeds and simmer another 5 minutes. | | 7 | Serve hot as a vegetable side dish. |
|
|
|
| |
| |
| |
|
|
|
|
|
|