Makes 6 servings
1 large white onion, chopped 1/2 c red bell pepper, minced 1 clove garlic, minced 1 Tbsp corn oil 1 c corn kernels 2 lbs crookneck squash, chopped One (4-oz) can green chilies or 4 roasted chilies, seeded and peeled 1/2 c hot water Salt to taste 1. In heavy skillet over mediumhigh heat, sauté onion, red pepper, and garlic in oil. Add corn; cook and stir until uniformly browned. 2. Cut squash into matchsticks. Cut chilies into long thin strips. (Try kitchen scissors.) Add squash and chilies to skillet along with water and salt. 3. Cover, reduce heat, and simmer 15 minutes. Serve with hot tortillas.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
