Ingredients

½ T. unsalted butter
½ T. extra virgin olive oil
3 zucchini, peeled and diced
3 summer squash, diced
2 large tomatoes, seeded and diced
Salt and freshly ground pepper, to taste

Directions

1. In a 12-inch nonstick skillet, heat the butter and olive oil over medium-high heat until hot.
2. Add the zucchini and yellow squash in as even a layer as possible (it should sizzle as it hits the skillet) and sprinkle with salt and pepper. Let it sit without stirring or moving for 2-3 minutes so it can get nice and golden. Stir well and add more salt and pepper, if needed. Continue cooking without stirring until the squash is starting to brown and tender, about 5-7 minutes.
3. Season with salt and pepper, if desired, and serve immediately.

Makes 6 servings.

Ingredients

2 T. extra virgin olive oil
1 t. chili powder
¼ t. crushed red pepper flakes
1 t. ground cumin
1 small yellow onion, chopped
3 cloves fresh garlic, minced
4 c. frozen corn, unthawed
1 Poblano pepper, seeded and chopped
2 medium tomatoes, chopped
2 c. unsweetened almond milk, divided
½ t. salt
3 T. fresh lime juice
Freshly ground black pepper, to taste
1 t. honey
½ c. water
1 c. fresh cilantro leaves, chopped and loosely packed Continue reading →