ESTHER’S SWEET CORN SAUTE
This garden fresh meal is light and covers all the bases. Use your favorite fresh herbs and add sunflower seeds for an added twist. Keeping it light helps the digestive system enjoy greater efficiency.
[cooked-sharing]
Ingredients
2 tbsp sunflower oil
½ tsp salt
1 garlic clove, whole
pinch of crushed red pepper flakes (optional)
2 shallots, chopped
2 cups sweet corn kernels
2 small green zucchini, diced into 1/2 inch pieces
¾ cup frozen green peas
1 ½ cups grape tomatoes (mixed colors)
¾ cup red or yellow sweet bell pepper, diced
fresh herbs, chopped
salt and pepper to taste
Directions
Optional: Sunflower seeds
1Add oil to cold saute pan or wok. Heat pan over medium heat until oil shimmers. Then add whole garlic clove, salt and crushed red pepper flakes (if using). Saute until fragrant, 1-2 minutes.
2Add shallots and saute until translucent. Add corn kernels and turn heat up to medium high. Stir frequently until kernels begin to soften and slightly carmelize.
3Add zucchini and peas and continue to saute. Add tomatoes and continue to saute. You can burst tomatoes while stirring. Do not overcook. When you are satisfied with the consistency of the veggies, turn off heat. Add sweet bell pepper and mix to allow the heat to soften the pepper.
4Add salt and pepper to taste. Top with fresh herbs and mix together.
5If desired add sunflower seeds prior to serving.
Ingredients
Ingredients
2 tbsp sunflower oil
½ tsp salt
1 garlic clove, whole
pinch of crushed red pepper flakes (optional)
2 shallots, chopped
2 cups sweet corn kernels
2 small green zucchini, diced into 1/2 inch pieces
¾ cup frozen green peas
1 ½ cups grape tomatoes (mixed colors)
¾ cup red or yellow sweet bell pepper, diced
fresh herbs, chopped
salt and pepper to taste
Directions
Optional: Sunflower seeds
Directions
1Add oil to cold saute pan or wok. Heat pan over medium heat until oil shimmers. Then add whole garlic clove, salt and crushed red pepper flakes (if using). Saute until fragrant, 1-2 minutes.
2Add shallots and saute until translucent. Add corn kernels and turn heat up to medium high. Stir frequently until kernels begin to soften and slightly carmelize.
3Add zucchini and peas and continue to saute. Add tomatoes and continue to saute. You can burst tomatoes while stirring. Do not overcook. When you are satisfied with the consistency of the veggies, turn off heat. Add sweet bell pepper and mix to allow the heat to soften the pepper.
4Add salt and pepper to taste. Top with fresh herbs and mix together.
5If desired add sunflower seeds prior to serving.
ESTHER’S SWEET CORN SAUTE
