Shells With Summer Squash Corn Beans And Tomato Recipes

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STIR-FRIED CORN, SQUASH, AND TOMATOES WITH GINGER, GARLIC AND CILANTRO



Stir-Fried Corn, Squash, and Tomatoes With Ginger, Garlic and Cilantro image

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

1/4 cup vegetable stock, chicken stock or water
1 to 2 tablespoons soy sauce (to taste)
2 teaspoons cornstarch
2 tablespoons coconut oil
1 red onion, cut in half lengthwise and sliced across the grain in half-moons
1 tablespoon minced ginger
1 tablespoon minced garlic
2 zucchini or similar summer squash (about 10 to 12 ounces), diced
Kernels from 2 ears sweet corn
1 pound ripe tomatoes, diced (about 2 1/2 cups)
1/4 to 1/2 teaspoon salt (to taste)
1/4 to 1/2 teaspoon sugar (to taste)
1/4 cup chopped Thai basil
2 tablespoons chopped cilantro

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

SHELL BEAN SUCCOTASH



Shell Bean Succotash image

Here is another great opportunity to make an end-of-summer dish, so long as corn and squash are still available in farmers' markets. This is most authentic, and prettiest, if you use fresh lima beans, but I enjoy any kind of shell bean I can find.

Provided by Martha Rose Shulman

Categories     one pot, side dish

Time 1h15m

Yield Serves 6

Number Of Ingredients 13

1 pound shell beans (about 1 3/4 cups)
1 onion, halved
7 cups water
3 large garlic cloves, crushed
A bouquet garni made with a few sprigs each of parsley and thyme, a sprig of sage and a bay leaf
Salt to taste
2 tablespoons extra virgin olive oil
1 small red onion, finely chopped
1/2 pound summer squash, cut in small dice
2 garlic cloves, minced (optional)
Kernels from 4 ears of corn
2 or 3 sage leaves, minced
Freshly ground pepper

Steps:

  • Combine the beans, onion, water, garlic, bouquet garni and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a strainer or colander set over a bowl.
  • Heat the olive oil in a large, heavy skillet over medium heat, and add the red onion. Cook, stirring, until it begins to soften, for about three minutes. Add the squash, and salt to taste. Cook, stirring, until the squash begins to soften and look translucent, three to four minutes. Add the garlic and corn. Cook for about four minutes, stirring often. Season with salt and pepper. Add the beans and sage, and continue to cook, stirring, for another minute or two. Taste and adjust seasonings. If you want this to be more moist, stir in some of the bean broth.

Nutrition Facts : @context http, Calories 90, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 900 milligrams, Sugar 2 grams

SHELLS WITH SUMMER SQUASH, CORN, BEANS AND TOMATO



Shells With Summer Squash, Corn, Beans and Tomato image

You can use canned beans for this dish, but if you happen to have cooked pintos or borlottis in broth, use the broth for the pasta sauce.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 30m

Yield Serves four

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1/2 pound summer squash, diced 1/2 to 3/4 inch
Salt to taste
2 garlic cloves, minced
1 pound tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced
Pinch of sugar
Kernels from 1 ear sweet corn
1 1/2 cups cooked pintos or borlotti beans, with 3/4 to 1 cup of their broth or, if using canned beans, 1/2 to 3/4 cup water
2 tablespoons slivered basil leaves
Freshly ground pepper
3/4 pound medium pasta shells
1 to 2 ounces Parmesan or pecorino Romano, grated optional

Steps:

  • Begin heating a large pot of water for the pasta.
  • Meanwhile, heat the olive oil over medium-high heat in a wide, heavy skillet. Add the summer squash. Cook, stirring, until the squash begins to color, three to five minutes. Season with salt, and add the garlic. Stir until fragrant, just a few seconds, and add the tomatoes and a pinch of sugar. Cook, stirring often, until the tomatoes have cooked down and smell fragrant, five to eight minutes. Stir in the corn, beans and bean broth or water, and season to taste with salt and pepper. Turn the heat to medium-low, and simmer for five minutes. Stir in the basil, and keep warm.
  • When the water comes to a boil, salt generously and add the pasta. Boil, following the timing directions on the package but checking a minute before the indicated time. When the pasta is cooked al dente, remove 1/2 cup of the cooking water, then drain the pasta and toss with the vegetables and beans. If the vegetable and bean mixture seems dry, moisten with pasta water to taste. Add the cheese, toss again and serve.

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 9 grams, Fiber 10 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 847 milligrams, Sugar 7 grams

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