Foodie Friday - Summer Squash with Fresh Corn and Tomato

Ok, food lovers! The kids may be going back to school, but the best of the summer gardens are kicking into high gear!I am salivating just writing this..

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Summer Squash with Fresh Corn and Tomato

2 T. olive oil

1⁄2 onion

4 cloves garlic, minced

1⁄2 cup vegetable broth or water

2 ears corn, kernels cut from cob

3-4 yellow and green squash, sliced

1 medium or large tomato, diced

1 T. chopped herbs (parsley, oregano, basil)

2 T. butter

salt and pepper to taste

Heat oil in skillet over med-high heat and cook onion and garlic until slightly tender.

Mix in broth and corn kernels, cook until heated through. Mix in squash and tomatoes.

Cover, cook 10 min. stirring occasionally, until squash is tender. Mix herbs and butter in skillet with squash mixture. Season with salt and pepper.

Cook and stir gently until butter is melted. Serve hot.

A few words from Yvonne of Cooking for Real about corn and heirloom tomatoes:

A Note about Farm Fresh Corn:

We recommend corn that is grown naturally with only organic sprays minimally used. You can trim off any damaged tips.If you find an occasional worm, consider it a blessing.  If the worm couldn't eat it, should you?

Heirloom Tomatoes:

We are beginning our season of tomatoes in earnest this week so here are a few tips about the heirlooms. Those are the ones that look strange and beautiful, but different from our lovely red standards. Heirloom tomatoes can come in various colors, Cherokee purple is one of our favorites, though the reddish-purple color takes some getting used to.

Often they are oddly shaped and cracked. This is their nature and their taste is not to be missed. So try the heirlooms and enjoy, even if they look a little odd. They are traditional sustainable varieties that have been regaining popularity over the years.