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Title: Mesa Squash Fry with Sunflower Seeds
Categories: Amerind Vegetable
Yield: 6 Servings
| 1 | Green anaheim chile | |
| 1 | tb | Sunflower oil |
| 2 | Garlic cloves, finely chopped | |
| 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 8 | Ears sweet yellow corn, kernels cut from the cob | |
| 8 | sm | Zucchini or yellow squash, cut into 2" long julienne |
| 1 | Red bell pepper, diced | |
| 1/4 | c | Shelled sunflower seeds |
Roast the anaheim chile, then peel, seed, and coarsely chop it.
In a saute pan, heat the oil over moderate heat. When the oil is hot but not smoking add the garlic, chile, salt, and pepper and cook 1 to 2 minutes, stirring constantly, to allow the flavors to blend.
Add the corn, squash, and red pepper. Reduce heat and allow the vegetables to simmer about 15 minutes, until they are tender.
Add the sunflower seeds and simmer another 5 minutes. Serve hot as a vegetable side dish.
From "Native American Cooking," by Lois Ellen Frank
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