Our Favorite Summer Vegetable Recipe

Right from the garden!

Every summer we look for new recipes to help us manage the garden surplus. About ten years ago we started to make our Poblano and Zucchini dish. We’re still not sure where it came from - sometimes you read something, somewhere, you don’t remember it but a little idea will stick in your brain. In this case, the poblano with a little spice, and the zucchini, a vegetable that, let’s be honest, always needs a little help, seemed like a good marriage.

Then our cooking experience kicked in and here you have it:

Recipe

1 medium onion, chopped roughly

3 large garlic cloves, minced (we’re happy to use up some of our garlic!)

1 large or two small poblano peppers, split, quartered, seeded and sliced

3 medium zucchinis, cut into sticks

Kernels from 2 ears of fresh corn

Sour cream to taste (we use about 1/4 C or so)

Olive oil

Salt and pepper

Use a heavy pot with a lid if you have one. In several tablespoons of olive oil, over a low fire, start the chopped onion, then add the garlic, and finally the peppers. If you like more heat and your garden like most is now overwrought with jalapenos, feel free to add some, sliced like the poblano. Add salt and freshly ground pepper liberally. Cover.

The idea is to melt the onion, garlic and peppers and retain some of their liquid. They should not brown. When they are soft, add the zucchini sticks. Again, adjust the salt and pepper. Cover and stir often. Add the corn after a minute or two. When the zucchini are soft, cut the heat and keep the lid off. Add the sour cream and stir it in.

Also, if you love cilantro, and especially if you like to say ‘cilantro’ in a sexy voice, add it to your liking!

Summer is coming to an end sooner than we like to admit, so take the time to grill something great and enjoy it with our Zucchini and Poblano!