Tuesday, July 19, 2011

Labbits Like: Summer Chili/Summer Veggie Salsa



The labbits are thrilled to be getting summer squash, onions, tomatoes, scallions and zucchini from Deep Meadow Farm, their local CSA, and a regular booth at the Bellows Falls Friday Farmer's Market.



It's too bad that corn isn't in season yet, but Clover cheated a little and threw in some cooked up frozen corn into the pot, along with some chickpeas (from a can), and then served it up with chopped scallions, diced avocado and a dollop of sour cream. The only problem is, Clover has no idea what to call this dish. Is it a chili? It seems not soupy enough to be chili. Is it a goulash (which, according to Clover's friend Maggie Whalebutt, has onions and paprika) or is it not "stewey" enough? Is it a salsa? Served cold with some Red Hot Blues it's a fantastic salsa. It could also be served cold as a leafless salad, thinking along the lines of other leafless salads like bean salad or potato salad.  Whatever you decide to call it, it's a delicious way to celebrate the harvest of seasonal summer veggies. Print the recipe here.

Summer Chili/Summer Salsa

Ingredients:
1/2 Tbsp EVOO
1 cup diced red onion
1 or 2 cloves of garlic, finely chopped
1 zucchini, diced
1 summer squash, diced
1 cup frozen corn kernels (or fresh, if you are so lucky!)
1 can of chickpeas, drained and rinsed well
2 tomatoes, diced
1/2 Tbsp chili powder
1 tsp cumin
1 tsp curry powder
1/2 tsp hot paprika
S+P to taste

Garnish:
Sour cream
Freshly chopped scallions
1 avocado, diced
Garden of Eatin's Red Hot Blues or other tortilla chips

Preparation:
Heat the oil in a large pan over medium heat. Add the onion and garlic and saute for a minute, stirring constantly.

Add the zucchini, summer squash, corn, chickpeas, tomatoes, and spices and cook, stirring frequently, until the tomatoes have softened but the summer squash is still crisp, about 3 or 4 minutes.

Serve hot with a spoonful of sour cream, a sprinkling of chopped scallions and a generous helping of diced avocado, with tortilla chips on the side. You can also serve this cold like a salsa.

Serves: 4 labbits as a main; several labbits as a salsa.

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