Mesa squash fry with sunflower seeds
Yield: 6 Servings
Ingredients:
- 1 ea Green anaheim chile
- 1 tb Sunflower oil
- 2 ea Garlic cloves chopped
- 1/2 ts Salt
- 1/2 ts Black pepper
- 8 ea Ears sweet yellow corn -- kernels cut from the cob
- 8 sm Zucchini or yellow squash -- julienned
- 1 ea Red bell pepper diced
- 1/4 c Shelled sunflower seeds
Instructions:
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.
