Harvest Succotash
Sally Cobb
1 large onion, finely chopped (1 cup)
1 Tbsp. butter
1 1/2 cups corn kernels, fresh or frozen
1 pound zucchini, unpeeled, quartered lengthwise, and cut crosswise into 1/2 inch slices
1pint cherry tomatoes, halved
1 tsp. oregano, crumbled
In a large skillet (with lid), sauté the onion in the butter until soft.
Add the rest of the ingredients tossing lightly to combine. Cover the skillet and cook over moderately low heat for 15 minutes, stirring gently a few times.
Serves 4-6.
Summer soup
Helen Nottingham
1 cucumber, partially peeled, seeded and cut into chunks
1/2 avocado, peeled
2 green onions
1 cup chicken broth
1 cup sour cream
1 Tbsp. lime or lemon juice
Salt and pepper
Cut up the vegetables and mix together.
Blend together chicken broth, sour cream, lime or lemon juice, salt and pepper.
Refrigerate three hours or overnight.
