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Colache (Summer Squash with
Corn and Tomatoes)



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Bushels of Tomatoes and Squash in Market
Bushels of Tomatoes and Squash in Market
Photographic Print

Spence, Inga
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La Belle Cuisine


Colache (Summer Squash with
Corn and Tomatoes)

Gourmet Archives

1 onion, minced
2 tablespoons unsalted butter
1 tablespoon vegetable oil
2 ears corn, shucked and kernels
cut off with a sharp knife
1 pound zucchini or yellow summer
squash or a combination of both
1 cup quartered cherry tomatoes
1 tablespoon minced fresh oregano or
3/4 teaspoon dried

Quarter the squash lengthwise and cut it crosswise into 1/2-inch pieces.
In a large stainless steel or enameled skillet cook onion in butter and oil
over moderate heat, stirring until it is softened. Add the corn, squash,
tomatoes, oregano and salt and pepper to taste and cook the mixture,
covered, over moderately low heat stirring occasionally, for 15 to 20
minutes until squash is tender. Transfer mixture to serving dish and
serve it warm or at room temperature.

Featured Archive Recipes:
Baby Yellow Squash and Zucchini
Sauté Scented with Bay Leaf

How good does it get? Tomatoes and corn!
Maque Choux (Craig Claiborne)
Squash Casserole
Squash Verole
South Fork Succotash
Zucchini and Onion Gratin
Zucchini and Yellow Squash with Pesto

Index - Vegetable Recipe Archives
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