Recipe Page

Tomato Corn Skillet

Ingredients

1 green pepper, chopped

1/2 cup onion, chopped

2 tablespoon vegetable oil

4 fresh tomatoes, peeled and diced, or, 2 cups diced canned tomatoes, drained

2 cup fresh corn, cooked and removed from cob, or canned corn, drained

1/2 teaspoon salt

1 teaspoon sugar

black pepper, to taste

Preparation

Wash hands with soap and water.

Gently rub produce under cold running water before preparing ingredients.

Cook green pepper and onion in oil in skillet over medium heat until soft.

Add remaining ingredients.

Cook until fresh tomatoes are tender, about 10-15 min, or until heated through for canned tomatoes.

Summer Squash and Onion Packet

Ingredients

2 small yellow summer squash or zucchini (or one of each)

1 small onion

1 tablespoon butter or margarine

1/4 teaspoon black pepper

Preparation

Wash hands with soap and water.

Gently rub produce under cold running water before preparing ingredients.

Cut summer squash or zucchini into ¼-inch rounds.

Cut onion in half and then into thin slices.

Gather two large pieces of foil. Divide cut squash and zucchini evenly between foil pieces. Divide butter and black pepper evenly between foil packets. Fold foil to seal all sides.

Grill over indirect heat for 15-20 minutes or until vegetables are tender. To bake, preheat oven to 350°F and bake in foil for 30-45 minutes.

Note

Recipe courtesy of Caitlin Mellendorf, nutrition and wellness educator.