Oaxaca Summer Squash and Corn Medley

1 yellow crookneck squash, sliced thin
1 zucchini, sliced thin
1 small eggplant, peeled, and cut into 1″ cubes (optional)
2 medium corn on the cob
1/2 onion, diced
1/4 cup olive oil
4 ounces of Oaxaca Queso Fresco, cut into 1/2″ cubes
2 T. salsa verde
1 T. salt
salt and pepper to taste

In a sautee pan, add the olive oil and heat over medium until a splash of water sizzles.  Add the eggplant cubes and sprinkle evenly with 1 T. salt.  Sautee for five minutes over medium-high heat, then reduce heat to low, cover pan and cook for 15 minutes.  Add onions, zucchini and squash.  Stir well and cover.  Continue cooking over low heat for another 15 minutes.  Meanwhile, using a sharp paring knife, hold the corn cob small side up and cut the kernels off the cob.  Add pesto or salsa verde to squash and eggplant mixture at the end of the total 30 minutes cooking time.  Eggplant and onions should be transluscent and squash should be soft but the slices still intact.  Taste.  Correct the seasoning.  Just before serving, add the fresh corn kernels and Queso Fresco.  Stir.  Cover for 2-3 minutes until cheese begins to soften and kernels are cooked.

Corn, Zucchini and Chevre Salad

Salt and Pepper

Grill the corn (we leave it in the husks), then remove the kernels. Slice zucchini lengthwise. Lightly coat with olive oil and salt and pepper. Grill lightly. Chop into bite size pieces. 

Combine the corn and zucchini. Squeeze in juice from 1/2 a lemon. Chiffonade the basil. Add it to the corn and zucchini. Spoon chèvre over the top.


Eggplant — cubed and sprinkled with salt
Zucchini — cubed and sprinkled with salt
Sweet Peppers — sliced
Sweet Onions — sliced
Tomatoes, chopped
5-6 Cloves of garlic, diced
Basil, coarsely chopped
Olive Oil
Salt and Pepper
Rice or pasta
Parmesean cheese 

Start by preparing the vegetables. 

Heat 1T of olive oil in a stock pot. Cook garlic for 1-2 minutes. Add tomatoes and basil to the pot. Bring to a boil, reduce heat and simmer the tomatoes. 

Meanwhile, heat 2T olive oil in a heavy skillet over medium heat. Add peppers and cook until just softened. Remove and set aside. If necessary, add more oil to the pan. Cook onions until just soft, set aside. 

Increase heat to high. Add 2 T oil to the pan. Cook zucchini until browned on all sides. Remove and set aside. Add another 2 T oil to the pan and cook eggplant until browned on all sides. Remove and set aside. 

Add all the cooked vegetables to the simmering tomatoes. Simmer until the dish is desired consistency. Up to one hour. Add salt and pepper to taste. Serve over rice or pasta with plenty of grated parmesan cheese. 

Corn, Tomato and Zucchini Soup

4 cups stock
4 ears fresh corn
2 tbsp. butter or olive oil
med. onion, minced
2 cups cored, peeled, and chopped tomatoes
2 sm. or 1 med. zucchini, diced
1 tbsp. minced garlic
salt and pepper to taste
minced fresh basil
1 tsp. balsamic vinegar

Heat stock in saucepan. Strip kernels from ear of corn, and add the cobs to the stock- let simmer while you prepare the other veggies. Put butter in another saucepan on med. heat. Add onion and cook until begins to soften. Add tomatoes, zucchini, garlic, salt and pepper and cook for about 10 mins. 

Remove corn cobs from stock and add the stock to the veggies. Cook until zucchini is tender but not mushy (about 5 mins). Stir in the corn kernels and most of the basil. Add the vinegar. Serve with remaining basil as garnish.