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New Southwest Recipe by Mary MAcIntyre aka Makinart New twist on Gluten free sauteed summer Veggies Summer brings lots of fresh veggies to the market. When possible grow or buy organic. On a tight budget, need a quick dinner? Try this: Ingredients: 1 small zuchinni 1/2 c. to whole cup of frozen corn 1/4-1/2 medium onion 1/4 oz of shredded dulse (seaweed) A sprinkle of New Mexico Red Chile Garlic in any form 2 tbsp of coconut oil; or 3 tbsp of olive oil 5 ripe strawberries slice dried black currants or raisins 2-3 oz plain yogurt 3 tblsp of sesame tahini Slice zuchinni thin (for faster cooking) slice and chop onion add garlic add coconut oil in saucepan on medium heat begin sauteing veggies in oil. reduce to low heat and cover. add frozen corn. stir. cover. When veggies are tender add fruit and dulse. Simmer. In a large bowl, mix sesame tahini and yogurt. Pour veggies into bowl, add chile and salt to taste. Stir. Ready in 10 minutes. 15 minutes if you are slower at prepping veggies. Increase ingredients to feed four. Above will make a meal for two. (Hint: prep veggies night before and also make sauce night before, cook in 7 minutes or less at dinnertime) Variations: change fruits. Add chilled fruits instead of hot fruits. Use chipotle or serrano chiles. Make an entirely cold meal. Puree fruit and add on top. Use green beans or asparagus instead of zuchinni. Add mushrooms. Original recipe by Mary MacIntyre Santa Fe NM 2008 Contributor's Note Try this recipe and let me know how you like it.

Contributed by Mary the blogger on May 16, 2008, at 1:45 AM UTC.

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