Corn And Summer Squash Ragout Recipe

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Servings: 2


Cost per serving $2.96 view details


  1. THE SAUCE: Bruise the hard spices with a pestle and add in them to the cream mix along with the cinnamon, herbs and half the jalapeno. Slowly bring to a boil, then turn off the heat and let steep while you cut the vegetables.
  2. THE VEGETABLES: Heat the oil in a wide skillet and add in the onion. Saute/fry briskly for a minute or possibly so; add in zucchini, corn, remaining jalapeno from above and season with salt. Continue to saute/fry over fairly high heat for about 5 min. The zucchini and onion may color slightly. Pour the steeped cream from the sauce instructions directly into the pan through a strainer. Add in the tomato and simmer for several min. Simmer till the sauce has reduced and thickened a little and the zucchini is done. Season to taste with salt and serve garnished with minced cilantro.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 565g
Recipe makes 2 servings
Calories 303  
Calories from Fat 155 51%
Total Fat 17.6g 22%
Saturated Fat 9.87g 39%
Trans Fat 0.0g  
Cholesterol 45mg 15%
Sodium 76mg 3%
Potassium 1319mg 38%
Total Carbs 32.22g 9%
Dietary Fiber 6.7g 22%
Sugars 12.23g 8%
Protein 10.55g 17%


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