* Zucchini and Corn with Jalapeno, Feta & Basil
Organic Zucchini Squash, 1lb. Bag THUMBNAIL
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Kerrygold Salted Butter, 8oz. THUMBNAIL
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Organic Jalapeño Pepper, 1/2 lb. Bag THUMBNAIL
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Organic Cherry Tomatoes, Pint THUMBNAIL
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Organic Basil Bunch, ea. THUMBNAIL
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If you want to serve more people, do this in 2 skillets or 2 batches otherwise it can get watery.

  • ·         2 Tablespoons butter or vegan butter, such as Miyoko’s Creamery
  • ·         2 medium zucchini, about ¾ pound, diced
  • ·         1 jalapeno, seeded and finely chopped (or keep the seeds to make it spicier)
  • ·         sea salt
  • ·         freshly ground black pepper to taste
  • ·         2 large ears of corn, shucked and kernels removed
  • ·         ½ pint cherry tomatoes, halved
  • ·         2 ounces feta, crumbled
  • ·         ¼ cup fresh basil leaves, torn by hand

1.       In a large (12 inches or more), melt the butter over medium heat. Add the zucchini and jalapeno and sauté until just tender and starting to get golden, about 5 minutes.

2.       Add the corn, tomatoes, a big pinch of salt, and black pepper to taste, and sauté until the tomatoes soften, about 5 minutes. Taste for seasoning. If you do not use feta, you will need to make sure the vegetables are well seasoned.

3.       Transfer to a serving bowl and top with crumbled feta and basil. Serves 4. Recipe from Pamela Salzman.

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