Currently viewing the tag: "crook necked yellow squash"

The soul of Santa Fe cooking is powered by the many varieties of

chile peppers and corn that find their way, in one form or another,

into most of the dishes prepared in New Mexican kitchens.

In many Santa Fe homes, ‘calabacitas’ – a traditional dish of

the Pueblo Indians of the Southwest – is made as a one-dish

casserole by baking it and adding chicken or beef. This one is

vegetarian and cooks on top of the stove in 20 minutes.

[Note from Colleen: You can substitute other peppers for the green chile described in the recipe below, difficult to find in CA.  If you use the jalapeno in your box as a substitute, then 6 of the ingredients are in this week’s box!]



3-4 tablespoons olive oil

1 cup finely chopped onion

2-4 cloves of garlic, minced

2 1/2 cups diced summer squash

2 1/2 cups diced zucchini

2 cups corn kernels, fresh or frozen


6 scallions, chopped (3/4 cup)


1/2 cup chopped hot green chile, roasted, with skin removed (wear gloves when handling chiles)

1/2 cup chopped mild green chile, roasted, with skin removed

1 cup diced ripe Roma (plum) tomatoes

1/2 cup firmly packed coarsely chopped fresh cilantro leaves

1/2 cup cream or grated Jack cheese (optional)

1/2 teaspoon salt


1. Heat 2 tablespoonos of the oil in a large skillet and saute the onion for about 4 minutes over medium-high heat. Add the garlic and saute 2 minutes longer.


2. Add the squash and zucchini and saute 5 minuts longer, until softened. Mp>


3. Add the remaining 1 to 2 tablespoons of oil with the corn, scallions, and chiles and saute 3 minutes longer.


4. Stir in the tomatoes, cilantro, and cream (if desired) and heat through, about 5 minutes.


5. Season with salt. Serve hot or warm.


Yield: 8-10 servings.

posted by Annie B. Bond

Mar 12, 2000 12:09 pm

Adapted from Corn, by Olwen Woodier (Storey Books, 2002). This casserole is adapted from a class the author took at the Santa Fe School of Cooking in New Mexico.

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6 main servings (note from Colleen: warm or room temperature)


1 pound zucchini (note from Colleen: or other summer squash)


½ onion, sliced

3 T minced fresh parsley

2 T olive oil

6 large eggs

2 oz Parmigiano-Reggiano (note from Colleen — or substitute any mild-flavored cheese, include goat, havarti, jack, etc.)

Shred the zucchini using a coarse grater.  Salt liberally (using 2 to 3 teaspoons), stir well and place in a colander to drain for 30 minutes.

Heat the broiler.  Combine the onion, parley and olive oil in a medium nonstick skillet (note from Colleen — or cast iron) over medium heat.  Cook until the onion softens slightly but does not begin to brown, about 5 minutes.

Stir the zucchini in the colander to get rid of as much excess liquid as possible.  Add the zucchini to the skillet and cook briefly, stirring to mix well.  Reduce the heat to medium low.

Beat the eggs with a fork in a medium bowl just until they are of a uniform consistency.  Add the eggs to the skillet and stir to combine with the vegetables.  Cook until the surface just begins to set, about 10 minutes.

Grate the cheese over the top, distributing it as evenly as possible.  Place the skillet under the broiler, as far from the flame as possible, and cook until the top is set and the cheese just begins to brown, 3 to 5 minutes.

Let stand at room temperature for 5 minutes.  The frittata should be just beginning to pull away from the sides of the skillet.  Run a thin spatula under the frittata and shake the pan to free any sticking spots.  Slide the frittata cheese side up onto a plate.  Cut into wedges and serve.

(Source: How to Pick a Peach, by Russ Parsons)