1 Tablespoon olive oil
1/2 sweet onion, chopped
2-3 large yellow squash, chopped
2 ears of fresh corn, kernels cut off the cob
1 1/2 cups shelling peas or beans, cooked OR a 15ounce can of cannellini, rinsed
6 leaves fresh sage OR 1/4 teaspoon dried sage
salt and freshly ground black pepper to taste
Heat a large skillet over medium-high heat, add olive oil and onion. Stir continuously
until the edges of the onion begin to brown. Add squash and stir gently. Sauté for 3-5 minutes,
until the squash begins to soften. Turn heat to low, stir in corn. Sauté 3 more minutes and then
add beans and sage.
If at this point the mixture appears dry—sometimes squash just aren’t as juicy—add
vegetable stock or water to the pan to achieve desired creaminess. (Water left from cooking the
beans is perfect for this!)
Taste for seasoning, stir well and simmer for 5 minutes. Serve hot. Tastes great with
cornbread! Cover and refrigerate leftovers.