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Summer offers so many cooking possibilities but I find that simply cooking or preparing most of the summer produce without the need of an oven or complicated recipes is the best. The tomatoes make a light and delicate sauce that coats the vegetables.
Stew
2 to 4
Lior Lev Sercarz
2 medium yellow squash, cut into 1-inch cubes (you can include the stalks even)
1 medium onion, peeled and diced
1 medium tomato, diced
1/3 cup pitted black olives, diced
1 Tbsp Hanguk spice
Olive oil
Salt
Lemon
Heat some olive oil in a saute pan and cook the onions over medium heat for about 5 minutes.
Add the Hanguk spice and season with salt.
Add the diced yellow squash, olives and cook for about 3 more minutes on high heat to give the squash a nice sear and color.
Add the diced tomatoes and continue cooking on medium high heat for 5 more minutes. Season with salt to taste. The squash should be cooked but not too soft.
Drizzle some more olive oil and fresh lemon juice over and serve.
Add a cup of shredded chicken to the stew.
Replace the olives with golden raisins or diced apricots.
Questions? Contact helen@laboiteny.com
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