Written by Ritu Agarwal, Holistic Nutritionist This delicious and easy recipe is a perfect way to mix summer favorites like corn and summer squash. Pattypan squash are a type of summer squash used in this recipe that are packed with vitamin A, vitamin C and antioxidants. Bok choy, Chinese white cabbage, is also used in this recipe and is rich in vitamins A and C as well as folate. Ingredients:

12 Fresh Corn Husks (kernels removed from husks)
20 Pattypan Squash (chopped up to about the same size as corn kernels)
1 large bunch of finely chopped Bok Choy
1 Full Head of Garlic (finely chopped)
Fresh Ginger (finely chopped)
Fresh Garlic Scapes (finely chopped)
Fresh Parsley (finely chopped)
2 Teaspoons of Raw Organic Honey
Tamari to taste
Olive oil
Lime and chili flakes (optional) Directions:
Wash all ingredients before use.
In a wok, on high heat, add the olive oil.
Add ginger and garlic. Saute until slightly soft and golden.
Turn heat to medium-low and add bok choy.
Stir in two teaspoons of raw organic honey and sprinkle tamari over top. Continue to saute.
Add pattypan squash and more tamari if needed. Saute until squash is soft, but not mushy.
Reduce heat to low, and add corn last and continue to warm/saute. Add more tamari if needed.
Serve with boiled jasmine rice, lime and chili flakes on the side for extra flavour.

Note: This picture is taken from our Healthy Eating Eco-Kitchen at our Backyard Farm and Market.

Recipes

Healthy Eating Recipes!

Fresh Corn and Summer Squash Stir-Fry