Despite the heat, I still have a lot of tomatoes and peppers. The squash slowed down for a few weeks but is now making a comeback. Today I picked a variety of colors. For lunch I cut up a few of the squash, peppers and tomatoes, put in a pan and sauteed with vegetable oil. Here is the recipe:
http://www.aihd.ku.edu/recipes/vegetable_saute.html although I only used what was in my garden plus some garlic powder and an onion from a local farm.
I got out previously-cooked pinto beans from the freezer and thawed them. Here is the recipe:
http://www.aihd.ku.edu/recipes/pinto_beans.html
Then I cooked some wild rice. I find this rice more filling than other kinds. You can substitute brown or another kind of rice if you prefer.
Then I layered the cooked rice, beans and vegetables. The beans already were cooked with salsa so there is lots of flavor.
