spicy summer sides - calabacitas and cucumber slaw

calabacitas

I do this whole recipe in my 12 inch diameter by 3 inch deep Calphalon nonstick covered pan. Serves 6.

• 1 anaheim pepper, diced
• 3 cloves garlic, pressed then chopped
• 0.25 cup green onions, chopped
• 1 orange bell pepper, diced
• 2 roma tomatoes, diced
• 1 yellow bell pepper, diced
• 1 yellow squash, diced
• 1 zucchini, diced
• 1 cup frozen corn
• 4-5 Tablespoons roasted green chiles

1. Saute the anaheim pepper, yellow squash, zucchini. Add the garlic and green onions right at the end.
2. Turn down the heat to a simmer and add orange/yellow bell peppers and cook for another 5 minutes.
3. Add green chiles and frozen corn and cook for another 5 minutes.
4. Add tomatoes right at the end.

spicy cucumber slaw

Stir everything together in a mixing bowl. Serves 4-6.

• 2 peeled cucumbers, very thinly sliced (translucent)
• 1 bundle cilantro, minced (leave out the stems)
• 1 jalapeno, diced
• 3 Tablespoons fresh lime juice
• 0.25 teaspoon crushed red pepper
• 3 Tablespoons olive oil
• 0.4 round of crumbled queso fresco