Squash, tomatoes, and corn with jack cheese from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • IowanCorn on August 03, 2024

    This makes a filling, tasty lunch while using vegetables which are in overabundance in rural Midwest America in August. True, it's not spicy, although you could easily toss in a couple of peppers when you're sauteing the onion/garlic, but the flavors of the veg shine through. Also, I think using a Swiss or a Pepper Jack cheese would work just as nice as the cheddar I used.

  • colinpurrington on May 04, 2021

    Recipe says to add garlic with bulk of ingredients but I just couldn't do it ... so I allowed it to cook for a minute with the onions, instead. I think some chopped poblanos would be nice. A bit bland as is, though fine if accompanied by a spicy main.

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