Edible Bozeman

Make this quick sauté when you can buy fresh ears of corn, herbs are plentiful, and summer squash is everywhere you turn. Serve with grilled salmon and Lemon Cream Dressing for a delicious meal.

SERVES 4

2 tablespoons olive oil
1 red bell pepper, finely diced (optional)
1 shallot, finely diced or sliced
4 small summer squash to yield about 3 cups chopped
A handful of fresh snap beans, snapped into 1-inch pieces
2 ears corn, kernels cut off the cobs to yield about 1 cup
4 tablespoons fresh herbs, chopped (tarragon and chives make a nice combination)
Juice from ½ lemon
A sprinkle of flaky salt

Heat the oil in a large sauté pan over medium-high heat, then add the red pepper and shallot.

Cook for a couple minutes, then add the summer squash and fresh beans and cook for a couple more minutes, shaking the pan or using a wooden spatula to move things around. Add the corn kernels for a quick trip in the hot pan, then remove from heat, sprinkle with herbs, spritz with lemon, and sprinkle with flaky salt.

Lemon Cream Dressing

MAKES ABOUT 1 CUP

½ cup crème fraîche
2 teaspoons freshly grated lemon zest
4 tablespoons lemon juice, freshly squeezed
4 tablespoons whole-grain mustard (Maille)

Stir ingredients together and refrigerate until ready to serve.

This dressing is quite tart on its own but works deliciously with summer succotash and perhaps a piece of grilled salmon. Recipe adapted from Happy Cooking: Make Every Meal Count Without Stressing Out by Giada De Laurentiis.

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