This year we are transitioning our Harvest of the Month program to have a seasonal focus, rather than monthly — giving food service providers more flexibility in sourcing Rhode-Island-grown fruits and veggies in their cafeterias. Let’s celebrate summer’s harvest!
Cheers to summer, with its bright and abundant flavors! Summer is when the hard work of farmers in winter and spring begins to bear fruit — literally. Close your eyes, and you can just taste the juicy berries, ripe tomatoes, plums, peaches, and sweet and spicy peppers. And don’t neglect your greens and veggies! The season’s also serving up crunchy kale, tender bok choi, spicy mustard greens, green beans, leeks, summer squash, celery, and broccoli.
Zucchini with Corn
Dark Green, Red Orange, and Starchy Vegetable Requirements
100 servings (1/2 cup)
2 lbs. corn
1 lb. zucchini
5 2/3 c. Roma tomatoes, diced
2 1/2 c. green peppers, julienned
2 1/2 c. vegetable base
1 qt. cilantro
3 Tbsp. garlic, chopped
3 Tbsp. Italian seasoning mix
7 oz. Olive Oil
salt and pepper, to taste
- Heat oil in a sauté pan or tilt skillet. Add the chopped garlic and cook until lightly browned and fragrant.
- Add corn and sauté until it begins to brown. Add green peppers, onion, and zucchini, stirring constantly until zucchini is fork tender.
- Add tomato and cilantro.
- Add Italian seasoning and vegetable base, and bring to a simmer.
- Taste and adjust seasoning as desired.
About this Recipe
We share recipes created by reputable sources and designed specifically for institutional use.
This recipe is from The Lunch Box: Tools for School Food Change Recipe Source: Washington States Schools “Scratch Cooking” Recipe Book.