Corn Succotash and Stone Fruit Crostata

Corn Succotash

1 tablespoon olive oil

2 medium diced zucchinis

4 ears shucked trimmed corn

2 medium diced tomatoes

1 peeled small diced red onion

1 seeded small diced jalapeño

1 tablespoon cumin

15-ounce can drained black beans

juice of 1 lime

1 tablespoon chopped fresh cilantro

salt and pepper to taste
Procedures:

1. Add the oil to a large saute pan over medium-high heat.

2. Add in the zucchini, corn, tomatoes, red onion and jalapeños and cook for 4 to 6 minutes or until lightly browned.

3. Mix in the cumin, black beans, lime juice, cilantro, salt and pepper until combined

4. Serve with fish, chicken or steak.

Stone Fruit Crostata:

2 pitted and sliced peaches

2 pitted and sliced nectarines

2 pitted and sliced apricots

1 cup blackberries

juice of 1 lemon

¼ cup sugar + 2 tablespoons

2 tablespoons flour

1 premade pie crust

tablespoons melted butter
Procedures:

1. Preheat the oven to 375°.

2. In a large bowl mix together the peaches, nectarines, apricots, blackberries, lemon juice, ¼ cups of sugar and flour until combined.

3. Place in the center of the premade pie dough and fold up all the sides to make a crostata.

4. Brush the top of the dough with the melted butter and sprinkle the 2 tablespoons of sugar over the top of everything.

5. Bake on a cookie sheet tray lined with parchment paper and bake at 375° for 35-40 minutes.

6. Serve with ice cream.