Menu 17: Fried Chicken and the Fixins

My inspiration for dinner came from my farmers market basket. This week we received yellow squash, zucchini, and a red onion. I decided to make my version of calabacitas, a Mexican squash dish. (Leftover calabacitas is great in quesadillas.) In addition, we had Fried Green Tomatoes as well as leftover Cordova Tomato Bread. Our entrée was Fried Chicken Tenders. Very Southern, very summer—Enjoy!

Calabacitas
4 yellow squash, cut into chunks
4 zucchini, cut into chunks
1 red onion, chopped
1 red bell pepper, chopped
Kernels from 2 corn ears
1 garlic clove, chopped
Olive oil
2 tsp. cumin
Salt and pepper
1 Tbsp. chopped fresh cilantro
Juice from 1 lime

1. Sauté squash and next 5 ingredients in hot oil until tender, about 10 minutes. Stir in cumin, chili powder, salt, and pepper. Cook 3 more minutes. Stir in cilantro and lime juice.