Real California Recipes Cookbook
It’s time to roll up your sleeves and get down to business! Our recipe book is full of the latest and greatest as well as your classic favorites. And the best part? It’s only a click away.
Recipes
Prep: 10 minutes
Cook: 25 minutes
Yields: 6 servings
Heat oil to a large frying pan over a medium high flame.
Add in Mexican squash and cook stirring occasionally for 7 minutes, or until squash starts to become a slightly translucent.
Mix sliced onions into the cooking squash, and sauté for 5 minutes.
Add garlic, tomatoes, and corn kernels to onion squash mixture. Cook for an additional 5 minutes.
Raise the flame to high and pour in broth, salt, and oregano. Bring to a boil, this will take about 7 minutes.
Remove from flame and sprinkle in panela cubes over the top, mix to combine.
Recipe and image created by Nicole Presley/@presleyspantry for the CMAB