Recipes

Summer Squash, Sweet Peppers & Corn over Sautéed Kale with Pesto & Ricotta Salata

A vibrant summer dish featuring sautéed squash, sweet peppers, and corn over garlicky kale, finished with pesto and salty ricotta salata. Fresh, colorful, and full of seasonal flavor.

Ingredients

1 medium zucchini or summer squash, sliced into half-moons
1 cup sweet peppers, sliced
1 cup corn kernels (from 1 cob)
2 tb olive oil
salt, to taste
1 bunch kale, stemmed
1 tb olive oil
1-2 cloves garlic, minced
pinch of chili flakes
1/4 cup pesto
1/4 cup ricotta salata, crumbled or shaved

Method

  1. In a large skillet, heat 2 tbsp olive oil over medium-high heat.

  2. Add sliced squash and peppers. Cook for 4–5 minutes, until starting to soften.

  3. Add corn, season with salt and pepper, and cook 2–3 more minutes until vegetables are tender but still vibrant. Remove from heat and set aside.

  4. In another skillet (or the same, wiped clean), heat 1 tbsp olive oil over medium heat.

  5. Add garlic and chili flakes and sauté 30 seconds.

  6. Add chopped kale and a splash of water. Cook, stirring, for 4–5 minutes until wilted and tender. Season with salt.

  7. To assemble. Lay sautéed kale at bottom of plate. Top with the squash, pepper, and corn mixture.Drizzle with pesto and sprinkle with ricotta salata.