Add corn kernels, some diced onion, and chopped green and yellow squash to a hot pan with some salt, pepper, and a bit of sugar. (You won't need oil, as enough water will seep out of the moisture-rich veggies.) Cook until everything softens, then add tomato sauce (use canned, crushed tomatoes or make your own by cooking fresh ones down with garlic and oil) and some chopped chives. Chill and, before serving, drizzle with white balsamic vinegar and a splash of olive oil. Serve with crusty bread.
Credit: Getty Images
Powered By ZergNet
The New NFL
Andrew Luck and the Super-Athletes Making Football Faster, Meaner, and More Fun
Plus: A New Approach to Heart Health
ON NEWSSTANDS NOW
The NFL's Pot Problem
David Feherty: The Golf Channel's Wild Man
Sign up to receive the Men’s Journal newsletter and special offers from MJ and its marketing partners.