Mild Spiced Summer Squash & Bak Choy

4 - 6 Servings: You'll need a heavy weight, wide bottomed sauté pan or dutch oven for this recipe. Prep time 20 minutes, including chopping the vegetables.

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Ingredients:

• 4 - 6 cups chopped summer squash (2 - 3 medium squash)
• 1 small head pak choy
• 2 Tbsp olive or other cooking oil
• 1 tsp gr. cumin
• 1/2 tsp ground ginger or 1 Tbsp minced fresh
• 1/2 tsp ground fenugreek
• 1/2 tsp ground turmeric
• Tiny pinch of hing (asoefetida)
• Pinch cayenne
• Fresh ground pepper & rock salt to taste

Directions:

1. Heat the oil on medium in the pan
2. Trim the ends of the squash and chop in 1 inch pieces to make about 4 cups
3. Cut the white stems of the pak choy into thin slices
4. Coarsely chop the green tops and set aside
5. Turn the heat up to medium high and add the squash and pak choy stems
6. Sauté for about 10 minutes until softened
7. Add the spices and stir until the veggies are coated
8. Add the green pak choy tops and stir until wilted
9. Stin in a pinch of rock salt & fresh ground pepper to taste
10. Optional: Turn heat to low, cover and cook for 5 minutes more before serving

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