Summer Salsa

1. 1

   Wash and scrape carrots and baby potatoes. Coarsely grate the carrots, cut the potatoes in half. If the potatoes are much larger than a silver dollar, you will need to quarter them.

2. 2

   Cut the squash lengthwise in half, then slice thinly. In a Dutch oven (I like to use the Lodge cast iron one)

3. 3

   Heat the oil, add chopped onions and saute until golden tender. Add grated carrots and saute a bit longer until the mixture turns golden orange, then add the squash, potatoes, and diced tomatoes, reduce the heat, cover, and slowly cook until the mixture has a salsa consistency, and all vegetables are tender. Add the garlic during the last 10 minutes of cooking. Season to taste, dress with chopped fresh parsley, serve hot, warm, or cold, with a dollop of sour cream and fresh multigrain bread.

4. 4

   It goes well by itself or as a side to grilled/baked meat.

No additional tips available.