This is the perfect summer recipe to throw together quickly. It’s easy, one pot, and doesn’t take very long to make. You got it - my favorite kind :) You can pretty much use whatever kind of veggies you usually have in your fridge during a typical summer day. I mean, if you don’t have zucchini, I’m sure you have a well-meaning-zucchini-rich-neighbor that would love to endow you. If you don’t have some of these veggies - just substitute whatever you do have. That’s the beauty!

Ingredients

• One pound Everett Beef ground beef

• Onion- chopped

• Garlic

• Corn - frozen, canned, or cut off the cob

• Zucchini - diced

• Yellow Squash- diced

• Green Pepper of choice - hot or not (whatever you like. Green chillies or bell peppers)

• Cherry Tomatoes or Baby Yellows (whatever you can find or have on hand)

• Basil and thyme - fresh if you have it

• Worcestershire sauce ( I like F&J - Scaff Brothers out of La Junta)

• Butter

Directions

1. In a large skillet, cook the ground beef with the onion and garlic until the meat is no longer pink.

2. Add the chopped vegetables, herbs, butter and Worcestershire sauce.

3. Simmer over low heat for about 10 more minutes, or until the veggies are just tender.

4. Season with additional salt and pepper to taste and serve!

Make Ahead 

You can chop the vegetables in advance and even brown the meat in advance. Keep everything separate in the refrigerator, and then at the last minute you can quickly simmer the skillet as instructed.

Serve With

Rice, cauliflower rice, dinner rolls, cornbread or a loaf of crusty bread.