---THE SAUCE---
4    Cloves
8    Peppercorns
8    Coriander seeds
1 c  Half-and-half; -=OR=-
- a mixture of cream & milk
1    Cinnamon stick, 2" long
5    Cilantro sprigs; chopped
5    Mint leaves; chopped
6    Basil leaves; chopped
-(cinnamon or anise basil,
-if possible)
1    Jalapeno pepper
- seeded & sliced into 6ths

-THE VEGETABLES-
1/2 Onion; thinly sliced
1 1/4 lb Summer squash
-(zucchini, patty pan,
– crookneck or a mixture),
– cut in pieces about
– 1/2-inch big
3 Ears of yellow corn
– (kernals cut from cobs)
1 lg Tomato; peeled, seeded and
– chopped in 1/2-in pieces
1 tb Peanut or safflower oil
Salt
2 tb Cilantro leaves, chopped

THE SAUCE: Bruise the hard spices with a pestle and add them to the cream
mixture along with the cinnamon, herbs and half the jalapeno. Slowly bring
to a boil, then turn off the heat and let steep while you cut the
vegetables.

THE VEGETABLES: Heat the oil in a wide skillet and add the onion. Saute
briskly for a minute or so; add zucchini, corn, remaining jalapeno from
above and season with salt. Continue to saute over fairly high heat for
about 5 minutes. The zucchini and onion may color slightly. Pour the
steeped cream from the sauce instructions directly into the pan through a
strainer. Add the tomato and simmer for several minutes. Simmer until the
sauce has reduced and thickened a little and the zucchini is done. Season
to taste with salt and serve garnished with chopped cilantro.