Fresh, home-grown produce makes a great addition to summer time meals for families on the go.

Food expert and cookbook author Sarah Fritschner shares her Dine & Dash recipe for Farmer's Market Enchiladas.

Farmer's Market Enchiladas

½ pound bulk sausage, such as breakfast, Italian or chorizo

Olive oil or vegetable oil, if necessary

½ cup diced onion, 1 small or ½ medium onion

2 cups chopped summer vegetables, including corn kernels, summer squash, bell peppers etc.

1 medium tomato, cored, peeled if desired, and diced

2 to 3 cups grated extra sharp cheddar cheese

2 cups tomato salsa

20 corn tortillas

Brown the sausage in a wide, deep heavy pan breaking it up as you cook it. Remove with a slotted spoon to an absorbent surface (paper towel).

Pour off all but 2 tablespoons of oil in the pot, or add enough oil to make 2 tablespoons (the sausage I buy never has much fat). Add onion and cook over medium-high heat until they have softened and shrunk a little, about 5 minutes, stirring occasionally and reducing the heat if they threaten to burn.

Add vegetables and cook 10 minutes, stirring occasionally. Add tomato and allow to simmer a few minutes to reduce liquid. Add sausage and stir.

As your vegetables cook, heat tortillas directly on the flame or in a dry, non-stick skillet set on high heat.

Put two tortillas in the skillet and heat 10 or so seconds, until the bottom tortilla is warm. Flip both, so the top tortilla is on the bottom. Turn the top one over so the cool side is up. Once the bottom tortilla is warm, turn the stack over. Turn the top one over so the cool side is up. Then turn the whole stack over once more. Repeat with remaining tortillas, placing

What you're doing is warming both sides of each tortilla, but as they warm, they also steam each other, so they get more pliable and are easy to roll.

Heat oven to 350 degrees. Lightly grease a 9- by 13-inch baking pan.

Put a scant tablespoon of cheese across the diameter of a tortilla. Spoon on a tablespoon or so of vegetables. Roll up the enchilada to enclose the filling, and place seam-down in the pan so the enchilada doesn't unroll. Repeat with remaining tortillas and filling.

Pour salsa over the top of the casserole, sprinkle with remaining cheese (and any remaining vegetable mixture) and bake, uncovered, about 20 minutes.

Serves 6. Extras reheat well in the microwave.