Summer Squash

 
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cori



Joined: 30 Apr 2006

PostPosted: Wed Jun 07, 2006 11:12 pm    Post subject: Summer Squash Reply with quote

Summer Squash with Southwestern Flavors

The squashes that grow in the summer garden are thin skinned and tender, cook quickly and are endlessly versatile. Try them saut?ed, stir-fried, boiled, steamed or broiled. Any summer squashes, or a combination, may be used in this recipe: green or golden zucchini, yellow straightneck or crookneck, bright yellow Sunburst, lime green pattypan or striped cocozelle. Look for small to medium-size squashes, as large ones can be bitter and watery.




2 Tbs. extra-virgin olive oil
4 small to medium summer squashes, trimmed
and cut into slices about 1/8 inch thick
2 medium to large ripe tomatoes, peeled or
unpeeled, chopped
1 red onion, chopped
2 garlic cloves, chopped
1⁄4 fresh green chili, minced, or to taste
1⁄4 tsp. ground cumin, or to taste
Sea salt, to taste
Juice of 1⁄2 lime (1 Tbs.), or to taste
1 Tbs. chopped fresh cilantro



In a fry pan over medium heat, warm the olive oil. Add the squashes and saut? until they just color lightly, about 1 minute. Add the tomatoes, onion, garlic, chili, cumin and sea salt. Increase the heat to medium-high and cook until the squashes are tender-crisp, a few minutes more.

Remove the pan from the heat and stir in the lime juice. Taste and adjust the seasonings with chili, cumin, salt or lime juice. Transfer to a serving dish, sprinkle with the cilantro and serve immediately. Serves 4.
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rabidplaty



Joined: 17 May 2006
Location: Republic of Texas

PostPosted: Fri Jun 09, 2006 9:52 am    Post subject: Reply with quote

Damn you're making me hungry and it's bloody 5 in the AM here! Not fair, not fair I say! Mad
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