Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Summer Squash with Southwestern Flavors

Share

Lobo
Moderator
Moderator

Posts : 17714
Thanked : 870
Join date : 2013-01-12

Summer Squash with Southwestern Flavors

Post by Lobo on Sun 24 Jan 2016, 10:49 pm


Summer Squash with Southwestern Flavors

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
The squashes that grow in the summer garden are thin skinned and tender, cook quickly and are endlessly versatile. Try them sautéed, 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.



  • Printer Friendly Version





  • 43

Ingredients:


  • 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


Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

Directions:

In a fry pan over medium heat, warm the olive oil. Add the squashes and sauté 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.
Adapted from Williams-Sonoma Collection Series, Vegetable, by Marlena Spieler (Simon & Schuster, 2002).

    Current date/time is Fri 02 Dec 2016, 12:03 pm