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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Summer Squash with Southwestern Flavors

    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12

     Summer Squash with Southwestern Flavors Empty Summer Squash with Southwestern Flavors

    Post by Lobo Mon Jan 25, 2016 12:49 am

     Summer Squash with Southwestern Flavors Img77l
    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.





    • 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

     Summer Squash with Southwestern Flavors Wine-pairing-icon-white

    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 Thu Mar 28, 2024 5:55 am