This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Sharing food with another human being is an intimate act that should not be indulged in lightly."
- M. F. K. Fisher
This is a fantastic side dish for your tacos or as a topping for your taco salad. Use wherever you might use a salsa!
There are so many different kinds of squash it's almost like having to take a high school biology test. I know them all because growing up I was one of those weird kids that actually liked squash.
The squash in this recipe is shaped like a big green acorn. As the squash ages the skin turns a mottled orange yellow color so choose those that are more green than yellow. It should be firm with no dark or gray spots and tapping it should result in a sound that is hollow not dull. This recipe is a variation of one that I had growing up – my dad loved acorn squash cooked this way.
Yellow squash (what I called summer squash growing up) is one of my favorites. I love the soups made with it (see Spring Bisque) and the roasted parmesan squash but my favorite is simply sliced into rounds and steamed. Look for medium sized squash no more than about eight inches long. Larger ones are tougher and dry. The skin should be unblemished.
I love zucchini too. In fact, the vegetables I served on opening night in my restaurant were slices of yellow squash and zucchini steamed with a little bit of marjoram butter. I had one diner who came to the kitchen to ask how this was prepared. When I told him that the vegetables were simply steamed he wouldn't believe me and insisted that we had used white wine or some other secret ingredient. The rules for choosing zukes are the same as with yellow squash – small to medium size and unblemished skin.
There are dozens of other types of squash (hopefully I can cover them in the next book) but one that I love is the pattypan or scallop squash. You may have seen these in the market. The yellow ones look like small flattened summer squash and the green ones like little zucchinis. They are great steamed and served as a side dish. Because they are small they are sweet and tender. Just a bit of herbed butter and you're good to go.
Servings = 4 | Serving size =about 1/2 cup
Cooking Time = 15 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe keeps well, refrigerated, up to 4 days. As with many salsa and pico de gallo recipes, this recipe actually is better the second day.
|4 medium||zucchini (about 1 pound)(cut into small dice)|
|1 small||shallot (finely minced)|
|1 large||tomato (diced)|
|1 Tbsp||olive oil|
|1 tsp||maple syrup|
|fresh ground black pepper (to taste)|
|1/8 tsp||red pepper flakes|
|1/2 Tbsp||chili powder|
|1/2 cup||cilantro (chopped)|
Put the zucchini in a non-reactive mixing bowl with the shallot, tomato, lime juice, olive oil, maple syrup, salt, pepper, red pepper flakes, chili powder and cilantro.
Stir well and chill.
Serving size = about 1/2 cup
Servings = 4
Amount Per Serving
|Calories 70||Calories from Fat 34|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 0g||2%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 9g||2%|
|Dietary Fiber 2g||6%|
|Vitamin A 19%||Vitamin C 52%|
|Calcium 1%||Iron 6%|
|Vitamin K 13 mcg||Potassium 461 mg|
|Magnesium 28 mg|