This is one of my favorite recipes from Authentic Mexican by Rick and Deann
Bayless. Although it is not a vegetarian cookbook there are lots of recipes
that can be adapted.
Quick Zucchini with Toasted Garlic & Lime
1 pound small zucchini ( I use yellow squash)
1 scant tsp salt or to taste
2 tablespoons vegetable broth
5 cloves garlic, sliced thin
1 tablespoon freshly squeezed lime juice
heaping 1/4 teaspoon freshly ground black pepper
1-1/2 teaspoons fresh chopped oregano (1/2 tsp dried)
2 tablespoons chopped flat leaf parsley
1. Put the zucchini in a colander and sprinkle with salt and toss. Let stand
in the sink or over a plate for 30 minutes. Rinse and then dry with paper
2. Heat the broth and saute the garlic until lightly browned. Do Not Burn!
Scoop out the garlic and set aside.
3. Add squash and saute, stirring frequently, for about 10 minutes, until
tender, but still srunchy. Remove from heat.
4. Stir in the garlic and lime; toss thoroughly. Sprinkle with the pepper,
oregano, and parsley. Mix. Taste for salt and serve warm.
This is a great sauce to use all those tomatillos in your garden!
Quick Tomatillo Chile Sauce (Salsa Verde)
1 pound fresh tomatillos, husked and washed or two 13oz cans, drained
fresh hot chiles to taste (2 jalapenos or 3 serranos or 1 ? habanero)
5 -6 sprigs fresh cilantro (coriander leaves)
1 small onion, chopped
1 large clove garlic, chopped
1 tablespoon vegetble broth
2 cups vegetable broth
salt to taste
1. Boil the fresh tomatillos and chiles in salted water to cover until
tender, about 10-15 minutes, drain. If using canned, just drain.
2. In a blender or food processor puree chiles and tomatillos along with the
cilantro, onion & garlic; If using a blender, stir well, but make sure the
mixture still has some texture.
3. Heat the tablespoon of vegetable broth in a large skillet over medium high
heat. When hot, pour in puree all at once and stir constantly for 4 to 5
minutes until sauce gets darker and thicker. Add the 2 cups of broth, return
to a boil, reduce heat to medium and simmer until thick enough to coat a
spoon, about 10 minutes more. Add salt to taste.