Zucchini and Squash Blossom Sauté with Epazote

Squash Blossoms are a fleeting mid-summer delicacy, highly prized by chefs everywhere.   This recipe appeared in Saveur Magazine (5/11 issue) in the article Mexico Feeds Me.

Ingredients: (Serves 4)
1 Tbs canola oil
2 Scallions, both white and green parts, minced
1 clove garlic, minced
1/2 Jalapeño, seed and mince
2 Summer Squash or Zucchini, halved and thinly sliced crosswise
1 ripe tomato, cored, minced
2 tbsp. minced fresh epazote (available at the farm)
20 squash blossoms, stemmed (available at the farm)
Salt and pepper, to taste

Directions:
1. Sauté onion in the oil until soft.  Add garlic and jalapeño and cook for a minute.
2. Add squash and cook covered and stirring occasionally, until tender, about 3 minutes.
3. Add tomato, and cook, stirring, for 5 minutes.
4. Remove skillet from heat, and stir in epazote, squash blossoms, salt, and pepper; let cool for 5 minutes before serving.
5. Serve it, if you like, with warm corn tortillas.

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About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
This entry was posted in Cooked Vegatables, Herbs, Side Dish. Bookmark the permalink.

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