15-Minute Curried Zucchini

As I sit here and write this, it’s pushing seven p.m. and the temperature outside is lingering in the 90s. My house is considerably cooler, but not cool enough to stay in the kitchen any longer than necessary, when the AC in my bedroom is serenading me with its gentle hum. I considered calling for takeout, and answering the door in my bathing suit, with a cold towel draped over my neck, but I have an enormous just-picked zucchini taunting me from the fridge.

So, I pour myself an icy cold glass of sangria, start the oil on the back burner—furthest from my face, and begin chopping with the fierceness of the devil. In the vegetables go, followed quickly by the spices, and the wonderful smell of cumin and curry permeates the humid air. Minutes later, I am sitting in the AC, enjoying the crunch of tender, spicy zucchini and thinking the dirty dishes can wait...until sunset.

15-Minute Curried Zucchini
makes 4 wrap sandwiches

3 T olive oil
1 large onion, chopped
3 large garlic cloves, minced
2 t cumin seeds
2 medium zucchini, cut into 1/2" pieces
1 t salt
2 t cumin
1 t curry
1/2 t turmeric
1/2 t ground ginger
1/8 t cinnamon
large handful cilantro, chopped
2-3 red chili peppers, seeded and chopped
4 whole-wheat tortillas

In a large sauté pan, heat oil over medium-high heat. Add onions, garlic and cumin seeds. Cook 3-5 minutes, until onions are translucent and begin to brown. Stir in zucchini, salt, cumin, curry, turmeric, ginger and cinnamon. Cook 5-6 minutes, stirring occasionally, until zucchini is tender and begins to brown. Remove from heat, and stir in cilantro and red chili peppers. Season to taste and serve in whole-wheat tortillas.

Pappardelle with Pistachio Pesto

I was out to dinner last week, and a menu special caught my eye: pappardelle with spring vegetables, parmesan and candied pistachios in a pistachio pesto sauce. If I wasn’t already salivating at the thought of a spring pasta dish, they had me at pistachio pesto. When the dish arrived, I was blinded by how lovely it looked for a few minutes, before realizing that it was served in a cream sauce, not the pesto I had been longing for. No matter, the dish was good, but the inspiration was better.

I made a few notes, mid-bite, and gathered the ingredients at the market the next day. I couldn’t shake the thought of pistachio pesto, and have found only one cure for my insanity. Indulgence. At first bite, my thoughts flickered to the dish I had just days prior. The crunchy snow peas, candied pistachios (don’t skip these!), long strands of pappardelle. Except the pesto just pushed it over the edge. Just as I thought, it was way better my way.

Pappardelle with Pistachio Pesto
serves 4

pesto
2 garlic cloves
3/4 c packed, chopped basil
1/2 c raw shelled pistachios
1/2 c packed, grated parmesan, plus additional for garnish
1 t salt
1/3 c olive oil

pasta
8 oz pappardelle
8 stalks asparagus, tough stems discarded, cut into 4” pieces
1 c snow peas
1/2 c peas
1 T olive oil
1 small zucchini, cut into very thin strips, lengthwise
1/2 c raw shelled pistachios
2 t sugar
1/4 t salt
1 t honey or agave nectar

In a food processor combine garlic, basil, pistachios, parmesan and salt. Turn motor on and add olive, in a stream, through the top hole. Pulse to desired consistency, scraping down the side of the bowl, as needed. Set aside.

Bring a large stockpot full of water to a boil. Add pappardelle and cook according to directions on package. With one minute left in cooking time, add asparagus, snow peas and peas. Remove from heat and drain pasta and vegetables in a colander. Return to stockpot (or serving bowl) and toss with pesto.

In a sauté pan, add olive oil and zucchini strips, over medium-high heat. Cook 4-5 minutes, stirring occasionally, until golden brown. Transfer zucchini to the stockpot with the other vegetables, and reduce heat to medium-low. Add pistachios, sugar, salt and honey. Cook 30 seconds, stirring, until pistachios are well coated. Remove pan from heat.

Divide pasta and vegetables among 4 plates. Top with candied pistachios and grated parmesan, if desired.

Zucchini Enchiladas

We are at the end of the zucchini season in New England, but I couldn’t resist posting one last dish. Yes, I realize it has been zucchini and tomatoes and zucchini and tomatoes this last month. I promise some variety shortly—perhaps it will be the fall of pumpkins and spinach? No, no, I assure you I am looking forward to much more than that this fall.

However, if you are looking for a simple dish to use up the last of your summer squash, this is perfect. It is spicy and filling, yet you can control the cheese if you desire. But bathing suit season is pretty much over, so I really don’t see the point.

Zucchini Enchiladas
serves 4

sauce
1 T olive oil
4 small jalapenos peppers, chopped
1/2 small onion, chopped
1 large garlic clove, minced
1 c whole cherry tomatoes (or coarsely chopped tomatoes)
1 t salt
2 T flour
1 roasted red pepper

enchiladas
1 T olive oil
1 small zucchini, chopped
1 green bell pepper, chopped
1/2 small onion, chopped
8 wheat tortillas
1/2 c feta cheese
1 c jack cheese

Preheat oven to 400F. To prepare sauce, heat oil in a saucepan, over medium-high heat. Add jalapenos, onion, garlic and tomatoes and sauté 5-7 minutes, until onion is translucent and tomatoes have broken down. Transfer to a blender, setting pan aside for enchiladas. Add salt, flour and roasted red pepper. Blend until smooth. Set aside.

To prepare enchiladas, heat oil in the same saucepan, over medium-high heat. Add zucchini, pepper and onion, and sauté 5-7 minutes, until the vegetables are tender. Remove from heat.

Spread 1/2 c sauce in the bottom of a 9”x12” casserole dish. On a flat surface, place one tortilla. Fill center with zucchini mixture and feta cheese, leaving enough for the remaining 7 tortillas. Roll up sides, and place in casserole dish. Repeat with the remaining 7 tortillas. Pour the remaining sauce over the enchiladas, and top with jack cheese. Bake 20-25 minutes, until cheese is golden brown and bubbling.