Recipe: Cumin-Scented Summer Squash
from the NY Times
The summer squash is lightly steamed in this North African salad.
1 pound zucchini or other summer squash, thinly sliced or cut in 1/2-inch dice
3 tablespoons freshly squeezed lemon juice
1 garlic clove, minced or puréed
3/4 to 1 teaspoon cumin seeds, lightly toasted and ground
Salt and freshly ground pepper
1/4 cup extra virgin olive oil
2 tablespoons chopped cilantro
1. Steam the squash for three to five minutes until just tender.
Remove from the heat.
2. Mix together the lemon juice, garlic, cumin, salt, pepper and olive oil.
Toss with the squash.
You can serve this warm, in which case add the cilantro and serve.
Alternately, refrigerate until shortly before serving.
Toss with the cilantro and serve.
Yield: Serves four.
This will keep for a day or two in the refrigerator, but the colors and flavors will be less vivid.