Subj : Fall 3
To   : ALL
From : JIM WELLER
Date : Fri Sep 30 2022 19:45:00

And now for some Moroccan squash recipes:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Vegetable Salad with Minted Couscous
 Categories: Salads, Dressing, Grilled, Moroccan
      Yield: 6 Servings
 
           VEGETABLE SALAD:
      1 lg Zucchini
      1 lg Yellow squash
      1    Red pepper
      1    Yellow pepper
      1 lg Tomato
      1    Red onion
           All the above sliced
           1/4 inch thick
      1    Fennel bulb;  cut in half,
           -chopped
      1    garlic clove, minced
      1 pn Cayenne pepper
      1 pn Cumin
      1 pn Ground coriander
           Salt and pepper
           COUSCOUS:
      2 c  Couscous;  cooked
      1 bn Chopped fresh mint
      1    Lime; juice of
           Salt and pepper to taste
           VINAIGRETTE:
      1 ts Nicoise olives;  finely
           Chopped
      2 oz Balsamic vinegar
      2 oz Extra-virgin olive oil
           Salt and pepper

  Grill the vegetables until tender. Remove skin of pepper after
  grilling and cut in half. Remove seeds and dice into large cubes.
  Dice other vegetables and mix all ingredients for salad. In a
  separate bowl mix couscous, mint, lime, salt and pepper. In a third
  bowl mix vinegar, olives, salt and pepper. Whisk in olive oil. In a
  picnic salad bowl arrange vegetables, couscous and vinaigrette until
  everything is utilized. Decorate with mint leaves.
  
  Recipe by Chef David Ruggerio, Le Chantilly Restaurant
  Source; RECIPE FOR HEALTH SHOW
  Posted by: Gail Shermeyer
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Squash with Moroccan Spices
 Categories: Moroccan, Vegetables, Chicken, Fruit
      Yield: 6 Servings
 
      1    Kabocha winter squash,
  2 1/2    Pounds
    1/2 c  Golden raisins
      4    Shallot;  peeled, quartered
      4    Whole cardamom pods
    3/4 ts Ground cumin
      2 ts Dried savory
    1/2 c  Dried apricots
    1/2 c  Pitted prunes
    1/2 c  Chicken stock
    1/4 c  Orange juice
           Salt and pepper
      1 tb Lemon juice
      2 ts Lemon zest
      1 ts Lightly toasted almonds
      2 ts Fresh mint leaves;
           -roughly chopped
           Olive oil spray
 
  Cut the squash in half lengthwise. Remove the seeds and fibers, and
  peel. Cut into 1 inch pieces. Place the raisins in a bowl of warm
  water. Heat oven to 375. Spray a 10 inch ovenproof pan with
  cooking spray. Add the shallots, and cook over medium high heat until
  soft and beginning to brown. Add cardamom, cumin, savory, and squash,
  and stir well. Cover, and cook over medium low heat until the squash
  begin to color. Add the apricots, prunes, raisins, stock and
  orange juice. Season to taste with salt and pepper. Cover, bring to a
  boil. Transfer to the oven, cook until liquid has absorbed and squash
  is tender, 20 to 30 minutes. Make sure the liquid does not evaporate
  so quickly that the squash burns. Transfer to serving dish and add
  the lemon juice and half the zest, and stir to combine. To serve
  sprinkle with zest and almonds and mint.
  
  Recipe by: Martha Stewart
  
  From: Jennifer Blanton
 
MMMMM
 

Cheers

Jim


.... We live in a world where some people put ketchup on well done steaks

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