Tag Archives: zucchini

Meat and Poultry

Pork in Green Sauce with Zucchini

Puerco en Salsa Verde con calabacitas

  • 1 lb. pork loin, in chunks
  • 4 peppercorns
  • 1/2 bay leaf
  • 1 clove garlic
  • 1 onion, quartered
  • 2 cups salsa verde (Mexican green tomato sauce with chile)
  • 4 small zucchinis, cubed
  • 2 cups chopped spinach
  • 1 chicken bouillon cube
  • Salt to taste

Place pork in heavy pot with water to cover, onion, pepper, garlic and bay and boil for 1 hour, skimming off foam. Remove meat, strain the broth and discard spices and onion.

Reduce broth to about 1/2 cup. Return meat to pot, add salsa verde and bouillon cube. Simmer for half an hour.

Add spinach and zucchini and continue cooking for another 1/2 hr., adding broth or water if necessary. The sauce should be quite thick by the end of cooking .Adjust seasonings. Serve with tortillas (makes great tacos!)

Meatless Main Dishes

Zucchini and Eggs

Calabacitas con huevo

  • 4 tbsp butter
  • 2 cups chopped zucchini or summer squash
  • Salt and pepper
  • 2 eggs
  • 2 tbsp water
  • 1 cup fresh grated Parmesan, Gruyere or Manchego cheese

Heat butter, add zucchini, cover and cook 10 minutes. Drain. Season with salt and pepper. Place in a skillet. Beat eggs with water and combine with cheese. Pour over the zucchini, mix gently, and cook until eggs are set. This can also be done in the oven.

Vegetables and Salads

Carol’s Potato Salad

  • 4 white potatoes
  • 2 carrots
  • 3 hard cooked eggs
  • 1 small zucchini
  • 1 small onion or 3 green onions with tops, chopped
  • 1 green pepper
  • 1 stalk celery
  • 4 radishes
  • 1 clove garlic
  • 3 tbsp chopped parsley
  • salt and pepper
  • 1 tsp thyme or fines herbes
  • Mayonnaise
  • 1 tsp vinegar

Boil potatoes in their jackets with carrots till tender. Drain and cool. Cut potatoes into large cubes and carrots into small cubes. Steam whole zucchini until barely tender. Cool and cut into small cubes. In a bowl, combine finely chopped green pepper, celery and onions. Add seasonings, herbs and garlic. Toss together carefully with cooked and cooled vegetables, adding enough mayonnaise to moisten well. Sprinkle on vinegar (garlic or cider vinegar is best) and toss lightly. Cover and refrigerate for a couple of hours to let flavours penetrate. Serve topped with sliced or quartered eggs, parsley and radish slices.