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June 1998: LIGHT SUMMER VEGGIES
Spring has sprung, fall has fell, summer's here and it's hotter than....
well, not quite that hot. Not here, anyway. But the weather has, at least,
finally turned warm and some fresh warm-weather produce has started to turn up
in the stores. At this time of year I like to take full advantage of the
great nutritional value of fresh veggies, as well as get some exercise in my
garden. Here are two quick and easy recipes using summer's most plentiful
(and easily grown) vegetables.
Note for the first recipe: Be sure to use string beans, not the flat,
Italian, Lima or "broad" beans that may provoke some sensitive IC bladders.
(They are reported to be high in naturally occurring glutamate). For those
with vulvodynia-- try substituting (lower-oxalate) peeled baby carrots for the
beans. It's a succulent and different taste treat!
Green Beans with Coriander (Serves 4)
2 cups fresh green beans, sliced
2 medium cloves of garlic, minced
2 Tbsp. olive oil
1/2 tsp. ground coriander
Cook green beans in water (or steam) until tender. Drain well and set
aside, keeping warm. In saucepan, over medium heat saute garlic for about 30
seconds in the olive oil, just til tender. Add the green beans and coriander,
tossing to coat and warm through.
(From the author's soon-to-be-published IC cookbook, "A Taste of the Good
Life: a cookbook for an interstitial cystitis diet").
Zucchini Primavera (Serves 3)
2 cups fresh zucchini squash, sliced
3 Tbsp. butter or margarine
3 medium cloves garlic, sliced
1/4 cup peeled, grated fresh carrot
1 tsp. fresh basil, minced or 1/2 tsp. dried basil
2 Tbsp. sliced, blanched almonds (optional)
salt to taste
In a large skillet, over medium heat melt butter and saute garlic til
tender while stirring. Stir in zucchini and basil, coating with butter. Reduce
heat, cover, and simmer about 5 minutes, stirring occasionally. Stir in the
grated carrot, almonds, (and salt if desired), cover and cook a minute more,
and serve. Great over rice or pasta shells, or as a side dish with flame-
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