Okay, first of all there are two type of squash. There is winter squash and summer squash. Winter varieties are the big guys. Summer varieties are those more quaint and dainty. Think pumpkin versus zucchini. This is about summer squash since summer is almost here and the squashes in question are now readily available at the market.
So, why are summer squashes considered one of nature's wonder foods? Quite simply, your heart loves them! Any variety of summer squash is loaded with magnesium and this is one of the nutrients which makes your heart beat healthier and happier and that, my friends, is always a good thing. Of course these squashes are also very good natural sources of vitamins A and C and deliver a pretty good punch of posassium and omega-3 fatty acids!
When you are picking out summer squash at the market, you want to keep something pretty important in mind. The smaller the fruit (yes, squash is a fruit), the better the taste. This is one case where the smaller size does matter!
If you want to enjoy the benefits of summer squash and also enjoy the exotic tastes of Asian cuisine, here is a recipe which will fit your bill.
Ingredients needed to make Korean Sesame Squash (serves 4 as a side dish):
- 1 pound zucchini, stem end removed
- 1 tsp. sesame oil
- 1 tsp. toasted sesame oil
- 1 Tbs. soy sauce
- 1 clove garlic, minced
- ½ tsp. sugar
- ¼ tsp. ground black pepper
- Cut the zucchini into 1/8-inch rounds. Place in a pot of boiling water and cook 4 minutes.
- Drain the zucchini and cool in a bowl of ice water.
- In a small bowl whisk together all the remaining ingredients.
- Place the zucchini in a serving bowl. Pour the dressing over the zucchini, toss to coat and serve.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."