Add broad beans toss in sauce and add 1/2 cup water. Add tomatoes, salt, pepper and cumin and cook for 5 minutes. Sauté onions in olive oil over medium heat until translucent, add garlic and cook for 2 minutes. romano beans, washed, trimmed, long ones cut to 3 inch piecesġ medium size tomato, peeled seeded and coarsely choppedġ small red onion, halved and thinly slicedĢ small cloves garlic, halved lengthwise and thinly sliced I especially love this paired with fried chicken and a cucumber salad, for an impromptu picnic.ġ lb. My summer fridge is always equipped with salads I can eat through the week, al freso. I love the silky sauce produced as the beans cook down in the olive oil and tomatoes. Romano beans are fleshy, sturdy and almost impossible to overcook. Look for beans that are a bright green color, firm and snap easily, avoid any limp ones. Romano beans are showing up more often in the green market and last week I even saw some yellow and purple ones. The original Turkish recipe uses more olive oil, but I have adapted the recipe to lighten it up, along with a few updates. On one of my first trips to Turkey my sister’s nanny fixed a salad of flat beans with a light tomato, olive oil and lemon dressing, along with various meze dishes for dinner, all served room temperature. Shred the spaghetti squash, toss with salsa and top with chopped chives.įiled under: Recipes, Uncategorized | Leave a comment »
If the salsa is too thick add a touch more hot water. Put pepitas, poblano pepper, cilantro, parsley and garlic in food processor, slowly add the olive oil, then hot water and salt.
While squash is roasting, put the pepitas on a baking sheet and toast until brown around the edges.Ĭhar poblano pepper on gas flame or under broiler until blackened, put in plastic bag for 15 minutes, peel and seed. ¾ cup pepitas, roasted on baking sheet in oven until brown around edges, 5-7 minutes.Ĭut spaghetti squash in half, seed, rub cut side with olive oil, salt and pepper. SPAGHETTI SQUASH WITH PEPITA SALSA, serves 4-6 If you have any leftover salsa it is awesome with chips!
This is a great side dish and perfect for your vegan friends. I enjoy the subtle taste of the spaghetti squash and don’t want to overwhelm it with too much spice. If you want this salsa hotter, throw in a Serrano or jalapeno pepper. Winter salsas are usually made from dried chilies nuts and various herbs. My litmus test for authentic Mexican restaurants is the salsa they are serving in season. Pepita Salsa is a specialty of the Yucatan. Besides the sweet and earthy flavors and the burst of color on the plate, these foods are packed with iron, vitamin A and other essential goodies. I always look forward to fall vegetables, the dark greens of kale and bright warm colors of fall squash. The fall landscape is rapidly moving from orange and golds, to the neutral browns and greys of bare trees and solid ground.
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