Indian Zucchini A few years ago my friend's mother from Pakistan was visiting. When asked if she'd be willing to spend the day in the kitchen teaching some of her favorite recipes, she happily agreed. Grinding cardamom and cumin, chopping garlic and ginger, laughing in the midst of steaming pots and pans, and having cool lemonade, it was a transmission of Indian/Pakistani cooking that left its mark on our hearts. This recipe is a very easy, delicious, and colorful addition to an Indian dinner (or any kind of dinner). Of all the recipes she taught us that day, this recipe stood out and is now one of our standards. Serves 4 3 tablespoon safflower oil 1½-inch piece of ginger, peeled and finely minced 1 teaspoon cumin seeds 1/8 teaspoon red pepper flakes 5 small cloves garlic, peeled and finely minced 4 medium zucchini, cut lengthwise into quarters and then sliced 2 tablespoons water ½ teaspoon turmeric 2 roma tomatoes, diced in small dices (about ¼-inch cubes) ½ teaspoon sea salt to taste and depending on type of salt used Heat the oil in the skillet on medium to high heat. Add the ginger and saute for 30 seconds. Add cumin seeds and pepper flakes and saute on medium heat for 30 seconds.

Make sure to not burn the cumin seeds. Add the minced garlic. Saute for another 30 seconds. Turn up the heat and add the zucchini, water, and turmeric. Stir and saute on medium-high heat for 3 minutes. Then add the tomatoes. Saute for another 2 minutes. Add salt.

Vegetables should be slightly firm and already tender but not too soft. Serve hot. Baked Portabella Mushrooms If you need a new vegetable idea after having broccoli, cabbage and carrots all in the same week, baked Portobello mushrooms might be the way to go. In this recipe, the balsamic marinade that you brush on before you bake them gives a distinctly festive flavor. Serves 4 4 Portabella mushrooms olive oil Balsamic glaze 2 tablespoons olive oil 2 teaspoons balsamic vinegar 2 cloves garlic, peeled and squeezed 1 teaspoon honey 1 teaspoon Dijon mustard ¾ teaspoon salt ¼ teaspoon black pepper 2 tablespoons olive oil Preheat oven to 400°F. Quickly rinse mushrooms and dry off with a paper towel. Coat baking sheet with olive oil. Place mushrooms on baking sheet.

To make glaze, combine ingredients except olive oil. Drizzle in olive, whisking to form an emulsion. Brush on mushrooms. Bake 1 hour.