1/2 cup fresh mint, minced Sea salt to taste. Add the oil to a large skillet or sauté pan over medium-high heat. Sauté the carrot for 3 minutes, until almost tender. Add the zucchini and scallion and continue to sauté for 3 minutes longer. Grind in the pepper to taste and remove the pan from the heat. Add the freshly squeezed lemon juice, mint and salt to taste. Serve immediately. MEXICAN SUMMER SQUASH Serves 4 Serve this sauté over long grain rice or rolled up in warm tortillas. 1 medium avocado
1 T. fresh lime juice 1 T. olive oil 1 medium onion, chopped 5 large garlic cloves, minced 1 small jalapeño, minced 1 medium red bell pepper, cut into thin, short strips 1 cup julienned summer squash Fresh corn kernels from an ear of corn (1/2 cup or more) 1 t. ground cumin Sea salt to taste 1/4 cup cilantro, chopped Peel and seed the avocado and cut it into short slices about 1/4 inch thick. Toss them with the lime juice and cover tightly. Add the oil to a large skillet or sauté pan over medium-high heat.
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September 2011 Tidewater Times