➤ When: Summer squash is well named because it peaks in the summer. These beautiful, easy-to-grow vegetables come in a variety of colors and shapes.
➤ What to Look For: The skin should be smooth, with few marks, and tender enough to be pierced easily by a fingernail. (Don’t do this in the market; just squeeze gently.) Squash should have a bright color and feel relatively heavy for its size. A bit of juice coming out of the stem means it’s fresh; in fact, it was probably picked that morning. Avoid squash that bend easily or have a wrinkled skin: They’re old or drying out.
➤ Why: Squash are rich in potassium and fiber, both of which provide a RealAge benefit.
➤ How to Use: Summer squash can be grilled, sautéed, used in soups and stews, or mixed with whole grains and vegetables. Combine diced zucchini with fresh corn and red chile pepper, or stew a tomato, garlic, and onion ragout. Large zucchini (over 10 inches) are best for breads, muffins, and pancakes. Also, squash blossoms can be eaten. They’re usually stuffed and baked or fried but can also garnish a soup or be shredded and mixed into a salad.
This ingredient information was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p189'
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Your article seems nice! Can you give me some illustration photos of this recipe to help me imagine how would it be like?
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