If you know your way
around a kitchen, you don't really need a recipe to cook patty pan squash -
just dice 'em up and sauté them in olive oil and/or butter with fresh garlic
and a sprinkle of salt and...voila! You've got yourself a supercute and tasty
But if you're wanting to make something a little more elaborate, check out this week's recipe, which comes to us from one of our very own farmstand customers! Yay!!! I haven't yet tried this recipe, but I know already that it'll be a keeper - the combination of Moroccan spices, along with the variety of fresh vegetables that it calls for, as well as delicious optional add-ins, are sure to make this an irresistibly tasty dish that offers the flexibilty of using whatever is in season or happens to tickle your fancy as you are making it!
A couple of thoughts: Don't steer away from this if you don't have patty pans - just add more zucchini instead! And if you don't have, or don't want to have, lamb, substitute your favorite stew meat or even big chunks of potatoes or sweet potatoes. May your fancy be tickled as you give this a try!
Moroccan Lamb Stew
- 1 lb. boneless lamb shoulder in
- salt & pepper
- 1½ T olive oil
- 1 large onion cut in 8 wedges
- 1 cinnamon stick
- 1 T ground cinnamon
- 1 t ground allspice
- ½ t turmeric
- pinch of crumbled saffron
- 2 cups each chicken stock &
- 2 medium carrots, quartered
- 2 celery ribs, chopped
- 2 small zucchini, dimed thickly
- 10 small patty pan squash
- 19 oz cooked chickpeas
- 3 T fresh coriander, chopped
Traditionally served over couscous. Equally savoury with rice, noodles or solo,
with country bread.
- Liberally season lamb with salt
& pepper. Heat oil in large heavy saucepan. Sauté meat over
moderately high heat until well browned. Add onions & let brown about
- Add spices, stock & water.
Bring to simmer over high heat. Reduce to medium low, simmer about 1 hour
- Add carrots, celery: cook 15
- Add zucchini, patty pan squash
& chickpeas. Cook additional 10 minutes.
- Stir in coriander &
Note: Consider adding some or all of the
following: chopped dates, figs, apricots and/or raisins, hot sauce, string