No matter how old we get, as June approaches we all dream of a long, leisurely summer vacation. Staring out of that office window, stuck in traffic, or with our arms deep in dirty dishes, we imagine endless beaches and fiery sunsets, crowded piazzas and dusky churches, or vibrant markets and colorfully painted houses. Whether our fantasy vacations take us to tiny Grecian villages or the luxurious resorts of the Amalfi Coast, as our minds travel, our mouths water for exotic, exciting, authentic cuisine. This month’s featured ingredient is designed to help you shake off your winter doldrums and shake up your dinner routine. Chile peppers are by their nature exciting – you never know quite what you’re going to get. And while bell peppers lack their siblings’ fierce presence, their subtle sweetness, mild acidity and beautiful colors brighten up the plate and the palate. Best of all, peppers can be prepared in dozens of different ways, each technique subtly altering their taste and texture until you are certain that you have tasted a thousand different ingredients plucked from markets around the globe, rather than one underappreciated vegetable (well, fruit, actually – but more on that below). (
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This is a traditional dish in New Mexico, which the Pueblo Indians taught to the Spanish. Calabaza means squash or pumpkin in Spanish, and this dish uses any squash that is in season. In the summer, use zucchini and yellow squash, and in the autumn and winter months, use butternut squash or pumpkin. This side can become a main dish by putting it in a casserole and baking it with chicken or beef. This version is vegetarian and cooks on top of the stove in 20 minutes.
