Watching out for you
Our staff reviews the latest cookbooks on the market, tests one or two recipes to share with readers and lets you know which cookbooks are worth your time and money.
The book: "Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour," by Peter Berley and Melissa Clark, 294 pages, $19.99. Published by William Morrow, 2013.
What you get: For each season of the year, 12 different meals (48 in all) that include recipes, shopping lists and speed tips. When autumn gets here, we want to try Roasted Winter Squash with Curry Butter and Apple Cider, served with Stuffed Greens with Red Bean and Vegetables Ragout (Pages 190-93). What caught our attention for winter is Green Apple and Celery Salad with Walnuts and Mustard Vinaigrette, served with Kasha Casserole with Root Vegetables and Mushrooms (p. 246-49).
In his own words: "These meals are simple yet sophisticated… substantial and delightful fare for vegetarians and omnivores alike." — Peter Berley
What we made:
BLACK BEAN AND ZUCCHINI QUESADILLAS (P. 85)
Ingredients:
2 pounds zucchini, coarsely grated
1½ teaspoons coarse sea salt or kosher salt, plus additional to taste
2 (15-ounce) cans black beans, drained
12 ounces grated Monterey Jack cheese, coarsely grated
2 scallions, chopped
1 jalapeno pepper, with seeds, finely chopped
8 flour tortillas (8 inches in diameter)
Extra-virgin olive oil for brushing the tortillas
Chipotle Salsa, (recipe follows) or store-bought tomato salsa
Directions:
1. In a colander, toss together the grated zucchini and salt with your hands. Squeeze the zucchini to remove a lot of its liquid.
2. In a large bowl, combine the zucchini, beans, cheese, scallions and jalapeno.
3. Brush 4 of the tortillas with oil on one side. Turn over the tortillas so the oiled side is on the bottom. Divide the bean mixture between the tortillas, spreading it to the edges. Top each with a plain tortilla and brush the top with oil.
4. Warm a large skillet over medium heat. Place a quesadilla in the pan and cook until the cheese melts and the tortillas are golden brown, about 3 minutes per side. Repeat with the remaining quesadillas. If you have two skillets, use them both to cook the quesadillas more quickly. (Alternately, arrange the quesadillas on a rimmed baking sheet and broil, about 6 inches from the heat source, until the cheese melts and the quesadillas are golden brown, about 1 to 2 minutes per side.) Serve with salsa.
Serve with Chilled Cucumber Soup with Mint (P. 87).
Our assessment: In the middle of summer, we're always looking for new, interesting ways to use zucchini when it's plentiful and inexpensive (or free if you're lucky enough to be growing your own). Who knew it would be so tasty in a quesadilla? Just make sure you take the time to squeeze as much liquid from the zucchini as you can. This recipe also works well with gluten-free tortillas.
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