Menu Swap: October 20th

I know this is a little belated and I hadn’t the intention to go through with posting but the ingredient is squash and I can’t help but love squash. Winter squash is one of my favorite vegetables, gourds, or whatever you wish to call it. Then again, I grew up eating summer squash - known as ‘zucchini’ - and potatoes as a typical Italian side dish with meals often prepared by my grandmother. I think that’s why I wasn’t ever so fond of zucchini until recently; recently as in the past year or two.

There are many types of winter squash, my favorite being kabocha - the Japanese pumpkin - which is also referred to as a Delica squash or dumpling variety. Second to that would have to be the butternut because of its rich texture once thoroughly cooked. I’ve undercooked it a few times and the results weren’t bad so its also edible for salads a trivial undercooked. Zucchini is also edible undercooked and perfect in stir fries. I’m serious. It’s absolutely fantastic.

The Indian gourds, luffa gourds, ridge gourds, and bitter gourds, are the only ones to my knowledge that aren’t edible in a raw state due to their inner membrane being so spongy. And I don’t know a soul who would voluntarily consume raw bitter gourd.

Anyway, on the menu are simple yet tasty delights. I’m going for a ‘simple-yet-elegant’ approach this week. Squash doesn’t need much to purty it up after all. I really have to thank Kim for choosing one of my favorite vegetables for this week since I’ve been ill-feeling. Squash is one of those vegetables that goes down super easy. Just wait until next week when I host again!

Menu for October 20th
Dinner
Tunisian Red Bean Stew - African
Teriyaki Salmon with simmered squash, mushroom chestnut rice, and sesame bitter greens - Japanese
Three bean curry, matar mock-paneer, and rice - Indian
Provencal Vegetables en Papillote with risotto - French

Lunch
Chickpea Rueben - American
Low Fat Cassava oiled-down - Caribbean

Baked Goods
Pumpkin Chip Cupcakes
More if I have the energy..