This Weeks Box 8/20/2011




bell peppers




summer squash






Zucchini, Carrot, Tomato Curry with Coconut Milk

Simple Vegetable curry, Indian recipe, Vegetable curry


    2 tsp canola oil

    1 cup carrots, diced

    1 cup onion, diced

    4 cups spinach, coarsely chopped

    1 1/2 cups sliced zucchini

    1 cup canned tomatoes or whole, ripe, juice reserved

    1/2 cup light coconut milk

    1tsp cumin seed

    1 tsp curry powder


Heat oil in a heavy, large skillet. Saute the cumin seed for about 30 seconds, then add the onions and carrots. sauteing until tender, about 10 minutes. Stir in the curry powder.

Add zucchini, spinach and tomatoes, bring to a simmer, cover and cook about 10 minutes, until zucchini is tender. Add coconut milk and simmer for another couple of mintues until all flavors are merged.

Top with toasted cashew pieces if desired

1T cashew pieces = 49 calories

Number of Servings: 4

Number of Servings: 4

Steamed Broccoli With Lime Dressing

Steamed Broccoli

Serves 4


1 1/4 pounds (1 large bunch) broccoli

1 tablespoon freshly squeezed lime juice

1/2 teaspoon toasted sesame oil

Coarse salt



Prepare broccoli: Cut off and discard tough ends of stalks, leaving about 2 inches attached to the florets.

Using a paring knife, cut broccoli lengthwise into pieces. With a sturdy vegetable peeler (or sharp knife),

peel away the tough outer layer from the stalks. In a large pot fitted with a steamer basket, bring 1 inch of

water to a boil. Add broccoli pieces in a single layer. Cover, and steam until tender, about 5 minutes.


Meanwhile, in a large bowl, whisk together lime juice and sesame oil; season with salt.


Add broccoli to dressing; toss lightly to coat. Serve immediately.

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