So sorry for this, but I just couldn’t resist….
OK, so I just had to try these new cross bred melons at Trader Joe’s the other day. They look like honey dews, but inside they are orange and tasted like a cross between a cantaloupe and a peach. They were the sweetest things I’ve ever tasted. I’ve been trying to find them on the internet, and I don’t remember the name of them (anyone?…..anyone?….) I hope these will become commonplace soon.
1 cup of melon has 108% RDA for vitamin C and 120% RDA for Vitamin A, and 14% RDA for potassium and can act as a mild anti-inflammatory. I just could not get enough of these–so good if you can find them!
I also tried a new way (well, new to me…) of cooking my zucchini and summer squash. It’s so simple, but it brings an amazing flavor out that I am not getting with any other way of cooking.
Cut 2 zucchini and 2 summer squash into 1/2 inch discs with skin on, and toss with 1 TBS olive oil. Place in heated pan on med/high heat. Use a cast iron if you have one. Here’s why. Sprinkle with a pinch of sea salt and fresh ground pepper. You can also use a pinch of garlic powder or my favorite Old Bay in place of the S & P if you like a bit more spice. Cook about 10 minutes on side 1, flip, and about 6 minutes on side 2. They should look slightly browned. They will be soft and moist with an amazing flavor that tastes like you’ve marinated them in something, but you haven’t! Everyone liked these in the house.
A cup of raw zucchini has 20 calories, no fat, and 35% RDA for vitamin C as well as 2 g of protein. (tossing them in the oil adds a trivial amount of fat and calories in this recipe)
The zucchini is great just by itself, but it can also be used in other recipes
We used them in making veggie quesadillas pairing them with orange peppers, sauteed mushrooms, sun dried tomatoes, roasted tomatoes and tofu and put it on a spinach flour tortilla.
Let me know how you like them!