Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

Remove the stems from the mushrooms and
save for stock. Clean the mushrooms with a
dry cloth or soft brush.
Place a nonstick skillet big enough to hold
the mushrooms in a single layer over medium
heat. When hot, place the mushrooms, round
side down, in the skillet. Sprinkle with the
lemon juice, dill, and cayenne, and cook 3 min­
utes. Turn the mushrooms and cook 1 minute
more or until they just lose their chalky, raw
look. They will be a light golden brown.

Per serving : 21 calories, 0 g fat, 0 g saturated fat, 4 g
carbohydrate, 3 g protein, 1 g dietary fiber, 5 mg so­
dium. Exchanges: 1 Vegetable

ZUCCHINI WITH



HERBS AND LEMON

For all the world this will look as though you’ve
cooked with several sticks of butter, but to my
taste, it’s better!
SERVES 4

2 medium zucchini (¾ pound)
1 teaspoon nonaromatic olive oil
½ cup finely sliced onions
1 garlic clove, bashed and chopped
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon dried thyme
Salt and freshly ground black pepper to taste
¾ cup low-sodium vegetable stock
(see page 288)

Pinch of saff ron

1 tablespoon freshly squeezed lemon juice

½ teaspoon arrowroot mixed with 1 teaspoon

water (slurry)

Trim the ends off the zucchini and cut in half

lengthwise and then in half crosswise. Set aside.

Heat the oil in a high-sided skillet over

medium heat, add the onions, and cook for 1

minute before adding the garlic and herbs. Stir

and cook for 3 minutes. Add the zucchini, salt,

black pepper, and stock. Cover and cook on

medium-high for 7 minutes, until just tender.

Stir in the saffron, lemon juice, and slurry.

Continue cooking until the sauce is slightly

thickened and glossy.

Per serving : 35 calories, 1 g fat, 0 g saturated fat, 6 g

carbohydrate, 1 g protein, 1 g dietary fiber, 35 mg so­

dium. Exchanges: 1 Vegetable

LEMON • 175