Sauteed Zucchini with Toasted Garlic and Lime
Source: Rick Bayless, Authentic Mexican

1 large zucchini, ends trimmed and cut into cubes
1 teaspoon salt, plus more to season
Extra virgin olive oil
5 cloves garlic, peeled and very thinly sliced
Juice from 1/2 small lime
1/2 teaspoon oregano
1/4 teaspoon black pepper
2 tablespoons chopped flat-leaf parsley
1. Place the zucchini cubes in a colander, and sprinkle with approximately 1 teaspoon of kosher salt. Mix, and allow the zucchini to sit for 30 minutes. Rinse the zucchini, and pat dry with paper towels.
2. Heat a drizzle of extra virgin olive oil in a pan over medium heat. Add the garlic, and saute until browned, stirring often. Be careful not to burn the garlic. Remove the garlic with a slotted spoon, and set aside.
3. Place the zucchini cubes in the pan, and cook until browned but still crisp, approximately 10 minutes. Stir sparingly, allowing the zucchini to brown before flipping.
4. Turn off the heat, and return the garlic to the pan. Add the lime juice, oregano, salt and pepper, and parsley. Mix well and serve.

A New Resolution

The new year is here and I feel the need to boost my energy level and my sense of well being by eating more vegetables. In the past when I have made similar goals I discovered that good, healthy vegetable recipes are hard to find. Too many of the recipes called for fatty ingredients like cream cheese, sour cream, and butter. It seems like that negates the healthful contributions of the vegetables. My goal this year is to seek, find and try at least two new recipes per week during 2010. At the end of that time I will publish a book of the very best recipes to share with family and friends.

Roasted Cauliflower

Ingredients:
2 teaspoons olive oil
2 medium onions, quartered
5 garlic cloves, halved
4 cups cauliflower florets, about 1-1/2 pounds
Cooking spray
1 tablespoon water
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh flatleaf parsley

Directions:
Preheat oven to 500-degrees.

Heat oil in a large skillet over medium heat. Add onions and garlic; cook five minutes or until browned, stirring frequently. Remove from heat.

Place onion mixture and cauliflower in a roasting pan coated with cooking spray. Combine water and mustard; pour over vegetable mixture. Toss to coat; sprinkle with salt and pepper. Bake at 500-degrees for 20 minutes or until golden brown, stirring occasionally. Sprinkle with parsley.

Recipe

makes four servings, 1-cup per serving.

Nutritional information per serving:
Calories: 94
Fat: 3.1g
Saturated fat: 0.4g
Protein: 4.5g
Carbohydrates: 15.4g