Summer Squash With White Wine And Cracked Coriander Seeds Food

ROASTED SQUASH WITH SESAME SEEDS AND CUMIN

Steps:

• Preheat oven to 400 degrees. Toast sesame seeds in a small skillet over medium-high, shaking pan frequently, until golden brown, 1 to 2 minutes. Add cumin seeds and toast until fragrant, about 30 seconds more. Transfer seeds to a small bowl; let cool.
• Toss squashes with coriander, 2 teaspoons salt, 1/4 teaspoon pepper, and oil on a rimmed baking sheet. Spread in a single layer; roast 15 minutes. Add sesame mixture and toss to coat, then flip slices. Roast until squashes are tender and golden brown, about 15 minutes more; serve.

SUMMER SQUASH WITH WHITE WINE AND CRACKED CORIANDER SEEDS

Steps:

• Heat olve oil in a large skillet over medium heat. Add the onions and saute until it begins to brown, 7-8 minutes. Add the summer squash and zuchinni, toss with oil and onions. Pour the wine and season with the coriander seeds, salt and pepper and sugar. Cover the pan and simmer over medium -low heat until the squash is tender and the and half wine has evaporated about 20 minutes. remove the squash mixture from heat and toss in the lemon juice, garlic and parsley. Cover the pan and set aside until you are ready to serve. Serve warm or at room temperature.