Monday, June 15, 2009

Green Meanies


 Today I was in serious need of green vegetables.  I had a few vodka tonics last night and there was a horrible smell in the common area of our apartment building this morning.  (It's been building since Saturday.  I think something must have died in a utility closet.  Yuck.)  Those two things in combination with a long commute and not enough sleep last night left me craving something fresh and bright -- something very green.  
The dish I concocted is very simple, but it packs a powerful punch.  I chose brussel sprouts, broccoli, and summer squash as the main components of my lunch.  As the vegetables cooked and the colors brightened in the pan I felt my mood becoming lighter.  A few dashes of cumin brought the earthiness I was looking for, and crunchy pecans gave me a pleasing contrast in texture.  I felt the need for nutmeg so I sprinkled a little on top and sat down to a plate full of happy-looking vegetables.  Three bites into it and any queasiness left over from the morning had vanished.  


Green Meanies (to fight the queasies)

1 small head broccoli
6 brussel sprouts
1 medium yellow squash
2 Tablespoons olive oil
1 teaspoon ground cumin
a sprinkling of cayenne pepper
3 Tablespoons chopped pecans
a sprinkling of ground nutmeg

Cut the broccoli into bite-sized florets, quarter the brussel sprouts, and slice the squash into long thin strips.  Heat the oil in a medium saute pan over medium-high heat.  Once the oil is hot add the broccoli, brussel sprouts, and yellow squash.  Saute approximately two minutes.  

Add the ground cumin and cayenne pepper then saute an additional two minutes.  Remove from heat and top with chopped pecans.  Sprinkle with nutmeg and serve immediately.  


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