This week my family picked up our CSA produce while I was away, and some of it was consumed before I could get out my camera. But believe me, the items missing from my photo were all photogenic and delicious.
A lot of this week's fresh farm bounty were basics and old standbys. Fruit was a cantaloupe, the cutest tiny watermelon I've ever seen, and 6 peaches. Veg included more beets, zucchini, cucumbers, lettuce, basil, and 10 ears of corn, plus two new items: onions and cherry tomatoes.
Since none of the produce we got this week is foreign to my kitchen, I decided to take a reliable favorite—sautéed zucchini and onions—and make it more exotic by throwing in a hint of Morocco.
spiced zucchini with pecans
1 large zucchini, sliced
onions, about the same volume as the zucchini, sliced
handful of pecans
spice mixture* (to taste):
1/8 teaspoon each ground cloves and ground cayenne
1/2 teaspoon each ground allspice, cumin, ginger, turmeric, fine black pepper, and cardamom
3/4 teaspoon each ground cinnamon and coriander
1 1/2 teaspoons freshly grated nutmeg
Sautée zucchini, onions, and pecans in olive oil until zucchini is soft and onions are soft and translucent. Add salt and spice mixture to taste, and cook for another minute or two until spices are fully integrated. Serve as a side, or make it a main dish with plenty of nuts for protein plus a side of rice.
Swap it: To make this dish even more Moroccan, try substituting pistachios for the pecans and adding slivers of dried apricots.
*About the spice mixture: I originally made a jar of this from a recipe for ras el hanout in The Food of Morocco: A Journey for Food Lovers, recipes by Tess Mallos (pub. 1990). Any Moroccan cookbook will have a good variant of ras el hanout, some with authentic spices not readily available in the States; any will work fine. I keep this spice mix handy; but I've reduced the quantities here for convenience.