Canoas de Zucchini / Zucchini Canoes

There is a plentiful harvest of squash and tomatoes right now, so this is the perfect time to make refreshing Canoas de Zucchini!

Ingredients:
2 large zucchinis
2 cups of diced and seeded tomatoes
½ cup of roasted sweet/mild chili peppers diced
1 can of Palmito pieces (Hearts of Palm) diced into small pieces
½ cup of finely diced onion
3 tablespoons of FRESH chopped basil (Note: It must be fresh, or it just won't work. If you don't like basil, you can substitute culantro (cilantro.))
¾ cup of finely cubed, or coarse grated, mozzarella cheese
¼ cup Balsamic vinegar
¼ cup extra virgin olive oil
Salt & pepper to taste
Paprika

Directions:
Slice the zucchini lengthwise and scrape out the seeds with a spoon. Using a sharp knife, take of a thin slice from the rounded side so that the zucchini sits flat without rocking. Add salt and pepper to taste. Place in a microwave dish and cook on high for 3-4 minutes until the squash is cooked. Remove them and place them in the refrigerator to chill for about an hour.

In a medium size bowl, gently toss all of the tomatoes, peppers, onions, palmito, cheese and basil with the olive oil and vinegar. Add salt and pepper to taste and place the bowl in the refrigerator to chill.

When everything is chilled, divide the salad mixture into fourths and fill the zucchini canoes. Just before serving, sprinkle a little paprika over the canoes.

¡Buen Provecho!

Vegetable

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Orange Glazed Carrots / Zanahorias con Tapa de Dulce

If you like carrots glazed with brown sugar, you'll love Costa Rica's answer to brown sugar with the "Tapa de Dulce".

The "tapa de dulce" is make fron raw sugar cane juice that is cooked down until it starts to caramelize and thickens enough to firmly set up in the traditional wooden molds. This solid sugar cake of "tapa de dulce" can be bought virtually anywhere, from the supermarkets to the pulperias, and the ferias (farmers'market). For those thinking coffee is the national beverage, you'd be wrong. It's actually "Agua Dulce" made with some shavings from the "tapa" and boiling water. You drink it just like a tea. Depending on the part of the country, the recipe for "Agua Dulce" will vary.  Some make it with milk and some add lemon juice. Regardless of how it is served, it is always delicious.

I use "tapa de dulce" to make glazed carrots and once you try them, you'll never want to go back to brown sugar.

Ingredients:
1 pound or ½ kilo of fresh carrots (zanahorias), peeled and sliced into ¾" to 1" pieces
½ cup of orange juice
½ teaspoon cinnamon (canela)
½ cup of shaved and packed "tapa de dulce"
2 tablespoons of butter
Salt to taste

Directions:
Add all the ingredients to a medium size pot. Bring everything to a boil, then simmer on low for about 20-30 minutes. When the carrots are tender and the glaze is thick, they are ready to serve. Garnish with a little cilantro or parsley.

Vegetable

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