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Garlic Vegetables
2 tablespoons olive oil, divided
1 large head garlic, peeled and coarsely chopped
1/3 cup sun-dried tomatoes (not packed in oil)
2 tablespoons all-purpose flour
1 1/4 cups canned vegetable broth
1 medium zucchini
1 medium yellow summer squash
2 large carrots, cut diagonally into 1/4-inch slices
2 tablespoons minced fresh parsley
Salt
Ground black pepper
Heat 1 tablespoon oil in small skillet over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes. Reduce heat to low and cook about 15 minutes or until garlic is golden brown, stirring frequently. Add tomatoes; cook over medium heat 2 minutes. Stir in flour. Cook and stir 2 minutes. Gradually stir in broth. Cook 1 to 2 minutes or until sauce thickens, stirring constantly.
Cut zucchini and squash lengthwise into halves. Cut each half into crosswise slices.
Heat remaining 1 tablespoon oil in medium skillet over medium heat until hot. Add carrots; cook and stir 2 minutes. Add zucchini and squash; cook and stir 3 minutes or until crisp-tender. Remove from heat. Stir garlic mixture and parsley into carrot mixture in skillet. Season to taste with salt and pepper.
(makes 2 cups)
“Whenever I was called a gourmet, I suspected I was being accused of something at least slightly unpleasant. But that was before I heard the term "foodie." I am still not sure that a gourmet is a good thing to be, but it must be better than a foodie.”
Mark Kurlansky
The Maitake mushroom, Hen-of-the-woods, Ram's Head or Dancing mushroom has been cultivated for many years in Asia, especially Japan, where it originated. Maitake means 'dancing mushroom,' so named because they were so valued that whoever found them would dance for joy. They have a mild, pleasant flavor.
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