This recipe takes its inspiration from a trip to Morocco a few years back, where cinnamon makes its way into not just the sweet dishes but the savory dishes as well, giving them a whisper of something familiar yet exotic.
This salad shows that when veggies are at their best you don’t need to drown them in butter, bacon, or dressing to make them taste good–they just ARE good. –Brad Farmerie
- 1 small white onion, peeled and finely sliced
- 1 large or 2 small cloves garlic
- 1 carrot, grated
- ¼ cup extra-virgin olive oil
- 2 teaspoons sesame seeds
- 1 cinnamon stick
- 1 bay leaf
- 1 yellow summer squash, finely sliced
- ¼ cup hot water
- Chopped chives and picked cilantro to garnish
Place the onion, garlic, carrot, olive oil, cinnamon stick, bay leaf and sesame seeds in a pot and place over low heat, stirring and cooking until the onions go translucent (about 10-15 minutes depending on how high the heat is).
Turn the heat to high and add the squash, stirring lightly and cooking for about 2 minutes.
Add the water (the hot pot should cause a quick boil) and cook for another 1-2 minutes, when most of the water has evaporated and the squach is still al dente.
Remove from the heat, place into a serving dish, garnish with chives and cilantro, and serve.