Neni is in Greece, tending her garden, writing, swimming, napping, and of course, cooking. She just sent me this recipe. “We ate this with grilled lamb chops, a quinoa taboule salad, an avocado salad, and yogurt with preserved figs for desert. Stathis made it again tonight as a sauce for penne which we ate with pecorino.” I’ve made it three times since getting her email, most recently, with eggs poached on top. It is delightful.
Zucchini With Mint
Serves 2 as an entre, 4 as a side
3 tablespoons olive oil
1 medium yellow onion, diced small (about ¾ cup)
4 cloves of garlic, coarsely chopped (about 2 tablespoons)
1 ¾ lbs zucchini, diced medium (about 6 cups)
2 tablespoons red wine vinegar
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh spearmint
1 teaspoon dried marjoram
1 cup crumbled feta cheese
Heat the oil in a large skillet over a medium low heat. Add the onions and cook until soft and “honeyed” as they say in Greece, meaning they are beyond translucent, but not crisp, and that they have started giving off their natural sugars and have acquired the color of honey, about 10 minutes. Remove the onions from the pan, turn the heat up to medium, and add the zucchini. Cook, stirring and moving often, until they start getting brown on the bottom, about 10 minutes. Add the garlic and cook until the zucchini have browned and crisped some without turning dark or bitter, another 10 minutes. Add the cooked onions; add the vinegar and salt and pepper. Shake the pan well, add the spearmint, shake again, and turn onto a platter. Add the marjoram. Let cool to just warm and then add the feta. Serve warm or at room temperature.