There is a plentiful harvest of squash and tomatoes right now, so this is the perfect time to make refreshing Canoas de Zucchini!
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
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.
This is an absolutely delicious Costa Rican staple that used to be served at every evening meal. Now it is served anytime. You will find i...
When I first lived in Costa Rica almost 40 years ago every home and restaurant used a "Chorreador de Café" to make the best tastin...
"Bizcochos" or "Rosquillas de Queso", a traditional Costa Rica snack food, are corn meal cheese rings. Usually, bizcoch...
(español, ver mas abajo) Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are ...
John has really enjoyed "platano maduro" and the many ways it can be served. This simple recipe has become one of his favorites f...
This week we tried something we'd never done before, we brined a fresh ham and cooked it outdoors, in our wood fired stone oven. All I ...
Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the inc...