Welcome to the Stars Hollow Gazette‘s Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.
Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.
You can now find past Health and Fitness News diaries here.
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Evan Sung for The New York Times
Very tiny baby squashes, packed for looks more than flavor, tend to be slightly bitter and less than juicy. Oversize squashes (the ones that triple in size when ignored for a day or two in the garden) are past their prime, best fed to the chickens or tossed on the compost pile. Look for signs that the squash has been freshly picked. The skin should be smooth and glistening, free of blemishes or brown spots.
As for varieties, use whatever looks best. Zucchini, whether it’s green or yellow, should be a maximum of two inches in diameter. Striped, scalloped-edged pattypans should not exceed three inches across, or they are likely to be tough. The globe-shaped green squash known as Ronde de Nice is better at the size of a golf ball; by the time it reaches baseball size, it is apt to be spongy and seedy inside.
~ David Tanis ~
Look for small zucchini, pattypan, crookneck, gold bar and other types. The optional addition of mussels and squid makes it more of a meal, but a vegetarian version is just as satisfying.
The zucchini — sautéed until tender, bolstered with garlic, pine nuts and Grana Padano, and mingled with fresh pasta — deliver the right herbal, vegetal notes to show off the wines.
This mildly spicy dish from southern Italy can serve as an appetizer or side. Cut the zucchini on the diagonal into long, thin slices, or cut it lengthwise.
These summery savory soufflés are an elegant step up from zucchini pancakes and make a great first course. Be sure to have your guests seated at the table before serving. The soufflés will rise nicely, but they do fall rather quickly.
This is a typical Provençal gratin, bound with rice and eggs. You can use the recipe as a template for other gratins using other cooked vegetables.
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