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chayote

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chayote

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Chayote (Sechium edule)
(credit: Eugene Belt—Shostal)
Tendril-bearing perennial vine (Sechium edule) of the gourd family, native to the New World tropics, where it is widely cultivated for its edible fruits. Chayote also is grown as an annual plant in temperate climates. The fast-growing vine bears small, white flowers and green or white pear-shaped fruits with furrows. Each fruit contains one seed. The fruits are eaten cooked or raw, and the young root tubers are prepared like potatoes.
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From Chayote and Chile Poblano Soup; Green Salad with Jicama, Manco, and Cucumber; and Chicken with Tomatillo Cilantro Salsa; to Beef in Avocado Salsa; Cauliflower with Spicy Tomatoes; and Amaranth Water, "Mexican Light" is an ideal and highly recommended culinary resource for diet conscious kitchen cooks wanting their friends and family to eat healthy while eating Mexican.
Mexican Light by The Bookwatch
From Chayote and Chile Poblano Soup; Green Salad with Jicama, Manco, and Cucumber; and Chicken with Tomatillo Cilantro Salsa; to Beef in Avocado Salsa; Cauliflower with Spicy Tomatoes; and Amaranth Water, "Mexican Light" is an ideal and highly recommended culinary resource for diet conscious kitchen cooks wanting their friends and family to eat healthy while eating Mexican.
Mexican Light by Internet Bookwatch
3 1/2 pounds chicken, with giblets 2 carrots, peeled and coarsely chopped 2 ribs celery, coarsely chopped 1 white onion, peeled and quartered 1 chayote squash, halved 1 head garlic, halved 1 small bunch parsley 1 small bunch cilantro 1 tablespoon dried Mexican oregano 2 bay leaves 1 teaspoon black peppercorns
Masa in the limelight; Masa (mah-sah): the Spanish word for "dough": ... by Art Culinaire
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