Back in my young manhood I discovered fenugreek, an ancient herb and spice that, as I recall, we never used in our cooking back in Spanish Harlem. But once I found it, it became part of my culinary tradition.  For the health conscious, fenugreek has many benefits. It is packed with soluble fiber, protein and iron. It also helps regulate sugar levels, stimulates breast milk production, reduces inflammation, and helps with weight management by suppressing appetite. Not, only that, it can help in the bedroom department. Clinical studies suggest that fenugreek seed extracts may aid in boosting sexual arousal increasing sex drive and slightly raising testosterone levels in men. So, what more do you want?

I am partial to its sweet maple-like aroma in cooking. At the same time, it has a slightly bitter taste that, I can’t explain how, but also imparts a slight sweetness to a dish. It is a contradiction that makes for a glorious meal; be it breakfast, lunch or dinner. Fenugreek is very popular in Indian, Middle Eastern and North African cuisine. It adds depth and complexity to curries, stews, flatbreads and spice blends like Ethiopian berbere, a spice mixture often paired with lentils, stews, braises and meat.

For today’s recipe, I combined fenugreek with zucchini, a vegetable I enjoy. The result is a delicious vegetarian dish for any occasion. But, if you’re a meat lover, add some to your favorite beef, pork or lamb entrée. Be aware that, to some, fenugreek, may be an acquired taste. So, it’s best regulated according to your taste buds. However you use it, it is a marvel waiting to be discovered. Note that fenugreek comes in whole seed or powdered form. I use the powder. If you’re adventurous you can also use the seeds and then crushed them in a mortar. I just find that to be extra work. The powder is more convenient.

We served this dish with angel hair pasta, and it was great. But you can pair it with ny pasta you prefer be ut string or shells like macaroni or penne. Or you can use a favorite grain like rice, couscous or quinoa. Or just serve it on its own with meat or seafood. It is a versatile rendition that won’t disappoint. Enjoy.

ZUCCHINI WITH FENUGREEK

Ingredients:

3 medium-to large zucchinis (do not peel)
4 tablespoons olive oil
1 medium onion, peeled and chopped
1 clove garlic, peeled and minced
¾ cup chicken broth
2 tablespoons flour
¼ teaspoon fenugreek seed powder or to taste
2 tablespoons heavy cream
2 medium-to large tomatoes

Instructions:

1. Rinse zucchini under cold running water and pat dry with paper towels.
2. Slice zucchini into small rounds, about a 1/8-inch thick. Then cut rounds in half. If large, cut into quarters.
3. Heat oil in a large heavy skillet or fry pan.
4. Add onion and garlic and cook until onion is soft and translucent.
5. In a small bowl or cup mix chicken broth with flour and add to zucchini. Cook, stirring, until broth starts to thicken. Note that if broth gets too thick you can always add more water or broth.
5. Stir in fenugreek and heavy cream.
6. Stir in tomatoes and serve
Yield: 4-6 servings