Opioid crisis requires a multi-pronged effort
June 1, 2018
Joie ‘de Vivre
June 1, 2018
Your home garden is in full bloom, producing beautiful and bountiful vegetables for your family to enjoy. Cooks rejoice at this season when fresh is the way to go. As temperatures heat up, we want to enjoy lifter and quicker meals. Why not try a few fresh and fun recipes sure to please the hungry tummies at your table!
GREEN BEANS AND BACON
Ingredients
• 1 lb fresh green beans, trimmed and washed
• 4 slices thick cut bacon
• 3 tbsp butter
• 2 tbsp Panko
• Salt and pepper to taste
DIRECTIONS:
1. Bring ft large pot of salted water to a bail. Add green beans and cook until just tender, about 3-4 minutes. Drain in a colander and refresh under cold running water. Drain, and dry in a dean kitchen towel.
2. Cook bacon until crisp but still slightly chewy. Drain on paper towels. Chop bacon.
3. Matt butter in a large skillet over medium-high heat Add beans and bacon and cook for a few minutes, Stirring frequently.
4. Add Panko breadcrumbs, stirring to coat beans, until browned.
5. Season to taste with coarse salt and freshly ground black pepper.
BAKED ZUCCHINI
Ingredients
• 2 large zucchini
• 1 tsp coarse salt
• 1 tsp fresh ground pepper
• 1/2 cup Parmesan cheese, freshly grated
• 1 clove garlic, minced
• 2 tbsp parsley, chopped
• 3 tbsp breadcrumbs
• 3 tbsp extra virgin olive oil
DIRECTIONS:
1. Preheat oven to 350 F.
2. Wash and trim ends of 2 Large zucchini. Cut lengthwise into thin slices.
3. Lightly coat a large cast iron skillet And an 8-inch baking dish with extra virgin dive oil.
4. Place skillet over medium-high heat and add enough zucchini to cover the bottom. Cook until browned, then turn and cook the other side.
5. Transfer zucchini to baking dish, season with coarse salt and freshly ground black pepper and sprinkle with freshly grated Parmesan.
6. Repeat with remaining zucchini until all are cooked, adding a little oil to skillet as needed.
7. Combine garlic, parsley, and breadcrumbs and sprinkle over the zucchini.
8. Drizzle with remaining olive oil Bake until top is browned, about 15 minutes.
HOMEMADE MARINARA SAUCE
Ingredients
• 1 tbsp olive oil
• 3 cloves garlic minced
• 5 fresh tomatoes, diced
• 2 tbsp fresh basil, finely chopped
• 1 tbsp honey
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 3 sprigs of parsley
DIRECTIONS:
1. Heat oil in a saucepan over medium heat, then add garlic and cook about 2 minutes,
2. Add diced tomatoes and stir well Allow to summer, uncovered, about 25 minutes, stirring often, until mixture has thickened slightly,
3. Stir in basil, honey, salt pepper, and parsley (stem and leaves intact). Continue simmering about 10 minutes.
4. Carefully remove sprigs of parsley with a fork.
You can serve it like this or puree it in a food processor/blender for a smoother sauce (good for dipping!).
RADISH AND CUCUMBER SALAD
Ingredients
• 12 radishes with tops, (radishes sliced thinly; tops washed, sliced thinly, and reserved)
• 1 cucumber, washed and cut thinly in rounds
• 1/2 teaspoon kosher salt
• 1/2 cup rive vinegar
• 2 tbsp extra virgin olive oil
• 2 tbsp lime juice
DIRECTIONS:
1. In a large bowl toss the radish and cucumber slices with salt TOSS with vinegar; olive oil and lime juice, Let stand at room temperature for 1 hour. Just before serving, fold radish tops into salad Makes a servings.
