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Zucchini
with White Beans and Mint
Tangy
Goat Cheese Spaghetti
with Marinated Tomatoes and Goat Cheese
Road Food
Zucchini
Time!
You know that summer is here when the zucchini start producing.
Try this easy dish for your next picnic.
Zucchini with
White Beans and Mint
Serves 4
2 Tbs. olive oil
1 clove garlic, minced
4 small zucchini, thinly sliced
1 Tbs. water or white wine
1 cup cooked cannellini beans
2 Tbs. chopped fresh mint
Salt and freshly ground pepper,
to taste
In a large pan, heat olive
oil over medium heat. Add garlic and sauté for about 30 seconds.
Add zucchini and water or wine, and cook, tossing gently, for 5
minutes. Add beans and heat through. Transfer mixture to a bowl.
Stir in mint, salt, and pepper. Serve warm, room temperature, or
chilled,
Adapted from the White
Dog Café Cookbook
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Tangy
Goat Cheese Spaghetti with Marinated Tomatoes and Goat Cheese
Serves 4-6
The little nuggets of goat
cheese stirred into the tomatoes just before you add the pasta melt
down to make a delicious sauce.
1 1/2 lbs. ripe cherry tomatoes,
quartered
5 Tbs. extra virgin olive oil
2 cloves garlic, very finely
minced
1/4 tsp. hot red pepper flakes
3 Tbs. minced capers
Salt
1 lb. pasta
30-40 fresh basil leaves
1/4 lb. goat cheese, cut into
olive-size pieces
In a large serving bowl combine
tomatoes, olive oil, garlic, hot red pepper flakes, capers, and
salt to taste. Stir to blend.
Cook pasta in a large pot of
boiling salted water until al dente. Just before pasta is ready,
tear basil leaves into small pieces. Stir basil and goat cheese
into tomato mixture. Drain pasta, add to bowl containing the tomato
mixture, and toss. Serve immediately on warm dishes.
Pasta Harvest by Janet
Fletcher
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Road
Food
Heres healthy portable
snack food, which pleases kids and grownups alike.
6-8 cups dry low-sugar cereal
1 cup dry roasted peanuts or
cashews
1/2 cup sunflower seeds
1 cup small pretzels
1 cup raisins or other dried
fruit
1 cup M&Ms or semi-sweet
chocolate bits (optional)
Combine ingredients and store
in an airtight container
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