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    Meal Type: Appetizer

    Oven Baked Zucchini Chips

    We’ve seen a lot of zucchini come in and out of the warehouse this summer (in fact, over 220K lbs of squash has come through in the past year). Here’s one of our favorite ways to eat zucchini. Think of it like fried zucchini’s healthier cousin, offering lots of flavor and less guilt. Bonus: it’s a hit with kids too!

    INGREDIENTS

    • ¼ cup dry breadcrumbs
    • ¼ cup parmesan cheese
    • ¼ teaspoon seasoned salt
    • ¼ teaspoon garlic powder
    • 1/8 teaspoon ground pepper
    • 2 tablespoons milk
    • 2-1/2 cups sliced zucchini –cut 1/4 inch thick (about two small zucchinis)
    • Cooking spray

    DIRECTIONS

    • Preheat oven to 425 degrees
    • Apply cooking spray to wire rack
    • Place greased wire rack on rimmed cookie sheet
    • Combine the first five dry ingredients
    • Place bowl in shallow bowl
    • Dip zucchini slices in milk and dredge through dry mix
    • Bake at 425 for 30 minutes, or until browned and crisp

    Serve immediately (with optional ranch dressing), yields approximately 4 servings

     

    Nectarine Salsa Tastes Like Summer

    Give your salsa a summer makeover with the addition of fresh nectarines! The sweet and the savory flavor combination makes for a super sidekick to your favorite tortilla chip or a tasty topping to grilled fish tacos. Make it now while nectarines are the peak of the season!

    Ingredients:

    • 6 nectarines, pitted and diced
    • 1 lb of tomatoes, diced
    • 1 medium red onion, chopped
    • Juice of 2-3 limes
    • 1-3 jalapeno peppers or Anaheim peppers (Anaheim if you like milder heat)
    • 1/2 cup cilantro leaves, chopped
    • Salt and pepper

    Directions:

    • Add all ingredients to bowl and mix well
    • Refrigerate for at least an hour to get the flavors to blend
    • If necessary, tweak the lime juice, peppers, and salt/pepper to your liking
    • PRO TIP: Try adding a little smoked salt

     

     

    Blissful Brie Bites

    We know both your time and wallets are stretched thin during the holidays. Here’s a 4-ingredient appetizer that will quickly disappear at your next festive gathering. It’s easy but tastes fancy!
     

    INGREDIENTS:

    • 1 (8 oz) container crescent roll dough
    • 1 (8 oz) wheel brie cheese
    • 1 cup whole berry prepared cranberry sauce (not jellied)
    • fresh rosemary sprigs (optional)

    You’ll also need all-purpose flour, a mini muffin pan, and oil/cooking spray. 

    INSTRUCTIONS:

    1. Preheat oven to 375°f degrees
    2. Grease MINI muffin tin
    3. Roll out crescent roll dough on to a floured cutting board or counter and pinch seams together to make one big flat block
    4. Cut crescent roll dough into equal-sized squares (approximately 24)
    5. Place squares into muffin tin slots
    6. Cut brie into small cubes and place inside the crescent dough squares
    7. Top with a teaspoon or so of cranberry sauce
    8. Add a sprig of rosemary
    9. Bake at 375 for about 15 minutes (check sooner)–the edges should be golden brown

    Minestrone Soup

    Ingredients:
    • 3 C. reduced-sodium vegetable or chicken broth
    • 1 (28 ounce) can diced tomatoes or fresh tomatoes.
    • 1 (15 ounce) can beans, drained
    • 2 carrots, peeled and chopped
    • 1 celery stock, chopped
    • Bay leaves, sage, thyme
    • Salt and pepper
    • 2 C. cooked whole wheat pasta
    • 1 medium squash, chopped
    • 1 C.cauliflower, chopped
    • Examples of other vegetables you can add: broccoli, green beans, potato, bell pepper.

    Directions:
    In a pot, combine broth, tomatoes, beans, carrots, celery, onion, cauliflower, bay leaves and ½ teaspoon each salt and pepper. Cover and cook on low for 6 hours or on high for 4 hours. Thirty minutes before the soup is done cooking, add pasta and squash. Cover and cook 30 more minutes. Remove bay leaves and season to taste. Serves 4.

    Rainbow Salad (Ensalada de Arcoíris )

    Ingredients:
    • 5 cups green or purple cabbage (about ½ medium size head)
    • 2 cups broccoli, chopped
    • 2 apples, chopped
    • 2 carrots, shredded
    • Low-fat Asian or Italian dressing

    Directions:
    Toss all ingredients together. Serve and enjoy. Grill or bake them in your favorite recipes


    Ingredientes:
    • 5 tazas de repollo verde o morado (aproximadamente ½ cabeza de tamaño mediano)
    • 2 tazas de brócoli picado
    • 2 manzanas picadas
    • 2 zanahorias, ralladas
    • Aderezo italiano bajo en grasa

    Direcciones:
    Mezcle todos los ingredientes juntos. Servir y disfrutar.

    Summer Squash Saute (Calabaza Salteada)

    Ingredients:
    • 2 zucchini, sliced into “coins”
    • 2 yellow squash, sliced into “coins”
    • 2 garlic cloves, smashed
    • 2 tablespoons oil
    • Salt and pepper to taste
    • 1/4 cup cheese, grated (optional)

    Directions:
    Heat oil in pan over medium heat. Add garlic, stir frequently about 2 minutes. Add squash “coins” and sauté 5 minutes. Season with salt and pepper to taste. For added flavor add cheese before serving.


    Ingredientes:
    • 2 calabacitas, rebanadas en “monedas”
    • 2 calabazas amarillas, rebanadas en “monedas”
    • 2 dientes de ajo, machacados
    • 2 cucharadas de aceite
    • Sal y pimienta al gusto
    • 1/4 taza queso, rallado (opcional)

    Direcciones:
    Caliente el aceite en un sartén a fuego medio. Agregue el ajo, revuelva con frecuencia aproximadamente 2 minutos. Añada las monedas de calabazay saltée 5 minutos. Sazone con sal y pimienta al gusto. Para mayor sabor, agregue queso antes de servir.

    Tomato Salsa

    Ingredients:
    • 2-3 fresh tomatoes, chopped
    • 1/4 onion, chopped
    • 1/2 bell pepper, chopped
    • 1 lime, juiced
    • 1 jalapeño pepper (without seeds)
    • Salt and pepper to taste

    Directions:
    Combine all ingredients in a bowl. Season to taste


    Ingredientes:
    • 2-3 tomates frescos, picados
    • 1/4 cebolla, picada
    • 1/2 pimiento, picado
    • 1 limón, jugo
    • 1 chile jalapeño (sin semillas)
    • Sal y pimienta al gusto

    Direcciones:
    Mezcle todos los ingredientes en un tazón. Sazone al
    gusto.

    Confetti Salad (Ensalada de Confeti)

    Ingredients:
    • 2-3 fresh tomatoes, chopped
    • 1/2 onion, chopped
    • 1 bell pepper, chopped
    • 1 carrot, chopped
    • 2 cups corn, canned or frozen (thawed)
    • 1/4 cup low fat Italian dressing (or your favorite)

    Directions:
    Combine all ingredients in a bowl.


    Ingredientes:
    • 2-3 tomates frescos, picados
    • 1/2 cebolla, picada
    • 1 pimiento, picado
    • 1 zanahoria, picada
    • 2 tazas de maíz, enlatado o descongelado
    • 1/4 taza aderezo Italiano (o su favorito sabor)

    Direcciones:
    Mezcle todos los ingredientes en un tazón.

    Pomegranate Salad (Ensalada de Granada)

    Ingredients:
    • 1 bunch lettuce, spinach, or shredded cabbage
    • 1/2 cup chopped nuts
    • 1/4 onion, sliced thinly
    • 1 pomegranate, peeled and seeds separated
    • 1/2 cup shredded cheese
    • 4 tablespoons balsamic vinaigrette

    Directions:
    Place lettuce in a salad bowl. Top with onion, nuts, and cheese. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.


    Ingredientes:
    • Una cabeza de lechuga, espinaca o repollo picado
    • 1/2 taza de nueces picadas
    • 1/4 de cebolla, en rodajas finas
    • 1 granada pelada con las semillas separadas
    • 1/2 taza de queso rallado
    • 4 cucharadas de aderezo “vinagreta balsámica”

    Direcciones:
    Coloque la lechuga en una ensaladera. Cúbrala con cebolla, nueces y queso. Ponga las semillas de granada encima y rocíe con la vinagreta.

    Classic Carrot Salad (Ensalada Clásica de Zanahoria)

    Ingredients:
    • 3-4 cups of grated carrots
    • 1/2 cup of raisins
    • 1 large apple, chopped
    • 1/4 cup low fat mayonnaise or plain yogurt

    Directions:
    Combine all ingredients in a medium sized bowl.


    Ingredientes:
    • 3-4 tazas de zanahoria rallada
    • 1/2 taza de pasitas
    • 1 manzana, picada en trocitos
    • 1/4 taza de mayonesa baja en grasa o yogur sin sabor

    Direcciones:
    Combine todos los ingredientes en un sartén.

    Chicken Cabbage Salad (Ensalada de Pollo con Repollo)

    Ingredients:
    • 4 cups cabbage, shredded
    • 1 pound carrots, thinly sliced
    • 2 cups chicken, cooked shredded
    • 1 cup low fat mayo or salad dressing
    • 2 apples or pears, chopped
    • Salt and pepper to taste

    Directions:
    Mix all ingredients in a large bowl.


    Ingredientes:
    • 4 tazas de repollo, rallado
    • 1 libra de zanahorias, en rodajas finas
    • 2 tazas de pollo, cocido y rallado
    • 1 taza de mayonesa baja en grasa o aderezo
    • 2 manzanas o peras, picada
    • Sal y pimienta al gusto

    Direcciones:
    Mezcla todos los ingredientes en un recipiente grande.

    Sauteed Cabbage (Repollo Salteado)

    Ingredients:

    • 3 cups cabbage, shredded
    • 2 tablespoons of butter or oil
    • Salt and pepper to taste

    Directions:

    Melt butter or heat oil in a large sauté pan. Add the cabbage and salt and pepper. Stir occasionally until cabbage is tender and beginning to brown.


    Ingredientes:

    • 3 tazas de repollo, rallado
    • 2 cucharadas de mantequilla o aceite
    • Sal y pimienta al gusto

    Direcciones:

    En un sartén grande, derrita la mantequilla o caliente el aceite. Agregue el repollo, sal y pimienta. Revolviéndolo de vez en cuando hasta que esté tierno.

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