September 28, 2018

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Food › vegetable ›


BUFFALO CHICKEN ZUCCHINI BOATS

BUFFALO CHICKEN ZUCCHINI BOATS View full article →

FRANKIE'S YUMMY ZUCCHINI BREAD

FRANKIE'S YUMMY ZUCCHINI BREAD View full article →
September 28, 2018

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Food › recipe › vegetable ›


SHEET PAN CHICKEN WITH FALL VEGGIES

SHEET PAN CHICKEN WITH FALL VEGGIES View full article →

Rita's Overgrown Herb Garden Salad

Rita's Overgrown Herb Garden Salad View full article →

Avacado Salsa

(makes about 4 cups salsa)
1 c. diced red onion
1 c. cherry tomatoes, cut in half
zest and juice of 1 lime
1/4 c. chopped parsley
 
2 large, ripe avocados, diced
1/2 cup sliced black olives
1/4 tsp salt or to taste
    In a large mixing bowl toss together all but avocado.  Just before serving gently toss in avocado. Excellent with fish, chicken or burgers!

Roasted Potato Salad with Corn - June 2016 Mystery

(serves 12-16)
5 lbs red potatoes cleaned and cubed.
2 red onions thinly sliced 
4 T olive oil
  Toss together with salt and pepper and spread across 1 or 2 large cookie sheets.  Bake in 425* oven for 30 minutes stirring occasionally.  Cool to room temp.
Meanwhile, in large bow place:
                     3 C frozen corn, thawed
                     2 cups celery, diced
  Add cooled potatoes.  Mix together 1/2 cup olive oil, 2/3 cup cider vinegar, 1/2 cup roasted red pepper dressing.  Pour over potato mixture and toss well. Just before serving top with 1/2 cup chopped fresh basil and 1/2 cup shredded Parmesan cheese.