RECIPES OF THE WEEK

ORIENTAL ASPARAGUS

2 Tbsp. orange juice
1 Tbsp. white wine vinegar or cider vinegar
1-1/2 tsp. reduced-sodium soy sauce
1 garlic clove, minced
½ tsp. sesame oil
1/8 tsp. ground ginger
Dash pepper
1 pound fresh asparagus, trimmed and cut into 2-in. pieces
1 tsp. olive oil
6 cherry tomatoes, halved

In a bowl, combine the first seven ingredients. In a nonstick skillet, sauté the asparagus in oil until tender, about 7 minutes. Add the orange juice mixture and tomatoes; heat through.

Yield: 4 servings

 

QUICK ZUCCHINI QUICHE

2¼ cups chopped zucchini
1 cup shredded cheese (Swiss or sharp)
1 cup bisquick
1 tsp. salt
¼ cup oil
¼ tsp. Italian seasoning
¼ cup onion, chopped
4 eggs

Mix all ingredients together and pour into a greased glass pie pan. Bake at 400° for 35 minutes or until cooked in the center.

 

This recipe and many others can be found in the Mood's Farm Market cookbook.
Available in the market.

These cookbooks are also available in the market

Blueberry Sampler

Zucchini Sampler

   

Corn Lovers

Apple Sampler