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 |
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Blueberry Sampler |
Zucchini Sampler |
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Corn Lovers |
Apple Sampler |