In this week's box:
-
Carrots
-
Summer Squash
-
Norm's
"SuperSweet" Corn
-
Suncrest Peaches
-
Bok Choy
-
Lettuce
-
Tomatoes
-
Slicing Cucumbers
-
Herb of the week: Sage
Wash one bunch carrots, remove tops. Cut in quarters,
lengthwise.
In a frying skillet melt 2 tablespoons butter over medium heat.
Add carrots and sauté for 10 minutes. Add a handful of Sage
leaves to carrots and continue sautéing until carrots are al dente.
Add salt and pepper to taste.
All our lives we've been told to eat our carrots, they help improve
your eyesight. Maybe you've wondered, what exactly is it about
the carrot that is good for my eyes? That would be the
beta-carotene. In addition to giving the carrot its name and
orange color, it also converts to vitamin A in the body which helps
improve vision.
The vitamin A forms a purple pigment called rhodopsin the eye needs
to see in dim light. Rhodopsin production is spurred by
vitamin A, raising the effectiveness of the light-sensitive area of
the retina. Not getting enough vitamin A can actually lead to
night blindness. The vitamin A in carrots is best absorbed
when carrots are cooked.
Wow, mom was right!
Ingredients
1 teaspoon olive oil
Cooking spray
1/3 cup finely chopped onion
1/2 teaspoon bottled minced garlic
1 1/4 cups shredded zucchini
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (8-inch) fat-free flour tortillas
1/2 cup (2 ounces) pre-shredded part-skim mozzarella cheese, divided
1/2 cup diced tomato, divided
1/4 cup chopped pitted kalamata olives, divided
1/4 cup (1 ounce) crumbled feta cheese, divided
Preparation
Heat the olive oil in a large nonstick skillet coated with
cooking spray over medium-high heat. Add onion and garlic;
sauté for 1 minute. Add zucchini; sauté for 2 minutes or
until lightly browned. Remove from heat; stir in oregano,
salt, and pepper.
Wipe pan clean with paper towels, and coat with cooking spray.
Heat pan over medium heat. Add 1 tortilla to pan, and sprinkle
with 1/4 cup mozzarella. Top with half of the zucchini
mixture, 1/4 cup tomato, 2 tablespoons olives, 2 tablespoons feta,
and 1 tortilla.
Cook for 3 minutes or until lightly browned. Place quesadilla
on a cutting board; cut in half using a serrated knife. Repeat
procedure with the remaining tortillas, mozzarella, zucchini
mixture, tomato, olives, and feta. Serve warm.
1 cup water
1/4 cup low-sodium soy sauce
1 tablespoon sesame seeds
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 teaspoon crushed red pepper
2 teaspoons minced peeled gingerroot
2 teaspoons dark sesame oil
3 garlic cloves
4 boneless skinless chicken breast
Vegetable cooking spray
1 teaspoon vegetable oil
Combine first 9 ingredients in a blender, and process until smooth.
Pour pureed sesame seed mixture into a large bowl; set aside.
Cut each chicken breast into strips and place slices in sesame seed
mixture, and marinate in refrigerator at least 2 hours.
Coat a large nonstick skillet with cooking spray, and place over
medium-high heat until hot. Remove chicken slices from
marinade; discard marinade. Add chicken slices to skillet, and
cook 2-3 minutes on each side or until browned and no pink remains
in the center. Remove from skillet. Heat 1 teaspoon
vegetable oil and 1 teaspoon sesame oil in skillet over medium-high
heat. Add bok choy, 1 teaspoon gingerroot, and minced garlic;
sauté 2 minutes. Add green onions and 1 tablespoon soy sauce;
sauté 2 minutes; set aside, and keep warm. Spoon bok choy
mixture onto individual plates, and top with chicken slices.
Ingredients
2 tablespoons light brown sugar
1/2 teaspoon cinnamon
4 fresh peaches
vegetable oil
vanilla ice cream
Preparation
In a small bowl, combine brown sugar and cinnamon. Cut
peaches along the seam all the way around and twist halves off the
pit. Brush cut sides with vegetable oil. Cook, cut side
down, on a hot grill until fruit has grill marks, 3 to 4 minutes.
Brush tops with oil, turn over, and move to indirect heat.
Sprinkle cut sides with cinnamon sugar. Cover grill and cook
until sugar is melted and fruit is tender, 10-15 minutes.
Serve with vanilla ice cream (sprinkle on extra cinnamon sugar if
you like).
