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    June 2012

    Farmer’s Market Recipes

       

     

    Fresh Veggie Pasta

    • 12 oz uncooked whole wheat spahetti
    • 2 T olive oil
    • 2 medium zucchini, washed, halved and sliced
    • 2 medium yellow squash, washed, halved and sliced
    • 1 green or red bell pepper, washed, cored and cubed
    • 1/2 onion, peeled and chopped
    • 1 T fresh oregano or 1 t dried oregano
    • 1/2 t salt
    • 1/2 t freshly ground pepper
    • 1/8 t cayenne pepper
    • 2 cloves garlic, minced
    • 1 can (15oz) Garbanzo beans, black beans or Blackeye Peas, rinsed and drained
    • 4 medium tomatoes, washed and quartered
    • 1 c (4oz) shredded part-skim mozzarella cheese
    • 1/2 c shredded Parmesan cheese
    • 1/4 c fresh basil, cut into ribbons or 1 t dried basil

     

    Cook spaghetti according to package directions. Meanwhile in a large skillet, heat the oil. Sauté the zucchini, yellow squash, bell pepper, onion, oregano, salt, pepper and cayenne pepper for 4 to 5 minutes or until vegetables are crisp-tender. Add garlic, cook 1 more minute. Add beans and tomatoes. Bring to a boil, reduce heat, cook and stir 2 minutes. Sprinkle with cheeses, cover and simmer 2 to 3 minutes or until cheese is melted. Sprinkle with basil. Drain spaghetti. Serve with the vegetable mixture on top of the spaghetti.

    6 servings

     

      

    Peachy Tossed Salad

    • 3 T olive oil
    • 3 T orange juice
    • 3 T lemon juice
    • 1/4 t sugar
    • 1 T fresh Italian parsley or 1 t dried parsley
    • 1/4 t freshly ground pepper
    • 1 head Romaine lettuce, washed, crisped in the refrigerator and torn into bite size pieces
    • 4 medium peaches, washed and thinly sliced
    • 1 c blueberries, washed

     

    For dressing in a small bowl, whisk together the oil, orange juice, lemon juice, sugar, parsley and pepper. In a large bowl, toss the romaine, peaches and blueberries. Drizzle with dressing and toss lightly.

    6 servings

     

     

    Frosty Melon for Dessert

    • 8 c cantaloupe, honeydew or watermelon cubes, refrigerated.
    • 1/2 orange pineapple juice
    • 2 T fresh chopped mint

     

    Place 6 cups of the melon cubes in the freezer for 30 to 60 minutes. (Reserving 2 cups of the cubes in the refrigerator for a planned over lunch the next day) Immediately before serving, combine the 6 cups of frosty melon cubes and the juice in a large bowl. Sprinkle with the fresh mint. Serve immediately for a light refreshing dessert. 

    6 servings

     

     

    Berry Parfaits

    • 1 T fresh lemon juice
    • Zest of one lemon
    • 2 T honey
    • 3 c berries- strawberries and/or blueberries, washed and stemmed
    • 2 c vanilla yogurt

     

    In a medium bowl, mix the lemon juice, lemon zest and honey. Add the berries and stir gently. To assemble the parfaits, in 6-8 oz glasses, spoon 1/8 cup yogurt in each glass. Top with 1/4 cup of berries, and 1/4 cup yogurt and 1/4 cup berries. Serve or refrigerate up to 2 hours.

    6 servings

     

     

    Planned-Overs for Lunch

     

    Tomato, Mozzarella and Basil Sandwich

    • 4 slices whole wheat bread
    • 2 t light margarine
    • 2 slices mozzarella cheese
    • 2 slices lean ham (optional)
    • 1 medium tomato, sliced thin
    • 2 basil leaves, chopped

     

    Butter the bread. Place 2 slices of bread, butter side down, in a skillet over medium high heat. Add the cheese slice, ham, tomato slices and the basil on top of the bread. Top with the other slice of bread, butter side up. Cook until lightly brown, turn and cook the other side until light brown.

    2 servings

     

     

    Veggie Plate for Two

    • 2 carrots, peeled and cut into sticks
    • 1 medium to large cucumber, washed and sliced
    • 1/4 c fresh parsley, chopped

     

    Arrange the carrot sticks in the middle of a medium size plate. Add the sliced cucumber around the outside of the plate. Sprinkle with parsley.

    2 servings

     

     

    Melon and Yogurt for Dessert

    • 2 cups reserved melon, either cantaloupe, honeydew or watermelon
    • 1 c vanilla yogurt
    • 1/8 c fresh mint, chopped (optional)

     

    Place the melon around the edge of a large plate. Place a small bowl in the center and fill it in with the yogurt. Sprinkle the mint on top of melon and yogurt

    2 servings

     

    Zucchini, yellow squash, bell peppers, onion, garlic, black beans, blackeye peas, tomatoes, mozzarella cheese, orange juice, romaine lettuce, peaches, blueberries, cantaloupe, honeydew, watermelon, orange-pineapple juice, whole wheat bread, carrots, cucumbers are  WIC Approved Foods.