We had a great cooking class this week with our friend Raven. She shared two recipes for us to learn how to better use veggies and take advantage of those in season right now.
We would like to thank those who came...And for those who missed it, we want to share with you what we learn...
Here are the recipes:
Zesty Zucchini Sticks
from recipezaar.com
Ingredients:
1/2 cup Italian breadcrumbs
1/4 cup grated parmesan cheese
4-5 small zuchini, cut into sticks or cubes
2 eggs, beaten well
Directions:
1. Mix breadcrumbs and parmesan
2. Dip zucchini strips in beaten egg, then in crumb mixture
3. Spray baking sheet with cooking spray
4. Place strips on sheet
5. Bake at 425 degress for 20-25 minutes, or until golden
Vegetable & Hass Avocado Sauté
from Hass avocado Board
Ingredients:
1 1/2 Tbsp avocado oil or Olive oil
2 tsp finely chopped garlic
1/2 large shallot, finely chopped
1/2 Tbsp fresh thyme leaves
3 zucchini, cult in half lengthwise and sliced 1/4'' thick
1/2 red bell pepper, cut into 1'' squares
1 Tbsp grated lemon peel
1 1/2 tsp fresh lemon juice
1 ripe, fresh large Hass avocado, seeded, peeled and cut into chunks
Directions:
In a large skillet, heat oil over MEDIUM-HIGH heat.
Add garlic, shallot and thyme, saute for 3 minutes.
Mix in zucchini, bell pepper and lemon peel, stir and cook for 2 mins
Lower heat and cover, cooking for 3 minutes.
In a small bowl, combine lemon juice with avocado.
Add to skillet and gently mix.
Cook for 2 minutes to allow flavors to blend.
We hope you enjoy these recipes! Feel free to leave us a comment if you have any questions.
Hope to see you in our next classes:
June 4th at 11:00 am Blood Pressure
June 18th at 5:15 Weight Loss
June 18th at 6:00 Zumba
June 25th at 11:00 Cooking Class "Summer Favorites"
