ITALIAN BRUSCHETTA
GREAT AS AN APPETIZER OR SERVE WITH ANY PASTA DISH
4 Slices of French or a crusty bread, toasted
6 ripe plum or Farmer John's ripe tomatoes
Extra virgin olive oil
2 cloves of garlic, minced
6 Fresh basil leaves, chopped
Salt and pepper to taste
Cut the tomatoes, remove the seeds and chop. Add garlic, basil, salt and pepper to taste. Place on top of each slice of bread and drizzle with olive oil.
CUCUMBER SALAD
3 Cucumbers, peeled, seeded and cut into �-inch cubes
5 green onions, thinly sliced in rings
2 jalapeno peppers, seeds removed and minced
1 cup cilantro leaves
1 tsp. lime zest
3 limes, juiced
� cup honey
1 tsp. salt
� cup chopped peanuts
In a medium serving bowl, toss together the cucumbers, scallions and peppers.
Place the cilantro, lime juice, honey, salt and lime zest in a bowl of a food processor with the metal blade and blend until smooth. Drizzle the mixture over the cucumbers. Toss to coat. Let the salad stand at room temperature for 30 minutes to blend the flavors. Just before serving, sprinkle with the peanuts.
CHICKEN OR TURKEY, STRAWBERRIES AND CUCUMER SALAD
12 oz. of cooked chicken or turkey cut into strips one-inch pieces
1 cup diced cucumbers, (seeded, optional)
1 cup hulled and sliced fresh strawberries
2-3 tsp. chopped fresh mint
DRESSING
� cup chicken broth (reduced-sodium chicken broth, optional or homemade)
1 tsp. rice wine vinegar
1 tsp. honey mustard
Salt and black pepper to taste
4 cups spinach or argula or a mixture of both
In a large bowl, combine chicken, cucumber, strawberries and mint. Set aside.
In a small bowl, whisk together broth, vinegar and honey mustard. Season to taste with salt and pepper. Add mixture to chicken and toss to combine. Arrange greens on a serving platter or individual chilled plates. Top with chicken mixture. TIP:
Sprinkle chopped additional mint over top.
GARLIC SPINACH
2 to 3 Tbsps. olive oil
4 cloves minced garlic
Spinach from the farm (12 OUNCES OR SO)
Salt and pepper to taste
In a large saut� pan, warm the olive oil over medium heat. Add the garlic and saut� until fragrant, approximately 45 seconds, immediately add the spinach and sprinkle lightly with salt. Stir the spinach constantly until the leaves wilt, about 2 to 3 minutes. Season with salt and pepper to taste. TIP: I LIKE TO SPRINKLE A SMALL AMOUNT OF WHITE VINEGAR OVER MY GREENS.
IF YOU HAVE ANY QUESTIONS REGARDING MY RECIPES OR LOOKING FOR AND OLD FAMILY FAVORITE, CONTACT ME AT afreebody@verizon.net
RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL
