FLORIDA SWEET ONIONS

 

 

 

RECIPES FROM ANDREA

"WASTE NOT, WANT NOT"

"BUY LOCAL, BUY SEASONAL, BUY FRESH"

DON'T FORGET TO PICK UP YOUR GREENS FOR YOUR SALAD FROM THE FARM.

PROSCIUTTO OR HAM WRAPPED BREADSTICKS

1 (11 ounce) container refrigerated breadstick dough

1/3 cup grated Parmesan cheese

24 paper-thin slices of prosciutto or ham

Preheat oven to 350 degrees.

Line a heavy large baking sheet with parchment paper. Tear the dough along the perforations in strips. With a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with 1 dough strip at a time, roll each dough strip in the Parmesan cheese and twist. Transfer the dough strips to the prepared baking sheets.

Bake until the breadsticks are golden brown and crisp, about 20 minutes. Cool the breadsticks completely on the baking sheet.

Before serving, wrap 1 slice of prosciutto or ham around each bread stick. Arrange bread sticks on a platter. TIP: These also can be served as an appetizer, but, make extra for eating thru-out the meal, they won't last long.

PASTA WITH UNCOOKED TOMATOES AND FRESH HERBS

A cool, fresh sauce, tossed with perfectly cooked pasta makes a divine combination. Keep in mind that the sauce should not be combined too far ahead of time or the tomatoes will release to much of their juices. Keep all your prepared ingredients at room temperature and assemble the sauce at the last minute. Then the only thing to when your guests arrive is boil the pasta, toss it with sauce and serve. MAKES 6 TO 8 SERVINGS.

1/3 to � cup olive oil (preferably extra virgin)

2 cloves garlic, minced

5 large ripe tomatoes, seeded and diced

6 to 7 long green onion, white part only, diced

1 cup loosely packed fresh shredded basil

1/3 cup loosely packed fresh oregano leaves or 2 Tbsp.chopped fresh parsley

� cup minced chives

Salt and freshly ground black pepper to taste

2 pounds penne pasta

� pound mozzarella, cut into small cubes

Whisk the oil and garlic in a small bowl. In a large bowl combine all the remaining ingredients except the pasta and mozzarella. Add the oil/garlic mixture and season with salt and pepper.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still a bit firm.

Drain pasta thoroughly and combine with the tomato mixture. Add the mozzarella and season with several additional twists of pepper. Mix well, taste adjust the seasoning and serve.

FOR DESSERT I WOULD SERVE ICE CREAM, FLAVOR OF CHOICE AND SOME COOKIES, FLAVOR THAT BLENDS WELL WITH YOUR ICE CREAM.

IF YOU HAVE ANY QUESTIONS REGARDING THESE RECIPES OR LOOKING FOR AND OLD FAMILY FAVORITE CONTACT ANDREA AT afreebody@verizon.net or TERRIE AT john@hydroharvestfarms.com

RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL