8 oz dried whole wheat pasta (such as penne or fusilli)- $1.00
2 tablespoons olive oil- $0.48
1 small onion, diced- $0.30
2 cloves garlic, minced-$0.12
2 zucchini, halved lengthwise and sliced-$0.56
2 ears of corn, kernels removed- $0.64
1 cup cherry tomatoes, halved-$3.49
½ cup basil, cut into chiffonade- $0.75
½ cup grated parmesan-$1.76
Combine basil, garlic, parmesan and lemon juice in food processor. Blend completely while slowly adding oil.
Bring salted water to a boil. Add pasta. Cook until al dente.
Meanwhile, heat olive oil in skillet and add onion. Sauté for 2-3 minutes.
Add zucchini and corn. Sauté 4-5 minutes or until zucchini is tender.
Add tomatoes and sauté for another 2 minutes.
Combine veggies with pasta. Add pesto. Season with salt and pepper to taste.
Makes 4 9-inch quesadillas
2 medium summer squash, julienned or grated
1 medium sweet onion, julienned
1 cup grated sharp cheddar
8 9in flour tortillas
extra virgin olive oil
1. Heat a large non-stick skillet to med-hi and add a drizzle
of oil. Add onion and cook for 2 minutes, or until
translucent. Add summer squash and cook for an additional 5
minutes, or until just tender. Remove from pan and set
2. Heat another large non-stick skillet to medium heat and add
a drizzle of oil. Place one flour tortilla into pan and
sprinkle with 1/4 cup of cheese and 1/4 of the onion &
squash mixture. Place another flour tortilla on top. When
the bottom tortilla is crispy and golden brown and the
cheese has melted, use a spatula to flip the quesadilla
over. Cook until this side is also golden brown and crispy.
3. Cut into eighths and serve with SALSA FRESCA and guac!
2 tablespoons olive oil
1 cup white onion, chopped
3 cloves garlic, minced
1 cup fresh corn kernels
1 red bell pepper
3 medium zucchini, diced
1 cup canned black beans, rinsed and drained
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
8 warm corn tortillas
½ cup grated Monterey Jack cheese
Heat oil in skillet over medium heat, and add onions. Saute until they become fragrant, about 2-3 minutes. Add garlic, sauté for another minute.
Add bell pepper, corn and zucchini and cook until tender, 4-5minutes..
Add black beans, cumin and black pepper. Season with salt to taste.
2 pints ripe strawberries, washed and quartered- $4.00
½ cup fresh orange juice- $0.40
4 cups all-purpose flour- $0.96
½ cup sugar- $0.24
2 tablespoons baking powder
Pinch (1/16 teaspoon) kosher salt
1/2 cup cold butter (1 stick), cut into chunks- $1.64
1 cup well-shaken buttermilk- $0.56
1/2 cup cream, plus more for brushing- $0.75
Finely grated zest from one lemon
1. Preheat oven to 400°F.
2. Macerate the strawberries in the orange juice. Set aside.
3. In large bowl, sift together the flour, sugar, baking powder, and salt. Use pastry cutter or fork to blend in butter until mixture resembles coarse meal.
4. In medium bowl, whisk together buttermilk and cream, then whisk in lemon zest. Add liquid mixture to dry mixture, stirring with fork just until dough forms.
5. Turn dough out onto floured work surface and knead gently just until dough holds together, about 10 turns. Place dough on plate, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.
6. On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits. Transfer to ungreased baking sheet. Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool.
7. Whip cream until foamy.
8. Split the biscuits as you would an English muffin. Place on a plates. Spoon some berries and juice over the bottoms, top with whipped cream and replace the biscuit tops.