← All recipes

FareShare Gazette -- July 2007 Recipes

Make FareShare Gazette -- July 2007 Recipes at home with Prepared Barbecue Sauce, Canned Black Beans Rinsed, Reduced Fat Sour Cream, Olive Oil, and Canned Chopped Tomatoes In Juice. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 cup
• 1 cup
• 1/4 cup
• 2 tbsp
• 1/4 cup
• 3 cup
• 1 tbsp
• 1/2 cup
• 1 1/2 cup
• 1/4 cup
• 1 tsp
• 1 lb
• 6 tbsp
• 1 1/2 tbsp

Method (preview)

1. 1

   Place a large nonstick skillet over medium-high heat.

2. 2

   Add chicken, barbecue sauce, beans, corn and sour cream; stir to combine.

3. 3

   Cook until hot, 4 to 5 minutes.

4. 4

   Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito.

5. 5

   Slice in half diagonally and serve warm, with lime wedges.

6. 6

   Cut the tomato flesh into 1-inch chunks.

7. 7

   Seed the melon and remove the flesh from the rind; cut it into chunks.

8. 8

   Put a tablespoon of olive oil in each of two 10- or 12-inch skillets and turn the heat under both to high (you can do this sequentially if you have only one skillet).

9. 9

   Add the melon to one skillet and the tomatoes to the other and cook, stirring, until they become juicy, no longer than 2 minutes.

10. 10

    Chill, then add lemon juice to taste and adjust the seasoning. Serve.

11. 11

    Make sure to use ripe cantaloupe and tomato at the height of the summer for the best results.

12. 12

    Place 2 tablespoons oil in a large saute pan and cook tomatoes until they are dry.

13. 13

    While waiting, puree roasted peppers, keeping them a little chunky if you can by pulsing them in a food processor.

14. 14

    Add peppers to tomatoes.

15. 15

    Cook several more minutes to cook off water. Remove pan from heat. Stir and season. Add garlic, cumin, harissa, oil, lemon and parsley. Serve.

16. 16

    Heat the oil over medium-high heat in a skillet or Dutch oven large enough to hold the vegetables in one layer. (A tight-fitting cover is also needed.) Saut� the onions until translucent, 3 to 4 minutes.

17. 17

    Add the leeks and carrots and cook until the onions are soft, 2 minutes longer, taking care not to let the vegetables color.

18. 18

    Add the broth, rice, lemon zest, juice and sugar.

19. 19

    Bring to a boil, reduce the heat, cover and simmer until the leeks are al dente, about 15 minutes.

20. 20

    Uncover and cook until the leeks are very tender and the liquid is reduced and soupy, 10 to 15 minutes.

21. 21

    Transfer mixture to a serving dish and cool to room temperature.

22. 22

    Season to taste with salt and pepper.

23. 23

    Before serving, sprinkle with the dill.

24. 24

    Or cover and refrigerate for up to 2 days; let sit at room temperature for 20 minutes and add the dill before serving.

25. 25

    Pour all of the dressing over the salsa, season with salt and pepper, and toss; stir in the parsley.