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FareShare Gazette -- July 2012 Recipes

A home-style FareShare Gazette -- July 2012 Recipes made with Cherry Tomato Halves, Onions, Salt, Pepper, and Olive Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 cup
• 1/2 cup
• 1/4 tsp
• 1/4 tsp
• 1 tbsp
• 2 tbsp
• 4 lb
• 1 1/2 cup
• 1/2 cup
• 2 tbsp
• 1 tbsp
• 2 tsp
• 1/2 cup
• 1 tsp
• 1/8 tsp
• 1/4 cup
• 2 tbsp
• 1 clove
• 1/2 tsp
• 1/4 tsp
• 2 tbsp
• 2 tbsp
• 1/2 tsp
• 1/4 tsp
• 1 tbsp
• 1/4 tsp
• 2/3 cup
• 2 tsp
• 1/8 tsp
• 1 cup
• 2 tbsp
• 2 tsp
• 1 tsp
• 1/2 tsp
• 1 cup
• 6 tbsp

Method (preview)

1. 1

   In a bowl, combine, tomatoes, onion, parsley, thyme, salt and pepper.

2. 2

   Pour olive oil into 2-quart shallow baking dish, tilting to coat evenly.

3. 3

   Add tomato mixture.

4. 4

   Bake for 5 minutes.

5. 5

   Add salmon to baking dish; drizzle lemon juice overall. Bake 10 minutes longer or until fish lakes when tested with a fork.

6. 6

   To serve, place salmon on plate and spoon tomato mixture over all.

7. 7

   Garnish with fresh lemon slices.

8. 8

   Place ribs in a 4 to 5 quart dish.

9. 9

   Add orange juice and cover.

10. 10

    Marinate 30 to 60 minutes.

11. 11

    Combine chili sauce, hoisin sauce, orange rind, hot sauce and brown sugar in a small bowl.

12. 12

    Prepare a medium fire in charcoal grill or preheat one side of gas grill to medium.

13. 13

    Remove ribs from dish and pat dry.

14. 14

    Place ribs on grill and grill with indirect heat about 1 1/2 to 2 hours or until tender, brushing with sauce several times during the last 20 minutes of grilling.

15. 15

    Serving suggestion: Give your grill something to get fired up about.

16. 16

    For the frico chips: Place an oven rack in the center of the oven.

17. 17

    Preheat the oven to 375F.

18. 18

    Line a baking sheet with a silicon mat.

19. 19

    Place eight 1-tablespoon mounds of cheese on the mat and gently tap down until flat.

20. 20

    Bake until golden and bubbly, 8 to 10 minutes.

21. 21

    Let the frico chips cool until firm, about 5 minutes.

22. 22

    Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

23. 23

    For the zucchini: Using a pastry brush, brush the zucchini halves with the oil and season with the salt.

24. 24

    Grill until tender, 4 to 5 minutes each side.

25. 25

    When cool enough to handle, cut the zucchini into 1/2-inch cubes.

26. 26

    For the shrimp: In a medium bowl, mix together the oil, soy sauce, garlic, zest, parsley, chives, salt and pepper.

27. 27

    Add the shrimp and toss until coated.

28. 28

    Refrigerate for 30 minutes.

29. 29

    Grill until pink and cooked through, 2 to 3 minutes each side.

30. 30

    Chop into 1/2-inch pieces.

31. 31

    For the dressing: In a small bowl, whisk together the oil, lemon juice, agave, mustard, salt and pepper until smooth.

32. 32

    In a medium bowl, combine the zucchini, shrimp, dressing and avocado.

33. 33

    Gently toss until all the ingredients are coated.

34. 34

    Using a slotted spoon, spoon the salad into 8 small ramekins. Garnish with frico chips and serve.

35. 35

    In an 8-inch skillet that has an ovenproof handle, heat oil over Medium heat; add garlic and saut� briefly, about 30 seconds (do not brown).

36. 36

    Add broccoli and salt and cook, stirring occasionally, for about 3 minutes to blend flavors.

37. 37

    Remove broccoli to a plate and wipe skillet clean; set aside.

38. 38

    Preheat oven to 400 F. In 1-quart mixing bowl, combine ricotta cheese, egg yolks, parsley, Parmesan cheese and pepper; beat until smooth.

39. 39

    In separate bowl, using clean beaters, beat eggs whites until stiff peaks form; fold egg whites alternately with broccoli into cheese mixture.

40. 40

    In same skillet heat margarine until bubbly and hot; pour in broccoli mixture and using spatula, gently smooth top.

41. 41

    Remove skillet to oven and bake for 15 to 20 minutes (until puffed and lightly browned); serve immediately, garnished with reserved broccoli florets.