Taste Recipes

This Months Recipe

Spring Veggie Medley Recipe code: CETOTSMay

2 cups Assorted Squash (yellow and green) cut uniform

½ of a red onion sliced thin

1 clove garlic chopped

¼ cup Fat Free Italian Dressing

Salt Pepper to Taste

Place a large sauté pan on high heat.

Pour Dressing into a hot sauté pan.

Add onion let cook until a little tender 2-3 minutes.

Then add Squash and Garlic.

Cook to desired doneness.

They are great when not over cooked.

You must keep your pan hot. The Key to this recipe is to sauté

The definition of sauté is to cook on high heat with little oil.

You will have a saucy mess if you do not keep the heat Cranked UP.

Dont forget to ad the Vouge Veg!

Another original recipe form your local Chef Ed Rhinehart.

Whats Cooking

Month	Produce	Taste This Recipe
Jan	Beets	Beet Napoleon
Feb	Carrots	Cajun Carrot Soup
Mar	Turnips
Apr	Cabbage	Pigs in a blanket
May	Squash	Spring Veggie Medley
Jun	Cucumber & Green Pepper	Peppy-Cuc Salad
Jul	Tomato
Aug	Eggplant
Sep	Okra
Oct	Pumpkin
Nov	Broccoli
Dec	Cauliflower
Month	Produce	Taste This Recipe

June Recipe:

cucumber salad, made with fresh cucumbers, bell peepers and sweet onion slices.
INGREDIENTS:
· 3 medium cucumbers, thinly sliced
· 1 medium chopped bell pepper
· 1/2 medium sweet onion, sliced and separated into rings
· 1/2 cup vinegar
· 1/4 cup vegetable oil
· 1/4 cup sugar (optional)
· 1 teaspoon sea salt
· 1/4 teaspoon pepper

PREPARATION:
Combine cucumbers, onion, carrots, celery, and red bell pepper in a large bowl. In a separate bowl, mix remaining ingredients except lettuce. Pour over vegetables and toss lightly. Cover and chill 8-10 hours.

Chef Ed

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