CHEESY KIWIFRUIT SALAD WITH BABY GREENS
California kiwifruit peeled and cubed
1/2 cup Seasoned feta cheese
¼ cup Gorgonzola cheese
1 pkg. or 4 cups Fresh baby 1/4 cup Parsley chopped
¼ cup Cashews sliced or chopped
Makes 4 servings.
Dressing
1/2 tsp. Low sodium soy sauce
1 1/2 tbsp. White wine vinegar
1 tsp. Fresh cracked pepper
1 1/2 tbsp. Extra virgin olive oil
Place kiwifruit, cheeses, baby greens, parsley, and almonds in a bowl and toss lightly. In a separate bowl combine soy sauce, white wine vinegar, pepper and oil. Drizzle dressing over salad tossing lightly.
Saturday, March 5, 2011
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Recipe of the Week
Zucchini Parmigiana
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 clove garlic, minced
1/2 teaspoon chopped fresh basil
1/4 teaspoon dried oregano
1-1/2 large zucchinis, sliced
2 large eggs
1-1/2 cups ricotta cheese
2 tablespoons fresh parsley, chopped
1-1/2 cups tomato sauce
1 cup shredded mozzarella cheese
Preheat oven to 375 degrees F. Lightly grease a medium baking sheet.
In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture. Place 1 egg in a small bowl and whip until blended. Dip zucchini slices in the egg, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned.
In a medium bowl, mix ricotta, parsley, and the remaining egg. Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.
Bake 45 minutes in the preheated oven. Serve warm.
