Volume 1, Issue 5

June/July 2011

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A t h ( D W o r d o e r e o f , & C 8 9 ) f a W i s d o m . n d e v e r y . f . r u E v i t e i r y n h e r t h e b s i n t h e e a s o n t s e a s o n h e r e o f

Seasonal produce
 Bell Peppers  Onions  Corn  Zucchini  Pineapple  Green beans

S p a g h e t t i w i t h P a n c e t t a , B e a n s , a n d B a s i l

G r e e n

water; drain pasta, and return and enough reserved pasta  8 ounces spaghetti to pot. water to create a thin sauce  4 ounces pancetta, diced, or 4 slices bacon, cut into 1/2-inch pieces  3/4 pound green beans (stem ends removed), halved crosswise  1/2 cup grated Parmesan  1 cup fresh basil leaves, roughly torn Meanwhile, cook pancetta in a large skillet over medium until browned and crisp, 10 to 12 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon fat from skillet (reserve skillet). Add green beans to skillet; season with salt and pepper. Cover, and cook until beans are crisp-tender, 5 to 7 minutes; transfer to pot with pasta. Add pancetta, cup Parmesan,

that coats pasta. Top with basil and remaining cup Parmesan; serve immediately. Recipe from marthastewart.com

In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta

F r o m Yo u r Food Storage
 Beans  Olive oil  Chips  Oats  Baking Goods  Pasta

G r i l l e d

T i l a p i a w i t h S a l s a
strips. Arrange pineapple in a single layer and grill about 2-3 minutes on each side or until grill marks appear. Set aside. While pineapple is cooking, chop onion. Cut Serrano pepper lengthwise in half; remove and discard seeds. Chop Serrano pepper and cilantro. Combine onion, Serrano pepper, cilantro and salt in a small bowl. Zest lime to measure 1 tsp zest. Juice lime to measure 1 tbsp juice. Add zest and juice to bowl; mix well.

P i n e a p p l e
Whisk taco seasoning mix and oil in small bowl. Add tilapia; turn to coat. Place tilapia fillets onto grill and cook 2 minutes or until grill marks appear. Turn tilapia over and cook another 2 minutes or until it flakes easily with a fork. As tilapia cooks, chop pineapple and add to onion mixture; mix well. To serve, top tilapia with pineapple salsa.

Salsa: 1/2 medium fresh pineapple 1/4 small red onion 1 Serrano pepper 2 tbsp chopped fresh cilantro 1/8 tsp salt 1 lime Tilapia: 1 packet taco seasoning mix 3 tbsp olive oil 4 boneless, skinless tilapia fillets Heat grill over medium high heat. While that heats, peel and slice pineapple lengthwise and remove core. Slice into several 1-inch thick

Page 2

In the Season Thereof
C o w b o y C a v i a r
Dain and rinse beans, pour in a medium bowl. Add corn. Dice red or green pepper and onion into small pieces. Chop cilantro finely. Add to bowl.

1 can black beans 1 can black-eyed pas 2 cups corn kernels 1 red or green pepper 1 small sweet onion (Vidalia onion) Handful cilantro 1/4 cup rice vinegar 1/4 cup olive oil 1/4 tsp garlic powder

In a small bowl whisk vinegar oil and garlic powder. Pour over the top of the “caviar” and toss to coat. Sprinkle with salt and pepper to taste.

Let sit 1 hour. Serve with chips.

Recipes can be adapted to suit your food storage program. This recipe could use fresh frozen or canned corn, or dried or canned beans.

Ra w c o r n a n d Z u c c h i n i S a l a d
 3 ears corn, husks and
silks removed

ChocolateNo Bake Cookies
boil and cook for one whole minute. Remove from the heat. Mix in peanut butter, vanilla, and then the oats. Drop by the spoonful onto wax or parchment paper. Allow to cool for 30-60 minutes, until firm and not sticky to the touch.

 2 medium zucchini,    

thinly sliced 2 tablespoons fresh lime juice 2 tablespoons extravirgin olive oil 2 tablespoons coarsely chopped fresh cilantro Coarse salt and ground pepper

low bowl. With a sharp 1/2 cup butter knife, slice downward to release kernels (you should 1/2 cup milk have about 2 cups); discard 1 1/2 cups sugar cobs. Transfer kernels to a medium bowl. Add zucchini, lime juice, olive oil, and cilantro. Season with salt and pepper and toss well to combine. 1/4 cup cocoa powder 1/2 cup peanut butter 1 tsp vanilla 3 cups rolled oats.

Cut off tips of ears of corn; stand corn in a wide, shal-

Recipe from marthastewart.com

In a medium saucepan combine butter, milk, sugar, and cocoa. Bring to a rolling

One can of beans is about 1 3/4 cups. To use dried beans start with a generous 1/2 cup of dried beans. Soak in a bowl of 3 cups of water overnight. Drain . Add beans to a pot with 3 cups of fresh water. Cook 1-3 hours until tender. Most beans have a neutral taste that will soak up the flavors around it. If you don’t have the exact kind of beans called for in a recipe they can usually be substituted with any other kind of beans you may have.

Summer is the perfect time for recipes that don’t heat up your kitchen— like no bake cookies, or foods grilled outside. Chips (eaten with the cowboy caviar) can be a part of a short-term storage of regularly eaten items. Check the expiration dates on a brand you like to see how many months you can store them for.

Not an official publication of the Church of Jesus Christ of Latter-day Saints—Design and recipes by Jeanetics.net 2011 Copyright retained where not otherwise noted

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