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Rhubarb Bruschetta

Published in Weekly Recipes
Rhubarb Bruschetta
Prepared for us by Kim: thefamilypracticeblog.com
Prep Time: 5 min Cook Time: 3 min Serves: 2-3 easily doubled
3/4 Cup Rhubarb, diced
1/4 Cup Water
1/2 Tbsp Honey
1/2 Cup Strawberries, diced
1/2 Cup Roma Tomatoes, diced
3 Leaves of Basil, chopped
French Bread
Balsamic Vinaigrette
Heat rhubarb with water and honey in a skillet over medium-high heat for about 3 minutes until softened.
Transfer to a bowl and add in strawberries, tomatoes, and basil. Stir until rhubarb has formed a slight paste and all is well combined.
Toast bread and top with a spoonful of Bruschetta. Lightly drizzle with balsamic and enjoy.
**Would also be excellent with goat cheese and makes for a perfect spring time treat at a BBQ or family gathering.

Spaghetti Napoli

Published in Weekly Recipes
Prep Time: 5 minutes Cook Time: 40-45 minutes Serves: 2-3
1 Spaghetti Squash
3-6 Leaves Fresh Basil, chopped
Handful Cherry Tomatoes, or cut Heirlooms
1/2 Cup Feta Cheese
Slice spaghetti squash in half and remove seeds. Bake on a foil lined sheet at 350* for 40-45 minutes, until soft.
Shred the "noodles" by using a fork to remove squash from the peel.
Stir in chopped basil, tomatoes and feta cheese.
Serve hot or cold.
Optional: drizzle with balsamic.

Gourmet Grilled Potato salad

Published in Weekly Recipes

Gourmet grilled potato salad

By Heather King, SLC Lunches

Serves 4

3 blue potatoes

3 mountain rose potatoes
1/2 yellow onion, diced

4 cloves garlic, minced

5 TBSP sundried tomatoes (in oil)
3 TBSP grated parmesan cheese
4 TBSP olive oil
4 leaves fresh basil chopped or torn

Chop the potatoes into bite-size pieces. Dice the onion. Combine all ingredients in a bowl and mix thoroughly. Lay two pieces of aluminum foil to form a plus sign. Place potato mixture in foil and close packet.

To grill, place the potato packet on the grill when lighting. Turn ¼ turn regularly to ensure even cooking. Continue cooking potatoes as you grill your meat or other items. Approximate cook time on grill is ½ hour. Potatoes are done when they are fork tender.

Zucchini Couscous Salad

Published in Weekly Recipes
Prep Time: 2 minutes Cook Time: 12 minutes Serves: 2 
1 Cup Dried Couscous
1 Cup Water
1/2 Zucchini, sliced
Handful of Basil
1 Jalapeno - optional
Dash of Salt
Prepare couscous in a rice cooker by combining dried couscous, water and salt - alternatively, prepare on stove top following couscous packaging instructions.
In a food processor, process basil and jalapeno to a fine mince.
Combine and serve with balsamic or Italian vinaigrette.
Shown here: served atop sliced heirloom tomatoes.
Recipe by Kim, thefamilypracriceblog.com