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This Week’s Recipes : May 26th-29th, 2021

by Local Fare Jax | May 28, 2021 | Recipes | 0 comments


 


 

Ginger Soy Glazed Beans & Peppers

  • 1 bag  green beans
  • 1 Tbsp olive oil
  • 1 cubanelle pepper, sliced thin
  • 1 vidalia onion, sliced
  • 1/4 cup reduced-sodium soy sauce
  • 2 Tbsp sweet chili sauce
  • 1 Tbsp Bee Friends honey
  • 1 Tbsp grated ginger
  • 2 cloves garlic, minced
  1. Bring a large pot of salted water to a boil. Blanch the green beans in the boiling water until bright green and tender, about 2 to 3 minutes. Drain and immediately put the green beans in a bowl of ice water to stop the cooking process.
  2. Meanwhile, heat a large skillet over medium heat and drizzle olive oil. Sauté the red bell pepper and onion, about 2 minutes, then add in the green beans. Sauté the green beans with the peppers and onions about 5 more minutes or until green beans start to soften and blister.
  3. In a small bowl, whisk together soy sauce, sweet chili sauce, honey, ginger, and garlic and pour sauce over top of veggies in the skillet. Cook an additional 2 minutes making sure everything is coated, remove from heat and sprinkle with sesame seeds, if desired. Serve and enjoy!


 

Summer Squash Carpaccio 

  • 1 patty pan squash
  • 1 small zucchini
  • fresh chopped parsley
  • arugula, optional
  • shaved parmesan
  • salt and pepper
  • Lemon zest
  • fresh lemon and olive oil dressing
  1. Slice the tops off of the patty pan squash with a knife, set aside.
  2. Slice tops off of the zucchini, discard.
  3. Thinly slice remaining squash & zucchini with a mandolin if possible, slices should be thin.
  4. Add sliced squash, plus the tops of the patty pan squash into a bowl and add parsley, zest, shaved parmesan, arugula, use as much as you want, to taste.
  5. Whisk together a fresh lemon and olive oil dressing then pour over the squash and toss very gently.

 

Peach & Spinach Salad

  • 1 bag fresh baby spinach
  • 2 tablespoons white-wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped vidalia onion
  • 2 teaspoons water
  • 1 teaspoon honey mustard
  • ⅛ teaspoon salt
  • 2 peaches, pitted and thinly sliced
  • 3 tablespoons crumbled reduced-fat feta cheese
  • 1 tablespoon pine nuts, toasted

 

  1. Place rinsed spinach in a large bowl; set aside.
  2. Combine vinegar, olive oil, onion, water, honey mustard, and salt in a screw-top jar. Cover and shake well. Add to spinach and toss well.
  3. Divide spinach among 2-3 salad plates. Top with peach slices, feta cheese, and pine nuts.

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