Lubbock Healthy Opportunities Italian Sides
Italian Brushetta with Bread Oil Mixture
Ingridients:
10 tomatoes, diced
1 diced red onion
¼ virgin olive oil
3 zucchini cut on #2 cone
2 T balsamic vinegar
Sea salt
Cracked black pepper
1 cup basil leaves
3 cloves garlic, minced
2 loaves sourdough baguette parsley minced for garnish in 1 cm slice
Olive oil
Garlic powder
Sea salt
Italian seasoning
Directions:
Mix tomato, onion, olive oil, zucchini, garlic, basil, and vinegar. Lightly oil bread with pastry brush using olive oil mixture and toast bread on one side until golden in Electric Skillet on 300-350 for 5 min. Serve with a spoonful of tomato mixture on top of a slice of toasted bread and sprinkle with mince parsley leaves.
Almond Asparagus
Ingridients:
2 lbs Asparagus
1 tsp butter
1/3 c slivered almonds
1 T real bacon bits
Directions:
Wash asparagus and snap off tough ends. Pour 2 cups water into 3 quart roaster, bring to boil over med. Heat. Place asparagus in steamer inset; position inset over boiling water. Cover and "steam" 4 to 5 min. In small skillet melt butter and saute almonds and bacon until lightly browned, sprinkle over asparagus and serve hot.
Cheese Sauce
Ingridients:
3 T butter
3 T flour
½ tsp salt & pepper
1 ½ C milk
1 C grated cheddar
Directions:
Melt butter mix in seasonings and flour. Gradually add milk, stirring until well mixed. Cook over low heat until smooth. Cook for 5 minutes longer and add and melt cheese.
