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Fresh Life Fam: Week of June 1st

July 5th 2020
BROCCOLI & TOMATO QUICHE
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INGREDIENTS

  • 9-inch deep dish pastry shell
  • 1 cup small broccoli florets
  • 1/2 pound pepper jack and cheddar mixed cheese shredded
  • 4 bacon strips
  • 1/3 cup scallions finely chopped
  • 1 teaspoon basil crumbled
  • 5 oz canned evaporated milk
  • 3 eggs
  • 1/4 teaspoon pepper
  • 1 medium-sized tomato thinly sliced
INSTRUCTIONS
  • Bake the pastry shell for 7 minutes at 350 F. Prick the shell a couple of times with a fork before baking. You can bake the frozen shell — no need to thaw.
  • Microwave the bacon strips according to package instructions, about 5 minutes. Also microwave the broccoli until tender, about a few minutes. Drain with a paper towel. You want to make sure the broccoli is dry before you put it in the quiche otherwise your quiche will be watery.
  • Scatter a third of the pepper jack and cheddar cheese mix to the pastry shell.
  • Add broccoli over the pie.
  • Add another third of the pepper jack and cheddar cheese mix over the pie.
  • Crumble the bacon and spread over the pie.
  • Scatter scallions over the pie.
  • Add the remainder of the pepper jack and cheddar cheese mix over the pie.
  • Beat eggs, milk, basil, and pepper together. Pour over pie.
  • Decorate the top of the pie with sliced tomatoes.
  • Bake the pie at 350 F for 50 minutes or until it starts to brown. Let cool for 20 minutes before cutting into it.
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ULTIMATE ZUCCHINI SALAD
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INGREDIENTS
  • 4 medium zucchini
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 2 small garlic cloves finely chopped
  • 2 tbsp. chopped parsley
  • 1/4 tsp. salt or to taste

INSTRUCTIONS
  • Cut the zucchini in half and slice it into thin strips.
  • Heat up a large, non-stick griddle on medium-high heat. Fry the zucchini without any oil, for about 3 minutes on each side, until they get brown marks and soften a little.
  • Prepare the dressing by whisking the rest of the ingredients together.
  • Pour the dressing over grilled zucchini and mix well. Serve warm or cold.
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P E A C H
C O B B L E R

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INGREDIENTS

  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 2 cups sugar, divided
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 cup milk
  • 4 cups fresh peach slices
  • 1 tablespoon lemon juice
  • Ground cinnamon or nutmeg (optional)
INSTRUCTIONS

Step 1
Melt butter in a 13- x 9-inch baking dish.
Step 2
Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
Step 3
Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
Step 4
Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

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Although many people don't associate grapes with being high in vitamin C, Self Nutrition Data reports that they actually contain more than a quarter of the vitamin C you need in a day. Grapes are also high in vitamin K, and they contain no fat or cholesterol.
Categories: #Healthy Lifestyle
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