ULTIMATE ZUCCHINI SALAD ******************************************
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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