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Paul and Sarah Scheper Father-Daughter Team MBA, CSA, CRMP, SRES, EIEIO Phone: 800-662-6784 Blog: www.LoangevityMortgage.com License: NMLS #110538 PaulScheper@Live.com www.SarahScheper.TV |
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June 2017
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BBQ Boosters Minestrone Pasta Salad (Serves 8) Everybody loves the soup. Here's the salad! Plus, it's served at room temperature, just perfect for outdoor meals.
Bring a large pot of water to a boil and add 1 teaspoon salt. Prepare a bowl of ice water. Carefully add green beans and asparagus to the boiling water and boil until bright green (1-2 minutes). Rinse with cold water and then submerge vegetables in the ice water until they are cool. Drain, pat dry and set aside. Cook pasta until al dente. Drain and put in a large bowl to cool. Once the pasta has cooled, toss in the potatoes, asparagus, green beans and the remaining ingredients. Add salt and pepper to taste. Serve immediately or this recipe can be prepared 1 to 2 hours before serving. Grilled Zucchini and Leeks With Walnuts and Herbs (Serves 4) When grilling leeks and zucchini, keep a close eye on them. Al dente is better than mushy for this dish to work best.
Brush leeks and zucchini with remaining oil and season with salt and pepper. Grill, turning often, until tender and charred in spots (5-8 minutes for leeks, 8-10 minutes for zucchini). On a cutting board, trim roots from leeks and cut both vegetables into bite-size pieces. Toss with parsley and walnuts in a large bowl. Season with salt, pepper and more lemon juice to taste. Source: Epicurious | ||||||||||||||||||||||||||||||
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