Friday, August 12, 2011

ZUCCHINI-ZUCCHINI AND MORE ZUCCHINI ENJOY DAN:


                        ZUCCHINI AND ASPARAGUS by CHEF DAN:           
Serves 4-6

INGREDIENTS:

2 tablespons butter
4 small zucchini, sliced 1/4-inch thick
1 pound asparagus, trimmed
1 onion, cut into wedges
1 cup chicken broth
4 garlic cloves, minced
12 baby portabella mushrooms, sliced
2 tomatoes, diced
1 tablespoons white balsamic vinegar
1 tablespoon lime juice
1/4-cup freshly chopped parsley
1/4-cup freshly chopped basil
4 oz feta cheese

DIRECTIONS:

1.     Melt the butter over medium-high heat.
2.     Add the onions and sauté until translucent, about 4-5 minutes.
3.     Add garlic, mushrooms, broth and zucchini.
4.     Add salt and pepper.
5.     Bring mixture to a boil.
6.     Reduce heat and simmer until zucchini is crisp/tender, turning a few times.
7.     Remove from the heat and add tomatoes, balsamic vinegar, lime juice, parsley, and basil
8.     Top with feta cheese.
               ENJOY DAN:                                                        HALLELUJAH


    

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