CBJ BALANCE Summer 2017
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RECIPE CARDS<br />
RECIPE<br />
WATERMELON,<br />
FETA AND<br />
MINT SALAD<br />
6 SERVINGS<br />
SOURCE:<br />
WWW.MIDWESTLIVING.COM<br />
4 cups 1- to 2-inch chunks seedless red<br />
and/or yellow watermelon<br />
4 ounces feta cheese, coarsely crumbled<br />
1/4 cup loosely packed mint leaves, torn<br />
into rough pieces<br />
2 tablespoons extra virgin-olive oil<br />
Ground black pepper<br />
RECIPE<br />
GARDEN<br />
CAPRESE<br />
SNACKS<br />
6 SERVINGS<br />
SOURCE:<br />
REALHOUSEMOMS.COM<br />
2 tomatoes, sliced<br />
4-8 basil leaves<br />
½ cucumber<br />
8 ounces fresh mozzarella<br />
Balsamic glaze<br />
DIRECTIONS<br />
DIRECTIONS<br />
In a large bowl, combine<br />
watermelon, feta cheese, mint<br />
and oil. Season to taste with<br />
pepper. Cover and chill 2 to 4<br />
hours before serving.<br />
Slice mozzarella into eight<br />
slices. Slice cucumber and<br />
tomato into eight slices<br />
each. Layer mozzarella, basil,<br />
cucumber slice and tomato<br />
slice. Drizzle balsamic glaze or<br />
reduction over the top.<br />
NUTRITION PER SERVING: Calories 120, Sodium 210 mg, Fat 9 g,<br />
Carbohydrates 9 g, Cholesterol 17 mg<br />
NUTRITION PER SERVING: Calories 130, Sodium 215 mg, Fat 8 g,<br />
Carbohydrates 9 g, Cholesterol 13 mg<br />
RECIPE<br />
MIXED<br />
VEGETABLE<br />
GRILL<br />
6 SERVINGS<br />
SOURCE:<br />
WWW.MCCORMICK.COM<br />
1 tablespoon light brown sugar<br />
1 1/2 teaspoons fresh basil leaves<br />
1/2 teaspoon salt<br />
1/2 teaspoon garlic powder<br />
1/8 teaspoon black pepper<br />
2 tablespoons olive oil<br />
8 asparagus, spears, ends trimmed<br />
1 medium red bell pepper, cut lengthwise<br />
into 6 strips<br />
DIRECTIONS<br />
Mix brown sugar, basil, salt,<br />
garlic powder and pepper in<br />
small bowl. Drizzle oil over<br />
vegetables in large bowl; toss<br />
to coat well. Add seasoning<br />
mixture; toss to coat well. Place<br />
vegetables in grill basket, grill<br />
rack or thread onto skewers.<br />
Grill over medium heat 10 to 12<br />
minutes or until vegetables are<br />
tender, turning occasionally.<br />
NUTRITION PER SERVING: Calories 105, Sodium 215mg, Fat 5g,<br />
Carbohydrates 13g, Cholesterol0 mg, Protein 2g, Fiber 3g<br />
22 <strong>CBJ</strong> <strong>BALANCE</strong> - FALL <strong>2017</strong>