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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>

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