Francesca’s Zucchini Carpaccio (hl)

Whenever I am afield or outdoors, there steals over me the acute consciousness that I am confronted on every hand by the superb workmanship of my Father. It is as if every tree, rock, river, flower, mountain, bird, or blade of grass had stamped upon it the indelible label, "Made by God." Is it any wonder that in a simple yet sublime sense of devotion, respect, and reverence for all life, Christ longed for His Father's name to be hallowed throughout the earth?

Phillip Keller

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Sami	Appetizer-, Ent	6	Servings

INGREDIENTS

2		Fresh zucchini
1/3	c	Tightly packed arugula
		roughly chopped
2	T	Extra virgin olive oil
1	t	Balsamic vinegar
		Fine sea salt
		Freshly ground black pepper
4	oz	Parmigiano-reggiano cheese
		up to 6

INSTRUCTIONS

Trim the ends off the zucchini and slice into paper-thin rounds on a
mandoline, meat slicer or with a 1-mm food processor blade. Be
careful. Put the zucchini on a large serving platter. Chop the  arugula
and sprinkle it over the zucchini. Drizzle with the olive oil  and the
balsamic vinegar. Season with salt and pepper. Shave curls of  cheese
directly over the platter to cover the zucchini and arugula.  Serve
immediately.  Yield: 4-6 servings, as an appetizer.  Courtesy of Faith
Willinger's "Red, White and Greens"  Nutritional information: 184
calories and 14 grams of fat  Copyright, 1997, TV FOOD NETWORK, G.P.,
All Rights Reserved  Busted by Gail Shermeyer <[email protected]>
Recipe by: RECIPE FOR HEALTH SHOW #RHF277  Posted to MC-Recipe Digest
V1 #800 by [email protected]  (Shermeyer-Gail) on Sep 24, 1997

A Message from our Provider:

“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”