| 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 <4paws@netrax.net>
Recipe by: RECIPE FOR HEALTH SHOW #RHF277 Posted to MC-Recipe Digest
V1 #800 by 4paws@netrax.net (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”