Cooking with Golondrinas
by Jackie Camborde, Director of Development
I am going to be totally honest here — I am an ambivalent cook. I’m good at it, but more often than not it seems like too much work. However, thanks to the bounty of fresh produce available this summer, I am feeling more inspired than usual! Here are two dishes we made this week for dinner:
Zucchini Squash Parmesan
INGREDIENTS
2 small to medium sized zucchini
2 small to medium sized squash
1/2 of a medium red onion, chopped
1/4 cup Italian dressing
1 t garlic salt
1 t oregano
1/2 cup shredded Mozzarella
- Preheat oven to 400 degrees.
- Spray pan with non-stick spray
- Slice zucchini and squash into quarter inch circles. Line them up in a 9 inch baking pan, alternating colors.
- Sprinkle onions on top.
- Drizzle dressing over pan.
- Sprinkle garlic salt on top.
- Cook, uncovered, for 30-35 minutes.
- Take out pan and sprinkle cheese over the top.
- Sprinkle oregano on top of cheese.
- Bake for another five minutes. Cool for five to ten minutes before serving.
Easy Green Bean Salad
INGREDIENTS
5 cups green beans, washed and cut into 1/2 inch pieces
1/3 c olive oil (fun hack: I save the olive oil that marinated mozzarella comes packaged in – it has great flavor and is perfect on salads!)
1/3 c Balsamic vinegar
1/3 c crumbled Feta cheese
1/2 c black olives, sliced or chopped
1/4 c pimentoes or red pepper, sliced or chopped
- Add salt to water and bring to a boil
- Add the green beans and boil for 5 minutes.
- Put green beans in a strainer and pour cold water over them to stop them from cooking.
Mix oil, vinegar salt and pepper - When beans are cool, mix with olives, pimentoes, green onions, and feta.
- Stir in oil and vinegar
- Chill for at least an hour before serving – it’s actually best the next day.
Bon appetit, everyone!