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:

zuccini parmesan 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.

green bean salad 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!

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