Community Health Services of Union County, Inc. 

Call Us:  704-296-0909

Zucchini Tomato Bake

 

Ingredients:

1 lb. zucchini (about 3 medium), chopped
1 pt. cherry tomatoes, preferably multi-colored, halved
2 cloves garlic, minced
Extra-virgin olive oil, for drizzling
kosher salt
Freshly ground black pepper
1/3 c. freshly grated Parmesan
2 tbsp. torn basil, for garnish

 
Directions:

1.Preheat oven to 350°.


2.In a large bowl, combine zucchini, tomatoes, garlic and a drizzle of olive oil. Season with salt and pepper and toss to coat.


3.Transfer vegetables to a small baking dish, then sprinkle with Parmesan. Bake until golden, 33 to 35 minutes.


4.Garnish with basil and serve.

 

 

Cashew Chicken with Ginger

 
Ingredients:

·2 tablespoons cornstarch
·1 tablespoon brown sugar
·1-1/4 cups chicken broth
·2 tablespoons soy sauce
· 3 tablespoons canola oil, divided
·1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
·1/2 pound sliced fresh mushrooms
·1 small green pepper, cut into strips
·1 can (8 ounces) sliced water chestnuts, drained
·1-1/2 teaspoons grated fresh gingerroot
·4 green onions, sliced
· 3/4 cup salted cashews
·Hot cooked rice

Directions:

·Mix first four ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat, stir-fry chicken until no longer pink. Remove from pan.

·In same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. Stir broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes.

·Stir in chicken and cashews; heat through. Serve with rice.

 

Bang Bang Cauliflower


INGREDIENTS

3 tbsp. extra-virgin olive oil
2 tbsp. sweet chili sauce
1 tbsp. sriracha
Juice of 1 lime
3 cloves garlic, minced
1 medium cauliflower, cut into florets
Kosher salt
Freshly ground black pepper
1 tsp. Chopped cilantro, for garnish

 
DIRECTIONS

1.   Preheat oven to 425º. In a small bowl, whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garlic.

2.   On a large baking sheet, toss cauliflower in sauce until fully coated. Season generously with salt and pepper. Spread into an even layer and roast until slightly charred and tender, 30 to 35 minutes. Garnish with cilantro and serve.

 

 

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