Peach Fennel Summer Salad, Lemon Garlic Steak & Easy Squash Rice

Peach Fennel Summer Salad

Ingredients

  • 2 medium fennel bulbs, sliced paper thin

  • 2 cucumbers, very thinly sliced*

  • 1 TBS virgin olive oil, more for drizzling

  • 1½ TBS fresh lemon juice, more for to taste

  • ½ TSP sea salt

  • Freshly ground black pepper

  • 2 peaches, pitted and sliced*

  • ⅓ cup mixed basil and mint

  • 2 TBS toasted and crushed pistachios

  • ¼ cup crumbled feta cheese*

  • Scoops of pesto

Instructions

  1. In a medium bowl, toss together the fennel, cucumber, olive oil, lemon juice, salt, and several grinds of black pepper.

  2. Arrange the fennel mixture on a platter along with the peaches, herbs, pistachios, feta, and scoops of pesto. Drizzle with olive oil and season to taste as desired.

  3. Serves 4 as a side.

*In flyer July 23 - 29, 2023
Recipe and photo credit: loveandlemons.com

Lemon Garlic Steak

Ingredients

  • 4 1/2-inch-thick top chuck blade steaks

  • 1 TSP salt

  • 1/2 TSP black pepper

  • 1/2 TSP paprika optional

  • 1 TBS unsalted butter

  • 1 TBS olive oil

  • 4-5 garlic gloves 2 diced and 3 whole for pan

  • juice of 1 lemon

Instructions

  1. Pat steaks dry and sprinkle both sides with salt, pepper, diced garlic and a squeeze of lemon.

  2. Heat 1 TBS butter, olive oil and garlic in a 12-inch heavy skillet over moderately high heat until hot but not smoking, Add steaks then saute 2-3 minutes per side for medium. Squeeze more lemon juice on the steak right before removing from heat. Transfer steaks with tongs to a plate and serve warm.

*In flyer July 23 - 29, 2023
Recipe and photo credit: Gimme Delicious

easy squash rice

Ingredients

  • 2 cups chicken broth

  • 1 cup long-grain white rice uncooked*

  • 2 TBS butter divided

  • ½ TSP Italian seasoning

  • 2 cups zucchini, diced ¼”

  • 2 garlic cloves minced

  • 1 small tomato diced*

  • ½ cup parmesan cheese grated*

  • salt & pepper to taste

  • 1 TBS parsley chopped

Instructions

  1. Bring chicken broth, rice, 1 TBS of butter, and Italian seasoning to a boil. Reduce heat to a simmer and cover. Cook 15 as per package instructions.

  2. Meanwhile, heat remaining butter over medium heat in a small skillet. Add summer squash and garlic and cook just until squash is tender, about 5 minutes.

  3. Once rice is cooked, stir in cooked squash, tomato, parmesan cheese, and salt & pepper to taste. Cover and let rest 5 minutes.

  4. Garnish with parsley and additional parmesan cheese if desired.

*In flyer July 23 - 29, 2023
Recipe and photo credit: Spend with Pennies

Annah Kassen