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Recipes of the Month -- Recipe Directory

Peach Gelato
By Lauren Condell, Nutritionist

Ingredients

3 lbs fresh peeled peaches, pitted
¼ cup sugar, or more to taste
½ cup mascarpone (substitute crème fraîche or yogurt if you prefer)

Directions

Cut peaches into a small dice – the smaller you cut them, the finer texture of the gelato.

Recipe Continued

 

Chayota Salsa
By Chef Jennifer Stoker

Chayota Salsa

2 chayotes, boiled, shocked and peeled.
1 red pepper, small dice
1 yellow peppers, small dice
1 orange pepper, small dice
¾ cup of green onion, chopped
½ cup of cilantro

Recipe Continued

 

Asparagus and Wild Mushroom Ragout
By Chef Keith Jones

Serves 4

8 oz. Asparagus spears, cleaned and sliced on a diagonal bias
8 oz. Shiitake mushrooms, cleaned and medium sliced
8 oz. Chantrelle mushrooms, cleaned and medium sliced
1 T. Olive oil
3 T. Shallots, minced
1 T. Garlic, minced

Recipe Continued

 

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Email: susan@net80.mobi

 

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