10137 Preston Rd

just off Mondon Hill Road between Hwy 41 and Hwy 50.

Produce Barn is open Sunday Monday Tuesday & Wednesday Farm Phone 352 799 6752 When we're busy in the field, our cells keep us available 352-232-3381 & 352-232-0294

E-mail us , we prefer phone calls rather than emails,beas9781@bellsouth.net

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Thursday, June 14, 2012

Zucchini Sautéed with Pine Nuts, Capers and Raisins

A mouth-watering recipe from customer Gini Hayes in Spring Hill Florida (thanks, Gini!)
Gini says: This recipe sounds dreadful, but I promise it is delicious.  Even my not-a-fan-of-zucchini person loves this dish.  The recipe is not my original one and I don’t have any notes about where I found it.

Zucchini Sautéed with Pine Nuts, Capers and Raisins
       Serves 4

2 medium zucchini (1#)
2 Tbsp olive oil, divided
2 Tbsp pine nuts
2 tsp minced garlic (note measurement is teaspoons)
2 Tbsp balsamic vinegar
2 Tbsp raisins
1 Tbsp capers, drained

Cut each zucchini crosswise into 3 ½” cylinders.  Slice each cylinder into 1/8” strips (remove core if seeds large).  Cut zucchini into matchsticks (about 3 cups).

Heat 1T of oil in medium skillet on medium heat  Add squash, season with salt.  Cook squash until tender.  Put on plate..

Heat remaining oil.  Add pine nuts and garlic.  Heat for 1 minute.  Stir in vinegar, raisins and capers.  Cook 30 seconds, then return squash to pan and heat through.

Season with salt and pepper.  Serve.  Enjoy.

Calories 124; protein, 2 g.; total fat 10 g.
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