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June 3

June 3

Read about how Frost Beer is made in Food For Thought!

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Garin and Christina Frost of Frost Beer Works

Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
BFC Recipes with Basil PDF Print E-mail

By Chris Ellis, Staff Nutritionist
August 2013

tomato-varieties

Tomato Basil Dip 
Adapted from From Asparagus to Zucchini by the Madison Area CSA Coalition.

3-4 cups diced tomatoes
1 Tbsp. or more minced garlic, mashed to a paste
1/3 cup chopped basil leaves
2-3 Tbsp. olive oil
Dash of balsamic vinegar or more depending on your taste
Salt and pepper to taste
Baguette or any good sourdough crusty bread  

Lightly toss tomatoes, garlic and basil. Drizzle with olive oil, splash with balsamic vinegar and sprinkle with salt and pepper to taste. Stir together and serve as a dip with bread slices. Vary it with different colored tomatoes; yellow and orange varieties are beautiful. Yield: 8-10 servings.

 

basil 2

Easy Beet Salad
A delicious flavorful salad.

3-4 medium beets, cooked and peeled
1-2 cloves garlic, minced depending on your taste
1 Tbsp. lemon juice
1 Tbsp. balsamic vinegar
¼ cup olive oil
Salt and pepper to taste
¼ cup chopped basil leaves
1 Tbsp. chopped dill weed
1 Tbsp. chopped chives or chopped sweet onion
¼ to ½ cup feta cheese
Slice or dice beets in a serving bowl. Mix together remaining ingredients except the feta cheese. Toss the beets with the dressing and sprinkle feta cheese over it. Chill and garnish with more fresh basil if desired. Yield: 3-4 servings.