Menu of the Month - June/July 2007
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~ Light Summer Lunch ~

Zucchini-Herb Pate'

Pasta with Asparagus & Prosciutto

Crab Toast

Fruit Parfait

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Zucchini-Herb Pate'

4 med. zucchini
2 tsp. granulated sugar
2 tsp. tarragon vinegar
2 tsp. salt, divided
1/2 c. packed fresh parsley
1/2 c. snipped fresh chives or 1/4 c. dried chives
1 (8-oz.) pkg. cream cheese, softened
1/2 tsp. ground black pepper

Line a mixing bowl with a double thickness of cheesecloth. Coarsely shred zucchini into prepared bowl. Sprinkle with sugar, vinegar and 1 teaspoon of the salt. Toss gently; cover with a towel and set aside at room temperature for 1 hour. Meanwhile, mince parsley and chives in a blender or food processor. Gather ends of cheesecloth and squeeze out as much liquid as possible. Add drained zucchini to blender and process until pureed. Add cream cheese, pepper and remaining 1 teaspoon of salt; process until smooth. Press pate into a small bowl. Cover and refrigerate overnight. Serve with crackers, bread slices or a fresh vegetable tray.

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Pasta with Asparagus & Prosciutto

1 (16-oz.) pkg. bow tie pasta
1-1/2 c. heavy whipping cream
1 lb. fresh asparagus, trimmed and cut into 1-inch pieces
3 T. water
1/2 c. shredded Parmesan cheese
6 oz. thinly sliced prosciutto or thinly sliced deli ham, cut into strips

Cook pasta according to package directions. Meanwhile, bring cream to a boil in a small saucepan over medium heat. Reduce heat to low and simmer, uncovered’ until slightly thickened (6 to 7 minutes); remove from heat. Place asparagus and water in a microwave-safe dish. Cover dish and microwave on high until crisp-tender (3 to 4 minutes). Remove asparagus from microwave and drain. Place well-drained cooked pasta in a large serving bowl. Add cream, asparagus, Parmesan cheese and prosciutto; toss to coat. Yields 4 to 6 servings.

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Crab Toast

8 oz. crabmeat
1 (8-oz.) pkg. cream cheese
1 T. garlic powder
¼ c. chardonnay
¼ c. thinly chopped green onions
½ tsp. coarsely ground black pepper
½ tsp. Worcestershire sauce
¼ tsp. Tabasco pepper sauce
1 tsp. freshly squeezed lemon juice
1 tsp. Creole mustard
1 (12-inch) loaf French bread
1½-2 c. grated Cheddar cheese

Drain crabmeat and pick over to remove any membrane or shell; set aside. Melt cream cheese in a saucepan over low heat. Remove from heat and stir in garlic powder and wine. Add green onions, pepper, Worcestershire, and Tabasco sauce; stir well. Cook over medium heat until heated through (approximately 2 minutes.) Stir in lemon juice and mustard. Remove from heat and gently stir in crabmeat. Slice loaf of French bread in half lengthwise. Spread crabmeat mixture evenly over open-face sides of bread. Sprinkle generously with cheese. Bake at 350oF until top is golden and bubbly (7 to 8 minutes). Remove from oven. Slice into 1-inch pieces and transfer to serving platter. Yields 24 appetizers.


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Fruit Parfait

4 oz. vanilla yogurt
3/4 c. frozen whipped topping, thawed
1 c. sliced fresh strawberries
1 c. cubed fresh pineapple
1 c. sliced ripe banana
1 c. fresh blueberries
4 whole strawberries

In a small bowl, combine yogurt and whipped topping; set aside 4 teaspoons for topping. Spoon half of the remaining yogurt mixture into four parfait glasses; layer half of the sliced strawberries, pineapple, banana and blueberries. Repeat a second layer with remaining yogurt mixture and fruit. Top each parfait with 1 teaspoon of reserved yogurt mixture and a whole strawberry. Chill until serving. Yields 4 servings.

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Bedrock Press
http://www.bedrockpress.com