August 22, 2012
®*i* $lortlanò (ribs truer Diversity Special Edition
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Spicy Pan-Fried Squash
Page
F ood
Cheddar Bacon Hamburgers
Pan-fried squash makes an excellent taco filler! Serve on warm, fresh com tortillas.
Top with black beans, cheese, lettuce, tomatoes, avocado and your favorite salsa.
A great and easy way to add some flavor to your ham­
burgers!
Ingredients
Ingredients
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• 1 pound ground beef
• 1/2 cup sh red d ed
Cheddar cheese
• 2 tablespoons pre­
pared horseradish
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic
powder
• 1/2 cup real bacon bits
• 4 hamburger buns
1 acorn squash, halved and seeded
1/2 onion, cut into chunks
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1 tablespoon ground cumin
salt to taste
ground black pepper to taste
ground red pepper to taste
1/4 cup olive oil
Directions
1.
Cut squash into chunks and
remove rind. Shred squash apd on­
ion in a food processor. Place in a
colander and press with a potato
masher to drain any excess liquid.
Transfer to a bowl and mix with flour
and egg. Season with cumin, salt,
pepper, and red pepper.
2. Heat the oil in a large skillet over
medium heat. Place walnut-sized
scoops of the squash mixture into
the hot oil. Press flat with a spatuld.
Cook 3 to 5 minutes on each side,
until golden brown. Drain on paper
towels.
Directions
1. Preheat grill for high
heat.
2. In a large bowl, mix together the ground beef, Cheddar cheese,
horseradish, salt, pepper, garlic powder, and bacon bits using your hands.
Shape the mixture into 4 hamburger patties.
3. Lightly oil the grill grate. Place hamburger patties on the grill, and cook
for 5 minutes per side, or until well done. Serve on buns.
NEW SEA SO N S J
M A R K E T
b M- «S
Pasta
Siciliano
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sài
This wonderful and easy
skillet pasta dish includes
sun-dried tomatoes, olives,
pine nuts, feta cheese, and
crushed red pepper flakes.
Ingredients
• 1 (16 ounce) package uncooked
farfalle pasta
• 1/4 cup olive oil
• 3 cloves chopped garlic
• 1 teaspoon crushed red pepper
flakes
• 2 tablespoons lemon juice
• 1/2 cup pine nuts
• 1 (2.25 ounce) can sliced black
olives
• 1 /2 cup chopped sun-dried toma­
toes
• 1 cup crumbled feta cheese
• salt and pepper to taste
continued ' W ' on page 12
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Interstate Ave & Portland Blvd
CONCORDIA • 503.288.3838
NE 33rd & Killingsworth'
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