Portland observer., May 11, 2016, Page Page A16, Image 24

Page A16
May 11, 2016
F OOD
Zucchini, Black Bean and Rice Skillet
Ingredients:
• 1 tablespoon Pure Wesson® Canola Oil
• 1-1/2 cups quartered lengthwise, sliced zucchini
• 1/2 cup diced green bell pepper
• 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
• 1 can (14.5 oz each) Hunt’s® Fire Roasted Diced Tomatoes with Garlic,
undrained
• 3/4 cup water
• 1 cup instant white rice, uncooked
• 1/2 cup shredded Cheddar and Monterey Jack cheese blend
Directions:
1. Heat oil in large skillet over medium heat. Add zucchini and bell pepper;
cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and
water. Increase heat and bring to a boil.
Zucchini combined with black beans, ire roasted 2. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or
tomatoes and rice for an easy skillet meal. 276 calories. until liquid is absorbed. Sprinkle with cheese.
Grilled Salmon With
Creamy Avocado Dip
The avocado sauce adds the perfect
creamy lavor and texture to your
regular grilled salmon. Make sure
you opt for Greek yogurt instead
of the plain one for more delicious
and authentic lavors.
Ingredients:
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2 ripe avocados (peeled, diced)
Cloves (minced), 2 cloves
Greek yogurt, 3 tbsp
Salmon steaks, 2 lbs
Fresh lemon juice, 1 tbsp
Dried dill, 2 tsp
Lemon pepper, 2 tsp
Salt, to taste
Ground black pepper, to taste
Olive oil, to grease
Directions:
1. Prepare your grill pan or set
your outdoor grill to preheat at
high heat setting. Grease with a
little oil.
2. In a mixing bowl, mash togeth-
er garlic, avocados, lemon juice,
and yogurt. Season with salt and
pepper. Mix well until fully incor-
porated. Set aside.
3. Rub salmon with lemon pep-
per, dill, salt and pepper. Rub
evenly and set to grill. Cook for 15
minutes, turning once. Grill until
cooked and tender.
4. Pour the avocado mixture on
top or the side and serve warm for
delicious lavors.