F o od

UALITY CONSTRUCTION

EASY page 120

RESIDENTIAL-COMMERCIAL

the cabbage, mixing it up from
the bottom as it wilts, until all
is added. Season with the salt
and pepper and cook, stirring fre-
quently, until the cabbage is
translucent, tender, and begin-
ning to brown, about 15 minutes.
Sprinkle on the lemon juice and
serve.
4 to 6 servings.

DESIGN INRECON BUILD

PLUM TOMATOES
ROASTED WITH GARLIC
AND MINT

6 plum tomatoes, halved
lengthwise
Coarse salt and freshly ground
pepper
'A cup packed fresh mint leaves
2 or 3 garlic cloves, chopped
2 tablespoons extra virgin olive
oil

NARI®

1-800-421-4141

NATIONAL ASSOCIATION OF
THE REMODELING INDUSTRY

Regional

g

T

vehty five years
ago, Harry and Sara _
Ber/in dreamed of a
secHre and dignified
flltHre for their
dallghter, Margaret

Their dream, along with that
of other parents of children
with developmental disabili-
ties, became the JARC of
today. ~ s' Margaret now lives
in the Blumberg Home in
Pleasant Ridge and her life is
full. To fulfill dreams of others
in need, the Harry and Sara
Berlin Home in Bloomfield
Township, JARC's sixteenth,
opened earlier this year.
You, too, can help fulfill
dreams. es. Send a $25 Silver
Anniversary JARC tribute.z• ,
Attend our annual fundraiser.
Become a JARC volunteer.

122

A Jewish Association for Residential Care for persons with developmental disabilities
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Preheat the oven to 350 de-
grees. Season the tomatoes gen-
erously with salt and give them
a grinding of pepper. (I've
learned from experience that
lightly salting just won't give the
same results.)
Chop the mint along with the
garlic until the mint is finely
shopped and the garlic is minced.
Sprinkle over the tomatoes. Driz-
zle about % teaspoon olive oil over
each tomato half.
Arrange the tomatoes in a
small baking dish, nonstick if
available, and bake 20 to 25 min-
utes, or until the tomatoes are
soft but still hold their shape and
the garlic is beginning to color.
Serve hot or at room tempera-
ture.
4 to 6 servings.

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STIR-FRIED ZUCCHINI
WITH CORN AND SWEET
PEPPER

1 medium onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 medium red bell pepper, cut
into 1/2-inch squares
1 teaspoon ground cumin
I teaspoon crushed hot red
pepper flakes
3 medium zucchini, cut into 1/2
inch dice or thinly sliced
%teaspoon salt
1% cups corn kernels—fresh,
vacuum -packed niblets, or
thawed frozen
1 tablespoon fresh lime or lemon
juice

In a large skillet, cook the
onion in the olive oil over moder-
ate heat until it is softened and
just beginning to color around the
edges, about 3 minutes. Add the
garlic and bell pepper. Cook, stir-
ring frequently, until the pepper
begins to soften, 2 to 3 minutes.
Add the cumin and hot pepper
and cook, stirring, for 1 minute.
Add the zucchini and season
with the salt. Cook, stirring oc-
casionally, until the zucchini is
tender but still firm, 3 to 5 min-
utes. Add the corn and cook, stir-
ring frequently, until hot, about
2 minutes. Sprinkle on the lime
juice and serve hot or at room
temperature.
4 to 6 servings

EASY page 124

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