Food
PLENTIFUL PRODUCE from page 128
LAMB CHOPS WITH ZUCCHINI
AND PEACHES
1 Tbsp. minced garlic
4 Tbsp. olive oil
6 large lamb chops (about 3-4
pounds)
Salt and pepper to taste
3 cups unpeeled and diced zucchini
3 cups unpeeled thin peach slices
1/4 cup fresh minced mint leaves
1/4 cup fresh minced parsley
Olive oil for drizzling
Preheat oven to 350 degrees. Cover
a cookie sheet with aluminum foil,
shiny side up. Mash garlic with the
olive oil and rub into the lamb chops.
Place the chops on the foil and season
with salt and pepper. Arrange the zuc-
chini and peaches on and around the
lamb chops and sprinkle the mint and
parsley over all. Drizzle a small
amount (about 2 Tbsp.) of olive oil
over the vegetables. Cover the entire
pan well with foil, shiny side in. Bake
for.20-25 minutes. Uncover the pan,
place the lamb chops on a platter or
individual dinner plates and serve
immediately. Serves 6.
SMOKED FISH PATE WITH
CUCUMBER SALAD
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IN BUICK SALES!
Smoked salmon pate — or any
smoked fish pate — is one of the easi-
est appetizers you can make. Just
puree the smoked fish, add a little
parsley or dill and a squeeze of lemon
and you have an instant appetizer or
first course. Serve it, or any cooked
fresh or smoked fish, with some of this
refreshing cucumber salad and you
have another refreshing addition to
your summer table.
CUCUMBER SALAD
PLENTIFUL PRODUCE on page 132
How To Seed
A Cucumber
Peel the cucumber. Slice it down
the middle lengthwise from head
to roe.
Scoop the seeds out of one half
with a teaspoon, being careful not
to scoop out the flesh. Repeat with
the other half.
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