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Prairie Flavors Content! By Laura Araujo


Cooking for Two


Dilled Carrots


✓ Carrots ✓ Butter


✓ Olive oil ✓ Salt


✓ Pepper ✓ Dill


scan here  FACEBOOK Parchment Cutting/Folding


1 - Cut a half-heart from the folded 15 x 16-inch piece of parchment.


2 - Open it up. It should look like a heart.


3- Place the fi sh and vegetables on the parchment, to one side of the crease.


4 - Fold the parchment over the fi sh and vegetables. Make small, tight folds up the edge of the parch- ment to seal the package.


5 - Place the package on a baking sheet and bake. 6 - After 15 minutes remove it from the oven. 7 - Carefully cut the package open. Enjoy!


Herb-Roasted Tomatoes


✓ Tomato ✓ Olive oil ✓ Basil


✓ Oregano ✓ Salt


 scan here  FACEBOOK


Tulsa River Parks paved bike trail JANUARY 2013 1


1 Serving ½ large


2 Servings 1 large


½ teaspoon 1 teaspoon 1/8 teaspoon ¼ teaspoon 1/8 teaspoon ¼ teaspoon Pinch


✓ Black pepper Pinch ✓ Parmesan cheese ½ teaspoon 1 teaspoon


1/8 teaspoon 1/8 teaspoon


Preheat the oven to 350 degrees. Cut the tomato in half. Drizzle with the oil and sprinkle with the herbs, salt, pepper and Parmesan cheese. Bake until the tomato is heated through, approximately 20 minutes.


1 Serving 2 medium 1 teaspoon 1 teaspoon


2 Servings 4 medium 2 teaspoons 2 teaspoons


1/8 teaspoon ¼ teaspoon Pinch


¼ teaspoon ½ teaspoon 1/8 teaspoon


Peel the carrots. Slice them on the diagonal into ¼-inch-thick pieces. In a Dutch oven or a skillet with a tight-fi t- ting lid, combine the butter and olive oil. Melt the butter over low heat. Add the carrots, salt and pepper. Toss to coat with the butter/oil mixture. Place a lid on the pan and cook the carrots over low heat for 12 to 15 minutes, or until they are tender. Shake the pan several times during the cooking time, but don’t remove the lid. Sprinkle with dill before serving.


Herb Roasted Tomatoes Photos by Laura Araujo Dilled Carrots


Bonus


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