Details for PDR Marketing - Ad from 2021-04-08




we say


But you have our permission to call them whatever
you like as
long as you enjoy them daily when they hit prime
season. These fresh
recipes keep the star of the garden front and center
at the table.

White Bean &
Tomato Toasts

Start to finish 25 minutes

1 15-oz. can cannellini beans,
rinsed and drained
Tbsp. lemon juice
Tbsp. olive oil
cloves garlic, peeled
Tbsp. fresh oregano leaves
½-inch-thick slices hearty
whole grain bread
1 cup fresh baby spinach leaves
(tip, below)
1 cup halved or quartered red
and/or yellow cherry tomatoes
¼ cup grated or finely shredded
Parmesan cheese
Black pepper

1. Preheat broiler. In a food
processor combine beans, lemon
juice, olive oil, garlic, and oregano.
Cover and blend until smooth.
2. Arrange bread on a baking
sheet. Broil 3 to 4 inches from the
heat for 2 to 3 minutes or until
toasted, turning once.
3. Spread bread slices with bean
mixture. Top each with spinach,
tomatoes, cheese, and black pepper.
Makes 4 servings.

PER SERVING 262 cal., 10 g fat
(2 g sat. fat), 4 mg chol., 408 mg sodium,
37 g carb., 8 g fiber, 5 g sugars, 12 g pro.

COMING 04.11.21

To make this dish
lacto-ovo vegetarian,
omit the bacon. Use
the 1 Tbsp. olive oil for
cooking just the onion.

To lightly wilt spinach, heat a
drizzle of olive oil in a skillet. Add
spinach and toss over medium heat
until just wilted. Top as directed.

Tomato Frittata

Start to finish 30 minutes
8 eggs
½ cup milk
¼ cup chopped fresh basil,
parsley, and/or mint
½ tsp. salt
¼ tsp. black pepper
2 slices bacon
1 Tbsp. olive oil
½ cup chopped red onion
2 medium ripe tomatoes, cored and sliced
½ cup halved red and/or yellow
cherry tomatoes
¼ cup finely shredded Parmesan cheese

1. Preheat broiler. In a large bowl
whisk together eggs, milk, herb, salt,
and pepper.
2. In a large skillet cook bacon over
medium until browned and crisp. Remove
to paper towels to drain, reserving
drippings. Add oil to skillet. Add onion;
cook and stir 4 minutes or until tender.
3. Pour egg mixture over onion in
skillet. Cook over medium. As eggs set,
run a spatula to lift eggs so uncooked
portion flows underneath. Continue
cooking and lifting eggs until almost set

(about 4 minutes total).
4. Place skillet under broiler, 4 to
5 inches from heat. Broil for 1 minute.
Remove and arrange tomatoes over
frittata. Sprinkle with Parmesan. Broil
1 minute more or until tomatoes soften
slightly and cheese melts. Remove and let
stand 5 minutes. Top with bacon and
additional herbs. Cut into wedges to
serve. Makes 4 servings.

PER SERVING 304 cal., 22 g fat (7 g sat. fat),
391 mg chol., 679 mg sodium, 7 g carb.,
1 g fiber, 4 g sugars, 19 g pro.


Let delicious, good-for-you,
versatile vegetables be the
star of your meal with the
recipes in Better Homes
& Gardens® Veggie-Full™
magazine, on sale today.

Look for the Better Every Week section
every Sunday in STL Life.
Get it delivered:


See what people are talking about at The Community Table!