Market Manager

Ingredients

4 cups young arugula leaves, rinsed and dried
1 cup grape tomatoes, halved
2 Tbsp olive oil
1 Tbsp rice vinegar
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 avocado, peeled, pitted, sliced

A tasty salad with a presentation fit for guests!

Directions

1. In a large plastic bowl with a lid, combine arugula, tomatoes, oil, vinegar, and cheese.
2. Cover, and shake to mix.
3. Divide salad onto plates and season with salt and freshly ground black pepper to taste.
4. Top with slices of avocado.

from Lynette Jandl

Ingredients

4 c. ripe strawberries
4 c. white sugar
1 box Sure-Jell powdered pectin
3/4 c. water

Directions

1. Wash and hull strawberries; crush thoroughly to end up with 2 cups.
2. Stir in sugar. Let stand 10 minutes.
3. Combine pectin and water in saucepan. Bring to boil; boil 1 minute, stirring constantly.
4. Stir hot pectin into berries; continue stirring. Sugar may not dissolve completely.
5. Ladle jam into freezer containers. Put lids on immediately. Let stand at room temperature 24 hours or until set.

Keep in the refrigerator for a few weeks or freeze for up to a year.