Page 59 - Harnett Life Winter 2022

Mediterranean Rice Bowls with 1/2 cup feta, crumbled

Zucchini Fritters 1/2 cup garlic hummus
Prepare rice according to package directions.
Prep time: 20 minutes
Cook time: 20 minutes In medium bowl, toss zucchinis with salt; let sit at least 10
Servings: 4 minutes. Transfer to colander and squeeze out excess mois-
ture. Return to bowl and stir in eggs, green onions, dill and
1 bag Success Brown Rice garlic.
2 medium zucchinis, grated
1 teaspoon salt In another bowl, stir flour, Parmesan, baking powder, cumin
2 eggs and pepper. Stir dry mixture into zucchini mixture and com-
3 green onions, thinly sliced bine to form thick batter.
1 tablespoon fresh dill, finely chopped In large skillet over medium heat, heat 1/4 cup oil. Working
1 clove garlic, minced in batches, drop 2 tablespoons batter into pan for each fritter.
1/2 cup all-purpose flour Cook 2-3 minutes per side until golden brown, adding re-
1/4 cup grated Parmesan cheese maining oil as needed. Drain on paper towel-lined tray.
1/2 teaspoon baking powder
1/2 teaspoon ground cumin Divide rice between four bowls. Top each with cucumbers,
1/4 teaspoon black pepper tomatoes, feta and fritters. Garnish each bowl with scoop of
1/2 cup canola oil hummus.
2 cups diced cucumber
2 cups cherry tomatoes, halved Substitution: Hummus may be replaced with prepared Greek
tzatziki sauce, if desired.
Baja Fish Taco Bowls

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4

2 bags Success Tri-Color Quinoa
2 tablespoons olive oil
4 white-fleshed fish fillets (5-6 ounces
each)
1 teaspoon Cajun seasoning
1/2 teaspoon salt
3/4 cup plain Greek yogurt
1 tablespoon lime zest
1 teaspoon lime juice
1/4 teaspoon ground cumin
4 cups packed baby kale
1 ripe avocado, halved, pitted, peeled and
thinly sliced
Prepare quinoa according to package directions.

In large skillet over medium heat, heat oil. Season fish with Cajun seasoning and salt. Cook 2-3 minutes per side, or until fish is
lightly browned and starts to flake. Set aside.

In small bowl, stir yogurt, lime zest, lime juice and cumin. In medium bowl, toss quinoa with kale. Divide between four bowls.
Top each with fish, sliced avocado and dollop of yogurt and lime crema.

Substitutions: Taco seasoning or chili powder can be used in place of Cajun seasoning. Arugula or baby spinach may be used
instead of kale.
Harnett Life ~ Winter 2022 Page 59