Dinner For the ones I love in the hunt of KVV and the 270,036 who are the OCS Of Edina 6/16/21

A flare of the forth of July today for dinner some surf and turf for you. We made it mid week celebration for you. I'm going to keep making 4 item menus because its simpler for you to

put together we'll plan dinner party for Fathers Day Coming up on the 20th of June, 2021

My stuff is going to be Picked up by Lois and Gilbert Pence on Sunday 20th on Fathers Day. We have that to look forward to and Next Year we will celebrate it in Person. I love you, I am proud of you, and You Make a Difference each day of my life we celebrate together in this

TASTE OF HOME

Bruschetta Steak

My husband and I love bruschetta, especially in the summertime with fresh tomatoes and herbs from our garden. —Kristy Still, Broken Arrow, Oklahoma

Ingredients

• 3 medium tomatoes, chopped

• 3 tablespoons minced fresh basil

• 3 tablespoons chopped fresh parsley

• 2 tablespoons olive oil

• 1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano

• 1 garlic clove, minced

• 3/4 teaspoon salt, divided

• 1 beef flat iron or top sirloin steak (1 pound), cut into four portions

• 1/4 teaspoon Garlic

• Grated Parmesan cheese, optional

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Directions

• Combine first six ingredients; stir in 1/4 teaspoon salt.

• Sprinkle beef with pepper and remaining salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-6 minutes per side. Top with tomato mixture. If desired, sprinkle with cheese.

Nutrition Facts 1 steak with 1/2 cup tomato mixture: 280 calories, 19g fat (6g saturated fat), 73mg cholesterol, 519mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.

TASTE OF HOME

Zucchini Panzanella Salad

I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. —Felicity Wolf, Kansas City, Missouri

Ingredients

• 3 medium zucchini, cut into 1/4-in. slices

• 1/4 cup olive oil, divided

• 1 French bread baguette (10-1/2 ounces), cubed

• 1-1/2 cups heirloom mini or cherry tomatoes, halved

• 1 medium green pepper, coarsely chopped

• 1/2 medium red onion, thinly sliced

• 1/4 cup balsamic vinegar

• 1 teaspoon jarred roasted minced garlic

• 1 teaspoon Italian seasoning

• 1/2 teaspoon crushed red pepper flakes

• 1 teaspoon kosher salt

• 1/2 teaspoon coarsely ground pepper

• 1-1/2 cups fresh mozzarella cheese pearls

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Directions

• Place zucchini in a 15x10x1-in. baking pan. Toss with 1 tablespoon olive oil. Bake, uncovered, at 400° until tender and lightly browned, 25-30 minutes, stirring halfway. Remove from the oven and cool.

• Meanwhile, in a large bowl, toss bread cubes with 1 tablespoon olive oil. Transfer to a baking sheet. Bake at 400° until lightly browned, 12-14 minutes, stirring occasionally.

• Place the cooled zucchini, toasted bread, tomatoes, green pepper and red onion in a large bowl. In a small bowl, whisk together vinegar, garlic, seasonings and remaining oil. Drizzle over salad; toss gently to combine. Add the mozzarella and stir to combine. Serve immediately.

Test Kitchen tipsIf the raw onion is too pungent for you, roast it with the zucchini. Use 1/3 cup prepared balsamic vinaigrette if you're short on time.

Nutrition Facts 1 cup: 152 calories, 8g fat (3g saturated fat), 13mg cholesterol, 301mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Honeydew Salad with Lime Dressing

Green is my favorite color, and this refreshing salad with grapes, cucumber and kiwi is green to the max. If you want more, add green apples and pears. —Melissa McCabe, Long Beach, California

Ingredients

• 1/4 cup lime juice

• 1/4 cup honey

• 1 tablespoon minced fresh mint leaves

• 4 cups cubed honeydew melon (about 1 small)

• 2 cups green grapes

• 4 medium kiwifruit, peeled, halved lengthwise and sliced

• 1 medium cucumber, halved lengthwise and sliced

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Directions

• For dressing, in a small bowl, whisk lime juice, honey and mint until blended. Place fruit and cucumber in a large bowl; add dressing and toss to coat. Refrigerate until serving.

Health Tip: Swap cantaloupe for honeydew and get a boost of vitamin A. One cup of cantaloupe has a whopping 120% of the daily value, whereas honeydew only provides 2%. Most other nutrients amounts are similar between the melons.

Nutrition Facts 1 cup: 120 calories, 0 fat (0 saturated fat), 0 cholesterol, 22mg sodium, 31g carbohydrate (26g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fruit.

TASTE OF HOME

Grilled Tilapia with Mango

Here's a new twist on tilapia that I created for my wife. She enjoys the combination of mango with Parmesan. Somehow it tastes even better outside on the deck with a cold glass of iced tea. —Gregg May, Columbus, Ohio

Ingredients

• 4 tilapia fillets (6 ounces each)

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon dill weed

• 1/4 teaspoon pepper

• 1 tablespoon grated Parmesan cheese

• 1 medium lemon, sliced

• 1 medium mango, peeled and thinly sliced

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Directions

• Brush fillets with oil; sprinkle with salt, dill and pepper.

• Grill tilapia, covered, on a lightly oiled rack over medium heat for 5 minutes. Turn tilapia; top with cheese, lemon and mango. Grill 4-6 minutes longer or until fish flakes easily with a fork.

Health tipAdd mango to your regular fruit rotation to boost your intake of important nutrients like vitamins C and A, and potassium.

Nutrition Facts 1 fillet: 213 calories, 5g fat (1g saturated fat), 84mg cholesterol, 377mg sodium, 10g carbohydrate (8g sugars, 1g fiber), 32g protein. Diabetic Exchanges: 5 lean meat, 1/2 fruit, 1/2 fat.