Garlicky Sautéed Zuchinni
6 medium zucchini
2 Tbsp. olive oil
1/2 tsp. salt
4-6 garlic cloves, minced
1 tsp. dried thyme
1 Tbsp. fresh lemon juice
Trim ends of zucchini, then halve and quarter lengthwise. Cut into cubes about 3/4 inch thick. Heat the oil in a large nonstick skillet. Add the zucchini and toss to coat evenly. Add the salt and stir, then let cook until browned on one side, 5-8 minutes. Add the garlic and thyme. Shake the pan and turn the zucchini with a wooden or plastic spatula. Continue cooking until gold-en brown on both sides and tender, about 5 minutes. Do not let garlic burn; if necessary, reduce the heat and increase cooking time slightly. Stir in lemon juice, season with black pepper, if desired, and serve.
Frozen Strawberry Pie
3 oz. cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 1/2 cups puréed fresh or frozen strawberries
3 Tbsp. lemon juice
1 cup whipping cream, whipped
1 graham cracker crust, (9-inch)
Fresh strawberries for garnish, optional
In a large bowl, beat cream cheese until fluffy; beat in condensed milk. Stir puréed strawberries and lem-on juice into cream cheese mixture. Fold in whipped cream. Pour into crust (mixture should mound slightly). Freeze 4 hours or until firm. Before serving, garnish with fresh berries, if desired. Return leftovers to freezer. 8 servings.
