Page 40 August 2013 Backyard garden yields ingredients for pasta salad Garden Fresh Pasta Salad 8 oz. Galbani Mozzarella Fresca ½ cup fresh basil 1 zucchini 10 oz. De Cecco Brand Penne Pasta 2 medium tomatoes Extra-virgin olive oil Salt and pepper Cook pasta according to package directions. Toss lightly with olive oil to prevent pasta from sticking together. Set aside to cool. Slice mozzarella into bite-sized pieces (approximately ¾-inch squares). Cut tomatoes and zucchini into similar sized pieces. Set tomatoes and mozzarella aside. Put zucchini into a small pot of water, cook on high until water comes to a boil. Remove from heat, drain water and immediately run cold water over zucchini to stop from cooking any further. Once zucchini and pasta are cool, place pasta, tomatoes, cheese and zucchini in a large bowl. Drizzle with olive oil and add salt and pepper to taste. By Amanda Goossen For Arcadia resident Susan Hambright, a backyard garden was a dream come true. Susan made the switch from meat eater to vegetarian more than 20 years ago, opting for a diet better for her heart and body. “My family has a history of high cholesterol, high blood pressure and heart problems,” she said. “On top of it, I always had a hard time digesting red meat. Eventually giving it up completely seemed like the best choice for me.” She didn’t go cold turkey. Starting with red meat, she eventually decided to give up poultry, as well. Fish, however, is still a large part of her diet. And last year when her husband decided to build a large vegetable and herb garden, Susan saw a majority of her diet growing beautifully in her own backyard. Squash, eggplant, spinach, kale, romaine and Swiss chard fill a large garden box. Tomatoes of every type, color and size have completely taken over a corner of the patio, and an herb box is overflowing with basil, thyme, chives, rosemary and oregano. “There have been nights when we’ve eaten meals made completely from items we’ve picked from our yard,” Susan said. Recently when zucchini, tomatoes and basil began taking over the garden, Susan said she knew she had to create meals based around these ingredients. “I’ve made pasta salad for years, but had grown tired of the same basic recipe I’d always used,” she said. “This variation really shows off the flavors of our garden.” The finished product was one of beautiful colors and subtle, delicious flavor. While Susan enjoyed it in a larger portion as a meal, her husband Keven (the meat eater) found it to be a terrific side dish. And a few tips Susan has learned along the way: “The quality of the pasta makes all the difference. And a good extra-virgin olive oil is mandatory for the right flavor. And with fresh veggies, you can’t go wrong.” Susan Hambright is Amanda Goossen’s mother. VACATIONS & TRAVEL Due 8/30 / SUBMIT ENTRIES AT ARCADIAPIX.COM ARCADIA NEWS PHOTO CONTEST ‘Banana’ wins White House visit with recipe for burrito Italian Treat for 2... $ 44 00 ★ 2 Soup or Salad ★ + ★ 2 Dinner Entrees ★ 20 entree choices included + ★ Full Bottle of Wine ★ from proprietor’s selection Open Mon–Sun 4:30 - 9:30pm 4231 E Indian School Rd • Phoenix 602.955.1213 • LaFontanellaPHX.com Live, Laugh and Love Dining Out! Expires 8/31/13. Maximum 6 people per table. Not valid with other offers or special events. Valid only with payment in cash. INCLUDES Chef Owned ~ Originally from Chicago Serving the valley for over 30 years for ★ ★ ★ ★ “Best of Phoenix” 2012 Phoenix Magazine Alexandra with Sam Kass, executive director of Let’s Move! and senior policy advisor on nutrition, at the Kids’ State Dinner at the White House. By Danika Worthington When most kids would be grabbing a candy bar, Alexandra Nickle goes for a mango. Her diet not only keeps her healthy, but also took her to Washington, D.C. Ten-year-old Alexandra attended the second Kids’ State Dinner at the White House in July after winning the Healthy Lunchtime Challenge for Arizona. The website Epicurious, Michelle Obama and her Let’s Move! initiative, the U.S. Department of Education and the U.S. Department of Agriculture hosted the dinner for the 54 winners of the contest from throughout the country and U.S. territories. “(Winning) was a really big surprise because I thought that more kids would have more practice and stuff than I did,” said Alexandra, a Hopi Elementary School student who will be attending All Saints’ Episcopal Day School in the fall. To compete, Alexandra had to submit an original recipe that is healthy, affordable and tasty. Her recipe – Banana’s Black Bean Burrito. Despite the name, the recipe does not contain bananas. “Banana is her nickname,” Alexandra’s mother Lauren Nickle said. “So it’s actually Banana apostrophe ‘s’ Black Bean Burritos.” The dish is made from homemade refried black beans and mango sauce. Mother and daughter created the recipe together, Nickle said. Continued on page 42

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