Wet Mustard Rub

Ingredients

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2 C Dijon mustard

Lemon zest from 1 lemon

Orange zest from 1 orange

2 TBS Orange juice

1 C Fresh parsley leaves minced

1/2 C Fresh rosemary leaves minced

1/4 C Fine cracked black pepper

1 TBS Garlic powder

• In a bowl combine all ingredients.  Blend evenly.

• Evenly rub into meat

• Any rub that did not come into contact with raw meat or utensils used on raw meat may be stored in an air tight container in the fridge for 5 days.

Easy Zucchini & Pasta Dinner

Ingredients

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Linguini pasta a serving per person

Basil leaves

1/4 C shredded parmigiana cheese

2 cloves garlic

1 zucchini

1 yellow crookedneck squash

Olive oil

Red wine vinegar

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• Start pasta water to boil.  Add salt and when the water starts to boil drop in pasta and cook based on package instructions

• Slice the zucchini and yellow squash into small strips resembling match sticks

• Mince the garlic

• Cut the basil into strips

• In a medium heat frying pan add a drizzle of olive oil.  Add garlic, zucchini and squash.  Make sure to stir everything so the garlic and oil coat the squash.

• Add a splash or red wine vinegar

• Drain and add pasta.  Make sure to mix in with the squash

• Add parmigiana cheese & basil with a little salt and pepper to taste

• Toss & serve