Wet Mustard Rub


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


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

  • 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

Colorful Pasta