Easy recipe for your whole health: summer toast | va sheridan health care | veterans affairs

One of the best parts about summer are the tasty and healthy food options, thanks to the abundance of fresh foods from our garden or local farmers' markets. That's why we're

excited to share this easy recipe, including a "how to" video, from Sheridan VA Dietitian Kristin Mahoney. SUMMER TOAST A video on how to make this meal is available at:

https://youtu.be/RwfPVxnEn6s?si=PSquttvcnXAQaZ_u  HOW TO MAKE THE SAUTÉED TOMATOES · 2 cups cherry tomatoes · 2 tablespoons of olive oil · 2 garlic clove · 1 teaspoon of oregano · Pepper to

taste DIRECTIONS 1. Heat oil in medium pan over medium high heat. Add the tomatoes and let them sit undisturbed for 15-20 minutes stirring occasionally or until tomatoes burst. 2. Add

garlic, oregano, and pepper once tomatoes burst. Remove from heat. HOW TO MAKE THE WHIPPED RICOTTA DIP · 1 cup Ricotta cheese · 1 tablespoon olive oil · Lemon zest (from about ½ lemon) ·

Black pepper to taste DIRECTIONS: 1. Whip ricotta: add ricotta, olive oil, lemon zest and pepper to a blender or food processor. Whip until smooth and fluffy. HOW TO MAKE THE TOASTED

SOURDOUGH · 1 tablespoon of olive oil · Sourdough bread DIRECTIONS: 1. Heat one tablespoon of olive oil on medium heat (about 60 seconds) then place sourdough in pan and heat until golden

brown and crispy. HOW TO MAKE THE SIMPLE SALAD · 2 cups Arugula · 2 tablespoons olive oil · 1 tablespoon Red wine vinegar DIRECTION: 1. Place arugula in bowl, add olive and vinegar and mix

with tongs to coat arugula.  ONCE ALL FOUR PARTS ARE FINISHED: 1. Place sourdough on plate, add whipped ricotta, and finish with tomatoes on top. Add basil for garnish. 2. Place simple salad

next to toast and enjoy!