BEAR Insurance Broker
Recipes shared from BEAR clients
Recipes shared from BEAR clients
Disneyland Churros - Submitted by Sam
Disneyland Churros - Submitted by Sam
Lemon Lasagna - Submitted by Tammie
Lemon Lasagna - Submitted by Tammie
Grilling Vegetable Cheat Sheet
* Treat vegetables with the same care you treat meat. Seasoning is crucial. If you prepare them properly, they can make a satisfying main.
* Salt veggies with higher moisture content to eliminate excess water. Sprinkle salt over cut veggies and let sit in a strainer. Drain well before proceeding.
* Allow time for marinating. Four to six hours is a good start, but overnight is ideal to let the flavors penetrate the vegetables.
* Hit veggies with a squeeze of lemon just before they come off the grill.
* A veggie basket will make your life easier. This simple tool lets you toss and flip without fear of anything slipping through the grate.
*Think outside the box. From cilantro stems to strawberries, there's plenty the grill can make delicious.
Grilling Vegetable Cheat Sheet
* Treat vegetables with the same care you treat meat. Seasoning is crucial. If you prepare them properly, they can make a satisfying main.
* Salt veggies with higher moisture content to eliminate excess water. Sprinkle salt over cut veggies and let sit in a strainer. Drain well before proceeding.
* Allow time for marinating. Four to six hours is a good start, but overnight is ideal to let the flavors penetrate the vegetables.
* Hit veggies with a squeeze of lemon just before they come off the grill.
* A veggie basket will make your life easier. This simple tool lets you toss and flip without fear of anything slipping through the grate.
*Think outside the box. From cilantro stems to strawberries, there's plenty the grill can make delicious.
Chick-Fil-A Coleslaw
In a large bowl, whisk vinegar, sugar, mustard, and salt together until sugar is dissolved. Add mayonnaise, and whisk to mix. Add cabbage and carrots. Mix to combine. Refrigerate for 2 hours, and serve.
- 4 teaspoons distilled white vinegar
- 1/4 cup granulated sugar
- 1/4 teaspoon dry mustard
- 1/4 teaspoon salt
- 1 cup mayonnaise
- Two (20-ounce) bags fine shredded cabbage, chopped to 1/8 inch, or 20 ounces cabbage shredded, chopped to 1/8 inch. I like to use a grater
- 1/4 cup finely chopped carrots, also like to use a grater