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Farm Fresh: When life gives you glorious, springtime greens make a zingy Parmesan vinaigrette!

Thursday, May 27, 1999

By Suzanne Martinson, Food Editor, Post-Gazette

Farm Fresh is the newest feature to join Cook's Corner. This kitchen-tested recipe will highlight the fruits and vegetables that are being harvested on farms in Western Pennsylvania. Sponsored by Schramm Farms and Orchards in Harrison City, Farm Fresh will appear each week on Page 2 of the PG's Thursday Food section.

The featured recipe this week is Parmesan Vinaigrette -- a delicious recipe that pairs beautifully with the crunchy, crispy greens now available at the farmers' markets around the city and suburbs, as well as at individual farm stands throughout the countryside.

The tested recipe is our attempt to encourage families to eat more fruits and vegetables, in line with the USDA Food Guide Pyramid, which recommends 3 to 4 servings from the vegetable group and 2 to 4 servings of fruit.

If you have a fruit or vegetable that you would like to see featured between now and Sept. 30, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com. or bkline@post-gazette.com. We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.

Parmesan Vinaigrette Salad Dressing

Serve this delicious dressing over the assorted greens now in season in Western Pennsylvania. Once you've made homemade vinaigrette, you'll probably never be satisfied with bottled dressing again. It's a money-saver, too.

1 cup olive oil
2 tablespoons balsamic vinegar
2 to 3 tablespoons wine vinegar
1 clove garlic, crushed
2 teaspoons grated Parmesan cheese
Salt and pepper to taste

Using a jar with a tight-fitting lid or a deep bowl, combine the crushed garlic, Parmesan cheese and salt and pepper. Pour in the vinegar; slowly pour in the olive oil while whisking continuously or, if using the jar, shake until ingredients are blended.

Use immediately or refrigerate.

Makes approximately 1 1/4 cups.

Recipe tested by Arlene Burnett

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