Attached are the recipes from the cooking class presented to the members of the Fountain Hills Community Garden on Saturday, June 6. Couscous Salad with Zucchini, Lemon and Ricotta Salata Serves: 4 INGREDIENTS 4 cups loosely-packed, cooked couscous 1 1/2 cup zucchini, minced 1 Tablespoon shallots, minced 2 Tablespoons basil, cut into chiffonade  Zest of one lemon, grated 1…

Attached are the recipes from the cooking class presented to the members of the Fountain Hills Community Garden on Saturday, March 7. Roasted Beet, Pistachio & Cumin Salad Serves 6 Ingredients: 8 medium-sized beets, about 1 1/2 to 2 pounds 2 to 3 Tablespoon extra virgin olive oil 1 Tablespoon water 1/2 cup pistachios, toasted…