be careful not to let garlic brown (about 1 minute). Add pasta water. Toss together the pasta and scallops, and served garnished with chopped parsley. Note: This is delicious served with some steamed brocoli tossed in the pasta. Crab & Rice Hot Dish Courtesy of Cathy Sudbeck 1 1/2 cups fresh broccoli, onion and red pepper blend 1/4 cup water 1 1/3 cups milk 3/4 lb crabmeat 2 Tablespoons margarine 1 teaspoon garlic powder 3/4 teaspoon dried basil 1 1/2 cups minute rice 1/2 cup parmesan cheese Bring veggies to a boil. Reduce heat, cover and simmer 3 minutes. Add milk, crabmeat, margarine, garlic powder & basil. Bring to full boil. Stir in rice and cheese. Cover. Remove from heat and let stand 5 minutes. Fluff with fork. Grilled Portabella Mushroom “Burgers” with Tomatoes and Goat Cheese Courtesy of Chef Staci Stengle Serves 4 4 Portabella mushrooms, stems and grills removed 3 Tablespoons Extra Virgin olive oil 2 Tablespoons Balsamic Vinegar 1 teaspoon salt 1/2 teaspoon ground black pepper 2 tomatoes, sliced 3.5 oz. Goat cheese crumbles Salt and pepper to taste 4 Whole wheat hamburger buns 1 Tablespoon softened butter 4 leaves of green leaf lettuce Preheat grill to medium to medium high heat. In medium sized bowl, toss together Portabellas, 3 Tablespoons oil, 2 Tablespoons balsamic vinegar, and salt and pepper. Grill mushrooms bottom side first for 3-4 minutes, turn over, so open side is up. Fill with tomato slices, sprinkle with goat cheese, olive oil, balsamic vinegar, salt and pepper, and cook 3-4 miuntes until mushroom is soft and tomatoes and cheese are warm. Spread inside of buns with softened butter and grill 1-2 minutes until lightly toasted. Serve Portabellas on toasted buns with green leaf lettuce. Grilled Sweet Potato “Fries” Courtesy of Chef Staci Stengle 2 Sweet Potatoes, peeled and sliced into 1/2 slices 2 Tablespoons olive oil Salt and pepper to taste Toss sweet potato slices with oil, salt and pepper and grill over medium high heat, turning often, until soft. Slice into fries and serve. Also delicious tossed with 1 Tablespoon grated Parmesan cheese. Varicose veins are not always a cosmetic issue. Varicose veins and heavy, painful legs can now be treated with the VNUS Closure® procedure. •Outpatient therapy • Minimally invasive • Fast and mild recovery • Covered by most insurance & Medicare For your total vein care, call now: 605.668.9670 Kynan C.Trail, MD, FACS 409 Summit St., Yankton SD 57078 • www.yanktonsurgical.com HERVOICE MARCH/APRIL 2011 ■ 17