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19/09/2019
Clinton Public Hospital Auxiliary Penny Sale
Royal Canadian Legion, Clinton / 10 a.m. to 6 p.m.
20/09/2019
Clinton Public Hospital Auxiliary Penny Sale
Royal Canadian Legion, Clinton / 10 a.m. to 6 p.m.
It is especially helpful if patients arriving at the Emergency Department bring an updated list of all current medication they are taking. This list should include: prescription medications, over-the-counter medications and vitamins, herbs and any supplements.
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What's For Dinner Wednesday
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What's For Dinner Wednesday

What's For Dinner? Avocado, Roasted Squash & Black Bean Tacos!


Serves: 4

Ingredients
  • 1 butternut squash, approx. 1.3 kg
  • 2 Tbsp olive oil
  • 1/4 tsp salt
  • fresh ground pepper
  • 2 tsp sumac (or paprika)
  • 1/2 Tbsp olive oil
  • 1 garlic clove, finely minced
  • 1 can (540 ml) black beans, rinsed and drained
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • salt
  • 8 to 10 corn tortillas
  • 1 avocado
  • 1/2 cup feta cheese, crumbled
  • Fresh cilantro, hot sauce and lime quarters, to serve
Instructions

Step 1
Preheat the oven to 425°F. Peel the squash and cut it in two. Remove the seeds and stringy fibres, and dice the squash.

Step 2
Arrange the squash pieces on a baking sheet lined with parchment paper. Drizzle with olive oil, add salt and pepper, and sprinkle with sumac or paprika. Roast for 25 minutes.

Step 3
In a small saucepan, sauté ½tbsp olive oil and the minced garlic over low to medium heat. Add the black beans, ground cumin, chili powder, salt and ¼cup of water. Bring to a boil. Cover and reduce heat to low. Simmer for approximately 5 minutes or until the beans are well heated and soft (but not dry).

Step 4
In a hot pan, heat the tortillas for a few minutes, or microwave them for 20 seconds. Cover with a clean cloth to prevent them from drying out.

Step 5
Top the tortillas with roasted squash, black beans, avocado and feta. Serve with fresh cilantro, hot sauce and lime quarters.


 

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