MANUAL EDGE HAPPENINGS
Chris with sons Evan and Sean enjoying the outdoors on one of the trails at Red Rock Canyon Open Space.
Val and her boyfriend Jason hiking in Yellowstone.
RIDE FOR J BIRDS JOURNEY
Ratatouille Dip Recipe INGREDIENTS • 1 (14.5 ounce) can crushed tomatoes
Carisa andTim presenting the check for the money pledged fromTim’s bike ride to Jason for his foundation, J Birds Journey. A thank you to staff, family, friends, and patients for supporting Tim and this worthy cause.
• 1 small red bell pepper, chopped • 1 tbsp fresh thyme leaves • ½ tsp garlic powder • ½ tsp ground pepper • ½ cup grated Parmesan • 8 oz pita chips
• 1 small eggplant, cubed • 1 small zucchini, cubed • 1 small yellow squash, cubed
DIRECTIONS Stir together tomatoes, eggplant, zucchini, yellow squash, and bell pepper in a 4-quart slow cooker. Cover and cook on High for 1 hour. Stir in thyme, garlic powder, and ground pepper. Turn to Low and cook for 30 minutes more. Using a potato masher, crush the vegetable mixture to a chunky consistency. Stir in Parmesan. Stir occasionally while serving with pita chips.
Tim at the top of Cottonwood Pass following his ascent to 12,000 feet.
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