News
CNBC: Birdsong Online Tutor Program Connects Seniors with Students
Westminster-Canterbury created the virtual platform, birdsongtutor.com, to connect seniors with students who need homework help during the pandemic and beyond. Thanks, CNBC and “The News with Shepard Smith” for and featuring our program. It’s the perfect reminder for families whose children might need some summer “catch-up” help. To sign up as a tutor or as a student, visit birdsongtutor.com.
WTKR’s Coast Live: WC Executive Chef Bobby Marnier Celebrates National Garden Month
April is National Garden Month. Westminster-Canterbury Executive Chef Bobby Marnier shared his recipe with Host April Woodard for Zucchini with Bruschetta and Pesto — a tasty dish that takes advantage of the vegetables and herbs from the garden. To make it at home, see the Chef’s recipe below.
Zucchini Noodles with Bruschetta and Pesto
Bruschetta
3 Roma Tomatoes
1 Clove Garlic Minced
2 Tbsp. Extra Virgin Olive Oil
8 Leaves Basil Chiffonade
1 tsp. Kosher Salt
1/2 tsp. Balsamic Vinegar
1/2 tsp. Fresh Ground Black Pepper
Pesto
2 Cups. Basil
2 Cloves Garlic
1/4 cup. Toasted Pine Nuts
1 tsp. Kosher Salt
2/3 cup. Extra Virgin Olive Oil
1/2 cup. Parmesan Cheese
Add all ingredients to the blender except olive oil and parmesan cheese, pulse a few times, with the blender on slowly add in olive oil until all is incorporated. Pour pesto into a clean bowl and fold in parmesan cheese.
Zucchini Noodles
2 Medium Zucchini
Use a Mandoline to Julienne the Zucchini — slice into thin noodles.
Place zucchini noodles in a serving bowl, top with bruschetta, drizzle with basil pesto, and grated parmesan cheese on top.
Enjoy!
