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MAY
RECIPE HIGHLIGHT

AVOCADO SALAD

2 avocados

1 pt cherry tomatoes, multi-colored

1/2 red onion

2 T chopped basil, cilantro or parsley (optional)

1 small garlic clove

2 T fresh lemon juice

1 T Dijon mustard

1/2 t kosher salt

1/4 C olive oil

Fresh ground black pepper, to taste

Dice avocados. Slice cherry tomatoes in half. Slice red onion into slivers. Chop herbs. Mince garlic.

In a large bowl, whisk together lemon juice, Dijon mustard and kosher salt. Gradually whisk in olive oil.

Add chopped avocado, tomato, red onion and herbs and mix gently to combine. Salad is best the day it’s made. Refrigerate leftovers for one day.

CRISPY AVOCADO TACOS

1 recipe baked avocado fries (recipe on page 32)

15-oz can black beans

1 t adobo sauce from a can of chipotle chili peppers (optional)

1/2 t cumin

1 t chili powder

1/2 t kosher salt

1 romaine head

1 C pico de gallo (store bought or homemade)

8 flour or corn tortillas

For the cilantro sauce:

6 T mayonnaise (or vegan mayo or cashew cream)

1 1/2 T lime juice

1 1/2 T chopped cilantro

1/4 t cumin

1/4 t garlic powder

1/8 t kosher salt

Prepare baked avocado fries. While they bake, drain and rinse the beans, then mix with the adobo sauce, cumin, chili powder and salt. Thinly slice the romaine.

Make the cilantro sauce by mixing together the mayonnaise, lime juice, cilantro, cumin, garlic powder and salt.

If desired, char the tortillas by placing on an open gas flame on medium for a few seconds per side, flipping with tongs, until slightly blackened and warm. 

Assemble tacos by topping tortillas with romaine lettuce, beans, avocado fries, pico de gallo and cilantro sauce.

PISTACHIO SALAD

Karen Sprenger is a resident of Pine Haven Care Center who previously lived in Saint Paul and Rochester. Her family says she made a mean potato salad and awesome pumpkin bars, but for Easter she always prepared pistachio salad.

 

16 oz Cool Whip

20 oz can crushed pineapple (drained)

1 bag miniature marshmallows

1 4 oz box pistachio Jell-O

 

Mix it all together and enjoy.

SCALLOPED POTATOES

 

Rose Sievers lived in Rochester before coming to Pine Haven Care Center. She used to work as a waitress at the Kahler. The most famous person she waited on was Billy Graham. Rose also spent many years as a nanny/housekeeper and worked as a home health aide for the elderly into her eighties. She remembers having ham with scalloped potatoes for Easter. Cheese was sometimes hard to come by, so she did not add it to the recipe. Each person at the table had a colored egg in Easter grass at their place setting.

 

4 T butter

1 small onion, finely chopped (1/3 C)

3 T flour

1 t salt

½ t pepper

2 ½ C milk

6 medium peeled potatoes, thinly sliced (6 C)

 

Heat oven to 350°. Grease 2-quart casserole with shortening or cooking spray.

In 2-quart saucepan, melt 3 tablespoons of butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally until tender. Stir in flour, salt and pepper. Cook, stirring constantly until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Spread potatoes in casserole. Cover with sauce. Cut remaining 1 tablespoon of butter into small pieces and sprinkle over potatoes.

Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5-10 minutes before serving (sauce thickens as it stands).

EGGS IN A NEST

 

2 slices bread

2 T butter

2 eggs

Kosher salt

Freshly-ground black pepper

Chopped chives for garnish

Tabasco sauce for drizzling, optional

Cut hole in center of each bread slice with a 3-inch biscuit or cookie cutter or rim of drinking glass.

In large skillet over medium-low heat, melt butter. Place bread slices plus the circle cutouts in pan and cook until golden brown on one side, about 2 to 3 minutes.

Carefully break egg into each hole of bread. Cover pan and cook until whites set, about 1 minute. Continue to cook until yolk is done to your liking.

Remove from pan, arrange on plates and season with salt and pepper. Garnish with chopped chives and drizzle with tabasco sauce, if desired. Serve with the cutouts on the side.

LEMONY EGG SALAD SANDWICH WITH PESTO AND AVOCADO

 

4 hard-cooked eggs, cooled and peeled

¼ C mayonnaise

Grated peel of half a lemon 

(about ½ T), plus more for garnish)

Juice of half a lemon (about 1-1/2T)

¼ C diced celery

1 T sliced scallions

1 t chopped fresh dill

Kosher salt

White pepper

4 slices bread

2 T basil-walnut pesto

½ avocado, sliced

Leafy greens (such as spinach, lettuce, chard or nasturtium)

In a medium-size bowl mash eggs into chunks using fork or pastry blender. Stir in mayonnaise, grated lemon and peel, lemon juice, celery, scallions and dill. Season with salt and pepper.

Spread 2 slices of bread with some pesto, then top with a few slices of avocado and a leafy green. Pile high with egg salad, then top off sandwiches with other slices of bread.