Senior Connections SeniorConnections_MarApr20

Planning ahead for spring garden produce CHRISTIE SCHLUETER Here are some tasty recipes that will get you thinking of garden produce soon to come! Spinach and Artichoke with Spinach Pasta This creamy pasta can be made with a side of chicken breast to make it an easy dinner. If you have an instant pot this will be a snap to do! Ingredients 12-oz pasta of your choice – I used spinach 1 tsp butter 2 cloves garlic, minced 1 8 oz package fat cream cheese 1/2 cup milk, preferably organic 1/2 cup sour cream 1/2 lemon, juiced 1/2 tsp salt 1/4 tsp red pepper ﬂ akes 1 14 oz can artichoke hearts (packed in oil), drained and chopped 10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible. You can also use fresh if desired. 1/2 cup parmesan cheese, shredded or shaved Additional parmesan for serving Instructions Cook pasta according to package directions or use instant pot. In a medium saucepan over medium heat, melt butter, and add garlic. Cook until fragrant, about 30 seconds. Add cream cheese and stir until melted. Slowly stir in milk, then add sour cream, lemon juice, salt, and red pepper ﬂ akes. Stir in artichoke hearts, spinach, and par- mesan cheese. If too thick add a bit of milk. Drain pasta and add to artichoke mix. Toss and season English Pea Salad SUBMITTED PHOTO to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan. English Pea Salad A wonderful salad that is great any time of year. Peas are one of the best spring vegetables to use in the ﬁ rst weeks you see them at the market. Ingredients 1/4 cup mayonnaise 1/4 cup sour cream 2 Tbs minced red onion 2 tsp apple-cider vinegar 2 tsp granulated sugar 1/2 tsp salt 1 t tsp fresh ground black pepper plus more for gar- nish if desired 1 tsp hot sauce - more or less to taste, like Cholula 2 13-ounce bags of frozen peas, thawed overnight in Every Day Counts the refrigerator, or fresh peas from the garden 2 large hard-boiled eggs chopped - reserve a few slic- es for garnish if desired 1/2 cup cheddar cheese cut in 1/4” inch cubes or shredded 4-6 slices bacon cooked and diced Instructions In a 2-cup measuring cup combine the mayonnaise, sour cream, onion, vinegar, sugar, salt, pepper, and hot sauce. Stir until well blended. In a large mixing bowl using a rubber spatula, gently combine the peas, hard-boiled eggs, and cheese. Pour the dressing over the top of the peas and fold together just until well blended. Refrigerate the salad for 8 hours or overnight. When ready to serve, gently stir the salad and add the chopped bacon. Garnish with additional chopped bacon, cheese and/or sliced eggs if desired. Best served at room tem- perature. Recipe Notes Optional: Use a ﬂ avored bacon such as black pepper or maple for extra zing. Store leftovers in an airtight container for up to 4 days. Pasta Grape Salad Need a quick salad to take to a gathering or family event? Try this very simple yet good tasting pasta salad. Use any of your favorite kinds of pasta and dressing. Ingredients 1 pound seedless grapes 1 cup celery, sliced 1 box pasta shells or equivalent of your favorite pasta. Try quinoa as well. 1 small red onion, ﬁ nely chopped 1 small jar of your favorite coleslaw dressing. I use Marie’s, about a pint. Or make your own simple mayo- vinegar dressing. 1 cup cashews or almonds 1 bunch broccoli cut into bite-sized pieces, if desired 1 cup dried cranberries or blueberries Salt and pepper to taste Cook pasta according to directions, put rest of ingredi- ents in a large bowl, add drained pasta. Add dressing little by little until creamy, add cashews and serve. If refrigerat- ing, don’t add nuts until serving or they get soft. Cooking Country �� 320.286.2158 182 Sunset Ave NW, Cokato www.CokatoSeniorCare.com Heritage Place Memory Care 320-286-2158 Brookridge Assisted Living 320-286-3196 Edgewood Gables Senior Living 320-286-2159 Senior Connections HJ.COM Cokato Manor 320-286-2158 Out-Patient Therapy Service 320-286-2158 Home Health Care 320-286-3049 Senior Adult Day Care Services 320-286-2158 Senior �� Chris �� Connections March/April 2020 11

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