JUNE

Mediterranean Asparagus and Olive Salad

Ingredients:
1 bunch fresh asparagus, trimmed
1/2 cup cherry tomatoes, halved
1/3 cup Kalamata olives, sliced
1/4 cup red onion, thinly sliced
1/4 cup crumbled feta cheese
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon dried oregano
Salt and black pepper to taste

Directions:
Bring a pot of salted water to a boil.

Add asparagus and cook for 2–3 minutes until tender-crisp.

Drain and rinse under cold water.
Cut asparagus into bite-sized pieces and place in a large bowl.
Add cherry tomatoes, olives, red onion, and feta cheese.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, salt,

and black pepper.
Pour the dressing over the salad and toss gently to combine.
Serve chilled or at room temperature.

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JUNE #2

Golden Crispy Brie Flatbread with Apples,

Cranberries and Balsamic Honey Drizzle

Ingredients:
1 large flatbread or naan bread
6 ounces Brie cheese, sliced
1 small apple, thinly sliced
1/3 cup dried cranberries
2 tablespoons chopped walnuts
1 tablespoon olive oil
2 tablespoons honey
1 tablespoon balsamic glaze
1 teaspoon fresh thyme leaves
Fresh arugula for garnish
Salt and black pepper to taste

Directions:
Preheat oven to 400°F (200°C).
Place the flatbread on a baking sheet and brush lightly with olive oil.
Arrange Brie slices evenly over the flatbread.

Top with apple slices, dried cranberries, and chopped walnuts.
Bake for 10–12 minutes, or until the Brie is melted

and the flatbread edges are crispy and golden.
In a small bowl, mix honey and balsamic glaze together.
Remove the flatbread from the oven and drizzle with the balsamic honey mixture.
Sprinkle with fresh thyme, arugula, salt, and black pepper before slicing and serving.

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MAY

Baked Sticky Rhubarb Pudding

 

Ingredients:
3 cups diced rhubarb
1 cup all-purpose flour
2/3 cup granulated sugar
1/3 cup milk
2/3 cup melted and slightly cooled butter
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 tablespoon cornstarch
1 cup water

Directions:
1. Preheat Oven:
Preheat your oven to 350°F (175°C).
Grease a 9-inch square baking pan.
2. Prepare the Rhubarb:
Place the diced rhubarb in the bottom of the prepared baking pan.
3. Make the Batter:
In a mixing bowl, blend the flour, granulated sugar, milk, melted butter, baking powder, salt, and vanilla extract until smooth.
Evenly pour the batter over the rhubarb.
4. Prepare the Topping:
In another bowl, mix the powdered sugar and cornstarch.
Evenly distribute this mixture over the rhubarb and batter.
Gently pour the water over the top.
5. Bake:
Bake for 1 hour or until set.
Remove from the oven and let cool.
6. Serve:
Serve warm, ideally topped with whipped cream or ice cream.
Refrigerate any leftovers

 

APRIL

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Pepper Jelly and Cream Cheese Bites

 

Ingredients:

8 ounces cream cheese, softened

1/2 cup sweet and spicy pepper jelly

24 mini phyllo pastry shells (store-bought)

2 tablespoons chopped fresh parsley or green onions (optional, for garnish)

Crackers or fresh vegetables (optional, for serving)

 

Directions:

Preheat your oven to 350°F (175°C). Place the mini phyllo pastry shells on a baking sheet.

 

Prepare the Cream Cheese Filling:

Scoop about 1 teaspoon of softened cream cheese into each shell.

 

Add the Pepper Jelly:

Top each filled shell with 1/2 teaspoon of sweet and spicy pepper jelly.

 

Bake the Bites:

Bake in the preheated oven for 3 to 5 minutes, until the shells are lightly crisped and the cream cheese is slightly warmed.

 

Garnish and Serve:

Garnish with chopped parsley or green onions if desired.

Serve immediately as a quick appetizer or pair with crackers and fresh vegetables for a larger spread.

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