The Recipe Gals: Refreshing summer recipes | News, Sports, Jobs - Williamsport Sun-Gazette

Posted: 01 Jun 2021 09:57 PM PDT

It is hard to believe that Memorial Day came and went, but hopefully we now will begin to see some summer like weather. Here are a couple of easy and refreshing recipes for warmer weather.

Roasted Shrimp with Cherry Tomatoes

1 pound peeled and deveined shrimp, tails on

2 cups cherry tomatoes

1 clove garlic, thinly sliced

Olive oil, for drizzling

Salt and pepper to taste

Preheat the oven to 400 degrees.

Put the shrimp, cherry tomatoes and garlic on a baking sheet, then drizzle with olive oil and toss. Season with salt and pepper.

Roast until the shrimp are opaque and the tomatoes begin to burst, 10 to 12 minutes. Finish with a squeeze of lemon juice.

Serve with pasta of choice, rice or polenta.

Hints: This can be a gluten-free recipe. You can also do this recipe in a large saute pan on top of the stove. It works just as well.

-Pam Rolley

With a touch of sweetness, this salad is refreshing, filling and perfect for summer evenings.

Apple Maple Pecan Salad

1/4 cup apple cider vinegar

1/4 cup maple syrup

1/4 cup vegetable oil

1 tablespoon lemon juice

1 teaspoon dijon mustard

1/2 teaspoon freshly ground black pepper

pinch of salt

pinch of cayenne pepper

1 10-ounce package finely shredded cabbage

3 large Granny Smith apples, julienned

1/2 cup crumbled Feta cheese

1/2 cup chopped pecans, toasted

1/4 cup Craisins

In a large bowl, whisk together apple cider vinegar, maple syrup, vegetable oil, lemon juice, Dijon mustard, black pepper, salt, and cayenne pepper.

Add cabbage and apples. Toss to coat. Cover and refrigerate for at least 30 minutes.

Before serving, add Feta cheese, pecans and Craisins.

-Karen Sick

This Spicy Thai Chicken and Quinoa, made with chili sauce, agave, lime juice, garlic, cilantro and peanuts, is sticky, saucy and delicious!

Spicy Thai Chicken and Quinoa

Yield: 4-6 servings

Spicy Thai sauce:

1/4 cup of sweet chili sauce and 1/4 cup sriracha

1/4 cup sweet chili sauce

1/4 cup sriracha

1/2 cup water or chicken broth

1/4 cup agave or honey

1/4 cup soy sauce

2 tablespoons rice vinegar

2 tablespoons lime juice

2 tablespoons light brown sugar

1 clove garlic, minced

For the chicken:

2 pounds boneless skinless chicken thighs

2 cups uncooked quinoa

chopped peanuts, cilantro and chili flakes for topping

Sauce: Whisk all the sauce ingredients together. Set aside about 1/2 cup sauce to marinade the chicken. In a small saucepan over medium heat, bring the remaining sauce to a boil and reduce heat to low. Simmer for 30 minutes or so until the sauce has thickened.

Quinoa: Cook according to package directions.

Chicken: Place the chicken in a bag or bowl with the reserved 1/2 cup sauce to marinate.

Return to the refrigerator and let it marinate for 30 minutes or so, while the sauce thickens. Shake off excess marinade and transfer to a hot grill pan or skillet. Let the chicken cook for a few minutes on each side, until no longer pink, brushing periodically with the thickened sauce.

Serving: Plate the quinoa on a large platter and top with the chicken. Brush the whole thing with extra sauce. Sprinkle with cilantro, peanuts and chili flakes.

-Karen Sick

This next recipe is a light and refreshing dessert I think you will enjoy. It really is a refreshing and lemony dessert great for this time of year.

Lemon Blueberry Cheesecake Bars

For the base:

2 tablespoons sugar

1/8 teaspoon cinnamon

9 graham crackers

1/2 stick unsalted butter, melted

Filling:

16 ounces cream cheese, room temperature

2 eggs

2 lemons, zested and juiced

1/2 cup sugar

3/4 to 1 cup fresh blueberries

Preheat the oven to 325 degrees. Spray the bottom of a 9×9 inch baking pan.

In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the pan and gently pat down with the bottom of a greased glass. Bake in the oven for 12 minutes until golden. When done, set aside to cool.

For the filling: Add cream cheese, eggs, lemon zest, lemon juice and sugar to a food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled crust then cover with the fresh blueberries. They will sink slightly but should still be half exposed — as the cake bakes, they will sink a little more and break down.

Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Cut into 10 rectangular bars. Dust with some powdered sugar.

Hint: This can be a gluten-free recipe, just use gluten-free graham crackers.

-Pam Rolley

The Recipe Gals, Pam Rolley and Karen Sick, together have more than 60 years' experience as nutritionists in the public school and university settings. You'll find their delicious offerings every other week in the Williamsport Sun-Gazette's section, The Taste.

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Asparagus recipe found in legal database after 'hilarious' mistake - CNN

Posted: 01 Jun 2021 09:30 AM PDT

[unable to retrieve full-text content]Asparagus recipe found in legal database after 'hilarious' mistake CNN