A Recipe You’ve “Bean” Waiting For!
We want to be sure that vegetarian meals are provided for our guests or those attending events that prefer them. But often I simply enjoy just experimenting with fresh, garden ingredients. Here’s a new dish that is both vegetarian and gluten free. It also contain legumes – a wonderful and healthy source of protein. With lovely vegetables being harvested from our gardens, why not be creative? A friend in our community was my taste tester and she told me she couldn’t wait for me to post this recipe. It has all the flavors of summer with the basil, tomato and lemon. Buon appetito!
One of the most popular events offered to the public here at the Community of Jesus at this time of the year is our summer dinner theatre.
Interest in this continues to increase every season, which is not surprising. Eating a splendid, perfectly prepared meal out on the patio overlooking the harbor, just in itself, provides a most enjoyable and memorable evening, but having that as well as a spectacular dramatic performance in Paraclete House following it is an exceptional experience in every way.
Today one of the cooking sisters has been perfecting a recipe for the appetizer course of this week’s dinner menu. I came upon her in the kitchen as she was carving up a magnificent watermelon to go into this zesty chilled gazpacho, a refreshing flavorful creation. You yourself may want to consider serving for some meal in the near future!
This delicious meal will accompany Elements Theatre Company’s performance of Sylvia by A.R. Gurney. Follow this link to learn more about the show, and reserve your tickets! https://elementstheatre.org/sylvia/
We continue to enjoy the harvest from our gardens over these summer months. This week we had an abundance of beautiful lettuce, so we expanded our repertoire and tried out some new combinations for our guests at Bethany. The crisp, salty, creaminess of the fried goat cheese paired with the sweet and pungent combination of the blackberry balsamic vinaigrette is the key here. Summer is a wonderful time to experiment with all sorts of combinations in a salad. “The colors of a fresh garden salad are so extraordinary, no painter’s pallet can duplicate nature’s artistry.” Have fun creating, eating, sharing, and enjoying nature’s storehouse!
“When one has tasted watermelon, he knows what the Angels eat.” —Mark Twain
Have you ever wondered how to pick that perfect watermelon? Well, I have! Faced with a bin of green striped beauties, I never quite know where to start. Let me share some tips with you that I recently discovered, and then go andmake this delicious and refreshing Watermelon, Mint, Blueberry and Feta Salad — a great side dish for a hot summer day.
1. When viewing watermelons, the first thing that sticks out are those weird white spots. However, these spots, called field spots, are quite natural. The field spot is the area where the watermelon rested on the ground. While every watermelon has a field spot, the best watermelons have creamy-yellow or even orange-yellow spots. Go for the gold.
2. The webbing of a watermelon indicates the amount of times that bees touched the flower. The more pollination, the sweeter the watermelon is.
3. Watermelons have genders. The “girl” watermelons are more round and stout — theseare the sweeter ones. The male are oblong and tend to be more watery.
4. The best watermelons are average-sized. Don’t go for too small or too big, but just right.
5. The tail of a watermelon indicates its ripeness. Go for the watermelons that have dried tails for the best taste.
6. Tap the underbelly of the watermelon. A ripe one will have a deep hollow sound. Under-ripe or over-ripe melons will sound dull.