What’s Cookin’ This Summer?

If you’re into Brussel Sprouts this one is for you.

Roasted Cheese Brussel Sprouts 

You will need the following ingredients:

• 1 package of Brussel Sprouts 
• Olive Oil
• 1 clove of garlic
• 1 Tbsp. of oregano 
• 1 Tsp. of salt 
• 1/4 cup of parmesan cheese 
• mozzarella cheese 

Instructions:

1. Trim and half 1 package of Brussel Sprouts
2. Saute in olive oil with garlic until browned 
3. Transfer to a roasting pan 
4. Stir in oregano, salt, and Parmesan cheese to taste 
5. Cover with a light layer of mozzarella cheese 
6. Bake for 30 mins at 350 degrees 
7. Enjoy!

Recipe provided from Elizabeth Bourmatnov in Office of Admissions 

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For all the salad lovers try this light refreshing dish.

Summer Salad

You will need the following ingredients:

• 1 ear of corn, husks removed
• 1 long (English preferred)  cucumber, chopped
• 2  cups cherry tomatoes  (vine-ripened if possible)
• 1/2 avocado cubed 
• 2 cups of strawberries quartered 
• 1/2 cup of fresh basil chopped
• 1/3 cup of crumbled feta
• 1/2 lemon (juice only) 
• 2 Tbsp olive oil 
• Salt and pepper to taste 

Instructions:

1. Steam the corn, bring a large pot of water to a boil. Once boiling, add the corn to the water. Cover with a lid and steam for 5 minutes
2. Chop up other ingredients
3. When corn is done, hold up right and slice the kernels off into a bowl
4. Toss all ingredients together 
5. Allow to cool or enjoy immediately! 

Recipe provided from Kellie Moran in Office of Admissions

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If you have a sweet tooth this recipe is perfect for you on a summer day!

Strawberry Rhubarb Pie with a Crumb Topping 

You will need the following ingredients:

For the Filling

• 3 cups fresh rhubarb cut into one piece inches
• 3cups fresh strawberry halves
• 3/4cup sugar (you can add a bit less if you want a little more tartness)
• 1/3 cup of flour
• ½ teaspoon cinnamon (optional)
• 3tablespoons unsalted butter

For the Crumb Topping

• ½ cup all-purpose flour
• ½ cup packed brown sugar
• 3 tablespoons butter

1. Stir together flour and sugar and then use a fork or pastry blender cut in the butter until mixture is coarse and crumbly.

For the Crust

• 1 1/ cup all-purpose flour
• ¼ teaspoon salt
• 1/3 cup shortening
• 4 to 5 tablespoons cold water

1. In bowl stir salt and flour, then cut in shortening until pieces are pea size.
2. Sprinkle 1 tablespoon of cold water at a time and gently toss with a fork. Moisten the dough and form a dough into ball. On flour surfaced roll dough out from the center to the edges and make it about 12 inches in diameter.

Instructions:

1. Prepare and roll out pastry for crust. You can buy a crust or follow the curst recipe. Line a 9 inch pie plate with pastry and trim edges.
2. In a bowl stir together sugar, flour, and cinnamon. Add rhubarb and strawberries and gentle toss until coated. Do NOT let the mixture sit too long as it will get watery.
3. Transfer mixture to the pastry lined pie plate.
4. Sprinkle crumb topping over filling.
5. Cover edges of the pie with foil and bake in a 375 degree oven for 25minutes.
6. Remove foil and bake another 20-30minutes or until topping is golden

Recipe provided from Anna Valinoti in Office of Admissions

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Written By: Jessica Bullock