May 2017 Recipes

GRILLED PINEAPPLE by Sandie Fenton

1 fresh pineapple, peeled, core and cut into 1-inch-thick rings or spears

3 tablespoons melted butter

¼ teaspoon honey

1-2 dashes hot pepper sauce

salt to taste

Place pineapple in a large resealable plastic bag. Add, honey, butter, hot pepper sauce, and salt. Seal bag and shake to coat evenly. Marinate for a least 30 minutes or preferably overnight at room temperature.

Preheat an outdoor grill for high heat and lightly oil grate.

Grill pineapple for 2-3 minutes per side, or until heated through and grill marks appear.

Good with meat or chicken dishes.  Serve warm or at room temperature.

SUGAR SNAP PEA SALAD by Sandie Fenton

1 pound sugar snap peas, trimmed w/strings removed and cut in half

½ bunch radishes, thinly sliced

1 tablespoon fresh mint leaves, thinly sliced

3 tablespoons olive oil

½ lemon, juiced

1 teaspoon white wine vinegar

salt and pepper to taste

Blanch snap peas in boiling water for two minutes. Drain and transfer to ice bath until chilled. Transfer to a kitchen towel and pat dry.

Combine peas, radishes, and mint in a bowl and refrigerate until ready to serve.  This can be done a day ahead.  Right before serving, dress mixture with the olive oil, lemon juice and vinegar which have been whisked together.  Season with salt and pepper to taste.

Do not add dressing too soon or the beautiful bright green sugar snaps will turn a dull green…still delicious but not as pretty.

Optional:  Crumbled feta or goat cheese can be added to the salad right before serving.

BLUEBERRY OATMEAL BARS WITH LEMON VERBENA by Sandie Fenton

1-1/2 cups all purpose flour                    2 tablespoons corn starch

1/1/2 cups quick-cooking oats                 1 tablespoon lemon juice

1-1/2 cups sugar, divided                       2-3 tablespoons water

½ teaspoon baking soda                        2 cups blueberries, fresh or frozen

 ¾ cup cold butter                                  1 tablespoon lemon verbena, chopped

In a bowl combine flour, oats, 1 cup sugar and baking soda.  Cut in butter until mixture resembles coarse cracker crumbs.  Reserve 2 cups for topping.  Press remaining crumb mixture into 13x9x2 inch baking pan.

In a saucepan combine corn starch and remaining sugar until blended.  Add blueberries, lemon juice, and 2 tablespoons of water.  Bring to a boil and boil for 2 minutes, stirring constantly.  Add additional tablespoon of water if needed for ease in spreading.  Remove from heat and add lemon verbena.  Spread evenly over the crust and sprinkle with the reserved crumb mixture.  Bake at 375 degrees for 25-30 minutes until lightly browned.  Cool before cutting.

Note from Sandie:  When bars are completely cool, I cover and refrigerate until cold.  Then I cut the bars in quarters and move to a cutting board.  It is much easier to cut the bars into even sizes this way. 

                             

Marsha’s Lemonade with Rosemary by Beth Burgin

From The Charlotte Herb Guild Cook's Again.