Evening Meal Dates

May 23, 2019



Sue Roundy, President
Marney Reynolds,Vice President
Ande Finley, Treasurer
Nancy Wallace, Secretary
Christine Langley
Heather Harrison
Aliza Finley
Dixie Budke
Jean Perry, Emeritus
Michele Heller, Emeritus


May 2012 Recipes

Recipe Archive

Sorrel, Sweet Pea, & Potato Soup
Serves 4-6

2 medium onions, diced
1-2 potatoes, cut into chunks
1 bag frozen peas or 2 cups fresh peas
1 Tbs minced garlic
Salt & pepper to taste
2 cups fresh sorrel, roughly chopped

Other greens as desired, roughly chopped (e.g. bok choy, kale, chard, collards, spinach, mustard, lettuce)
1. Saute onions briefly in a small amount of olive oil.  
2. Add potatoes and garlic with water to cover, and cook over medium heat until tender.  
3. Add peas & greens and warm to desired temperature.  
4. Puree all or part of the soup and add water to thin if needed.  Season with salt & pepper.
5. Serve immediately to retain the vibrant green color.  Soup can also be eaten at room temperature or chilled.
6. To hold soup, puree without the peas and greens (especially sorrel) and puree & add just before serving.

Chilled Rice Noodles with Asparagus & Spring Vegetables
Serves 4-6

One 8oz package rice noodles
1 pound asparagus
Selection of other vegetables:  peas, bell peppers, green onions, carrots, radishes
½ cup tamari or shoyu
¼ cup rice wine vinegar
¼ cup toasted sesame oil
Minced or pressed garlic or garlic scapes
Salt, pepper, & sugar to taste

1. Soak rice noodles in warm water until softened.  Rinse well in cold water and drain
2. Blanch or briefly roast asparagus coated in a little olive oil for 15 minutes or leave uncooked.
3. Slice all vegetables into small or evenly sized pieces.
4. Whisk all dressing ingredients & season to taste.  Hot chili oil could also be added.
5. Gently toss noodles with vegetables and dressing & serve.

Rhubarb Strawberry Mint Tart
10” tart pan or 7” x 11” baking dish

6 Tbs cold butter, cut into small pieces
1 cup whole wheat pastry flour
1 Tbs sugar
¼ tsp salt
2 cups rhubarb, thinly sliced
½ cup – 1 cup strawberries, halved or sliced
½ cup sugar or to taste
1/3 cup cornstarch
1 Tbs fresh mint, minced

1. To make the crust:  mix flour, salt, & sugar.  Cut butter into flour mixture with a pastry cutter or a food processor.  Press into pan, forming 1” sides and bake at 350° for 10-12 minutes until golden brown and firm.  Let cool.
2. In a saucepan, combine rhubarb, sugar, & cornstarch.  Cook on low until sauce begins to thicken.
3. Add strawberries & mint and continue to cook for a few minutes.  Remove from heat.
4. Pour into cooled crust and spread evenly.  Chill until served.

Download a PDF of the May 2012 recipes.