(6/2020) June brings us the official start of summer. Summer seems to have a different meaning depending on your age and stage of life. I almost feel that ‘summer magic’ experience decreases dramatically with age. Children, particularly those who are school-age, long for the start of summer, but as we age, the magic lessens, and we just lump the season in with all of the other seasons and make the ‘adult’ decision to grow-up and carry on with life.

If ever there was a time to embrace some of that ‘summer magic’ and learn how to find a silver lining in the crazy change we are facing, now is the time! Not one single person in your community, in your city, and even in your state, has not been touched by the COVID-19 situation. Every single one of us, young to old, is facing great change this summer. But that change doesn’t have to take away the ‘summer magic’ that still exists. We can still choose to find a silver lining and enjoy summer picnics, chasing fireflies, being amazed at hummingbirds, and yes, even take on a home renovation project if you want!

Find time this summer to remember some of your best summers in years gone by and find space to grieve that this summer will be different. It is ok to grieve what is lost, even if it seems trivial. If you dreamt of spending each day carefree at the pool this year and now are faced with the uncertainty that your local pool will even be open, that is a real grief. Don’t minimize the sadness from what you lost. Stare it square in the face. Have an ugly cry, or maybe 3, and then find that summer magic again and do something that you can do and have joy. Sure, a sprinkler in your backyard doesn’t sound as fun, but the human spirit can have fun and find the silver lining in any situation if you choose it!

Experience the change this summer, but don’t like it take your magic away! Grab your family (or your group of friends) and get creative. This summer choose to grieve what you have lost, and them embrace joy. But this summer especially, let’s fight to keep hold of that ‘summer magic.’

Corn, Avocado, Tomato Salad

Ingredients:

• 2 cups cooked corn, fresh or frozen
• 1-2 avocados, cut into 1/2-inch cubes
• 1 pint cherry or grape tomatoes, halved
• 1/2 cup finely diced red onion

Dressing:

• 2 tablespoons olive oil
• 1/2 teaspoon grated lime zest
• 1 tablespoon fresh lime juice
• 1/4 cup chopped cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation Instructions: Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix. Chill salad for an hour or two to let flavors blend.

Southwest Tortellini Pasta Salad

Ingredients:

• 20 ounce package three cheese refrigerated tortellini
• 1 cup corn fresh from 1 ear of cooked corn, canned or frozen corn
• 15 ounce can black beans, drained and rinsed
• 1 red bell pepper chopped
• 1 avocado, chopped
• 1 1/2 cups cherry tomatoes, halved
• 1/4 cup red onion, chopped
• 1/4 cup fresh cilantro, chopped

Dressing Ingredients:

• 3 Tablespoons olive oil
• juice from 2 limes
• 2 Tablespoons rice vinegar
• 1 clove garlic, minced
• 1 teaspoon granulated sugar
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• salt and freshly ground black pepper to taste

Preparation Instructions: Cook the tortellini according to package instructions. Drain and rinse with cold water. Add tortellini to a large bowl. Add cooked corn, black beans, bell pepper, avocado, cherry tomatoes, onion, and cilantro. Combine all of the dressing ingredients in a re-sealable jar. Shake until combined. Pour desired amount of dressing (you may not want to use it all) over the pasta and toss to coat.

Grilled Vegetable Panzanella

Ingredients:

• 1 eggplant
• 1 zucchini
• 1 red bell pepper
• 1 red onion
• 1 small loaf (about 6 ounces) sourdough bread
• 1 garlic clove
• 4 small tomatoes, quartered
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• salt and pepper

Preparation Instructions: Start by preparing your vegetables: Trim the top and bottom from the eggplant and zucchini; cut lengthwise into 1-inch planks. Trim the skin off the ends of the eggplant. Cut the pepper in half and remove the seeds and stem. Cut the onion into thick rounds. Brush both sides of the vegetables with oil and sprinkle with salt. Slice the bread into 1-inch slices and brush with oil.

Heat the grill to about 400ºF. When the grill is hot, add the vegetables. Cook 4-5 minutes on each side, or until lightly browned and cooked through. Grill the bread 2-3 minutes on each side, until toasted. Let cool. Chop the vegetables into 1-inch pieces and place in a serving bowl. Run the toasted bread with garlic, then tear it into 1-inch pieces. Add the bread to the serving bowl, along with the tomatoes.

Whisk together the oil and vinegar. Pour over the salad and toss well. Season with salt and pepper. Let stand 10 minutes before serving.

Basil Lime Sugar Cookies

Ingredients:

• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1 egg
• 1/2 teaspoon vanilla
• zest from one lime
• 3 tbsp very finely chopped fresh basil leaves
• 1 3/4 cup all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt

Preparation Instructions: Pre-heat the oven to 375 degrees Fahrenheit and line the cookie sheets with a silicone mat or parchment paper. In a stand mixer (or hand-held mixer) cream together the butter and sugars until light and fluffy. Mix in the egg, vanilla, zest, and basil. Mix together until fully combined. In a separate bowl sift together the flour, baking soda, and salt. Then mix into the butter mixture until combined. Scoop cookie dough using a 2" cookie scoop. Place dough balls about 1 inch apart on the cookie sheets. Bake 8 to 12 minutes, depending on the size of your cookies/oven. Allow to cool on a cooling rack for a few minutes

Jalapeno Cream Cheese Cresent Roll Poppers

Ingredients:

• 1 package Cream Cheese (8 Ounce Package)
• 4 ounces, weight Canned, Diced Jalapenos
• 1 Tablespoon Sugar
• 8 ounces, weight Tube Refrigerated Crescent Rolls

Preparation Instructions: Preheat oven 375 degrees F. Cut your cube of cream cheese and throw about 3/4 of it into a bowl. Now take about half of your jalapenos from the can and throw in with your cream cheese. If you prefer to use fresh jalapenos, then go for it. To your bowl with your cream cheese and jalapenos, add your Tablespoon of sugar. Take your fork and mash it all up really well. Be sure to incorporate all that sugar in really well. Open up your tube of crescent rolls and place on your cutting board. Separate them into two rectangles. Now pinch together the perforations to create two nice rectangles.

With the back of your spoon, spread half of the cream cheese mixture onto one of the rectangles. Save the other half of the mixture for the other rectangle. (You will have TWO rectangles per tube of crescent rolls.) Once you’ve spread your half portion of cream cheese on one of your rectangles, start with the LONG end of the roll, and get to rolling. Once it’s all rolled up, you will need to cut your log into 16 pinwheels. Place your 16 poppers, laying face up, on a cookie sheet. Pop these into the oven for about 13 minutes until they are golden brown.

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