Senior Connections Senior Connections May 2019

SALADS from Pg 11 the zest of one lemon, you can cut up a few slices for garnish after 1⁄2 cup of toasted hazelnuts, slightly cracked open shaved Parmigiano Reggiano for top of salad extra lemons for dressing olive oil Instructions Roast your asparagus on a sheet pan drizzled with olive oil for maybe 5 or 10 minutes on 375 just until the raw taste is gone, you don’t want limp asparagus they should still have a good bite to them, so keep checking. Cool them off and them slice them lengthwise. Make a lemon and olive oil dressing using 2 parts fresh lemon juice to 4 parts olive oil. In a bowl mash up your goat cheese and loosen it up with 2 tablespoons of the lemon dressing. Gently toss and coat sliced asparagus into the mix- ture, adding salt and pepper. On a large platter assemble the greens, peas, fava beans, radishes, zucchini ribbons all over ending with the goat cheese coated asparagus on top. 1. Sprinkle the toasted nuts all around. 2. Spoon lemon dressing all around, as much as you think you need. 3. Add shavings of Parmiggiano Reggiano on top. 4. Garnish with a few lemon slices. Quality Care & Quality of Life �� Heritage Place Cokato Manor (320) 286-3118 Home Health Medicare Certiﬁ ed Brookridge Home Health Agency (320) 286-3196 �� Pro Rehab (Contracted) Speech, Occupational Edgewood Gables and Physical Therapies (320) 286-2159 Cokato Manor (320) 286-2158 Advancing health specialties from allergies to women’s health through our physicians and partnerships. �� hutchhealth.com �� 24 Senior Connections May 2019 �� Senior Connections HJ.COM

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