Page 88 - Senior Link Magazine Spring 2023 - Online Magazine

Thanks to United Marketstreets' Lifestyle Desk for their
contribution to Senior Link’s recipe section.

RECIPE WHAT YOU NEED

• 1 c. strawberries, diced
• 1 c. watermelon, diced
STRAWBERRY • 10 leaves basil, chiffonade
• 4 oz. Feta
WATERMELON
BASIL SALAD HOW IT’S MADE

Serves 4 1. Combine all ingredients
and enjoy.

National Vitamin C Day is April 4, and this plant-based pasta is giving us all the brunch and lunch vibes
RECIPE with delicious vitamin C content from the red peppers and cherry tomatoes.
WHAT YOU NEED

PLANT PACKED • 1 16oz jar red peppers • 1 box chickpea pasta
• 3 cloves garlic
• 1 pint tri-colored cherry
tomatoes
PASTA SALAD • 1/4 c walnuts • 4 oz burrata
• pinch cayenne
• 1 lemon, juiced • 2.5 oz arugula
• salt and pepper as desired

HOW IT’S MADE

1. Cook pasta according to package directions.
2. In a blender, combine red peppers, garlic, walnuts, cayenne, and lemon juice.
3. Blend until smooth (about 3 minutes or until granular texture is smooth).
4. Slice cherry tomatoes in half.
5. Drain pasta and put in a bowl.
6. Add in sauce, tomatoes, arugula and combine.

Temperatures may still be cool, but our minds are warming up to the idea of summer flavors right
RECIPE around the corner in Texas. Cue this tropical bowl of oats, featuring some delicious walnuts sure to
transport you to a warm lush locale.
WHAT YOU NEED
TROPICAL • ¼ c. dry oats

OATMEAL • ¼ c. Fairlife milk
• ¼ c. crushed pineapple
BOWL • ⅛ c. unsweetened shredded
coconut
• ⅛ c. walnut pieces
• A pinch of cinnamon
HOW IT’S MADE
1. Add oats and milk together. 3. Add pineapple, coconut, and walnuts to oatmeal
2. Microwave for 1 ½ minutes. and sprinkle with cinnamon.

This page is generously sponsored
by United Marketstreet
88 Lubbock Senior Link