Page 100 - Senior Link Magazine Summer 2026 - Online Magazine

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

COWBOY SALAD

WHAT YOU NEED
• 1 can (15 oz) black beans, drained and • 1 cucumber, diced • 1/2 cup BBQ sauce
rinsed • 1/2 red onion, finely chopped • 1/2 cup Bolthouse Cilantro Ranch
• 1 container cherry or grape tomatoes, dressing
halved • 1 cup shredded cheddar cheese • 1 avocado, diced
• 1 red or orange bell pepper, chopped • 1/4 cup fresh cilantro, chopped • Optional: ¼ tsp chipotle powder
HOW IT’S MADE
1. In a large bowl, combine the black beans, vegetables, and 3. Pour the dressing over the salad and toss gently to coat all
cheddar cheese. the ingredients.
2. In a small bowl, whisk together the BBQ sauce and ranch 4. Season with salt and pepper to taste.
dressing. 5. Serve immediately or refrigerate until ready to serve.

PEACH, TOMATO, AND ASPARAGUS BAKED FETA

WHAT YOU NEED

• 2 peaches, sliced • 4 oz feta cheese • 2 cups dried orzo, cooked according to
• 1 pint cherry tomatoes • 3 tbsp olive oil (plus more for serving) package directions
• 1 bunch asparagus, trimmed and halved • 1/4 tsp salt (plus more to taste) • 1/4 cup mint, chopped
• 2 shallots, sliced or ½ cup red onion, • 1 pinch black pepper • 1/4 cup cilantro, chopped
diced • Optional: pickled jalapeno, sliced
HOW IT’S MADE
1. Preheat oven to 400° F and line a large, rimmed baking tray 3. Bake for 15-20 minutes (tossing once at the halfway point)
with parchment paper or a reusable baking mat. or until the tomatoes have burst. When done cooking, toss
2. Add peaches, tomatoes, feta, asparagus, and shallots to the everything together.
baking tray and toss with 3 tbsp olive oil, 1/4 tsp salt and 4. Toss cooked orzo with feta, peaches, and veggies (and their
black pepper. juices). Garnish with pickled jalapeño slices, chopped mint,
cilantro, and a bit more olive oil, and enjoy!

SHRIMP TOSTADAS WITH AVOCADO CILANTRO SAUCE

WHAT YOU NEED

• 1 avocado • juice of one lime • tostada shells • optional toppings:
• ½ cup mayonnaise • 1 container (5.3 oz) plain • ¾ lb shrimp, cooked and shredded cabbage, Queso
Fresco, chopped red onions,
• ¼ cup fresh cilantro Greek yogurt seasoned (taco seasoning or or pickled onions
• ½ cup salsa Old Bay)
HOW IT’S MADE
1. In a small food processor, pureé avocado, mayonnaise, 3. Build your tostada: spread about 3 tablespoons avocado sauce
cilantro, and lime juice. on tostada shell, top with 5-6 shrimp, drizzle on salsa dressing
2. In a small bowl, mix together yogurt and salsa. and top with cabbage, cheese, and green onions. Repeat for
remaining tostadas.
4. Serve immediately.
This page is generously sponsored
by United Market Street