The Trinidad Carnegie Public Library’s featured artist for the month of April is Trinidad resident Marcia Hook. Hook has a lifelong love of art, having begun her artistic endeavors in early childhood, attending the Art Institute of Chicago in high school and earning her bachelor’s and master’s degrees at Indiana University with additional studies at the Art Institute of Chicago and Valparaiso University.
If there’s anyone out there who can resist a delicious slice of warm, buttered cornbread, I don’t know who that person would be. I think everyone on the planet must love this tasty, hearty-textured bread. As old-fashioned as it can be, cornbread somehow never loses its wonderful earthy appeal.
Chili Cornbread Bake CHILI: 1 lb. ground beef 1 cup chopped onions 1/2 cup chopped green bell pepper 1 garlic clove, minced 1 (15 1/2- or 15-oz.) can light red kidney beans, drained, rinsed 1 (8-oz.) can tomato sauce 1 (1 1/4-oz.) pkg.
More and more, I enjoy such refreshing salads made with a variety of tasty citrus fruits and berries. Whatever you’re in the mood for can be arranged in any fashion on fresh tender lettuce leaves for a “doesn’t get any better than this” springtime salad. There’s no better way to eat a healthy meal and take advantage of the season’s best produce and fruit picks.
SALAD: 1 medium red onion, halved and thinly sliced 1 tablespoon canola oil 8 cups (about 12 ounces) spring lettuce mix 1/4 cup walnuts, roughly chopped 1/2 cup yellow grape tomatoes, halved 1 cup mixed seasonal berries, such as strawberries, blackberries, raspberries and blueberries 4 ounces goat cheese, crumbled VINAIGRETTE: 2 tablespoons raspberry or sherry vinegar 1/4 teaspoon lemon juice 1 1/2 teaspoon sugar Salt and pepper 1/4 cup canola oil Preheat oven to 350 degrees F. Toss onion with canola oil and a pinch of salt and pepper and place on a rimmed baking sheet.
ALMONDS: 3 Tablespoons granulated white sugar 1/2 cup slivered almonds DRESSING: 3 Tablespoons strawberry jam 1 Tablespoon chopped Italian parsley 2 Tablespoons white balsamic vinegar 1/2 teaspoon sea salt dash of freshly ground pepper 1/2 teaspoon Dijon mustard 1/4 cup extra-virgin olive oil SALAD: 1 pound mixed baby greens 1 large avocado, peeled, pitted and chopped 2 whole green onions, finely chopped 1 1/2 cups blackberries 1 1/2 cups sliced strawberries 1 1/2 cups blueberries 3/4 cup gorgonzola cheese crumbles Prepare the almonds: In a small skillet, heat the sugar over medium heat until it begins to melt. Add the almonds to the pan and toss rapidly until the sugar coats all of the almonds and the almonds are lightly browned.
SUGARDED PECANS: 1 tablespoon butter or margarine 2 tablespoons sugar 1 tablespoon orange juice 1/4 teaspoon ground cinnamon 1/8 teaspoon ground red pepper (cayenne) 1 cup pecan halves SALAD: 6 cups mesclun greens or baby spinach 1 cup sliced fresh strawberries 1/4 cup chopped fresh mint leaves or Italian (flatleaf) parsley 6 slices bacon, crisply cooked, crumbled 1/2 small red onion, very thinly sliced (1/2 cup) DRESSING: 1/4 cup olive oil 2 tablespoons balsamic or raspberry vinegar 1 1/2 teaspoons sugar Salt and pepper, to taste Heat oven to 325 degrees F. Spray cookie sheet with cooking spray.
SALAD: 1 head leaf lettuce, torn into bite-size pieces 3 pears - peeled, cored and chopped 5 ounces Roquefort cheese, crumbled 1 avocado - peeled, pitted, and diced 1/2 cup thinly sliced green onions 1/4 cup white sugar 1/2 cup pecans DRESSING: 1/3 cup olive oil 3 tablespoons red wine vinegar 1 1/2 teaspoons white sugar 1 1/2 teaspoons prepared mustard 1 clove garlic, chopped 1/2 teaspoon salt Fresh ground black pepper to taste In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans.
2 cups sliced strawberries 2 cups blueberries 6 cups mixed salad greens 2/3 cup raspberry vinaigrette (see below) Cheese crumbles of choice (optional) Combine strawberries, blueberries, and greens in large salad bowl. Sprinkle on cheese crumbles, if desired.
SALAD: 2 red grapefruit 8 cups torn butter lettuce 6 cups baby spinach 1 14-ounce can hearts of palm, drained and cut into bite-size pieces 1/3 cup dried cranberries 1/3 cup toasted pine nuts DRESSING: 1/4 cup extra-virgin olive oil 2 tablespoons minced scallions 1 tablespoon white-wine vinegar 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper Remove the skin and white pith from grapefruit with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes.