Springmoor is

beauty with remarkable depth

Ah, Summer Vegetables at their Best!

Summer dining at Springmoor offers a place for friends to gather and enjoy the season’s best local produce.

Springmoor Dining ReubenThe menu at Springmoor always offers a variety of outstanding options. Dining in North Village or South Village means there is waited service overlooking our exquisite campus. Large picture windows, white table linens and a friendly staff make mealtime even better than your favorite restaurant. Meeting for a lighter fare in our casual Village Bistro is another great option at Springmoor. The Grilled Reuben on rye with seasoned Chippers is a popular choice everyone raves about! The Garden Café in North Village is a wonderful place to read the newspaper and enjoy a cup of coffee each morning, or a hot spot in the afternoons to enjoy a root beer float made with classic vanilla ice cream.

This week our chef shares the resident’s favorite summer veggie options. These three great recipes ideas will surely be a hit at your next gathering. Blueberry Relish (served over roasted turkey), Gazpacho and our favorite House Vinaigrette Dressing are all made with the freshest ingredients for residents’ daily dining, family events, private dining and special occasions. Enjoy!

Blueberry Relish

Serve with Roast Turkey
Yield: 1 1/3 cups

4 1/3 ounces            Blueberries
4 3/8 ounces           Tomatoes, diced ¼”
To taste                    Fresh Cilantro, chopped
1/8 ounce                 Fresh Mint, chopped
7/8 teaspoon           Sherry Wine Vinegar

Combine all ingredients until well blended, refrigerate and serve over roast turkey.

Gazpacho

Yield: 1½ gallons

3 lbs.                           Plum, Fresh Tomatoes, diced ¼”
8 1/3 ounces             Red Onions, diced ¼”
1 7/8 lbs.                   English Cucumbers, peeled and diced ¼”
4 ½ ounces                Red Peppers, diced ¼”
4 7/8 ounces             Green Peppers, diced ¼”
4 ounces                     Celery, diced ¼”
3 1/3 ounces             Fresh Parsley, chopped
1 1/3 ounces             Scallions, chopped
2/3 ounces                Fresh Garlic, chopped
3 1/3 ounces             White Balsamic Vinegar
3 1/3 ounces             Canola Olive Oil Blend 80:20Springmoor Dining peppers
1 2/3 ounces             Fresh Squeezed Lemon Juice
1 2/3 ounces             Fresh Squeezed Lime Juice
7/8 ounces                Granulated Sugar
7/8 teaspoon             Kosher Salt
3/8 teaspoon             Ground Black Pepper
1 2/3 teaspoons        Tabasco Sauce
2 ½ quarts                 Tomato Juice, canned

Combine all ingredients, Using a hand blender, process gazpacho leaving small chunks. Do not puree completely. Chill and garnish with sour cream and sliced lime.

House Vinaigrette Dressing

Serve over your favorite green leaf salad with assorted summer vegetables
Yield: 1¼ pints

1 ¾ cup                      Olive OilSpringmoor Dining broccoli
7 ounces                     Red Wine Vinegar
1 ¾ teaspoons           Balsamic Vinegar
1 1/3 ounce                 Honey
1 1/3 teaspoons          Fresh Garlic, minced
1 ¾ tablespoons        Dijon Mustard
1 ¾ teaspoons            Sweet Dried Basil
1 1/3 teaspoons          Dried Leaf Oregano
2/3 teaspoon             Salt
2/3 teaspoon             Black Pepper, ground

Combine all ingredients. Mix until well blended. Refrigerate and serve cold, stirring often.

JOIN US

We welcome you to join us to see how delicious dining at Springmoor can be! Call 919-234-7626 for a tour and taste of our menu options the executive chef and his talented team are offering this month.