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.
The 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!
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.
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 80:20
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 Oil
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.
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.