Tag Archives: Cook out

Grant Park, off Lincoln Street – always in style!

20160627_172319-1-1 pic: R.T.

Grant Park Ribbon Cutting

By Edith Morgan

At last, Grant Park is ready to be formally recognized! Saturday, August 6, at 12 noon, there will be a formal ribbon cutting ceremony at the Park, with city officials (elected and appointed) there to celebrate the occasion.

The ceremony will mark the completion of the improvements in this neighborhood park, celebrating the achievement of several years of persistent and unfailing efforts by Winifred Octave, who lives right across from the park, and her co-chair, Debra Bolz.

Though small, this park is situated in an area (off Lincoln Street) that badly needed it, and is used by many residents in this densely populated Worcester neighborhood.

All are invited to come and view the new basketball court, the garden area, the places to sit beneath trees and just enjoy the outdoors, meeting with friends and neighbors.

The ceremony will be followed by the Green Hill Neighborhood Association’s fourth annual picnic, which is usually attended by more than 300 neighbors and friends!

Our picnic will feature music, food, entertainment for children, including balloons and face painting, and displays by several city agencies. Refreshments are being donated by area businesses and individuals, and volunteers will be helping with the set-up, serving, grilling, and cleaning up.

Make it a veggie Memorial Day cook out!!!!

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From PETA.ORG! Veggie yum yums!

Black Bean Veggie Burgers!

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By making your own burgers, you can stretch your dollar pretty far and you can completely control the flavor. For black bean veggie burgers, the only real requirement is, well, black beans.

After mashing the beans, you can throw in just about any spices and veggies you like to create a tasty mix for your patty. Try these with onion rings! Enjoy!

Ingredients:

2 Tbsp. olive oil

1/2 cup diced red onion

1/2 cup diced bell pepper

1 clove garlic, minced

1 jalapeño, minced

2 cups black beans

1/2 cup corn

1/2 cup bread crumbs

1/2 tsp. cumin

2 Tbsp. chopped cilantro

1 tsp. salt

1/2 cup flour

In a saucepan over medium heat, in 1 tablespoon of the olive oil, sauté the onion, bell pepper, garlic, and jalapeño for 4 to 5 minutes. Remove from heat and set aside.

In a mixing bowl, mash the black beans, then add the sautéed vegetables, corn, and bread crumbs and mix well. Season with cumin, cilantro, and salt and mix again.

Shape into 6 patties, then coat each in flour.

Place a pan over medium-high heat and add the remaining tablespoon of oil. Cook each patty for about 5 minutes on each side, or until lightly browned.
Makes 6 small patties

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‘Spring Into Summer’ Pasta Salad

The words “refreshing” and “filling” rarely go together when describing food. Let’s be honest: Most of the time, food is either one or the other, not both. But with this tasty cold pasta salad, you can have the best of both worlds.

This salad is the perfect dish to take to summer barbecues, potlucks, and get-togethers with friends and family. The recipe is versatile, as you can use the veggies that you (or your guests) enjoy and leave out the ones that you don’t care for. So get creative and dig in!

Ingredients:

8 oz. vegan spiral or bowtie pasta

1 cup vegan Italian dressing

Assorted chopped vegetables (broccoli, cauliflower, red onions, red bell peppers, carrots, green olives, grape tomatoes, etc.)

Cook the pasta according to the instructions on the package.

Strain and let cool.

Combine all the ingredients in a large bowl and mix well.

Chill in the refrigerator and serve cold.

Makes 8 servings

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Here is the perfect dish … cool, creamy and satisfying potato salad will have even the most carnivorous guests coming back for seconds.

The secret here is to use fresh ingredients, especially when it comes to the dill — none of that dried stuff!

Now get cooking, then sit back and relax as you revel in your vegan infiltration of the neighborhood cookout!

Creamy Dill Potato Salad

Ingredients:

3 lbs. Yukon Gold potatoes, peeled

Sea salt and freshly ground black pepper, to taste

2 celery stalks, finely diced

1 cup vegan mayonnaise (try Vegenaise)

1 small red onion, finely chopped

1/4 cup chopped fresh dill

1 1/2 Tbsp. cider vinegar

1 Tbsp. lemon juice

1-2 Tbsp. Dijon mustard

Place the potatoes in a large pot and fill with enough water to cover completely. Add some salt and bring to a boil. Cook for 20 to 25 minutes, until just tender but not falling apart.

Drain the potatoes in a colander and let cool.

Combine all the remaining ingredients in a large bowl.

Cut the cooled potatoes into 1-inch cubes and add them to the bowl, stirring carefully until coated.

Makes 6 to 8 servings