We are proud to announce
that on April 5th our revitalized spring/summer menus
will begin for our H’Art and Soul of Dining Signature Program at all of our
communities. This new signature program will help us improve quality of
life and whole person wellness for the individuals that call Juniper Village
home. We are very excited this season
since the offerings will feature a delicious 5-week entrée select option
featuring fabulous new choices using some of the fresh products available
through our food vendors. Also, on our updated menus, we have added many lighter
alternatives as well as recipes specific to each community that take into
account special diets, regional tastes, food committee requests and our
resident’s special needs and personal requests. These changes to our meal
plans significantly increase the variety of selections provided for our
residents while focusing upon scratch made offerings and heart-healthy meals.
Furthermore, in celebration of our AIAS spring quarter “Healthy Aging,” our
Grill Menus will be re-vamped to highlight healthier offerings throughout the
season. In addition we will be implementing an innovative hydration assurance
program served from our “Oasis Carts,” featuring a variety of flavored waters using citrus or mint or
cucumbers, fresh brewed iced tea, lemonade, punch, smoothies and juices as well
as nutritious snacks.
Below are some of the recipes featured on our new menu:
Carrot-Currant Muffins
2 cups all-purpose flour (to measure, spoon into a
cup and level)
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, melted and cooled slightly
1 large egg
1/2 cup milk
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, melted and cooled slightly
1 large egg
1/2 cup milk
1/2 cup carrot juice
1 teaspoon pure vanilla extract
1 teaspoon pure vanilla extract
1 cup shredded carrots
1/2 cup dried currants
Preheat oven to 375 degrees F. Line a 12 cup muffin tin with paper liners. In a large bowl whisk together flour, sugar, baking powder and salt. In another bowl whisk together butter, egg, milk, carrot juice and vanilla. Pour the egg mixture over the dry ingredients and gently fold just until moistened. Fold carrots and dried currants into the mix. Scoop batter into the muffin pan and bake until golden brown and firm to the touch, 20 to 25 minutes. Remove from pan (cool on a wire rack if you have one).
Preheat oven to 375 degrees F. Line a 12 cup muffin tin with paper liners. In a large bowl whisk together flour, sugar, baking powder and salt. In another bowl whisk together butter, egg, milk, carrot juice and vanilla. Pour the egg mixture over the dry ingredients and gently fold just until moistened. Fold carrots and dried currants into the mix. Scoop batter into the muffin pan and bake until golden brown and firm to the touch, 20 to 25 minutes. Remove from pan (cool on a wire rack if you have one).
Yellow Squash Soup
Cooking Spray
1/2 cup diced yellow onion
1 cup diced zucchini
1 cup diced yellow squash
3 cups low-sodium vegetable stock
1/2 teaspoon dried Italian seasonings
1/4 teaspoon crushed red pepper
1 (15 ounce) can Great Northern beans, drained and
rinsed
1 (15 ounce) can diced no-salt-added tomatoes
Coat a large saucepan with cooking spray. Heat over
medium-high heat. Add onion; sauté 3 minutes. Add zucchini and yellow squash;
sauté 3 minutes. Add all other ingredients; bring to a boil. Reduce heat, and
simmer 5 minutes.
