19 May 25 - Jun 7, 2018
The Broad Ripple Gazette
Vol. 15 No. 11
The Life of The Party Adventures in Entertaining
by Elizabeth Morse
Sexy Summer Salads! Summer is a great time to serve a variety of fresh produce. It’s everywhere: in our gardens, at the grocery and farmers markets. While we often think of salads as a side, there are many great recipes that can make salad the main course. I’ll share two recipes today. The first is an easy spinach salad that I love to serve on a hot summer night. The second is a favorite that I originally published on my blog. It’s so fresh and bright that it deserves a repeat. Enjoy!
Alice’s Spinach Salad 3 tablespoons apple cider vinegar 6 tablespoons of canola oil 1/2 teaspoon salt 1 tablespoon catsup 1 tablespoon fresh lemon juice 1/2 teaspoon sugar black pepper, to taste 1 package of fresh spinach 1 red onion, sliced 1 container fresh mushrooms, cleaned & sliced one can of mandarin oranges, drained 4 hard boiled eggs, chopped 4 slices cooked bacon, crumbled Directions: Combine vinegar, oil, salt, catsup, lemon juice, sugar and pepper in a mason jar with a lid firmly in place. Shake well to combine. Add spinach, onion, mushroom, eggs, bacon & oranges to a large salad bowl. Pour well-shaken dressing over the salad and gently toss to coat. Serve immediately. Pro Tip: Serve with slices of buttered artisanal bread for a complete meal!
Roasted Beet Salad with Orange Vinaigrette 6 beets 5 ounces baby arugula 3 ounces fresh goat cheese 1/3 cup toasted pepitas (pumpkin seeds) Dressing: 1 tablespoon olive oil juice and zest of one orange 2 teaspoon grain mustard 1 tablespoon honey 2 tablespoon apple cider vinegar salt & black pepper, to taste Directions: Preheat oven to 400 degrees. Trim the long stringy part of the root and the greens from your beets. Leave about an inch of stem on each. Wrap each beet in aluminum foil and place on a baking sheet. On the middle rack of your oven, leave them to bake for an hour. While the beets are roasting, Combine all ingredients for the dressing in a jar with a tight-fitting lid. Shake well to combine. Remove beets from the oven and allow them to cool, still wrapped in foil. When they can safely be handled, unwrap one at a time. Grab the stem with a paper towel in one hand and using a second paper towel, gently wipe away the skin. It should easily slide off. When you have “skinned” all six, slice them in 1/4 inch rounds. To assemble the salad, choose a large bowl and arrange sliced beets on top of baby arugula. Crumble the goat cheese and sprinkle on the beets. Top with the pepitas and drizzle the dressing over all. Pro Tips: 1. Roasted beets will keep in the fridge for a week. 2. The dressing used in this recipe can also be used as a marinade for white fish or salmon. Elizabeth Morse, owned the Corner Wine Bar in Broad Ripple for close to 20 years. She is a graduate of IU, Hoosier Chef, Food Writer, Wine Guru & Advanced Master Gardener who believes in supporting all things local. Check out her blog: www.schlepicurean.com. Email her at elizabeth@broadripplegazette.com
(L to R) Anna Williams, Isabella Wilburn, and Sean Loub.
photo by Ken Shultz
The Sertoma Club of Broad Ripple Announces Winners of the 2017-2018 National Heritage Essay Contest The Sertoma Club of Broad Ripple has sponsored the National Heritage Essay Contest for 37 years. The contest is open to sixth grade students in public, private and parochial schools in the Greater Indianapolis area. The topic students were asked to address in their essays was “What Freedom Means to Me.” Sertoma believes that participation in the National Heritage Essay Contest encourages students to better understand the founding principles of our country and to consider how those principles affect their lives today. This year, 18 schools totaling 81 classrooms submitted essays, with over 2000 essays written. From these essays, 27 finalists were identified for consideration as one of the three Grand Prize winners. The students, parents, relatives, teachers and principals attended a special luncheon hosted by the Sertoma Club of Broad Ripple during which the Grand Prize winners were presented with plaques, copies of the Constitution and The Bill of Rights, as well as monetary awards. The three Grand Prize winners selected were: First Place – ($375) Isabella Wilburn, The Orchard School, parents Dr. Victoria and Sgt. Chris Wilburn, Teacher Mr. Justin Burris. Second Place –($250) Sean Loub, Clay Middle School, parents Carolyn and Paul Loub, Teacher Ms. Kristie Meyers. Third Place – ($200) Anna Williams, Riverside Intermediate School, parents Christina and Major Richard Williams, Teacher Ms. Brie Toste.
Broad Ripple History .org
PRESERVING OUR PAST FOR GENERATIONS TO COME
Robert E. Kennington American Legion Post 34 2210 E. 54th Street (317) 259-8311
Dining room open to the public
Now at American Legion Post 34 dining room!
Just Judy’s Recipes featuring Chef Devin Stallcup
We have new public dining hours: Thursday, Friday and Saturday Lunch 11-2 and Dinner 5-9