Try something new as a holiday side dish, and Word Scramble

general.”

Trebilcock said he has received the same feedback from other students.

“The seniors have shown the mentors some things they didn’t know,” he said. “They’re really learning from each other … and everybody walks out of there feeling good.”

But mostly, it’s the seniors who are getting the help they need.

“One lady had been trying, for a couple of years, to make groups on her email,” Trebilcock said.

Problem solved.

“She was really excited about that. She was just singing the praise of her mentor.”

Kuper, who hopes to attend college to study mechanical engineering, said he was glad he volunteered to help the seniors.

“I’d absolutely recommend it. We can help you with just about anything, and are very willing to help you.”

The fall sessions have come to an end. But a new one is planned for the spring, which will use volunteers from Midland High School. For more information, contact Mike Trebilcock at 989-633-3722.

Try something new as a holiday side dish

The main course may get much of the fanfare during holiday dinners, but that doesn’t mean side dishes need to play second fiddle. They can shine in their own right, especially when ingredients are cleverly crafted to make a gourmet side.

This recipe for “Roasted Beet Risotto with Walnut and Goat Cheese” from “Cooking Light Fresh Food Superfast” (Oxmoor House) by The Cooking Light Editors is a creamy dish full of nutrient-rich root vegetables that is hearty and flavorful.

Roasted Beet Risotto with Walnuts and Goat Cheese Yield: 6 servings

Roasted Beets (see below) 2 teaspoons olive oil 11⁄4 cups Arborio rice 1 32-ounce carton organic vegetable broth 11⁄4 cups water 1⁄4 teaspoon salt 1⁄2 cup (2 ounces) crumbled goat cheese, divided 1⁄4 teaspoon freshly ground black pepper 1⁄2 cup chopped walnuts, toasted Parsley leaves (optional) per into rice mixture. Divide mixture evenly among 6 plates. Top evenly with Roasted Beets, remaining 1⁄4 cup goat cheese, and walnuts. Garnish with parsley leaves, if desired.

Roasted Beets

11⁄2 pounds beets (about 7 small), peeled and cut into wedges 2 teaspoons olive oil 1⁄4 teaspoon salt 1⁄4 teaspoon freshly ground black pepper Cooking spray 1⁄4 cup fresh parsley leaves

1. Preheat oven to 450 F. 2. Combine first four ingredients on a large rimmed baking sheet coated with cooking spray. Bake at 450 F for 26 minutes or until tender, stirring once. Toss with parsley just before serving.

A MISSION OF THE A&D CHARITABLE FOUNDATION

1. Prepare the Roasted Beets. 2. While beets bake, heat oil in a Dutch oven over medium-high heat. Add rice; sauté 2 minutes or until lightly toasted. 3. Combine broth, 11⁄4 cups water, and salt. Add broth mixture to pan. Cook, stirring frequently, until almost all liquid is absorbed, about 20 minutes. 4. Stir 1⁄4 cup goat cheese and pep-

WORD SCRAMBLE

Rearrange the letters to spell something pertaining to restaurants. L B A E T

Answer: Table

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