MANAGER’S CORNER
Kayrene Galatian
The season winds down and you have either made it home or are still headed home, I want to thank you for another wonderful, fun filled season. I hope you had a safe journey home, and we are excited to have all your return to Fall/ Winter for another fun-filled, exciting season. I also want to thank all those that have supported me in the manager’s position.
A lot of exciting renovations will be underway during the summer months for your return.
All that stay year around to brave the heat with us here in the office. Stay hydrated. Make friends with your neighbors if you can get together, play cards, and scramble. We also have puzzles at the club house if you need a cooler place to be during the heat of the day.
Kayrene Galatian
1050 S ARIZONA BLVD, COOLIDGE, AZ 85128
COMMUNITY NUMBERS
Community Office
.............................................. (520) 723-7831
Community Sales (520) 723-7831
EMERGENCY NUMBERS
Pinal County Sheriff (520) 866-5111
Coolidge Police Department ............................. (520) 723-5312
Emergency 911
COBBLESTONE NEWSLETTERS
Kathy Snider KSnider@Cobblestoneassets.com
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Pam Qandil Pam@WilliamsExpress.com
NEWSLETTER DESIGN
Jo Schafrik Jovonda@SaguaroDesignStudio.com
This publication is intended to provide entertainment and generalized information to the residents of Cobblestone Communities (Cobblestone) only. The views expressed here are not necessarily those of Cobblestone, Indian Skies, or its Management Team, and they are not responsible for any content, and do not endorse any advertisers.
Snap, Share & WIN!
Calling all Cobblestone residents and guests! We are excited to announce our monthly photo contest. Share your favorite moments while soaking up the fun in our communities!
New Winners Every Month
1st Place $100 Gift Card | 2nd Place $50 Gift Card | 3rd Place $25 Gift Card
How to Enter:
Have fun like you always do and take some amazing photos.
Upload the photos to the Photo Contest section of the Cobblestone app. (Other residents will see and vote for the best.)
Visit the Cobblestone Facebook page and vote for your favorite photo! (Remember voting begins the 15th of each month.)
Cross your fingers and hope you’re the winner. (Winners will be announced on the 1st of each month)
Scan Here to Download There is no limit to entries, so snap away!
Recipe of the Month
Ingredients
• 2 to 3 slices sourdough bread, torn into pieces
• 1 tablespoon unsalted butter
• 10 to 12 cups chopped romaine lettuce
• kosher salt and pepper
• 1/3 cup finely grated parmesan cheese
• 1/3 cup shaved parmesan cheese
• 12 ounces cheese tortellini, cooked
GREEK YOGURT CAESAR DRESSING:
• 4 garlic cloves, minced
• 3 tablespoons greek yogurt
• 2 tablespoons parmesan cheese
• 1 tablespoon dijon mustard
• 2 teaspoons red wine vinegar
• 1 teaspoon anchovy paste
• 1/2 lemon, juiced
• kosher salt and pepper
• 1/3 cup olive oil
Cheese Tortellini Caesar Salad
Recipe courtesy of How Sweet Eats
Yield: 4 | Prep Time: 45 minutes | Total Time: 45 minutes
This cheese tortellini caesar salad is irresistible! Crisp romaine lettuce, greek yogurt caesar dressing, shaved parmesan and crunchy croutons are tossed with tender cheese tortellini. It’s a perfect side dish or base for your favorite protein!
Instructions
1. Heat the butter in a skillet over medium heat. Add in the sourdough pieces with a pinch of salt. Cook, tossing often, until they are golden and toasty and crisp. Turn off the heat.
2. Place the romaine in a large bowl and toss with a big pinch of salt and pepper. Drizzle with a few tablespoons of the caesar dressing. Add in the finely grated parmesan. Toss the lettuce well so everything is coated. Add in the cooked tortellini and gently toss so the pasta doesn’t get smashed, adding more dressing if you would like. Toss until everything is combined and well coated.
3. Top with the shaved parmesan and the sourdough croutons. Serve with extra dressing and more parmesan cheese. You can use this as a base salad for chicken, steak, salmon, chickpeas, etc.
GREEK YOGURT DRESSING
1. To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor or blender and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This may make more dressing than needed, but you can store it sealed in the fridge for about 3 to 4 days and stir well before using.)
