CHEF JULIE ADAMS SHARES HER DELICIOUS TAKE ON CARROT PANCAKES 4 Eggs, beaten. 8 Medium Carrots Peeled and Coarsely Grated 1/3 cup Chopped Cilantro 1/3 cup Chickpea Flour or Rice Flour ½ tsp. Cumin Dash Cayenne Salt & Black Pepper to taste 4 Tablespoons olive oil divided 1 cup Plain Yogurt 1 tsp. Lemon Zest 1 tsp. Sea Salt 2 Cups Arugula 1 Tablespoon Lemon Juice Mix eggs, carrots, cilantro, and flour in a large bowl season with salt and pepper. Heat 2 Tbsp oil in a large skillet, over medium heat. Scoop ½ cupsful of carrot mixture into skillet, press each to ½ inch thickness. Cook about 3 minutes on each side or till golden brown. Transfer to paper towel to drain. Meanwhile, season yogurt with lemon zest, sea salt and pepper. Toss greens with lemon juice and remaining olive oil. CHEF INGRID GUNDERSEN’S CREATIVE TULIP BLT BITE BOUQUET 8 oz Cream Cheese (Room Temperature) 4 Slices Pre-Cooked Bacon ¼ C Mayonnaise ½ t Garlic Powder Dash of Cholula (or other hot sauce) Cocktail or Large Cherry Tomatoes Lettuce (for Garnish) Grind bacon in a food processor or chop very fine by hand. Add cream cheese, mayo, garlic, and hot sauce, pulse food processor till everything is mixed well. Cut an X in a tomato, then slide a paring knife around and pull out all the seeds and guts. Then set upside down to drain any extra liquid. Repeat this process with all the tomatoes. (Other small vegetables can also be good if you do not like tomatoes, such as baby bell peppers) With a spoon or pipping bag, fill each tomato with mixture. Shred the lettuce very small and top each tulip with a little bit. Now you can just put these on a plate with a bed of lettuce. CHEF SHANA YORK’S SUMMERTIME STRAWBERRY RHUBARB CRISP 8c. rhubarb sliced 1-1/4 c. sugar 1 lb. fresh strawberries 3 T cornstarch 2 tsp. fresh lemon juice. For the topping: 2 c. flour 2 c. brown sugar 2 c. quick cooking oats 1 tsp. cinnamon 3/4 c. butter 1 tsp. salt Mix the strawberries and rhubarb with the sugar, cornstarch and lemon juice. Put in 9x13 pan. For the topping: mix the remaining ingredients and blend. Add topping tofinish and bake at 350° for 45 min. Top with fresh whipped cream. THE LINCOLN HOME 22 RIVER ROAD, NEWCASTLE, MAINE 04553, UNITED STATES 207-563-3350 BRIGIT@LINCOLN-HOME.ORG HELP US HELP OTHERS DONATE All Photographs © Kimberly Traina OUR COMMUNITY INDEPENDENT LIVING ASSISTED LIVING SHORT TERM CARE MEMORY CARE SEASONAL STAYS ONE2ONE HOME CARE SPECIALTY CARE SERVICES CONTACT A LIFESTYLE AMENITIES INNOVATIVE CUISINE CULTURE & COMMUNITY MIDCOAST MAINE CHEF'S RECIPES OUR ROOTS NEWS ON THE RIVER SPECIAL EVENTS HOST YOUR EVENT RIVER VIEWS NEWSLETTER OUR FAMILY MEET OUR TEAM JOIN OUR TEAM