WHAT ARE YOU MOST LOOKING FORWARD TO THIS SUMMER?
Ryan Becoming an auntie times two. Tom Golfing. Katie Lake days. Amanda D. My bonus babies are here for two months. Amanda H. The beach. Julia Becoming a mom. Sara Paddleboarding. Abby The warmer weather and longer days.
Maggie Taking my son to the Splashpad. Mari Being done with the LSAT. Esther The beach, the long days, my kids doing swim team for the first time, summer cookouts. Ashlyn Motorcycle rides. Jen B. First beach vacation with my son. Laurel Riding in my Jeep with the roof and doors off. Leisa Family reunion in Chicago.
S callops and S pring V egetables W ith O live - C aper P an S auce
ingredients • 2 tbsp extra-virgin olive oil, divided • 8 oz sea scallops, tough side muscle removed • Pinch of ground pepper • 8 oz asparagus (1/2 bunch), trimmed • 6 oz baby carrots, halved lengthwise
BRAIN BREAK
• 1 medium shallot, minced • 5 pitted green olives, coarsely chopped • 1 tbsp capers, chopped • 1 clove garlic, minced • 1/4 cup dry white wine • 1 tbsp butter • Chopped fresh parsley to garnish
Inspired by EatingWell.com
directions 1. In a medium nonstick skillet over medium-high, heat 1 tbsp oil. Pat scallops dry and sprinkle with pepper. Add scallops to pan and cook, flipping once, until browned and just cooked through, 1 1/2–2 minutes per side. Set aside. 2. In the pan, add remaining 1 tbsp oil, asparagus, and carrots and cook, stirring frequently, until tender, 2–3 minutes. 3. Add shallot, olives, capers, and garlic and cook until fragrant, about 1 minute. 4. Add wine and cook for 1 minute. Remove from heat and add butter; stir until melted. 5. Place veggies next to scallops, then drizzle with pan sauce. Serve with parsley if desired.
BLOOM CINCO COMIC DERBY EMERALD GEMINI
GRADUATION LILY MEMORIAL MOTHER
RENEWAL VETERANS
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