Rutherford Weekly - Shelby NC
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Page 10 - Rutherford Weekly 828-248-1408 www.rutherfordweekly.com Thursday, May 18-May 24, 2023 For Independent Living At It's Best, For Independent Living At It's Best, come to the The Villas at Henderson Care. come to the The Villas at Henderson Care. •Spacious 2 bedroom •2 bath apartments •All electric kitchen •One car garage •Weekly housekeeping •Utilities included •Meal packages available •Emergency response system Rent includes: 125 Henderson Circle , Forest City 828-248-3800 2400 Oakland Rd, Forest City 828-429-3129 Monday-Friday 8am-5pm NON CLIMATE CONTROL AVAILABLE WELL WELL LIGHTED LIGHTED with with 24/7 24/7 SECURITY SECURITY OFFERING OFFERING BOAT BOAT & CAMPER CAMPER Storage Storage FAVORITE BAKED VEGETARIAN TAQUITOS To find more meatless meal inspiration, visit SuccessRice.com. 1 bag Success Brown Rice 1 cup shredded collard greens, packed 1/4 cup frozen corn 1 cup canned black beans, drained and rinsed 2/3 cup canned pumpkin puree 1 1/2 tablespoons taco seasoning 8 flour tortillas (6 inches each) 1 cup Monterey Jack cheese, shredded 2 tablespoons olive oil sour cream, for dipping salsa, for dipping guacamole, for dipping fresh cilantro, for garnish Prepare rice according to package directions; add collard greens and corn to water during last 5 min- utes. Preheat oven to 450 F. Drain rice and vegetables; transfer to saucepan. Stir in black beans, pumpkin puree and taco seasoning. Spoon 1/3 cup rice mixture into center of one tortilla; sprinkle with 2 tablespoons Monterey Jack cheese. Roll up tightly. Place seam side down on parchment paper-lined baking sheet. Repeat with remaining tortillas, filling and cheese. Brush taquitos with olive oil; sprinkle with remaining cheese. Bake 10-15 minutes, or until tortillas are crisp and cheese is melted. Serve taquitos with sour cream, salsa and guaca- mole for dipping. Garnish with fresh cilantro. MUSHROOM SPINACH "LASAGNA" To find more meatless meal inspiration, visit SuccessRice.com. 2 bags Success Tri-Color Quinoa 1 tablespoon olive oil 2 garlic cloves, chopped 1/2 cup onion, chopped 1 cup mushrooms, sliced 4 cups baby spinach leaves 3 cups tomato sauce 2 cups ricotta cheese 1 egg, lightly beaten 1/2 cup grated Parmesan cheese, divided 1 tablespoon Italian seasoning 1 1/2 cups shredded mozzarella cheese, divided Prepare quinoa according to package directions. Preheat oven to 375 F. In large skillet, heat oil over medium heat. Add gar- lic and onions; saute 1 minute. Add mushrooms and cook 5 minutes, stirring occasionally. Add spinach and stir until wilted, about 2 minutes. Stir in tomato sauce and keep warm. In medium bowl, combine ricotta, egg, 1/4 cup Parmesan cheese and Italian seasoning. Place 1 cup sauce in bottom of 2-quart baking dish. Spread half of quinoa evenly over sauce. Top with half of ricotta mixture. Top with 1 cup sauce. Sprinkle with 1 cup mozzarella. Repeat layers, finishing with remaining mozzarella and Parmesan cheese. Bake uncovered 30 minutes. Serve warm. SUNSHINE SMOOTHIE Find more seasonal recipes and ideas at Culinary.net. 2 cups orange juice 2 cups grapefruit juice 2 bananas, peeled and cut into chunks 1 cup vanilla yogurt 1 teaspoon vanilla extract In blender, blend orange juice, grapefruit juice, banana chunks, yogurt and vanilla extract until smooth. Serve immediately. Note: If smoothie is too tart, reduce to 1 cup grape- fruit juice. FRUITY SPRINKLES SMOOTHIE Find more fun celebration recipes at Culinary.net. 1 cup frozen blueberries 2 cups frozen strawberries 1 cup frozen mango 1 1/2 cups milk 1 carton (6 ounces) vanilla yogurt whipped cream sprinkles In blender, blend blueberries, strawberries, mango, milk and yogurt until combined. Pour smoothie into four glasses. Garnish with whipped cream and sprinkles. See What's Brewing Nothing goes better with your morning coffee than your local weekly paper. 157 West Main St., Forest City 157 West Main St., Forest City 828-248-1408 828-248-1408 www.rutherfordweekly.com www.rutherfordweekly.com WEEKLY RUTHERFORD The Rutherford Chamber Consort (RCC) presents "The Unbroken Circle of EvenSong" Friday, May 26, 7:00 p.m. at Rutherfordton Presbyterian Church. The program is free and open to the public. Funding is partially provided by the Grassroots Grant program of Rutherford County, part of the NC Arts Council. The RCC is a professional Chamber music ensemble founded 16 years ago by Sharon Virginia Lawrence, a violinist who moved to Forest City from Virginia. She played as assistant concertmaster with the Virginia Symphony, acting principal second violin with the Roanoke Symphony and in the violin section of the Richmond Symphony. She taught on faculty for 12 years at Liberty University in Lynchburg, VA and directed the Liberty University Orchestra. Lawrence holds BM and MM degrees in violin performance from the Peabody Conservatory of Music of Johns Hopkins University. In the Carolinas, Lawrence has freelanced extensively and taught at Gardner-Webb University and Montreat College. She maintains an active local teaching studio in Rutherford County. As an educational component of the RCC, Mrs. Lawrence performs free concerts throughout the year at area schools. The other musicians performing are Susan Blumberg (violin) from Charlotte, Scott Garrett (viola) from Rock Hill, SC, Ryan Graebert (cello) from Winston-Salem Molly Graebert (bassoon) from Winston-Salem, Simone Vigilante (mezzo-soprano) from Mars Hill and Thomas Gabriel Turner (piano) from Rutherford County. Music is by Vivaldi, Mendelssohn, and Schubert. RCC concert May 26 in Rutherfordton Article Provided By: Jean Gordon. Photo Contributed. Sharon Lawrence with a few members of the RCC.