Food + Drink

This infused softened butter is great atop freshly grilled steaks or chicken, as well as spread on cooked vegetables or artisan bread. The following recipe makes about 1 cup.

These spring rolls are fantastic for a light lunch or dinner, accompanied by the cucumber salad.

This is a healthful, one-dish dinner that will surely become a summer favorite. This recipe has been adapted from The Herbal Kitchen, Cooking with Fragrance & Flavor, by Jerry Traunfeld.

This is a refreshing summer salad. Most likely, this salad was invented as a way to use up bread that was going stale. Note that the amounts are approximate.

The colorful restaurant Uncle Julio’s in the Village at Allen is hard to miss, with it’s towering yellow entry way and blue, pink and orange patio.

Recipe by the West Creek Supper Club. These easy treats can be made 2 or 3 days ahead and kept frozen until ready to serve. Makes 10 servings. INGREDIENTS 1 (16.5-oz.

Recipe created by the West Creek Supper Club. INGREDIENTS 1 dozen hard-boiled eggs, peeled & cooled ¼ cup finely chopped roasted red pepper ¼ cup canola mayonnaise ½ tsp. hot sauce ½ tsp. Worcestershire sauce kosher salt, pepper, to taste ¾ oz.

Another dish created by the West Creek Supper Club. Makes 4 servings. INGREDIENTS 1 lb. fresh asparagus ¼ cup good-quality balsamic vinegar ¼ cup extra-virgin olive oil 1 tsp. each salt & pepper 2 Tbsp.

This recipe was adapted from New York Restaurateurs, The Scotto Family. The original recipe called for cooking the pork tenderloin on the stovetop, but you can also sear it and finish in the oven. Makes 6 servings.

This hearty salad is a favorite of the West Creek Supper Club. You can add whatever fresh vegetables you like to this salad, but it is best assembled and chilled for at least 30 minutes before serving. The following recipe serves 6.