Spring Recipes
Fresh & Fruity
No-Bake Greek Yogurt Fruit Tart
INGREDIENTS
• 15 pitted Medjool dates, soaked in warm water for 10 minutes
• 3/4 cup unsalted cashews
• 3/4 cup unsalted almonds
• 1 cup Greek yogurt (any avor)
• assorted sliced fresh fruit
INSTRUCTIONS
• optional for topping:
2 Tablespoons apricot preserves
Maple Vanilla Baked Pears
4-ingredient super simple maple vanilla baked pears that are cooked until warm and soft, completely infused with maple and vanilla, and topped with crunchy granola & creamy yogurt.
INGREDIENTS
• 4 large pears (or 6 medium pears)
• 1/4 teaspoon ground cinnamon
• 1/2 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• optional toppings: maple almond granola & plain Greek yogurt
INSTRUCTIONS
Spray the bottom of a 9” pan (tart, pie or cake pan) with nonstick spray. Line with parchment paper. The parchment prevents the crust from sticking to the pan, and the nonstick spray helps keep the parchment in place as you press in the crust. Drain the dates and cut in half before using. In a food processor or blender, pulse the dates, cashews, and almonds together until a thick “dough” is formed and the nuts are all broken up. The dough will be sticky. Press evenly into prepared pan and partly up the sides. Spread the yogurt on top of the crust. Decorate with fresh fruit. Brush preserves over fruit for a glossy nish. Slice and serve immediately or cover and refrigerate
for up to 1 day before serving.
Southern Fruit Tea
• 4 cups brewed black tea cooled
• 1 cup fresh lemon juice
• 1 cup fresh orange juice
• 1 cup pineapple juice
• 1-2 tablespoons sugar or honey optional, for extra sweetness
• Ice cubes as needed
• Fresh fruit slices lemon, orange, and pineapple
Combine all ingredients in a pitcher. Give it a good stir until well mixed. If you want it a bit sweeter, add an extra tablespoon of sugar or honey to your liking.
Chill & Serve: Add plenty of ice cubes and toss in more fresh fruit slices for that classic Southern look. To allow the avors to merge together, let it sit in the fridge for at least 1/2 hour before serving.
Preheat oven to 375°F (190°C). Lightly spray a large baking pan or line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Cut pears in half. Using a large or medium cookie scoop or melon baller (or a regular spoon), core out the seeds. Arrange pears, facing up, on the prepared baking pan/sheet. Sprinkle evenly with cinnamon—feel free to add more cinnamon if you’d like.
Whisk together the maple syrup and vanilla extract. Drizzle all over the pears. Bake uncovered for about 25 minutes, or until soft and lightly browned on the edges. If your pears were quite rm, you may need to extend the bake time. Remove from the oven. Serve warm with granola and yogurt, if desired. Cover and store leftovers in the refrigerator for up to 5 days.
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Expires 5/31/26.
Please join your fellow Chamber Members at any of these events!
MAY CALENDAR
May 6: Lunch and Learn: Dorinda Byers Business Development from Auditor of the State Keith Faber presenting “Time Techniques“, Golden Lamb 27 S Broadway Lebanon
May 9: Girls Night Out : Downtown Lebanon “Spring Fever”
May 14: Co ee with the Chamber: Location: AltaFiber: “Technology Solutions” Location at 1525 Genntown Dr Lebanon
May 15: Safety Council: : Louis Arnold II from Tharros Security presenting “Protecting People, Property and Operations. Security and Investigation Issues Employers Can’t A ord to Ignore”: YMCA Event Center 1699 Deerfield Rd Lebanon
May 20: Leadersip Eric McLaughlin from Wilmington College
May 21: Waverly Womens Leadership: Traci Sivers: “The Highlight Reel Lie” Lebanon Chamber o ice 27 N Mechanic Lebanon
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