Spring 2026 Recipes

Bacon-Wrapped Asparagus

Courtesy of Karen Grant

Ingredients:

• 1 pound fresh asparagus
• 8 slices bacon
• 1 tablespoon olive oil
• Salt and pepper, to taste

Directions:

1. Wash the asparagus and trim about 1/4 inch from the ends.
2. Bring a pot of water to a boil and blanch the asparagus for 2 minutes. Transfer immediately to ice water to stop cooking, then drain and pat dry.
3. Toss asparagus with olive oil and season with salt and pepper.
4. Divide asparagus into bundles of about 4 spears each. Wrap one slice of bacon around each bundle, securing the ends by overlapping the bacon underneath.
5. Preheat grill to 325 F. Place bundles seam-side down on the grill. Cook 10 to 15 minutes, turning once the bacon begins to brown and hold its shape. Continue cooking until the bacon is crisp and the asparagus is tender.
6. Remove from grill and serve immediately.

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Rhubarb Muffin Recipe

Courtesy of Kellie Kennedy

Ingredients:

• 1 1/4 C. brown sugar
• 1/2 C. vegetable oil
• 1 C. buttermilk
• 1 egg
• 2 tsp. vanilla
• 2 1/2 C. flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 1/2 C. raw rhubarb, cut into small pieces

Directions:

1. Preheat oven to 350 degrees. Grease muffin tins or line with cupcake liners.
2. Mix brown sugar, oil, buttermilk, egg, and vanilla.
3. Add flour, baking soda, baking powder, and salt. Mix until combined.
4. Stir in rhubarb pieces and mix well.
5. Fill muffin tins 3/4 full.
6. Sprinkle with topping, if desired.
7. Bake for 20 minutes or until lightly browned and a toothpick inserted in the center comes out clean.

Topping (optional):

• 1 tsp. cinnamon
• 1 T. butter
• 1/2 C. sugar

Mix well and sprinkle on top of each muffin before baking. May add nuts to topping if desired or simply sprinkle sanding sugar on top of muffins before baking. Enjoy!

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Fresh Strawberry Pie

Courtesy of Tevyn Pieper

Crust:

• 8 graham crackers, crushed
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted and cooled

Directions:

1. Mix crust ingredients and press into pie pan.
2. Bake at 350 degrees for 8-10 minutes. Let cool completely.

Filling:

• 2 cups fresh strawberries, chopped
• 1 cup sugar
• 1/2 cup water
• 2 1/2 tablespoons cornstarch
• 1 tablespoon butter
• About 1 1/2 lbs. fresh strawberries, hulled and left whole, or cut in half/quarters if very large (amount needed depends on the size of your pie pan)

Directions:

1. Mash 2 cups chopped strawberries in a bowl or food processor.
2. Add strawberries to saucepan with sugar, water, and cornstarch. Boil mixture for 2 minutes, stirring frequently.
3. Add 1 tablespoon butter and stir until melted.
4. Arrange remaining strawberries in cooled crust.
5. Pour strawberry sauce over strawberries.
6. Let set in refrigerator for several hours before serving.
7. Serve topped with whipped cream.

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