Recipes

The pasta that took over the internet! How is that even possible? This simple, yet delicious recipe swept millions off their feet, making it an internet sensation with over 52 million views and still counting. Is it worth the hype? We think so!

Baked Feta Pasta

(Tik Tok Pasta)

INGREDIENTS

2 pt. cherry or grape tomatoes 1 shallot, quartered 3 cloves garlic, smashed 1/2 c. extra-virgin olive oil, divided 2 tsp. Kosher salt Pinch crushed red pepper flakes 1 (8-oz.) block feta 3 sprigs fresh thyme 10 oz. pasta Zest of 1 lemon (optional) Fresh basil, for garnish

DIRECTIONS

1. Preheat oven to 400°. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and all but 1 tablespoon oil. Season with salt and red pepper flakes and toss to combine.

2. Place feta into center of tomato mixture and drizzle with remaining 1 tablespoon oil. Scatter thyme sprigs over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top. 3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining. 4. Add cooked pasta, reserved pasta water, and lemon zest (if using) and stir until combined. Garnish with basil.

A fun twist on the Tik Tok Pasta for those that may not enjoy tomatos, here is a similar pasta dish that you may want to try.

Ingredients 7-ounce block of feta 2 medium zucchini, diced 1 leek, sliced (white and light green parts only) 1 shallot, thinly sliced 4 cloves garlic, in their skin 3 tablespoons olive oil, divided 2 teaspoons kosher salt, 1 teaspoon ground black pepper 1/2 teaspoon crushed red pepper flakes 1 pound pasta (chunky shape) optional toppings - fresh lemon juice, pea tendrils, chopped parsley, chopped sage

Instructions 1. Preheat the oven to 400 degrees F. 2. Combine the feta, zucchini, leek, and shallot in a 9x13 or 9x11 baking dish or on a sheet pan.

Tuck the garlic cloves into the edges. 3. Drizzle the feta and vegetables with 2 tablespoons of olive oil. Then sprinkle on the salt, pepper, and red pepper flakes. 4. Bake the feta and vegetables for 35 minutes. 5. While the vegetables are roasting, cook the pasta in very salty water, according to package directions. Drain and set aside. 6. When the feta and vegetables are done, remove them from the oven. Remove the garlic cloves and squeeze the roasted cloves out of their skins. Mince and then add back to the pan. Stir to combine the feta and vegetables. 7. Combine the pasta and feta mixture. Top with optional toppings and serve.

Strawberry Season As June approaches in Michigan we think STRAWBERRIES! We use them in desserts, drinks, and even salads! Here are some mouth watering strawberry recipes to celebrate June!

INGREDIENTS 3 tablespoons balsamic vinegar 1/4 cup olive oil 1 garlic clove, grated or finely minced ½ teaspoon dijon mustard 1/2 tablespoon strawberry jam (or jam of choice) salt and pepper, to taste

DIRECTIONS 1. In a mason jar or small bowl, add all of the dressing ingredients. Shake or mix well to combine. Taste and add additional salt/pepper, if necessary.

PREPPING YOUR STRAWBERRIES:

Strawberry Icebox Cake

INGREDIENTS 2 cups heavy cream 1/2 cup powdered sugar 1 teaspoon vanilla 1 pound strawberries sliced 7.2 ounces graham crackers (1.5 sleeves) DIRECTIONS 1. In a stand mixer or with a hand-held mixer, beat the cream, powdered sugar and vanilla until stiff peaks form. 2. Place a very thin layer of cream on the bottom of a 9×9 square pan. Next, add a single layer of graham crackers. Top with 1/3 of the whipped cream and smooth with a spatula. Add 1/3 of the strawberries in an even layer. Repeat layers 2 more times, ending with strawberries. Arrange the berries in a pretty pattern, if desired. 3. Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving. Prepare strawberries for serving by rinsing, with caps still attached, under a gentle spray of cool water; pat dry with a paper towel. Wash the berries just before you plan to use them. Tip: To keep strawberries from absorbing large quantities of water when washing them, place in a salad spinner to remove excess water.

Strawberry Cooler

INGREDIENTS 3 cups water 2 teaspoons grated lemon zest 5 cups sliced fresh strawberries 1 cup ginger ale 3/4 to 1 cup sugar Crushed ice 1/4 cup lemon juice Additional strawberries, optional DIRECTIONS

1. In a blender, process the water, sliced strawberries, sugar, and lemon juice and zest in batches until smooth. Strain the berry seeds if desired. Pour mixture into a pitcher; stir in the ginger ale. Serve in chilled glasses over ice. If desired, garnish with strawberries.

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