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March Recipes of the Month

Tomato and Ricotta Toast

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Ingredients

  • 1 cup ricotta cheese
  • 2 tablespoons chopped green onion
  • 3/4 teaspoon sodium-free Italian seasoning
  • 1/8 teaspoon ground black pepper
  • 4 slices whole-grain or whole-wheat bread
  • 2-3 medium tomatoes, thickly sliced

Directions

  1. In a small bowl, combine ricotta cheese, chopped green onions, Italian seasoning and black pepper.
  2. Toast each bread slice and thickly slice each tomato. To assemble, spread each piece of toast with ¼ cup ricotta mixture and top with tomato slices. Serve and enjoy!

Iced Cucumber Lemon Matcha

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Ingredients

  • 3/4 teaspoon matcha powder
  • 9 ounces warm water
  • 1 ½ tablespoons sugar
  • 1 ½ tablespoons water
  • 1-ounce (2 each) English cucumber ribbons
  • 3 tablespoons lemon juice

Directions

  1. Whisk matcha powder into warm water until dissolved. Chill.
  2. Make a simple syrup by combining sugar and water in a pot. Bring mixture to a simmer and stir until sugar is dissolved. Chill mixture.
  3. To make ribbons, cut cucumber in half width wise. Use a mandolin to cut halved cucumber into ribbons lengthwise.
  4. Combine matcha tea mixture, simple syrup and lemon juice and pour over ice. Garnish with cucumber slices.