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May Recipes of the Month

Cucumber Blueberry Salad

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Ingredients

Vinaigrette

  • 1 1/2 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic (or other vinegar)
  • 1 tablespoon lime juice, freshly squeezed or bottled
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Image source: /content/dam/soi/en/web/cms/benefits/stateemployee/bewell/foodforthought/publishingimages/may22/image24.png

Salad
  • 1 cup fresh blueberries
  • 1 medium greenhouse-grown cucumber, cut into small chunks
  • 4 cups fresh arugula
  • 1/4 medium red onion, thinly sliced
  • 1/4 cup crumbled reduced-fat feta cheese
  • 2 tablespoons coarsely chopped walnuts (toasted optional)
  • 4 slices whole grain bread
Directions
  1. In small bowl whisk together vinaigrette ingredients.
  2. In a large bowl mix together all salad ingredients, except bread.
  3. When ready to serve, add vinaigrette to salad and toss.
  4. Toast bread, then cut into four pieces.

Coconut Creamed Corn

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Ingredients

  • 4 ears corn, kernels cut from cob
  • 1 cup coconut milk, light
  • 1/4 teaspoon salt
  • 2 tablespoons chopped cilantro, fresh
  • 1 tablespoon lime juice
  • 1/4 teaspoon crushed red pepper (optional)

Image source: /content/dam/soi/en/web/cms/benefits/stateemployee/bewell/foodforthought/publishingimages/may22/image27.png

Directions
  1. Combine corn kernels, coconut milk and salt in a medium saucepan.
  2. Bring to a boil, then adjust the heat to maintain an active simmer.
  3. Cook, stirring occasionally, until most of the coconut milk has evaporated, 12 to 15 minutes.
  4. Stir in cilantro, lime juice and crushed red pepper, if using.