Recipe via Elizabeth Schneider
Ingredients
1/3-1/2 cup coarsely chopped cilantro leaves, not packed
3 T lemon juice
3 T corn oil
2 T peanut oil
1 T honey
1/4-1/2 ts salt
1 very sm ice cube
1 tiny chili pepper, minced
Method
1. Combine cilantro, lemon juice, oils, honey, salt, and ice in processor; whirl to puree.
2. Add minced hot pepper, adjusting to heat you prefer.
3. Pour over salad. (Use any greens; include avocado & grapefruit for a luxurious twist.)
How can you not love a recipe by someone named “Rockin Robin”?
Ingredients
1 Tbsp. olive oil
1 cup basmati rice**
1 1/2 cups chicken or veg broth
2 to 3 cloves garlic, minced
2 Tbsp. fresh lime juice
zest from one lime
1/2 cup cilantro, chopped
1 tsp. salt
Method
1. Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.
2. Add the broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.
3. When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.
**If you are using regular long grain rice, follow the cooking directions on the box regarding the amount of liquid to use and the cooking time.
A quick & easy, almost no cook recipe; ideal for summer.
Ingredients
1/2 cup bulgur
1/3 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
Salt and freshly ground black pepper
2 cups roughly chopped parsley leaves
1 cup roughly chopped mint leaves
1/2 cup chopped cherry tomatoes
1/2 cup chopped red onion
1/2 cup chopped green onions
Avocado slices (optional)
Method
1. Cover bulgur in boiling water and let stand for 5-15 minutes. Fluff once water is soaked up.
2. Toss with oil, lemon juice, salt and pepper to taste.
3. Add onions, parsley, tomatoes, mint and mix well.
4. Cover and chill.
5. Garnish with avocado slices before serving, if desired.
Ingredients
1 bulb fennel, cut in 1-inch chunks
3 TB olive oil
1 clove garlic, peeled
Salt
Freshly ground black pepper
1/2 cup dry vermouth
Chopped parsley leaves
Good bread crumbs
Method
1. Blanch the fennel until soft.
2. In a medium sauté pan, heat the olive oil, add the garlic and sauté.
3. Season fennel with salt & pepper & add to pan
4. Cook without moving so fennel can brown a bit. Toss gently.
5. Add vermouth and season with pepper.
6. Stir in the parsley and toss.
7. Serve with bread crumbs sprinkled over top.
My standby for veggies I’m not sure what to do with (or I’m too lazy to whip something fancy up) has been to roast (olive oil, salt, pep, oven to 450 until brown and crispy). But summertime begs something a little more refreshing.
Ingredients
1 part sugar
2 parts vinegar
veggie / fruit for pickling (watermelon rind, rhubarb, radishes, peppers, etc.)
Optional – salt, hot sauce, herbs
Method
1. Boil vinegar and sugar until sugar is dissolved.
2. Remove from heat (add optional ingredients now, if you like)
3. Slice produce and put in bowl; Pour liquid over veggies.
4. Once liquid turns to room temp, enjoy!
You can substite arugula for watercress, if you like. The soup can be served warm or chilled. If you are re-heating, be careful not to boil so buttermilk does not curdle.
Soup Ingredients
½ cup chopped leek
½ cup chopped celery
5 cups chopped zucchini (1 ¼ lbs)
1 14 oz can chicken broth (or veg broth)
1 cup buttermilk
½ ts salt
¼ ts freshly ground black pepper
Cooking Spray
Method
1. Heat large saucepan over medium-high heat. Coat pan w/ cooking spray.
2. Add leek & celery; saute 4 minutes.
3. Add zucchini; saute 5 minutes.
4. Add broth; bring to boil. Partially cover, reduce heat; simmer 20 mins (until zucchini is tender).
5. Remove from heat and cool slightly.
6. Use immersion blender & process until smooth.
7. Stir in buttermilk, salt and pepper.
Pesto Ingredients
½ cup arugula or watercress leaves
2 TB grated fresh parmesan cheese
1 TB pine nuts
1 TB fresh lemon juice
1 – 2 TB water
1 ½ ts extra virgin olive oil
Method
1. Process all ingredients until smooth, adding water as necessary.
2. Drizzle over soup.
Yield: 4 servings
Dennis always posts the most beautiful food photos on Facebook. He’s an improvisational chef, but I’ve asked him to rein it in for this recipe. This barely cooked recipe is great for a hot summer day.
Ingredients and amount are open to your interpretation so use whatever veggies are in your fridge.
I find that crisp and watery veggies taste best as a sharp contrast to the spicy gochujang (Korean red pepper paste, available at the Met Supermarket on 43rd Avenue and 44th Street). Sprouts, radish, lettuce, bok choi, turnip, cabbage all work really well. I also like to add a fried or sunnyside egg just before the final mix in.
Ingredients
Rice – as much as you need
Lettuce, chopped
Turnips, chopped or julienned
Whatever other veggies are in the fridge, chopped or julienned
Protein of choice – shrimp, beef, pork, tofu, egg
Method
1. Cook rice.
2. When rice is almost ready, chop up/julienne whatever veggies are in the fridge, lettuce & tunips are a must.
3. Add protein. In this case, blanched shrimp and a scrambled egg.
4. Mix rice in with veggies. Top with sprouts and egg, if you have.
5. Mix in gochujang to taste.
6. Enjoy!
I make this salad with candied pecans instead of walnuts and use a bottled balsamic vinaigrette when I’m feeling lazy. – Jessica
Salad Ingredients
Beets boiled (until a fork easily goes in it, about an hour), peeled, and sliced into strips
Arugula, rinsed and dried
Goat cheese
Chopped walnuts
Dressing Ingredients
1/4 cup Olive oil
Juice from 1/2 a lemon
1/4 ts Dry powdered mustard
3/4 ts Sugar
Salt and pepper to taste
Method
1. Mix dressing ingredients.
2. Assemble beets and arugula and dress with dressing.
3. Top with chopped walnuts and goat cheese.
Apparently I am mad for pesto because this is the second time I am posting a pesto recipe and it’s only the third week of the season. -Jessica
This is more like a spread; super garlicky and sharp and springy and bright.
Ingredients
6 garlic scapes, roughly chopped
1/4 cup olive oil; divided
1/3 cup whole, raw almonds
1/4 cup nutritional yeast (you can sub for parm, if preferred)
1/2 lemon
S&P to taste
Method
1. Coarsley chop scapes, then process (using a blender or immersion blender) until fine.
2. Coarsely chop or blend almonds. Combine with scapes, nutritional yeast and 2 TB olive oil. Blend until fluffy.
3. Add the juice of 1/2 a lemon, another 2 T olive oil, a dash of salt and a ton of black pepper and mix well.
4. If you prefer a thinner pesto, add more olive oil.
Hands-on time: 25 minutes
Time to table: 25 minutes
Ingredients
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste (go easy here)
Fresh mint, chopped
1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons
2 Granny Smith (or other tart) apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)
Method
1. Whisk cream into light pillows – this takes a minute or so, no need to get out a mixer.
2. Stir in remaining ingredients. Serve immediately.
Nutrition Estimate
Per Cup: 93 Cal (26% from Fat, 9% from Protein, 64% from Carb); 2 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 17 g Carb; 5 g Fiber; NetCarb12; 10 g Sugar; 43 mg Calcium; 1 mg Iron; 48 mg Sodium; 10 mg Cholesterol
Yield: 4 cups