Speedy Summer Gazpacho

Serves 4

Source: www.epicurious.com

PHOTO BY FAITH MASON

PHOTO BY FAITH MASON

INGREDIENTS

  • 1 cucumber, roughly chopped

  • 6 medium tomatoes (heirloom variety if possible)

  • ½ oz basil leaves, stems removed

  • 1 celery stalk, roughly chopped

  • ½ red pepper, deseeded and roughly chopped

  • 2 garlic cloves, grated

  • Juice of 1 lemon

  • 1 tbsp extra-virgin olive oil, plus extra for drizzling

  • 1 tbsp red wine vinegar

  • Sea salt and freshly ground black pepper

PREPARATION

Put all the ingredients in a food processor and blitz until smooth, then season to taste with salt and pepper.

Add some water to loosen the soup if needed, then divide it between bowls and drizzle some more oil on top to serve.

Grilled Corn and Avocado Salad with Feta Dressing

(adapted from NY Times Cooking)

Photo: David Malosh for The New York Times. Food stylist: Simon Andrews

Photo: David Malosh for The New York Times. Food stylist: Simon Andrews

This is a perfect salad for a fourth of July picnic! Combining fresh summer corn with greens, avocado, and feta results in a light and healthy side dish. Add a favorite protein and it becomes a delicious main dish! Enjoy!

INGREDIENTS

  • 6 ears corn (about 3 pounds), shucked and silk removed

  • 1 bunch scallions (about 6), trimmed

  • 1 jalapeño, stemmed and halved lengthwise

  • 3 tablespoons olive oil

  •  Kosher salt and black pepper

  • 4 ounces feta cheese, crumbled (about 3/4 cup)

  • ⅓ cup buttermilk

  • 1 teaspoon freshly grated lemon zest plus 1 tablespoon lemon juice

  • 1 small garlic clove, grated

  • ¼ cup sliced fresh chives

  • ¼ cup finely chopped fresh parsley

  • 1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups)

  • 2 avocados, sliced

  • See addition ideas below

PREPARATION

  1. Heat a grill or grill pan over medium-high. Brush corn, scallions and jalapeño with the oil and season with salt and pepper. Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots, 6 to 8 minutes, and the scallions and jalapeño are charred all over and tender, 9 to 10 minutes. Transfer vegetables to a cutting board and let cool slightly.

  2. In a medium bowl, using a whisk, mash the feta into a coarse paste. Whisk in buttermilk, lemon zest and juice and garlic, then stir in chives and parsley. Finely chop the charred jalapeño and stir it into the feta dressing; season with salt and pepper.

  3. In a large bowl, toss lettuce with half the feta dressing and arrange on a platter. Cut corn kernels off the cob and slice scallions into bite-size pieces. Arrange avocado slices, corn and scallions on top of the lettuce. Serve with remaining dressing.

  4. Additions:  chopped roasted chicken or beef, cooked shrimp, roasted tofu, black beans or chickpeas, other chopped veggies - raw or lightly roasted (summer squash, asparagus, peppers, etc). 

 

Salad in a Jar

jar salad.jpg

Salads prepared in glass mason jars are not only visually appealing, but are an easy way to have a make-ahead healthy meal or snack! They are easy to prepare, a great way to eat more veggies, and they use ingredients you may have on hand in your fridge or pantry. They are perfect for a picnic in a park or a day at the shore!

Below are the steps to “building” a jar salad - courtesy of fruitsandveggies.org.

START with a layer of your favorite salad dressing. Choose an oil- and vinegar-based dressing or make your own vinaigrette using the ratio of three parts oil to 1 part vinegar, along with fresh herbs, Dijon mustard, shallots and salt-free seasonings.

ADD hearty-textured vegetables like kale, celery, carrots, bell peppers, whole tomatoes, broccoli, edamame and cauliflower that will stay crisp when marinating in the dressing.

LAYER in the beans, cooked whole-grains like pasta, rice, quinoa, farro or wheat berries or nuts and seeds. All add texture, fiber and a boost of vitamins and minerals to the finished salad.

FOLLOW with soft vegetables like zucchini and mushrooms or fruits like berries and melon, cheese, roasted chicken and deli turkey or ham.

FINISH it off with tender mixed greens, baby arugula, red or green romaine or baby spinach, seal with a lid and refrigerate.

Shake It Up! When ready to eat, just shake it up to disperse the dressing, grab a fork and dig in!

Tips & Tricks: When using delicate or aromatic ingredients like avocados, hard-boiled eggs or tuna, add them the day that you plan to eat the salad.

Happy salad-making!

Be inspired,

Lori

Turkey and Wild Rice Stuffed Peppers 

SERVES 6
Turkey and Wild Rice Stuffed Peppers.jpeg

INGREDIENTS

  • 3 large bell peppers, any color

  • 2 cups wild rice, cooked

  • 1 lb. 93% Lean ground turkey

  • 4 cloves garlic, minced

  • 1 small onion, diced

  • 2 cups crushed tomatoes

  • 1 teaspoon Italian seasoning

  • ½ teaspoon fennel seeds

  • 1 teaspoon smoked paprika

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • ¼  cup sharp cheddar cheese or vegan cheese, shredded

  • 1 tablespoon avocado or grapeseed oil

  • Microgreens for garnish

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Prepare your rice and set aside. You will need two cups of cooked rice.

  2. Rinse and cut peppers lengthwise in half, removing seeds.  

  3. In large pot of boiling water add pepper halves.  Boil for 5 minutes, remove from water, and drain upside down on paper towels. 

  4. In large skillet add the oil, garlic, and onion, saute until tender.  Add the turkey and brown until thoroughly cooked. 

  5. Add crushed tomatoes, rice, spices, salt and pepper.  Stir to combine and simmer for 5 - 10 minutes. 

  6. Fill pepper halves evenly with the mixture, place in a lightly greased baking dish. Top with shredded cheese.

  7. Bake uncovered for 25 - 30 minutes.  Remove from oven and top with microgreens (optional). Enjoy!

 

Homemade Vegetable Broth 

MAKES ABOUT 6 - 7 QUARTS
kadir-celep-qFpTSS7BSuM-unsplash.jpg

INGREDIENTS

  • 6 unpeeled carrots, cut into chunks

  • 2 unpeeled yellow onions, cut into chunks

  • 1 whole bunch celery, cut into thirds

  • 6 unpeeled garlic cloves, cut into halves

  • 4 medium-size potatoes with skin (any variety), quartered

  • 2 medium-size sweet potatoes with skin (any variety), quartered

  • 2 unpeeled parsnips, cut into chunks

  • 1 small bunch parsley

  • 1 8-inch strip kombu

  • 2 bay leaves

  • 8 - 10 whole peppercorns

  • 1 tablespoon sea salt

Any other vegetable scraps and herbs you have on hand - broccoli stems, vegetable peels, turnip greens, sage leaves, rosemary, thyme, etc.

DIRECTIONS

  1. Wash all vegetables under running water, including the kombu.  In a large stockpot (12+ quart), combine all ingredients, except salt. Fill the pot with water, up to 2 inches below rim of pot. Cover and bring to a boil.

  2. Remove the lid and turn the heat to low.  Simmer, uncovered, for 2 -  4 hours. As water evaporates, add more water to keep vegetables covered. 

  3. Skim the scum that forms on top.

  4. Add salt and stir.  Simmer 10 more minutes. 

  5. Strain the stock using a coarse-mesh strainer. 

  6. Use immediately in a recipe or as a warming drink, or bring to room temperature before refrigerating or freezing. 

Stock will keep in the refrigerator for 4 - 5 days, and in the freezer for up to 3 months. 

 

Rainbow of Roasted Vegetables 

PREP 15 min | COOK 25 - 30 min at 400°F | SERVES 4 - 6

INGREDIENTS

  • 1 red onion

  • 1 red pepper

  • 2 cups Brussels sprouts

  • 1 delicata squash

  • 1 cup chopped green beans

  • 2 – 3 Tbsp extra virgin olive oil

  • Salt and pepper

INSTRUCTIONS

Preheat oven to 400 degrees F. Line sheet pan with parchment paper.

Clean and chop onion, pepper, and squash into uniform sizes - 1 – 2 inch pieces. Wash Brussels sprouts and halve. Rinse green beans and chop into 1 inch pieces.

Arrange vegetables in single layer on sheet pan and drizzle with olive oil. Using a spoon or your hands, coat vegetables with the oil. Season with salt and pepper.

Roast for 20 - 25 minutes in oven.

Notes : This recipe works for many types of vegetables - try cauliflower, cherry tomatoes, pieces of kale, broccoli, summer squash, carrots, parsnips, sweet potatoes, and more. The trick is the consistency in size of vegetable for even roasting. Enjoy!

 

Easy Braised Chicken Thighs 

PREP 5 min | COOK 35 min | SERVES 2 - 4
EASY BRAISED CHICKEN THIGHS.png

INGREDIENTS

  • 4 boneless skinless chicken thighs

  • 2 Tbsp olive oil

  • Salt and pepper

  • 1 tsp oregano

  • 1 tsp cumin

  • ½ - ¾ cup white wine, chicken stock, juice, or water

  • Squeeze of fresh lemon

INSTRUCTIONS

Heat frying pan for 1 minute, then add oil and heat for 30 seconds.

Add chicken thighs to pan and add seasonings. Sauté on first side 5 – 7 minutes until lightly browned.

Turn chicken, seasoning as desired. Sauté for 3 minutes, then add enough cooking liquid to pan to half-way cover chicken. Cover and reduce heat to simmer. Cook for 15 – 20 minutes over low heat.

Test for doneness with meat thermometer – 165 degrees.

Remove chicken to cutting board. Deglaze pan by bringing pan drippings to boil, scraping up any bits on bottom of pan. Simmer until reduced and slightly thickened. Add lemon juice and stir.

Slice chicken into strips. Serve over vegetables, quinoa, brown rice, your choice! Drizzle with sauce and enjoy.

Notes: This cooking method also works for salmon filets. Cooking time may vary depending on thickness of protein. Always check for doneness with thermometer.

 

Banana Bread Cookies (gluten-free, flour-free, egg-free, dairy-free) 

PREP 20 min | BAKE 15 min | MAKES 36 cookies
Banana+bread+cookies.jpg

There is no shortage of recipes for banana bread online right now.  Banana bread has become a highlight of pandemic baking, a poster-child of comfort food, and a great way to use up ripe bananas!  And with good reason - we all know the importance of “comfort foods” right now - they can make us feel nostalgic, bring us pleasure, and make us feel secure and safe during these unsettling times.  

Personally, this delicious treat reminds me of simpler days in my grandmother’s kitchen, eating this bread warm from the oven. I would mix up the batter while grandma was on clean-up duty - it was a great partnership!   I remember baking it with my mother, and later with my own children through the years.  Banana bread is one of those wholesome foods you associate with family, friends, bake sales, brunches, afternoon tea… the list goes on and on.

Recently I have experimented with “healthier” versions of banana bread recipes, while trying not to give up on the rich taste and texture. Banana bread can be nutrient-dense with bananas providing us with potassium, fiber, vitamins B6 and C, as well as antioxidants and phytonutrients. I love adding nuts and seeds for vitamins, minerals, and omega 3 fatty acids. Making banana bread with whole grains, such as oats, adds complex carbohydrates, fiber, vitamins and minerals. The addition of unsweetened dark chocolate provides antioxidants and minerals that have been shown to reduce inflammation and improve brain function.  

Here is my current favorite recipe for using up those ripe bananas. It is actually a banana bread cookie - “treat-size” individual portions of deliciousness! I like keeping some in the freezer and pulling them out for a healthy dessert or snack during the day.

INGREDIENTS

  • 4 ripe bananas

  • 2 tablespoons almond or peanut butter

  • 2 cups oatmeal - gluten free rolled oats

  • 1 cup dark chocolate chips - dairy free

  • ¼ cup raw sunflower seeds

  • ½ cup sliced almonds

  • ¼ cup flaxseed whole

  • ¼ cup raw pumpkin seeds

  • 1 tsp vanilla

  • 1 tsp salt

  • 1 tablespoon maple syrup or honey (optional)

INSTRUCTIONS


Preheat oven to 350 F.

Mash the bananas in a bowl until smooth.

Add remaining ingredients, mix until combined.

Drop by rounded tablespoon onto parchment covered baking sheet. The cookies will not spread or change shape during baking, so you may want to make them flatter or keep them as a haystack style.

Bake 13 - 15 minutes or until firm and slightly browned.

Let cool before storing in fridge or freezer.