Speedy Summer Gazpacho

Serves 4

Source: www.epicurious.com

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.

Caprese Salad Recipe

INGREDIENTS

• 1 1/2 pounds (675g) best-quality ripe tomatoes, mixed sizes, at room temperature

• 8 to 12 ounces (225 to 340g) best-quality fresh mozzarella cheese, torn into bite-size chunks

• Best-quality extra-virgin olive oil

• Coarse sea salt, such as Maldon or fleur de sel

• Coarsely ground fresh black pepper

• 6 to 8 fresh basil leaves

DIRECTIONS

Cut tomatoes into an assortment of slices and chunks and spread over a large plate in a single, slightly overlapping layer. Tuck chunks of mozzarella into the tomato pieces. Drizzle generously with extra-virgin olive oil. Sprinkle with coarse sea salt and black pepper. Tear basil leaves into small pieces with your fingertips and spread them on top. Serve immediately.

Notes: If you have fresh mozzarella from the dairy, do not refrigerate it, as this will cause it to tighten and lose its juicy texture. If you find yourself with refrigerated mozzarella, the best way to restore it to its former glory is by submerging it in warm, salty milk for a spell.

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

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

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

Homemade Bone Broth - from the Cleveland Clinic

INGREDIENTS

• Bones (4 lbs) Beef, chicken, turkey or venison. Ask your butcher for organic or grass-fed.

• Apple cider vinegar (3 tbsp) + a squeezed lemon. Acid helps pull collagen from bones.

• Carrots (2, chopped). They’re a very good source of Vitamin A.

• Celery (2 stalks, chopped). It’s a very good source of Vitamin K.

• Onion (1 medium, chopped). You’ll get antioxidants and prebiotics.

• 2 bay leaves

• 1 bunch parsley

• 1 Tbsp salt

• Water (2 quarts)

DIRECTIONS

1. Add all ingredients to your crockpot.

2. Cook for 4+ hours on high (until the nutrients come off the bones).

3. Enjoy. But be careful not to burn your mouth! And don’t be put off by a gel-like texture once refrigerated. That signifies a quality broth!

Homemade Vegetable Broth

MAKES ABOUT 6 - 7 QUARTS

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. 

Grilled Summer Vegetable Salad

PREP 20 min | COOK 20 min | SERVES 6 

INGREDIENTS

• 3 medium green zucchini

• 3 medium yellow summer squash

• 2 whole red onions

• 2 medium fennel bulbs

• 2 red bell peppers

• 1 yellow bell pepper

• ¼ cup olive oil for grilling

• 2 cups grape or cherry tomatoes

• ¼ cup fresh basil leaves

  FOR THE DRESSING

• ¼ cup good quality olive oil

• Zest of half a lemon

• Juice from one lemon (¼ cup)

• 1 tsp Dijon mustard

• ½ tsp salt

• Few grinds black pepper

INSTRUCTIONS

Heat grill to the hottest temperature.

Cut the ends off the zucchini and summer squash then cut in half lengthwise. Place on tray.

Cut the top off the red onions but leave the root attached. Cut it in quarters, leaving root attached to each quarter. This will help keep it together while grilling. Place on tray.

Cut the fennel in half, leaving root attached. Place on tray.

Cut the peppers in half. Remove core and seeds and place the halves on tray with vegetables.

Brush all of the vegetables on all sides with olive oil.

Once all of the vegetables are brushed with oil, lay them all out on your grill. As each side chars, turn and grill the other side. Depending on your grill, the time to cook will vary but different vegetables will take different amounts of time. The onions and fennel took the longest and the zucchini and squash took the least. Just remove back to the trays once each is grilled.

Cut each vegetable into bite sized pieces and place in a large bowl.

Cut all of the tomatoes in half and add to the bowl.

Make the dressing by combining all ingredients and add enough to bowl to coat the vegetables along with the fresh basil. Toss until combined and serve.

Cauliflower Salad with Spicy Almonds

A nutrition packed salad perfect for a casual lunch, potluck dinner, or dinner party!

Cauliflower is a superfood providing vitamins C and K, fiber and antioxidants.

PREP 20 min | COOK 15 min | SERVES 6

INGREDIENTS

• 8 cups cauliflower chopped into small slivers (1 1/2 - 2 cauliflower heads)

• zest of 2 lemons

• ¼ cup fresh chopped chives

• ¼ cup fresh chopped dill

• ½ tsp salt

• 1 ⅓ cups raw or roasted and unsalted whole almonds

• 1 egg white

• pinch of salt

• ¼ cup cajun spice mix (or substitute ¼ cup BBQ spice mix or 1 Tbsp chili powder)

• 2 tsp granulated sugar (optional)

• 1 cup virgin olive oil

• ½ cup apple cider vinegar

• 1 garlic clove minced

• ½ shallot chopped

• 1 ½ Tbsp honey

• 1 Tbsp fresh thyme chopped

INSTRUCTIONS

Preheat oven to 350F.

Mix chopped cauliflower, lemon zest, chives, dill and salt into large mixing bowl.

In small bowl, mix almonds with slightly beaten egg white, pinch of salt, spicemix and sugar (optional).

Spread the mixture on a parchment covered baking sheet and bake in oven for 5 minutes.

Stir the almonds and bake another 5 minutes. Let almonds cool, then coarsely chop. Add to cauliflower mixture.

In small bowl make vinaigrette, whisking together olive oil, vinegar, garlic, shallot, honey and thyme.

Drizzle half of vinaigrette over salad and toss. Add more dressing and salt and pepper as desired.

Serve chilled or at room temperature.

Spicy Healthy Coleslaw

This healthy version of coleslaw will perfectly complement your summer meals, whether it’s fish, chicken or steak.

You could also add chickpeas for a flavorful vegetarian main course.

PREP 30 min | SERVES 8

INGREDIENTS

• 2 Tbsp Dijon mustard

• Tbsp red wine or balsamic vinegar, or fresh squeezed lemon juice

• 1 small clove garlic, minced

• 1 Tbsp minced jalapeno pepper

• ¼ cup extra virgin olive oil

• 6 cups shredded cabbage - combination of Napa, Savoy, red and/or green

• 1 large red or yellow bell pepper, diced or shredded

• ½ cup chopped scallion

• ½ cup slivered almonds or chopped cashews (optional)

• ¼ cup chopped cilantro or flat leaf parsley

• Salt and fresh ground pepper

INSTRUCTIONS

For the dressing, Whisk together mustard, vinegar, garlic and jalapeno in a small bowl. Add in oil a little at a time, blending well.

Combine cabbage, bell pepper, scallion, nuts (optional) and cilantro or parsley. Toss with dressing and add salt and pepper to taste. Refrigerate before serving.

This salad is best if left to marinate for at least an hour to allow cabbage to soften and flavors to blend. Just toss immediately before serving.

Carrot Ginger Soup

COOK 40 min | SERVES 4 

INGREDIENTS

• 2 Tbsp avocado oil or coconut oil

• 1 medium onion, diced

• 1 pound carrots, sliced into ½ inch pieces

• ½ tsp salt

• 4 garlic cloves, minced

• 1 Tbsp ginger root, peeled and minced

• 1 tsp coriander

• ¼ tsp red pepper flakes (optional)

• 4 - 6 cups water or stock

• Salt and pepper to taste

• 1 Tbsp fresh lemon juice

• ¼ cup fresh Italian parsley, minced

INSTRUCTIONS

Heat oil in a medium size stock pot. Add onions and saute over medium heat until translucent, about 3 - 5 minutes.

Add carrots and salt, stir. Cover and cook for 5 minutes over medium heat.

Add garlic, ginger, coriander, red pepper flakes, and 4 cups of water or stock. Stir well and bring to boil.

Lower heat and simmer until carrots are tender about 30 minutes.

Add salt to taste and lemon juice. Stir.

Blend carefully in batches in a high-speed blender until creamy. Serve in bowls and top with minced fresh parsley.

Chicken Soup

Chicken soup is hearty and nutritious. Many of us are fighting colds or the flu, and the immune system is on overdrive. Try this soup. It will help warm the body, giving it the nutrients it needs to fight back.

COOK 2 hr | SERVES 8 

INGREDIENTS

• 1 whole chicken ( 4lbs)

• 3 quarts of homemade chicken broth or store-bought, low sodium chicken broth

• 4 cloves of garlic

• 1 tbsp of fresh thyme

• 2 large carrots, diced

• 1 turnip, peeled and diced

• 1 yellow onion

• 2 stalks of celery, diced

• Salt and black pepper to taste

• 2 tbsp fresh parsley to finish

INSTRUCTIONS

Detach chicken legs, breast, and breastbone from the chicken. In a large pot or dutch oven, cover the legs, chicken breast and breastbone with the stock. Add the garlic and thyme.

Heat the stock on medium heat for about 1 hour. The chicken breast should be just about cooked through. Remove the breast and set it aside.

Bring soup to low heat and continue cooking for another hour. At this time, remove all the chicken from the the pot. Cut into bite sized pieces. Discard the bones

Return the chicken to the pot and add onion, turnip, carrots and celery. Cook until the vegetables are soft, then turn off heat. Add salt and pepper and top with parsley.