Cucumber Salad with Blueberries & Basil

Ingredients:

1 Asian seedless cucumber

1 banana pepper

1 fennel bulb

20 basil leaves

1 cup blueberries

1 teaspoon dried whole fennel seed

2 oz goat cheese (optional)

Dressing:

2 garlic cloves, minced or crushed

3 Tbs extra virgin olive oil

1 Tbs white balsamic vinegar

1 Tbs Lucini dark cherry balsamic vinegar

1 tsp Alchemy Spice Jamaican Jerk Seasoning

Salt and pepper to taste

Prepare the dressing by mixing the garlic, oil, vinegars and seasonings together. Thinly slice the cucumber, banana pepper, fennel bulb and basil leaves.  Toss in a bowl with the blueberries and fennel seed.  Add the dressing and goat cheese (if desired) just before serving.

Cauliflower and Summer Ale Soup

Ingredients: 2 heads of cauliflower, (cheddar, white or both) 2 fennel bulbs, chopped 1 bunch of cutting celery, stalks chopped and leaves reserved 1 white sweet pepper, seeded and chopped (can use banana peppers if you want to add some heat) 1 medium yellow onion, chopped 4 garlic cloves, chopped 2 Rapunzel vegetable bouillon cubes with sea salt and herbs 1 pint of local ale (Chattanooga Brewing Company Hill City IPA has a nice buttery flavor and would compliment this soup well) 1 Tbs whole-grain french mustard Canola or olive oil 6 cups of water Salt and pepper to taste Aged cheddar cheese, grated (optional)

Method: Cut or break the cauliflower into medium sized pieces.  Place on a baking sheet, drizzle with oil and season with salt and pepper.  Bake at 375 degrees for 30-45 minutes, or until the tips begin to brown and the stems are fairly soft.

While the cauliflower is baking, place the chopped fennel, celery, sweet pepper, and onion in a large stock pot with some oil and saute on medium heat until the vegetables begin to brown just a little.  Add the garlic, vegetable bouillon cubes and the ale.  Give it a stir and let it cook for a minute or two, then add the water.  Let it come to a boil, then reduce heat and simmer for about 30 minutes.

When the cauliflower is done, add it and the tablespoon of mustard to the soup.  Remove from heat and carefully puree with an immersion blender, or in batches in a conventional blender.  Warm through as necessary and serve with chopped celery leaves and grated cheddar cheese on top.

Zucchini & Black Beans with Pumpkin Seed Pesto

1 large zucchini or zephyr squash 2 cups cooked black beans 1/2 cup of Pumpkin Seed Pesto

Cook and drain the black beans.  Prepare one recipe for Pumpkin Seed Pesto.  Refrigerate or freeze extras. With a food processor or mandolin slicer with julienne attachment, slice the zucchini and/or squash into sticks.  You can use a sharp knife (and some patience) if you prefer to slice by hand.  Toss all ingredients in a bowl and serve.

Alternately, you can serve this dish warm if you prefer cooked squash.  Saute or steam the squash, then remove from heat and mix in the beans and pesto.

Pan-Seared Brussels Sprouts

1 stalk of Brussels sprouts Canola oil Sea salt Toasted garlic drizzling oil

Thinly coat the bottom of a large skillet with oil. Remove Brussels sprouts from the stalk, including any stray leaves.  Cut the larger sprouts in half and place them cut-side down in the pan.  Place the rest of the smaller buds and leaves in the pan, trying to keep everything in an even layer.  Turn the heat on to medium or medium-high.  Do not disturb the sprouts while you are waiting for them to brown.

Sprinkle a little salt over the tops when they begin to turn bright green.  When the sprouts begin to brown on the bottoms you can give them a stir to make sure they are cooking evenly, but do not over-cook them.  They should still have a little crunch when done.  Remove from heat and drizzle toasted garlic oil on top, and salt to taste.

Cucumber Soup with Fennel and Fresh Herbs

Ingredients: 3 seedless cucumbers, peeled and cut into chunks 1 yellow onion, diced 1 bulb of fennel, diced 3 garlic cloves, peeled and chopped 1 vegetable bouillon cube (Rapunzel: with sea salt & herbs) 1 cup of water 3 green onions, chopped 3 sprigs of fresh mint, stems discarded and leaves minced 1/4 cup of fresh cilantro, minced 2-3 stems of fresh dill, minced 1/2 Cup of sour cream or plain yogurt Juice from 1/2 lemon Salt and pepper to taste 1 cup ice Toasted garlic drizzling oil for garnish

Method: Saute the yellow onion, fennel, and garlic in a little oil on medium heat.  When they are soft, add the vegetable bouillon cube plus 1 cup of water and let simmer until the bouillon cube is dissolved.  Remove from heat and let cool to room temperature.

Place all ingredients except the sour cream and ice in a blender and puree until smooth.  Add the ice and blend until smooth again.  Finally, add the sour cream and blend on low until combined.  Adjust seasonings to taste.  Serve right away, or chill for up to 2 hours.  Float toasted garlic drizzling oil on top for garnish.