Golden Gazpacho

There's nothing better than a cold soup on a hot day.  This is a simple gazpacho recipe using several fresh summertime ingredients.  It's delicious and light, but could easily be spiced up or flavored with other ingredients. Serves 2.

Ingredients:

1 Yellow tomato, core removed, quartered (or use 1-2 cups of sungold cherry tomatoes)

1 Green tomato, core removed, quarterd

1 Small cucumber, or 1/2 large, seeded, peeled and cut into large chunks

3 Garlic cloves, peeled

1 Purple sweet pepper,

Juice from 1 lime

Salt and Pepper to taste

Garnish: Caramelized Cabbage and Onions (optional)

Method:

Place all ingredients in a blender and pulse until  the gazpacho is soupy but with a slightly chunky texture.  Chill in the refrigerator until ready to serve.  Add a dollop of Caramelized Cabbage and Onions as a garnish.

Caramelized Cabbage and Onions

There are many uses for caramelized vegetables.  This recipe is more of a simple preparation method for having a tasty base for sandwiches, soups, and side dishes.  Caramelizing cabbage, onions, and other vegetables, is a simple method of slowly cooking them with a pinch of salt and a little oil until the natural sugars are released and cooked to a golden-brown caramel.  The cabbage and onions are delicious as a side dish, but there's no need to stop there.  Try it on a pizza, a grilled cheese sandwich, or add broth, garlic and leaf celery to make a simple cabbage soup.

Ingredients:

1 Head of green or red cabbage

2-4 Yellow onions

1/4 Cup of olive or canola oil

1/4 - 1/2 Tsp kosher salt

Method:

Slice the cabbage and onions thinly and place them in a large, heavy-bottomed skillet with the oil.  Cook on medium-low heat until they begin to sweat, stirring occasionally.  Add the salt and continue to cook for about 45 minutes to 1 hour, stirring occasionally so that the cabbage and onions don't stick to the pan. Taste periodically.  They will be done when they have turned a nice golden-brown color and have a soft texture and sweet flavor.

Lemon Basil Zucchini Bread

Ingredients:

1  3/4 Cup whole wheat flour*

1 3/4 Cup all-purpose flour

1 Tbs baking powder

1/4 Tsp baking Soda

1/2 Tsp kosher or sea salt

1/2 Cup sugar

3 Cups grated zucchini or zephyr squash

3 Local farm-fresh eggs

1/2 Cup cold-pressed unsweetened coconut milk (can substitute apple sauce, melted butter, sour cream or yogurt)

1/2 Cup local raw honey

Zest of one lemon (using a micro plane or fine grater)

2-3 Tbs finely chopped fresh basil leaves (do not substitute dried basil)

(Alternative: Try using zest of one orange and 2-3 Tbs chopped fresh rosemary instead of the lemon and basil)

Method:

Preheat oven to 350 degrees.  Grease two loaf pans, either with oil spray, butter or shortening.

Mix dry ingredients in a large bowl.  In a separate bowl, mix the eggs, coconut milk and honey, then pour onto the dry ingredients.  Add the grated zucchini, lemon zest, and chopped basil.  Mix until all ingredients are combined evenly.  Pour into the prepared pans and bake for 50 - 60 minutes, or until the tops have split and the loaves spring back to the touch.  You can also insert a bamboo skewer into the center.  It will come out clean when it is fully cooked.

*If you like the bread to be more dense and spongy, reduce the whole wheat flour by 1/4 cup, or add an egg and a little more grated zucchini to add moisture to the batter.

Remove the zucchini bread from the loaf pans after 5 minutes, then let rest for at least 1 hour on a cooling rack before slicing.

Cauliflower and White Beet Masala

Ingredients:

1 Bunch of white beets, plus greens

1 Medium or 2 small heads of cauliflower

2 Yellow onions

1-2 Tbs good curry spice blend (like Alchemy Spice Neo Masala, or a korma blend for a mild curry)...or blend your own!

Olive or canola oil

Sea salt

6-8 cloves of fresh garlic, peeled and minced

1 Can (15 oz) cold pressed unsweetened coconut milk, or 1 cup plain yogurt

Juice from one lemon

One small bunch of leaf celery stalks and leaves, chopped

1 Small bunch of cilantro leaves and stems, chopped

Method:

You can make your own masala spice blend with whole spices.  Toasting whole spices in a dry skillet for a few minutes will make the flavors bloom.  Put the whole spices in a clean spice grinder (or coffee grinder: before milling spices, clean the grinder by running dry rice grains through, then brush clean with a dry cloth or basting brush).  If using a mixture of pre-ground and whole spices, only toast and grind the whole ones, then combine them with the pre-ground spice powders. Which spices you choose is a matter of taste preference, but I like fennel seed, black peppercorns, coriander seed, cumin seed, fenugreek, cinnamon, ginger, cardamom, cloves, and turmeric.  Use enough dried chili (whole or flakes) to your desired heat preference.  After you have ground the spices into a powder, you can save any unused portions in a glass spice jar or airtight container.   If you would prefer to use a pre-blended masala, there are some really tasty ones at your local Indian grocery, or you can try the sweet and spicy Alchemy Spice Neo Masala.  Most generic curry spice blends at your local grocery will not have enough flavor or freshness for this recipe.

To prepare the vegetables: Coarsely chop the cauliflower, beets, and one yellow onion. Place chopped vegetables in an ovenproof dish and drizzle some oil over them, then stir to coat the vegetables in the oil.  Season with 1-2 Tablespoons of the masala spices and sea salt to taste.  Bake in the oven at 375 degrees for about 1 hour.

While the vegetables are baking, chop and saute the beet greens with a little oil to serve with the rice and vegetable masala.  Season the greens with salt and pepper to taste.

When the vegetables are nearly done, place the chopped celery leaves and stalks, one diced onion, the minced garlic, and a little oil in a large saucepan.  Saute on medium heat until tender.  Add the roasted vegetables, coconut milk, and lemon juice to the pan, and stir to combine.  Let simmer for a few minutes, then pulse with an immersion blender until the mixture becomes a thick, but textured sauce.  Season with more spices and salt to taste.  Remove from heat and stir in some of the fresh cilantro and celery leaf.

Serve with brown basmati rice, sauteed beet greens, and spiced grilled chicken, tofu, or fish.  Garnish with chopped fresh cilantro, celery leaf, and Cucumber Raita.

Cucumber Raita

This salad or condiment is commonly served with spicy curry dishes from India.  The cucumber, yogurt and mint serve to cool the palate.  

Ingredients:

1 Cucumber, peeled, then grated, diced, or julienned

1 Cup natural low-fat Greek yogurt

1-2 Tbs chopped fresh mint leaves

1 Tbs chopped fresh cilantro

1/2 Tsp cumin powder

Sea salt to taste

Method:

Mix all ingredients in a bowl and serve immediately, or refrigerate up to one hour.