2 years ago
Corn, Arugula & Tomato Salad

From Eating Well.

Corn, Arugula & Tomato Salad

From EatingWellSummer 2004

Fresh corn and tomatoes make an especially attractive and delicious summer salad. Sweet corn balances the peppery arugula and tart tomatoes.


"Great salad! But too much oil (much more than necessary). I used 2 tablespoons and next time will use only 1. "

Corn, Arugula & Tomato Salad Recipe


  • 3 tablespoons red-wine vinegar
  • 3 tablespoons minced shallots
  • 6 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 6 cups loosely packed arugula, (about 6 ounces)
  • 2 cups corn kernels, (about 4 ears)
  • 1 1/2 pints cherry tomatoes, halved


  1. Combine vinegar and shallots in a large bowl and let stand at room temperature for 10 minutes.
  2. Whisk oil into the vinegar mixture until blended. Season with salt and pepper. Add arugula and toss to coat. Arrange the arugula on serving plates. Add corn and tomatoes to the bowl, toss to coat with the dressing that remains, then spoon the mixture over the arugula and serve.


3 years ago
Fresh Kale & Herb Salad

Variation on kale salad, a common raw food staple. Three cloves of garlic is a lot in a raw dish (says the woman who, when cooked, treats garlic as a vegetable — as in “use half a cup of fresh garlic in this recipe”) so you might want to start with one, taste, and see what you think.

From Modern Hippie Mag.

Fresh Kale & Herb Salad

serves 4 as a side salad or 2 as an entrée

  • 1 bunch of Lacinato kale, stems removed
  • ¾ teaspoon Himalayan salt
  • ½ cup cold pressed olive oil
  • 3 tablespoons lemon juice
  • 3 cloves of garlic, minced
  • ½ cup chopped parsley
  • ½ cup cucumber, diced
  • ½ cup grape tomatoes, halved
  • 2 tablespoons chopped dill
  • 3 tablespoons hemp seeds
  • 1 ripe avocado, cubed
  • additional salt to taste
  • lemon wedges, to serve

Stack the kale, a few leaves at a time, and cut into very thin ribbons.  Place in a large bowl and sprinkle with the salt.  Using your hands, massage the salt into the kale, squeezing and tossing until the kale begins to wilt.  Add the olive oil, lemon and garlic to the bowl and continue to massage with your hands as the kale will soften more and shrink down in size.  Add the parsley, cucumber, tomato and dill to the bowl and toss.  Lastly, add the hemp seeds and avocado; toss gently.  Taste for salt and add more if desired.  Serve with lemon wedges.  Enjoy with great pleasure!

(Source: modernhippiemag.com)



3 years ago
Strawberry & Tomato Salad With Maple

This recipe is a little out of season — although strawberries come into season this month, we don’t get tomatoes until June here in the Bay Area. It’s not a flavor combination I would have thought of, but David Kinch, the chef at Manresa, is getting all kinds of buzz from serious food-lovers.

From Manresa Restaurant.

Strawberry & Tomato Salad With Maple
Serves 2
The unlikely combination of tomatoes with strawberries from David Kinch of Manresa makes a stunning summer salad.

1 teaspoon maple syrup
3 drops of vanilla extract
3 teaspoons balsamic vinegar from Modena
5 teaspoons highest-quality extra virgin olive oil
Sea salt and pepper to taste
1/2 pint strawberries, hulled and cut in half (or quarters if large)
1/2 pint cherry tomatoes, halved
4 basil leaves, cut into fine strips
Several small whole mint leaves, for garnish

Instructions: Make the dressing by combining the maple syrup, vanilla and balsamic vinegar together and vigorously whisking in the olive oil. Season with salt and pepper.

Combine the strawberries, tomatoes and thinly cut basil. Season with the dressing and a turn from a pepper mill and toss them as gently as possible so as not to bruise the strawberries or crush the cherry tomato halves.

Serve in a bowl and decorate with the whole mint leaves arranged around the top.

(Source: manresarestaurant.com)



3 years ago
Raw Butternut Squash Pappardelle

From Russell James/The Raw Chef’s latest email newsletter.

Butternut Squash Papardelle
Buternut Squash Papardelle

Serves 2 
4 cups butternut squash ribbons
½ teaspoon lemon juice
¼ teaspoon salt
1 tablespoon olive oil

  • To turn the butternut squash into ribbons: Remove the thick skin from the butternut squash by peeling it with a knife.  Then use a vegetable peeler to cut it into ribbons.
  • Combine all remaining ingredients with the ribbons and massage by hand until thoroughly combined.  Set aside.

Cream Sauce
½ cup cashews
¼ cup pine nuts
½ clove garlic
1 teaspoon lemon juice
¼ teaspoon salt
1 ½ teaspoons nutritional yeast
1 tablespoon fresh thyme, mince

  • Blend all ingredients except thyme in a high-speed blender.
  • Stir in the minced thyme by hand.

2 cups rocket/arugula
3 tablespoons shallot, sliced paper thin on a mandoline
1 cup cherry tomatoes
½ teaspoon lemon juice
¼ teaspoon salt

  • Combine all assembly ingredients just before serving.
  • Optional step: toss the tomatoes in a little olive oil, salt and pepper and dehydrate for 4 hours at 105 degrees F.
  • Combine the cream sauce with the pappardelle.
  • Combine the pappardelle and cream sauce with all the assembly ingredients and lightly toss.  Serve immediately. 

(Source: us1.campaign-archive.com)



3 years ago
Spiced Marinated Tomatoes

Substitute the sweetener of your choice for the sugar (date sugar or date paste is my first thought) or omit, as you prefer. From Cooking Light.

Spiced Marinated Tomatoes
Spiced Marinated Tomatoes

Marinated tomatoes are a great choice for summer entertaining because you can marinate up to two days ahead. This spiced-up version features jalapeño pepper, ginger and cumin.

Yield: 8 servings (serving size: 1/2 cup)

  • 4  cups  halved red, yellow, or orange cherry tomatoes
  • 1/3  cup  thinly sliced green onions (about 4)
  • 4  garlic cloves, minced
  • 1  jalapeño pepper, thinly sliced
  • 1/3  cup  white balsamic vinegar
  • 1  tablespoon  light brown sugar
  • 1  tablespoon  extravirgin olive oil
  • 2  teaspoons  minced peeled fresh ginger
  • 1  teaspoon  ground cumin
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper

Combine first 4 ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir until blended. Pour vinegar mixture over tomato mixture, tossing to coat. Chill 1 hour.

From the comments:

  • If I know I’m going to be snacking on it all week, I dial down the peppers since it seems to get spicier the longer it sits.
  • This was good when I first served it with turkey burgers and only allowed for 45 minutes of marinating time, but when we ate the leftovers the next day, they blew us away. My SO emailed me after he ate his lunch and raved about this dish. We’ll definately make again.
  • Hint: Make this at least a day ahead for BEST flavors, but I’ve made it with only 3 hrs to chill and it was still wonderful. So don’t stress about it if you forgot to make it the day before.

(Source: find.myrecipes.com)



3 years ago
Cold Avocado, Orange and Lime Soup

Not really seasonal — this is from a French blog post bemoaning the heat of la canicule (the dog days of summer) — but definitely sounds worth trying.

Vegetarian fish sauce is available.

From La Tartine Gourmande.

This cold soup is easy to make. Do you believe me if I tell you it is only a 3-step soup? Vraiment ! Wash, cut, and blend. Ni plus, ni moins. (neither more nor less) And it is refreshing. You find fish sauce, orange and lime juices, scallions and avocado to name a few ingredients.

It really suits my needs these days….

Cold Avocado, Orange and Lime Soup

You need:

(for 4 people)

For the soup:

  • 1 + 1/2 cup water
  • 1 avocado
  • 1 cup orange juice
  • 3 to 4 Tbsp fish sauce
  • 1/4 cup lime juice
  • Pepper to season
  • 1 scallion (white part)
  • 2 Tbsp coriander
  • 1 Tbsp brown sugar (optional)

For the garnish:

  • 1/2 avocado
  • Coriander
  • cherry tomatoes
  • Scallions


  • Put all ingredients in a blender and mix until smooth. Place in the fridge until ready to use.
  • Chop the garnish ingredients in tiny pieces.
  • When ready to serve, pour a ladleful of soup in a bowl and add the garnish.
  • Serve very fresh!


3 years ago
Fennel & Cherry Tomato Balsamic-Crust Tart with Macadamia Uncheese

Probably best to wait until summer to try this one, what with the cherry tomatoes. Eating raw definitely increases the eating seasonally, I’m finding.

From Russell James.

Makes 8, 11cm tarts.

For the base

2c cashews
½c pine nuts
2T flax meal
2t Italian seasoning
1 clove crushed garlic
1T nutritional yeast
1T olive oil
1t balsamic vinegar
½t salt
3T water

-Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.

-Press into plastic film lined individual tart cases so you have a thin crust. You will find that regularly dipping your fingers in a bowl of water helps with this.

-Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for 2 hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further 6 hours.

For the tomatoes

3c cherry tomatoes on the vine
3T olive oil
2T basil
½t salt

-Slice the tomatoes and marinade in the olive oil and salt for at least an hour, or overnight.

-Transfer to Paraflexx dehydrator sheet and dehydrate at 115 degrees F for 1 hour.

For the macadamia cheese

1c macadamias
1T lemon juice
1T nutritional yeast
2T onion
½t salt

-Process all ingredients in a food processor until fluffy.

For the fennel

1c fennel
3T olive oil
1T nama shoyu
2T agave nectar

-Thinly slice fennel on a mandoline and marinade in remaining ingredients for at least an hour, or overnight.

-Transfer to Paraflexx sheet and dehydrate for 1 hour.


-Arrange a layer of fennel in the bottom of the tart case. Top this with the tomatoes and crumbles of cheese.


(Source: therawchef.com)



4 years ago


4 years ago
Raw Zucchini Alfredo with Basil and Cherry Tomatoes

Raw Zucchini Alfredo with Basil and Cherry Tomatoes

For the pasta:

Spiralized zucchini noodles (or just use a peeler)
Small chopped carrot
Sugar snap peas, cut in half (about 3/4 cup)
Baby tomatoes, halved (I used lots)
Fresh shredded basil
A small handful of chopped, sun-dried tomatoes

For the sauce:

1 ¼ cup cashews, soaked for a few hours (I just put them under water when I left for work in the morning)
¾ cup water
1 tsp agave
1/3 cup lemon juice
½ tsp sea salt
1 tsp miso

Begin by turning the zucchini into pasta and tossing it with the veggies. To make the sauce, put the soaked cashews in your Vita-Mix or food processor along with the agave, lemon juice, sea salt, miso, and 1/3 cup water. Blend until it looks thick and creamy. With the motor running (in either the processor or the Vita), drizzle more water in until the sauce is totally smooth (if you’re using a food processor, you’ll have to stop and scrape sides occasionally) and the consistency you want. Toss the sauce with the veggies, and voila: you’ve got a creamy, delicious bowl that (at least in my mind) surpasses the original dish. Here’s what mine looked like upon tossing:


Alongside, we had a big salad of spinach, tomatoes, cucumber, basil, and sun-dried tomatoes, tossed with a sweet balsamic dressing.




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