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.

READER’S COMMENT:

"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

Ingredients

  • 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

Preparation

  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.
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3 years ago
Blueberry-Peach Kale Salad with Creamy Cashew Lime Dressing

I like lime-flavored things to have a pronounced lime flavor, so I’d be inclined to zest the lime before juicing it and then try adding the zest to the dressing a pinch at a time. From Swell Vegan.

Blueberry-Peach Kale Salad with Creamy Cashew Lime Dressing
makes 4-6 servings

for the dressing (this will make extra):

1 cup cashews, soaked 6-8 hours and drained
juice of 2 limes
1 clove garlic
1/2-1 hot chili pepper (optional)
1 tablespoon apple cider vinegar
1/4 teaspoon salt
fresh cracked pepper
water as needed to thin

for the salad:

1 bunch green kale, stemmed and chopped into small pieces
2-3 scallions, thinly sliced
1/2 cup or more cashew-lime dressing
1 1/2 cups blueberries
2 ripe peaches, pitted and chopped

To make the dressing: place all ingredients in a blender or food processor and blend until smooth and creamy, adding water as necessary to achieve desired consistency.  Stop and scrape down sides of jar/bowl if needed.

To make the salad: toss the kale and scallions with as much dressing as you need to coat the kale–try starting with 1/2 cup.  This is easiest (though messiest) done with your hands in order to ensure even distribution.  Then add peaches and blueberries (reserving some few berries to decorate the top), and toss again.  Let sit for 10-30 minutes if desired to let the dressing soften the kale.  Serve garnished with extra blueberries.

(Source: swellvegan.com)

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3 years ago
Watermelon-Mint Smoothie

From the New York Times.

I’m always tossing watermelon with fresh mint, so I decided to see how the two would blend in a smoothie. The result is like a cross between a sweet mint tea and a watermelon agua fresca.

2 cups, tightly packed, diced seedless watermelon

1 tablespoon fresh mint leaves

1 teaspoon sugar, agave syrup or vanilla sugar

3 to 4 ice cubes (more to taste)

Watermelon balls for garnish

1. Place all of the ingredients except the watermelon balls in the blender. Blend until frothy, about one minute. Pour into a glass, and garnish with watermelon balls. Serve right away.

(Source: The New York Times)

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Plum, Red Grape, and Almond Smoothie

From the New York Times.

I decided to combine red grapes and plums here because of how well plums and wine go together in desserts. (I wasn’t about to attempt a red wine smoothie, but I hope this recipe inspires some daring mixologists.)

2 1/2 small or 2 large plums, pitted and sliced (about 3/4 cup sliced)

1/2 cup red grapes, rinsed

1 to 2 teaspoons rose geranium syrup

1 tablespoon almond meal

1/8 teaspoon vanilla extract

1/4 cup almond beverage

3 to 4 ice cubes

1. Place all of the ingredients in a blender and blend until frothy, about one minute.

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Fresh Fig and Date Smoothie

From the New York Times.

Many of us who frequent farmers’ markets this time of year bring home far more figs than we need. This thick, date-sweetened smoothie is a great way to get rid of the extras.

4 fresh ripe figs (about 4 ounces)

2 moist, plump Medjool dates (about 1 1/2 ounces)

1/2 cup freshly squeezed orange juice

4 ice cubes

A few fig slices for the glass

1. Place all of the ingredients except the sliced fig in the blender. Blend until frothy, about one minute. Pour into a glass, garnish with fig slices, and serve at once.

(Source: The New York Times)

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Peach Vanilla Smoothie

Use your favorite granola.

From the New York Times.

I was thinking of peaches and almonds when I began working on this granola-thickened smoothie, but it ended up tasting more like peach ice cream with a hint of vanilla.

1 large or 1 1/2 medium ripe peaches, white or yellow, pitted (about 6 ounces)

1/3 cup granola

2/3 cup almond milk

1/8 teaspoon almond extract

1/2 to 3/4 teaspoon vanilla extract (to taste)

2 teaspoons rose geranium syrup

A few drops of fresh lemon juice (to taste)

3 ice cubes

1. Place all of the ingredients in a blender. Blend until frothy, about one minute.

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3 years ago
Gravenstein apples — get them before they’re gone

From the Sacramento News & Review.

Gravenstein: A small grenade of apple flavor, ready to explode in your mouth.

Apples might as well be seasonless. Though most varieties ripen in the fall, they are available virtually anywhere, anytime. Apples last for months in cold storage, taste as good as new even in June, and may be the world’s most ubiquitous fruit.

But not the Gravenstein. An early-ripening variety, Gravensteins are only available for several weeks in midsummer, are only grown in Sonoma County and have virtually no commercial shelf life. In effect, the Gravensteins come and then are gone, almost all eaten locally. Now is the time to get them. Area markets carry them only sporadically. Keep your eyes peeled.

The orchards are centered around Sebastopol, west of Santa Rosa, where farmer Paul Kolling grows some 75 acres of Gravensteins under the business name Nana Mae’s Organics. Though nearly every other crop in California has been delayed almost a month by cool weather, not the Gravensteins. According to Kolling, that’s because the orchards are mostly dry-farmed. He says that denying the trees the pleasure of irrigated water stresses them, essentially inducing a state of botanical panic that spurs fast ripening of the fruits.

Dry-farming also produces smaller apples denser in flavor. Processing further condenses flavor, and Kolling, for one, sends 95 percent of his crop to a local processing house to be rendered into applesauce, juice and cider vinegar. These products are sold in jars bearing the Nana Mae’s label and can be found at the Davis Food Co-op. If you never find a fresh Gravenstein this year, don’t fret; some say that jarred sauce is the best way to taste them—essentially a condensed Gravenstein flavor bomb.

Kolling has also considered finding a place at one of the local farmers markets later this year, when Nana Mae’s Jonathan, Rhode Island greening, and Kolling golden apples—the latter of which originated as a seedling on his property 15 years ago—will be in season. By then, though, the fresh Gravensteins will be gone.

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3 years ago
Golden Fruited Gazpacho

From Cooking Light.

Golden Gazpacho Golden Gazpacho
  • YIELD: 9 servings (serving size: 1 cup)
Ingredients
  • 3 cups orange juice
  • 2 1/2 cups chopped peeled mango
  • 2 cups finely diced peeled cantaloupe
  • 1 cup finely diced peeled jicama
  • 1 cup tomato juice
  • 3/4 cup finely diced yellow bell pepper
  • 1/3 cup thinly sliced green onions
  • 1/4 cup finely chopped fresh cilantro
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Preparation

Combine all ingredients in a large bowl; stir well. Cover and chill.

And from the comments:

Served to a bunch of girls on Oscar night. They all liked it, but this needed a lot of additional salt and pepper, some guests even added Tapatio hot sauce. Next time I will puree half of it.

(Source: myrecipes.com)

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3 years ago
Watermelon, Fennel, and Parsley Salad

From Cooking Light.

Ingredients
5 cups cubed seeded watermelon, divided
1 Tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups thinly sliced fennel bulb (about 2 medium)
1 1/2 cups fresh flat leaf parsley

Directions

Place 1 cup melon in blender; process until smooth. Strain mixture through a fine sieve over a bowl, reserving 1/4 cup juice. Discard solids and remaining juice. [NOTE: What? Discard? No! Drink the juice!]

Combine 1/4 cup watermelon juice, lemon juice, salt and pepper in a large bowl, stirring well. Add remaining watermelon, fennel, and parsley; toss gently to combine.

(Source: epicurious.com)

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3 years ago
Black Peppered Nectarines

Three pounds of nectarines in the CSA box this week! Two were bruised and starting to go bad from that point, so I came up with this simple treatment. I put it in the dehydrator overnight and had it for breakfast, but you could do the dehydrator during the day and have it for dessert instead.

A Raw Right Now original.

Black Peppered Nectarines

Dice two to three nectarines and place in a bowl. Add the juice of half a lemon and a tablespoon or so of honey or your preferred sweetener — if your nectarines are ripe and sweet, you’ll need less; if they’re not so sweet, you’ll need more. Adjust to your taste. Add 1/4 teaspoon of vanilla, several generous grinds of black pepper and a small pinch of salt. Stir to mix, then pour into a dish that will fit into your dehydrator. Cover with plastic wrap and dehydrate at 118 for four to six hours, or until quite juicy. Stir in a tablespoon of Mila or ground chia and return to the dehydrator for another hour to allow the juices to thicken up.

Would be good over a raw tart crust or topped with crunchy soaked-and-dried buckwheat. I just ate it with a spoon.

I also did a variation with Dapple pluots and a combination of Chinese five-spice powder (old, been kicking around the spice cabinet far too long) and cinnamon. Tasty. Gotta get new five-spice, though.

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