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Recipes

CUCUMBER LIMEADE

Adapted from www.saveur.com (link is external)

Cucumber, lime, and mint make for a refreshing summer drink.

1 c. fresh lime juice

1 c. sugar

1 1/2 Tbs. lime zest

1/4 c. mint leaves (fresh)

1 cucumber (medium, thinly sliced)

1 ltr. sparkling water (chilled)

Directions: In a saucepan, bring lime juice, sugar, lime zest, and 2 cups of water to a simmer over medium heat. Stir until the sugar is dissolved, about 6 minutes. Remove from heat, add the mint leaves to the pot, and set aside at room temperature for 30 minutes. Strain through a sieve into a 1 quart pitcher. Add the cucumber slices and place in the fridge to chill. Just before serving, pour the liter of sparkling water into the pitcher, and serve over ice. Makes 1 quart.

CUCUMBER AND WAKAME SALAD

Adapted from Friendly Foods

Refreshing and detoxifying.

3 medium cucumbers

1/2 tsp. salt

1/2 c. chopped wakame

6 Tbs. rice vinegar

2 Tbs. olive oil

2 Tbs. mirin (a golden, sweet cooking wine made from sake)

1/4 c. chopped scallions

1/4 c. thickly sliced red radishes

1 tsp. minced garlic

1/4 tsp. black pepper

several lettuce leaves

parsley and/or tomato-peel rose, for looks

3/4 tsp. ginger juice ( (or 1/2 tsp. ground ginger))

Directions: Before you begin, ask yourself “Is my cucumber waxed?” If the answer is yes, peel the cucumber before you begin! It the answer is no, peel a pattern onto the side of your cucumber (alternating strips is easy!) and then slice the cucumbers into thin coins. Add all the rest of the ingredients except the lettuce and garnish, to the slices. Refrigerate the mix overnight, covered. Serve the salad on a bed of lettuce and garnish! Makes 4 servings.

GRILLED PANCETTA AND CANTALOUPE PIZZA

Adapted from www.garlicandzest.com (link is external)

3 Tbs. olive oil

1 Tbs. red wine vinegar

1 tsp. Dijon mustard

1 clove garlic (minced)

1/2 tsp. salt

1/4 tsp. black pepper

1 pk. pizza dough (available in the Deli, cut into 4 equal portions, at room temperature for at least 30 minutes)

1/2 lb. pancetta (thinly sliced)

1/2 cantaloupe (peeled, seeded, sliced into 1/4-inch-thick slices)

1/4 red onion (thinly sliced)

16 oz. fresh mozzarella (sliced into 1/4-inch slices)

1 c. grated Parmesan cheese

10 oz. arugula

Directions: In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, minced garlic, and salt and pepper. Set aside. Preheat grill to high. Dust a work surface with flour. Roll each portion of pizza dough into a ball. Use a rolling pin lightly dusted with flour to roll out the dough into a circle 1/4-inch to 1/3-inch thick. Set on a baking sheet and continue with the remaining dough. If the pizza dough is too elastic and won’t roll out, cover with a clean towel and let rest for at least 10 minutes, then try again.

Brush each round of dough with olive oil. Arrange a quarter of the pancetta on each one, then top with a quarter of the cantaloupe, mozzarella, red onion, and finally the Parmesan cheese. Carefully transfer the pizzas to the grill. Depending on the size of your grill, you may need to do this in two batches. Cover, and cook 6-7 minutes. Place the arugula in a large bowl, drizzle with the dressing, and toss to coat. Serve the pizzas with a pile of arugula on each one. Makes 4 servings.

GRILLED CHICKEN AND GREEN BEAN SALAD

Adapted from www.foodandwine.com (link is external)

This substantial summer salad is a meal on its own. Tender, grilled chicken and blanched green beans are tossed in a lemony vinaigrette

2 chicken breasts (large, bone-in, with skin [about 1 pound])

salt

pepper

1 1/2 lb. green beans (trimmed, sliced crosswise into 1/2-inch pieces)

3 Tbs. lemon juice

1 shallot (large, minced)

1/3 c. olive oil

2 Tbs. fresh flat-leaf parsley (coarsely chopped)

Directions: Heat a grill or a grill pan to medium-high heat. Sprinkle the chicken breasts all over with salt and pepper. Grill the chicken, turning occasionally, for 20-25 minutes, until the chicken is lightly charred and cooked through. Transfer to a cutting board and let rest for 5 minutes.

In a small bowl, combine the lemon juice, shallot, and 1/2 teaspoon of salt. Let sit for 10 minutes. Cook the green beans in a large pot of boiling water for 6-8 minutes, until just tender. Drain in a colander and rinse under cold water to chill. Set aside. Drizzle the olive oil into the shallot and lemon juice mixture, and whisk to combine. Remove the skin from the chicken and use two forks to shred the chicken meat into large pieces. Place the shredded chicken in a large bowl and add the green beans. Add the vinaigrette and toss well. Season with salt and pepper to taste, then top with the parsley and serve. Makes 4 servings.

BAKED SZECHUAN TOFU WITH GINGER GREEN BEANS

Recipe adapted from www.san-j.com (link is external)

An easy Asian-style dish that is almost as fast as take-out!

1 lb. firm tofu, drained and cut into 1” cubes

7 tsp. san-j szechuan sauce, divided use

1/2 lb. fresh green beans, cleaned and trimmed or 10-oz. pkg frozen green beans

1 tsp. vegetable oil

2 cloves garlic, thinly sliced

1 Tbs. fresh ginger, minced

3 c. hot, cooked brown rice

Directions: Pour the 2-tablespoons Szechuan sauce into a non-reactive mixing bowl, add the tofu cubes and toss gently until coated. Cover and marinate in refrigerator for about 30 minutes. Preheat oven to 375°F. Transfer the tofu ta lightly oiled baking dish and bake 30 minutes, stirring once. Meanwhile steam fresh green beans until just barely tender. Rinse them with cold water to stop the cooking and drain very well. If using frozen beans defrost and drain well, do not steam. Heat a large skillet or wok; swirl in the oil and add the garlic and ginger. Stir-fry a minute or two until soft. Do not let the garlic brown! Add the baked tofu and steamed green beans to the skillet and toss to mix. Add the remaining teaspoon of Szechuan sauce and toss to coat beans and tofu. Heat through and serve over brown rice. Makes 4 servings.

DILLY BEANS

Adapted from Moosewood Restaurant Cooks at Home

This quick version of dilly beans does not require canning, but keeps in the refrigerator for about four days.

1 1/2 c. water

3 Tbs. dill (fresh, chopped, or 1 1/2 tsp. dried dill weed or seed)

1/3 c. cider vinegar

2 c. green beans (trimmed, about 1/2 lb.)

2 clove garlic (minced)

1/4 tsp. crushed red pepper flakes (or to taste)

1/2 tsp. sugar (or honey)

1 tsp. canola oil (or olive oil, optional)

Directions: Bring the water to a boil in a saucepan; add the beans, cover and reduce the heat. Cook 3-5 minutes; the beans should still be bright green and just tender, but not soft. Drain well and turn into a serving bowl. Add the dill and mix. In a saucepan, combine the remaining ingredients through the sugar and bring to a boil over high heat. Simmer for two minutes, then pour the hot dressing over the beans and mix well. Add the oil if desired. Let the beans stand for 10-20 minutes to allow the flavors to meld. Makes 4 servings.


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