Corn, Cherry Tomato, Arugula and Blue Cheese Salad
Adapted from Bon Apetit Magazine
Sweet, juicy, crunchy, pungent, spicy, delicious. Unforgettable.
2 3/4 c. corn kernels
1 pint cherry tomatoes, quartered
4 stalks celery, chopped
1/2 red onion, cut into slices
1 oz. arugula
2 Tbs. balsamic vinegar
1/3 c. olive oil
1 c. blue cheese
Directions: Combine first 5 ingredients. Place vinegar in a small bowl and gradually mix in oil. Season to taste with salt and pepper. Add 3/4 c. blue cheese. Serve with salad and garnished with remaining cheese. Serves 6.
Golden Tomato Sauce
Adapted from www.101cookbooks.com
A perfectly light and fresh summer tomato sauce to serve over pasta.
1 1/2 lb. yellow tomatoes
3 Tbs. olive oil
3 cloves garlic, minced
1/2 Tbs. salt
1/2 Tbs. crushed red pepper flakes
Directions: Cut top off of tomatoes. Run your finger inside each tomato to remove seeds; discard. Reserving any juice, chop tomatoes into 1/4-inch chunks, set aside. In a medium saucepan, combine the olive oil, garlic, salt, and crushed red pepper flakes. Heat over a medium-low flame, stirring occasionally, until the garlic begins to turn golden. Add the tomatoes and juices and stir to combine. Bring to a simmer, and cook for 6-8 minutes, until the tomatoes begin to break down. Remove from heat, and adjust the seasoning if needed.
Grilled Heirloom Tomato and Poblano Salsa
Adapted from www.sproutedkitchen.com
Grilling or broiling the vegetables in this salsa makes it extra special. It will keep in the fridge for about a week, so double the recipe if you'd like!
1 1/4 lb. tomatoes
1 red onion, sliced into large wedges
1 bell pepper, sliced into large wedges
1 poblano pepper, sliced into large wedges
3 clove garlic, minced
2 Tbs. olive oil
1 Tbs. salt
1 lime
1/3 c. cilantro
Directions: Heat your grill to medium, or turn on your broiler.
Place the tomato, onion, bell pepper, poblano, and garlic cloves on a large rimmed baking sheet, reserving a wedge each of tomato, onion, and bell pepper. Drizzle the olive oil over the vegetables on the baking sheet, and toss to coat with salt. Grill over direct heat for 10-15 minutes, or broil for 15-20 minutes in the upper third of the oven.
Transfer the grilled/broiled vegetables to a large plate and set aside to cool. Discard the poblano stem and remove the seeds if you don't like heat. Discard the garlic's peel. Place the cooled vegetables in the bowl of a food processor and pulse until minced. Finely dice the tomato, onion, and bell pepper wedges that had been set aside. Transfer the roasted vegetables and diced vegetables into a large mixing bowl, and fold all the ingredients together. Add lime juice and cilantro, and adjust the seasoning if needed. Serve with you favorite tortilla chips.
Pan-Seared Sausage with Pink Lady Apples and Watercress
Adapted from www.bonappetit.com
Arugula could be substituted for watercress in this simple, one pan meal.
1 Tbs. olive oil
1 lb. Pink Lady apples
1 1/2 lb. sweet Italian sausages
1/2 c. dry white wine
2 Tbs. white wine vinegar
1 bunch watercress
salt
pepper
Directions: In a large cast iron skillet, heat the olive oil over medium-high heat. Place the apples cut side down, and cook, turning occasionally, for 5-8 minutes, until golden brown. Add the sausages to the skillet with the skillet with the apples, and prick with a fork. Cook, turning occasionally, for 10-12 minutes, until browned. Stir in the white wine and vinegar, and bring to a boil. Reduce heat to medium-low. Simmer until the pan sauce thickens, about 4 minutes. Fold in the watercress and season with salt and pepper. Serve hot, drizzled with pan sauce.
Whole Grain Caramel Apple Hand Pies
Adapted from www.ohladycakes.com
These hand pies are a perfect use for the first local apples of the season. You’ll have extra caramel sauce left after making these: nice for spooning over ice cream (or eating out of the jar!).
For the caramel sauce:
1 can full-fat coconut milk
1/2 c. sucanat
Pinch of sea salt
For the crust:
1 1/2 c. whole wheat flour
1 c. spelt flour
2 Tbs. sucanat
1/2 tsp. salt
1/2 c. coconut oil, melted
12 Tbs. water, ice cold
For the filling:
1 Tbs. sucanat
2 Tbs. tapioca starch
1 1/2 tsp. cinnamon
2 apples, peeled and chopped into small pieces
1 tsp. lemon juice
For the topping:
2 Tbs. almond milk
1 tsp. vanilla cane sugar
Directions: Begin by preparing caramel sauce. Scoop the thick, creamy coconut milk fat from the can, leaving the coconut water, and set in a small bowl. Pour the coconut water into a small saucepan over medium-high heat. Whisk in 1/2 cup of the sucanat and bring to a boil. Boil 5 minutes, whisking occasionally, then stir in 1 cup of the reserved coconut milk fat (you may have more or less than one cup, which is fine). Lower the heat to medium, and boil for 5 minutes, whisking every minute. If you had less than 1 cup of coconut milk fat, boil for an additional 2-3 minutes. Transfer the caramel sauce to a glass container and allow to cool, uncovered. Refrigerate for at least 4 hours.
In a large bowl, whisk together the whole-wheat flour, spelt flour, 2 tablespoons of sugar, and salt. Drizzle in the coconut oil, a tablespoon at a time, and use your fingers to gently press the coconut oil into the flour. Continue using your fingers to mix for 30 seconds or so, until the mixture looks like sandy meal with a few large clumps. Transfer the bowl to the freezer for 15 minutes, then use your fingers again to break down any hard clumps of coconut oil. Drizzle in the water, about 1/4 cup (4 tablespoons) at a time, rubbing the water into the dough with your fingers, until you’ve added 1/4 cup of water. Add an additional tablespoon or two of water if the dough seems too dry. Gently knead the dough for just 10-15 seconds, taking care not to overwork it. Divide and flatten into two disks, and wrap in plastic wrap. Let rest at room temperature for 30-45 minutes.
In a small bowl, whisk together 1 tablespoon of sugar, tapioca starch, and cinnamon. In a medium bowl, toss the apples with lemon juice, then sprinkle with the sugar-tapioca starch mixture to evenly coat. Drizzle with 1/2 cup of the caramel sauce, and stir to coat. Transfer the mixture to chill in the refrigerator for at least 30 minutes (note: if your caramel is very liquid, place in the freezer instead).
Preheat oven to 350˚F. Line a baking sheet with parchment or a Silpat.Sprinkle a clean countertop with flour. Unwrap one of the disks of dough and roll out to 1/8-inch thick. Use a 3-inch round cookie cutter to cut out rounds. Transfer the rounds to the prepared baking sheet. Gather the dough scraps together and roll out to 1/4-inch thick, and cut out rounds. Top each 1/8-inch thick round with a spoonful of the caramel apple mixture. Gently stretch out the 1/4-inch thick rounds to make them a smidge larger, and use them to cover the apple filling. Press the edges of the rounds to seal, and use a fork to crimp. Trim the rounds if needed. Use a toothpick or sharp paring knife to poke holes in the top of each pie. Brush each one with almond milk and sprinkle with the last tablespoon of sugar. Bake for 20-22 minutes. Transfer to a wire rack to cool. Repeat process with the second batch of dough.
Watermelon, Tomato, and Almond Gazpacho
Adapted from Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking by Aran Goyaga
Watermelon gazpacho is unexpected, and perfect for pulling out of the fridge when you’re craving something cool and refreshing.
2 c. diced watermelon
2 tomatoes
1/4 red onion
2 Tbs. almond meal
1 Tbs. red wine vinegar
1 Tbs. olive oil
3/4 Tbs. salt
1 clove garlic
1 oz. feta cheese
Directions: Place the watermelon, tomatoes, red onion, almond meal, red wine vinegar, 1 tablespoon of olive oil, and salt in the bowl of a food processor or in a blender pitcher. Purée until smooth, then refrigerate for at least 1 hour (and up to two days). Stir and adjust seasoning if needed. Stir, then pour into bowls and serve topped with a drizzle of olive oil and crumbled feta.
Fattoush Salad
Adapted from www.mamaslebanesekitchen.com
This classic Lebanese salad packed with toasted pita, summer vegetables, and loads of herbs tends to be a hit with everyone, and is filling enough to serve as a meal.
5 pita
2 Tbs. sumac
2 Tbs. olive oil
2 lb. tomatoe, chopped into 1-inch chunks
1 lb. Mediterranean cucumbers, chop into 1/4 inch thick discs
1 bunch scallions, chopped
1 bunch fresh mint, stems removed, leaves chopped
1 bunch flat-leaf parsley, stems removed, leaves chopped
1/2 bunch radishes, chopped into thin discs
1 green pepper, chopped into 1/3 inch pieces
1 head romaine lettuce, chopped into 1/2 inch pieces
3 clove garlic, crushed with a dash of salt
1/3 c. pomegranate molasses
1/2 c. lemon juice
1/3 c. olive oil
salt
Directions: Preheat oven to 400˚F. Separate each pita loaf and slice into 1-inch squares. Spread onto baking sheets and drizzle with 2 tablespoons of olive oil. Sprinkle with 2 teaspoons of sumac. Toast in the oven for 3-5 minutes, until light brown. Remove from oven and set aside.
Combine the tomatoes, cucumber, scallions, mint, parsley, radishes, green pepper, and lettuce in a large bowl.
In a small bowl, whisk together the garlic, pomegranate molasses, lemon juice, remaining 2 tablespoons of sumac, and a pinch of salt. Drizzle in the 1/3 cup of olive oil and whisk to combine. Taste and add more salt as needed. Add the toasted pita to the large bowl of vegetables, and gently toss to combine. Drizzle with dressing, and toss to coat. Serve immediately, so the bread doesn’t get soggy.
Green Curry with Vegetables
Adapted from ThaiKitchen.com
Thai-style food that is almost as easy as take-out!
14 oz. coconut milk
1 Tbs. green curry paste
1 c. vegetable broth
1 Tbs. salt
2 Tbs. brown sugar
1 Tbs. ginger, minced
1 Tbs. garlic, minced
1/4 c. basil leaves, chopped
1 c. zucchini, chopped
2 c. broccoli florets, chopped
1 carrot, chopped
1 onion, chopped
8 oz. firm tofu
2 c. rice, prepared
Directions: Combine the coconut milk, curry paste, vegetable broth, salt, brown sugar, ginger, garlic and basil in a 2 quart saucepan and bring to a boil over medium heat. Reduce heat to low and simmer 15 minutes. Add the vegetables and tofu and simmer 5-10 minutes longer, or until vegetables reach desired tenderness. Serve over hot rice.
Roast Pork with Summer Vegetables
Adapted from www.saveur.com
Perfect summertime cookout fare. The roast pork is succulent and the cilantro mojo is bright and spicy.
1 Tbs. coriander seeds
1 1/2 tsp. cumin seeds
1 cardamom pod
1/2 c. cilantro, minced
4 cloves garlic, minced
1 jalapeño, minced
3/4 c. olive oil
salt
1 1/2 tsp. fennel seeds
2 Tbs. smoked paprika
2 Tbs. turbinado sugar
1 boneless pork shoulder
4 shallots
2 Tbs. canola oil
2 sweet potatoes
4 tomatillos, peeled
5 cloves garlic, minced
2 poblano peppers
1/2 bunch broccoli rabe, trimmed and blanched until crisp tender
Directions: Place 1 teaspoon of the coriander, 1/2 teaspoon of the cumin, and the cardamom in a skillet over medium heat, stirring occasionally, until toasted, about 5 minutes. Crush the seeds in a mortar and pestle or spice grinder, then combine with the cilantro, half of the garlic, and the jalapeno. Whisk in 3/4 cup of the olive oil and season with salt. Set aside.
Toast the remaining tablespoon of coriander seeds, fennel, and teaspoon of cumin in the skillet you just used. Coarsely grind, then place in a small bowl. Stir in the smoked paprika, sugar, and remaining minced garlic. Place the pork on a dish and sprinkle with a generous pinch of salt. Rub in the spice mixture, then cover with plastic wrap. Let sit at room temperature for 1 hour.
Preheat oven to 475ºF. Place the sweet potatoes on a rimmed baking sheet and bake until tender, about 45 minutes. Place on a dish and set aside. Turn the oven onto broil, and pace the rack 4 inches from the heating element. Place the tomatillos and poblanos on a baking sheet and drizzle with 2 tablespoons of olive oil. Broil 5 minutes, then turn, and broil an additional 5 minutes, until charred and tender. Set the tomatillos on the dish with the sweet potatoes, and set the poblanos in a bowl. Cover the bowl with a plate and set aside for 15 minutes to steam. Peel the poblanos and discard the seeds and stems. Cut into 1/2-inch-wide strips and set aside.
Heat the remaining 4 tablespoons of olive oil in a large skillet over medium heat. Add the whole garlic cloves, and cook, stirring occasionally until golden brown, about 5 minutes. Increase heat to medium-high and stir in the broccoli rabe. Cook about 3 minutes, stirring occasionally. Season with salt and remove pan from heat.
Reduce the oven to 350ºF. Heat the canola oil in an oven-safe skillet over medium heat. Brown the pork on all sides, about 4 minutes. Nestle the shallots, sliced side down, under the pork. Transfer the skillet to the oven and cook 30-35 minutes, until a thermometer inserted into the thickest part of the pork reads 125ºF. Transfer the pork and shallots to a cutting board and let rest for 15 minutes. Thinly slice the pork and transfer to a serving dish with the shallots. Dice the cooked sweet potatoes, halve the tomatillos, and place them, along with the poblanos and broccoli rabe on the serving dish. Serve with cilantro mojo. Enjoy!
Seared Pork Tenderloin with Apples and Broccoli
Adapted from www.bevcooks.com
Sautéed spiced pork tenderloin with broccoli, apples, shallots, and bracing apple cider tastes just like fall. Served with a simple green salad and some good bread, it’s the perfect meal for a cool autumn evening.
1 pork tenderloin
2 Tbs. cinnamon
1 Tbs. nutmeg
2 Tbs. ground coriander
2 Tbs. butter
2 apples
1 shallot
1/4 c. apple cider vinegar
1 lb. broccoli
salt
pepper
Directions: In a small bowl, stir together the cinnamon, nutmeg, coriander, and salt and pepper. Sprinkle both sides of the pork with the spice mixture. Heat a large skillet over medium-high heat. Sear the pork for 3 minutes on each side, until cooked through and browned on both sides. Transfer to a plate and cover.
Melt the butter in the skillet over medium-high heat. Sauté the shallots for 2 minutes, until they begin to soften. Stir in the apples and broccoli, and sauté for an additional 2 minutes. Add the apple cider and cook, stirring, for another 2 minutes, then season with salt and pepper. Return the cooked pork to the skillet, and cook for another minute, until heated through and the flavors mingle. Serve immediately.