Summer is in full swing and the produce is leading the way. Summer favorites, tomatoes and squash are coming in. kale, chard, broccoli, cabbage, lettuce, onion, carrot, squash, and beets with greens. tomatillos, kos, fresh basil, parsley, chamomile; dried catnip, peppers, tomatoes, green tomatoes, strawberries, strawberry jam, purple Cosmic carrots, broccoli, zucchini, cucumbers, green beans, fennel, kohlrabi, cabbage, arugula, purple bell peppers, and tomatoes, baby hakurei turnips, microgreen mix, spinach, sorrel, very baby arugula, Chinese cabbage heads, scarlet frill mustard greens.
So here are some recipes for this week’s bounty!
Strawberry-Mint Sorbet
The strawberries may be winding down soon and this is one of my favorite treats in the summer. It is fresh and light and perfect for a hot steamy day!
3 cups strawberries
1 1/2 cup water
1/2 cup sugar
1 cup fresh mint
the rind of one lemon
Instructions
Boil water & add sugar & mint. Stir until sugar is dissolved. Let sit for 20 minutes. In the meantime hull & half strawberries. Strain mint from water & place with strawberries in a blender. Refrigerate for at least an hour & then place in your ice cream maker.
Crunch Thai Salad – Ridiculously Healthy!
You can add Chicken, turkey or even some left-over steak or shrimp to this salad if you want to add protein.
Dressing
- 1/4 cup coconut milk
- 1 tablespoon fresh lime juice
- 2 teaspoons olive oil
- 2 teaspoons freshly grated ginger
- 2 teaspoons tamari
- 5 drops liquid stevia
Salad
- 3 cups shredded cabbage
- 1 1/2 cups shredded carrots
- 1/2 cup chopped cilantro
- 1/2 cup sunflower seeds or chopped pecans, almonds or walnuts
- 2 tablespoons diced onion
- 2 tablespoons sliced green onion
- Lime wedges
Instructions
Whisk the dressing ingredients together. Toss all of the salad ingredients together in a bowl and add the dressing. Toss until the salad is coated. Add suggested toppings of your choice.
Italian Summer Veggie Dish
This is another dish that can be vegetarian or add meat to it. Grilled fish or chicken would be wonderful with this dish. You can also serve with quinoa or wild rice. Healthy and yummy!
2 tablespoons extra-virgin olive oil
1 cup diced onion
2 cups diced zucchini
2 cups diced yellow squash
2 cups sliced mushrooms
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 cup chopped tomatoes, or use cherry tomatoes
1 garlic clove, minced
1 tablespoon chopped fresh rosemary
1 teaspoon dried oregano
1/4 cup vegetable or chicken broth
1 tablespoon fresh lemon juice
1/2 cup pine nuts, you will find these in the produce section at Ingles. Ask the produce guys.
2 tablespoons chopped fresh parsley
Instructions:
Heat a large skillet over medium-high heat. Place the oil and onion in the skillet and cook, stirring often, for about 4 minutes, until the onion begins to soften and brown.
Add the zucchini, squash, mushrooms, salt, and pepper. Cook for another 4 minutes, stirring often.
Add the tomatoes, garlic, rosemary, and oregano and sauté for 4 minutes more. Stir in the broth and lemon juice, and scrape up any browned bits from the bottom of the pan.
Simmer for 1 minute, until the sauce thickens. Stir in the pine nuts and parsley. Remove from the heat and season with salt and pepper to taste. Serve alone, with rice or quinoa and add fish or chicken if you like.
Roasted Tomatillo and Apple Salsa
This salsa is so delicious and a great way to transition from the last of the apples to the tomatillos of summer. Delicious with steak or pork.
1 lb tomatillos – they have a papery husk you take off and then rinse the sticky off the fruit
2 granny smith apples, cored and quartered
2 garlic cloves
1/2 onion
2 jalapenos (take the stem and seeds out – be careful, wear gloves)
2 tbs olive oil or coconut oil
Instructions
Place the tomatillos, apples, garlic, onion and jalapenos on a baking sheet. Toss with the oil, 2 teaspoons salt and 1 teaspoon pepper and roast until the tomatillos are softened and slightly charred, about 20 minutes. Peel the garlic. Puree all the ingredients in a blender until smooth. Season with salt and pepper. Makes 3 1/2 cups
