Cucumber Soup

cucumber soup ++ the pear and plum

Down with salads…. lets make soup!  This is actually a summer recipe that I didn’t get a chance to post back when i wasn’t wearing a scarf to bed.  You know… the good ole days.

(original recipe from here)

ingredients:

  • 1 3/4 pound seedless cucumbers – peeled and cut in 3” pieces (or 2lbs regular cucumber, peeled, seeded and cut in 3″ pieces)
  • 1/4 medium red onion – skinned
  • 1 garlic clove – skinned
  • 1 jalapeño – stem removed, halved and seeded
  • 8 large mint leaves
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon maple syrup
  • 1 teaspoon sea salt
  • 1, 6 ounce non-fat plain yogurt
  • 1/2 to 3/4 cup spring water to taste
  • 1 medium yellow tomato – seeded and cut in 1/8” cubes (or 8 yellow grape tomatoes quartered) as garnish
  • tiny mint leaves as garnish
  • lemon oil as garnish [I didnt use this]
directions:
  1. Place all ingredients in the bowl of a food processor with 1/2 cup of the spring water. Pulse a few times so the ingredients are coarsely chopped, then process until soup is very smooth, about 2 to 3 minutes. If necessary, thin with the remaining water to the desired consistency.
  2. Transfer to a bowl and refrigerate 2 hours or overnight, until well chilled. Place the soup in the freezer for 30 minutes before serving.
  3. Ladle soup in chilled soup bowls or cocktail glasses. Drizzle a little lemon oil in the center of each bowl. Garnish with a few tomato cubes, a mint leaf and serve immediately.

tags: Side dish, Dinner, Lunch, Alternatives to bread, july, august, veggie soups

Warm Brussel Sprouts with Kale

[pic to come]

I’ve made this twice this week for lunch. Its just as yummy as it is good for you…

ingredients:

  • a little Olive Oil (to grease pan) and some more for the dressing
  • a little Butter (to add to greased pan but its optional)
  • handful of Brussel Sprouts, chopped in half
  • handful of Kale, washed and chopped fine
  • 1/4 cup Cashews, chopped
  • 1/2 Lemon
  • 1 tsp Honey
  • 1 tsp Whole Grain Mustard
  • Salt/ Fresh Ground Pepper to taste

directions:

  1. Put a bit of olive oil in a pan. (I used my cast iron skillet). Turn heat to medium and add brussel sprouts, cut side down, and cook until they brown. Flip when they start to brown and cook a couple more minutes.
  2. Add kale in pan and cook for a minute or 2 with the brussels.
  3. When vegetables are done, put in a serving bowl.
  4. Put the cashews in the pan until they brown a bit and then add to bowl.
  5. Mix up the lemon juice, mustard and honey. Whisk in oil until emulsified.
  6. pour the dressing over the greens. Top with the toasted cashews.

+++++++ Next time try goat cheese? Dried fruit? ++++++++

Tags: CSA, Dinner, Side Dish, Vegetarian, Nuts, Vegan, Fall, Autumn

Roasted Tomatoes

I spend all summer d r e a m i n g of tomatoes. But after a couple weeks (and a million salsas, sauces and mozzarella sandwiches), I start to feel sick of them. Then I feel guilty about it because I miss them so bad all winter.

This recipe is a great tomato finale, a fond farewell, and just a damn good Fall recipe. (Nobody wants to roast anything in the summer so this one is for a cool fall evening when you’re cold but you dont want to give in and turn the heat on. I am a strong New England woman…right?)

ingredients:

  • A couple or a bunch of small tomatoes [I used regular tomatoes but all the recipes seem to call for plum tomatoes. The important part is that they’re small]
  • Sea Salt
  • Pepper
  • Good Olive Oil
  • Your favorite Balsamic Vinegar (we use Trader Joes Balsamic of Modena )
  • Super crushed up Dried Basil
  • Finely Minced Garlic

directions:

  1. Cut the tomatoes in half, salt and pepper them and place on a cookie sheet.
  2. Drizzle with olive oil and balsamic vinegar
  3. Dust each with as much basil as you want
  4. Top with minced garlic
  5. Bake for around 10 minutes on 400 degrees.
  6. If you can let them sit, they marinate in all the goodness and are spectacular cold as well.

tags: Appetizer, Side Dish, Dinner, August, Summer, Fall, Autumn, Vegetarian, Vegan 

Basil Cashew Pesto

pesto

When i make pesto, there usually isn’t any measuring happening and the list of ingredients changes every time. Tonights pesto was the best i’ve ever made though so i thought i should write it down…. (This recipe made enough to freeze a bunch for later.)

1. Combine the following in a food processor 3-4 Garlic Scapes (or 1 big clove of garlic) and a handful of Cashews (or pine nuts or any nuts really)

2. When the above is fully chopped, add in your basil ( I use an almost full produce bag full of nice green basil)

2. Add in some chunks of grated parmesan cheese, sea salt and cracked pepper to taste.

3. Turn the machine to ON so it stays running and add Olive Oil to whatever consistency you like.

4. Scoop out and freeze or use fresh.

 

tags: CSA, August, Summer, pasta, tomatoes

Homemade Tomato Soup

Homemade Tomato Soup ++ the pear and plum

yep…. made with real tomatoes straight from the farm. But note, the goodness of this soup depends greatly on the yumminess of the tomatoes. Also, this recipe is best when you puree the soup at the end. I use a food processor but i’m sure a blender would be fine too.

(this recipe makes enough for 3 big bowls of soup)

ingredients:

  • Butter & Olive Oil  for the pan
  • 1 Onion, diced
  • about 3 – 4 large Tomatoes, rough chopped
  • 1 Garlic Clove, minced
  • 2 Cups Vegetable Stock
  • 1/2 White Wine
  • Basil (to taste)
  • Cream (to taste)

directions:

  1. Turn heat till to medium and coat the bottom of a large bottom pan with Olive Oil and Butter. [I like the surface area of my 14 inch saute pan so that more onions can stick to the bottom which = more flavor]
  2. Add onion and cook down until they start browning to the bottom
  3. Stir in garlic and cook for 30 seconds
  4. Stir in tomatoes and cook for about 3-5 minutes [until they fall apart a bit]
  5. Add wine and stock and turn down to low. Simmer for 20 minutes and taste. [If you want more flavor, let it go longer. Just keep on tasting and cooking until you are happy. My batch just went for 40 minutes]
  6. When you like the taste, put basil and soup into food processor and blend.
  7. Add cream to taste.