Monday, July 27, 2015

RECIPES USING THIS WEEK'S FEATURED FRUIT/VEGGIE: WATERMELON!

Watermelon Lemonade

by: Amy, via FEARLESS HOMEMAKER
adapted from Healthy Beehive + Bon Appetit

ingredients, serves 8


8 cups 1-inch cubes of seedless watermelon (from about a 4 1/2 pound watermelon)
1 1/2 cups fresh lemon juice (roughly 8 lemons)
3 1/2 cups water
1 cup granulated white sugar
for serving: ice cubes or frozen watermelon cubes
lemon wedges + watermelon wedges for garnish

directions

working in 2 batches, blend watermelon + lemon juice in food processor or blender until smooth. pass through a wire sieve to remove any thick pulp/seeds. transfer to pitcher.
bring 3 1/2 cups water + sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. add hot syrup to pitcher with watermelon-lemon juice. refrigerate until cold, about 2 hours.
fill glasses with ice (or frozen watermelon cubes). pour Watermelon Lemonade over + garnish glasses with lemon wedges +/or watermelon wedges.
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Watermelon Salsa

by: Lori Lange, via RECIPE GIRL

INGREDIENTS:

3 cups finely diced seedless watermelon
1 large jalapeno pepper, seeded and minced
1/3 cup chopped fresh cilantro
1/4 cup finely minced red onion
1/4 cup freshly squeezed lime juice
1/4 teaspoon salt, or to taste

DIRECTIONS:

1. In a medium bowl, toss watermelon, jalapeno, cilantro, and onion with lime juice. Season with salt. Serve at room temperature (or chilled).

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Chilled Watermelon Soup (gazpacho)
by: Mary Anne Rittenhouse via FEAST ON THE CHEAP


Ingredients: (SERVES 4 AS A GAZPACHO)

3-lb piece of seedless watermelon, coarsely chopped, rind discarded – $3.00
1 ½ Tablespoons olive oil – stock
1 large shallot (about 3 Tablespoons), minced – $0.39
1 heaping Tablespoon chopped fresh ginger – $0.23
2 cloves garlic, minced – stock
1 large Jalapeno, minced – $0.19
1 teaspoon Mirin – Asian stock
3 Tablespoons fresh lime juice – $0.50
1 teaspoon Kosher salt – stock
Mango slices, fresh mint, and blackberries to garnish: optional
Grand Total Assuming a Well-Stocked Pantry: $4.31
Total Per Soup Serving: $1.80
Directions for Gazpacho:

1. Using a food processor or blender, puree the chopped watermelon. (You’ll need to do this in batches.) Transfer to a large mixing bowl.
2. In a medium saucepan, heat the olive oil over medium-low heat. Sauté the shallots and ginger until pale gold, about 3 to 4 minutes. Add 2 cups of the pureed watermelon to the pot along with the Mirin. Simmer over medium flame, stirring frequently, for about 5 minutes.
3. Transfer the hot watermelon mixture to the bowl of food processor armed with the metal blade, or a traditional blender. Add the Jalapeno, lime juice, and salt. Puree until smooth. Transfer to the bowl containing the remaining watermelon. Stir well to combine. Refrigerate at least 3 hours or overnight.
4. To serve, ladle into soup bowls and garnish with mango slices and blackberries, if desired.
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Easy Creamy Watermelon Pie



INGREDIENTS 
  • 1 (3 ounce) package watermelon gelatin
  • 1/4 cup boiling water
  • 12 ounces of whipped cream (OR COOL WHIP)
  • 2 cups cubed seedless watermelon
  • 1 graham cracker crust
DIRECTIONS
Combine gelatin and boiling water in bowl. Stir until gelatin is dissolved. Allow mixture to cool to room temperature (to speed up the process, put it in the fridge for about 10 minutes, but don’t leave it in there too long or the mixture will harden). Whisk in whipped cream. Fold in watermelon cubes. Spoon mixture into crust. Chill for three hours or overnight and enjoy!


This week's Market! Saturday, August 1st





Monday, July 20, 2015

RECIPES USING THIS WEEKS FRESH PRODUCE!

CUCUMBER DILL SALAD
"c e l e b r a t i n g  w h o l e  f o o d s"

This refreshing, light salad is wonderful on its own, but also great with whole wheat pita bread (or tortilla) and plain Greek yogurt. I also enjoyed it on a bed of mixed greens, with a little bit of olive oil and vinegar as dressing.
INGREDIENTS
  • 3 cucumbers, seeded and chopped
  • 3 tomatoes, seeded and chopped
  • 1 red onion, chopped
  • ⅓ cup finely chopped fresh dill
  • 3 tablespoons white wine vinegar
  • ¼ cup olive oil
  • 1 lime, juiced
  • 1 teaspoon minced garlic
  • ½ cup crumbled feta cheese
  • salt and pepper
INSTRUCTIONS
  1. In a good sized bowl, toss all of the ingredients together. Season with salt and pepper. If you have time, cover and store in the refrigerator for a few hours to let the flavors blend.
NOTES:
My dill plant dried up long ago (RIP), so I bought one of those Living Herbs packages of dill at the grocery store and used almost the entire package for this salad.
PREPARATION TIPS: Taste each cucumber before chopping it up! If you find one that has bitter skin, peel it before dicing. One of my three cucumbers, strangely, tasted bitter and I wish I had removed the skin on it before adding it to the rest.
At first, I chopped the tomatoes and cucumbers into pretty big chunks, but I later found that I enjoyed the salad more when they were chopped more finely (see the cucumber salad on top of the mixed greens). I suggest chopping them into small pieces from the beginning.
MAKE IT DAIRY FREE: Skip out on the feta.
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MARINATED ZUCCHINI SALAD WITH OLIVES, ARTICHOKES, PEPPERS & ONIONS

"d e l i c i o u s l y  h e a l t h y  l o w - c a r b  r e c i p e s"


Ingredients:
(Makes 4-6 servings, recipe created by Kalyn)

4-5 small zucchini, cut into half moon slices about 1/2 inch thick (or bite sized pieces)
1 can large pitted black olives, drained very well
1 jar marinated (or fresh) artichoke hearts, drained very well
1 red pepper chopped into bite-sized pieces
1 red onion chopped into bite-sized pieces

Dressing Ingredients:
1 cup Newman's Own Olive Oil and Vinegar Dressing
(or your favorite Italian dressing with no sugar)
juice of half lemon (2 T)
1/4 cup grated Parmesan, Asiago, or Romano cheese
1 T dried basil (or use 2 T basil pesto or 3 T. chopped fresh basil)
1 tsp. dried oregano
Optional: additional 1/4 cup grated parmesan to sprinkle over salad just before serving

Instructions:
Cut zucchini into quarter slices or bite sized pieces. (If you're using large zucchini, cut away the seeds and most of the white part.) Steam zucchini until barely tender/crisp, about 3 minutes, then drain very well. (You can plunge the steamed zucchini into water with ice cubes to stop the cooking if you're in a hurry, but I don't always do that.)

While zucchini is cooking, open olives and artichoke hearts and dump into a colander to drain well. (Draining the zucchini and olives well is essential or the finished salad will be watery.) Chop the red bell pepper and red onion into bite-sized pieces.

Combine zucchini, olives, artichoke hearts, red pepper and red onion in plastic or glass container with a lid (or use a Ziploc bag.) Pour dressing over, just enough to cover veggies, and stir gently. (I usually only use part of the dressing to marinate the veggies and then stir in a little more dressing when I serve it.)

Marinate in refrigerator 4-8 hours. If you can turn it over once in a while to keep the vegetables covered with dressing that would be great, but it's not essential. Just before serving stir in a little of the reserved dressing. Sprinkle the salad with more freshly grated Parmesan cheese when serving if desired.

At the risk of sounding like a cheese snob, let me say that this is best with freshly grated cheese. I like to grate it on the large side of the grater for the final 1/4 cup and serve the salad with the grated cheese not mixed in. However if all you have is pre-grated Parmesan, not to worry. It will still be yummy.

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FRENCH GREEN BEANS (MAXIBEL BEANS) WITH  PROSCIUTTO & PINE NUTS 

"m a k i n g  l i f e  d e l i c i o u s"


INGREDIENTS
  • 1 pound haricot verts (thin French green beans or Maxibel beans), trimmed
  • 1 teaspoon light olive oil
  • 2 cloves garlic, minced
  • 1 teaspoons minced fresh sage
  • sea salt, to taste
  • Freshly ground pepper, to taste
  • 2 slices prosciutto, cut into ribbon
  • 2 tablespoons toasted pine nuts
  • 1 lemon, zested
  • 1 teaspoon lemon juice
PREPARATION
  1. Bring about 3 quarts of water to a boil. Add the beans, return to a boil, and simmer until crisp-tender, about 3 to 4 minutes. Drain and set aside.
  2. Heat the olive oil over medium heat. Add the beans, garlic, sage, a pinch of the salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, about 3 to 4 minutes. Stir in the pine nuts, lemon zest, and prosciutto. Season with lemon juice and zest, and add more salt and pepper to taste.




This week's Market! Saturday, July 25th



Monday, July 13, 2015

RECIPES USING THIS WEEKS FRESH PRODUCE!

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Potato, Walla Walla Onion & Gruyer Galette
(love the name of this blog)


Potato, Walla Walla Onion and Gruyere Galette
 

Ingredients
  • 2-1/2 tablespoons butter
  • 12 springs thyme
  • 1 large sweet onion, sliced into ¼ inch plus slices
  • ¾ to 1 pound waxy potatoes, peeled and sliced
  • 2 tablespoons oil
  • ½ cup Gruyere, grated
  • 1 cup mozzarella, grated
  • sea salt and cracked black pepper
Instructions
  1. Preheat oven to 400 degrees. Melt the butter in a 9-10 inch frying pan over medium heat. Add the thyme and onion and cook for 5 minutes. Place the potato, oil, Gruyere, mozzarella and salt and pepper in a bowl and toss to combine.
  2. Top the onion with the potato mixture. Evenly distribute the potatoes into a even layer and gently press them into place.
  3. Bake for 45 minutes or until golden brown and cooked through. Turn upside down on a large plate to serve
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Roasted Carrot Fries with Garlic Basil Ketchup

Roasted Carrot Fries with Garlic Basil Ketchup gluten-free / yields 2-3 servings
  • 6 large carrots
  • 2 teaspoons safflower oil, or other high-heat oil
  • salt and pepper
  • 1 teaspoon oil
  • 2 cloves garlic, minced
  • 1/2 cup ketchup
  • 2 tablespoons chopped basil
  • black pepper
Preheat your oven to 400* F.
Peel and trim ends from carrots.  Chop each carrot into 3-4 inch segments.  Quarter the segments.  If the ends of one or more of your carrots is very thin you may just want to halve it.  Aim for fairly uniform pieces.
Toss with oil and salt + pepper and spread in an even layer on a baking sheet.  Roast for 20 minutes, then flip and roast for another 10-20 minutes until golden brown and tender with crisp edges [time will depend on thickness].
While roasting the carrots heat a small pan with 1 teaspoon of oil over medium-low/low heat.  Once hot place the garlic in the pan and stir constantly for about 3-5 minutes until light brown in color.  If it starts turning brown right away the pan is too hot.  Place the garlic on a doubled over paper towel on top of a plate to drain the oil.  Let cool.
Mix half of the garlic with the ketchup, basil, and a big pinch of black pepper.  Let sit in the fridge while carrots finish roasting.
Toss carrots with remaining garlic and place in the oven for 1 more minute [no longer or it will burn].  Remove from the oven and serve with ketchup.
notes: The garlic addition is optional but tasty.  Highly recommend at least adding it to the ketchup.
FOR MORE AMAZING PICTURES AND STEP BY STEP INSTRUCTIONS GO TO EDIBLE PERSPECTIVES!

This week's Market! Saturday, July 18th