Recipe Round Up - Summer 2009

What an amazing summer! It's been incredible seeing you all at the Green Market at Piedmont Park, FREE monthly healthy cooking classes at Saint Philip AME Church, the National Black Arts Festival demos, lots of on-the-job lunch and learns and the Art of Healthy Cooking classes presented by Kaiser Permanente, KIDS CAN COOK sessions at the Atlanta Fulton County Public Library, as well as the monthly the "What's Cooking?" class at Sevananda Natural Foods Market... and more! I've barely had time to wash dishes, much less blog, but I've promised the recipes all summer long, and now here they finally are. Thanks for being patient, and please let me know how they turn out for you.

Yours in health and good taste,
Asata, your Life Chef

WATERMELON JALAPENO SALAD WITH LIME VINAIGRETTE

3 jalapenos, seeded and diced
juice from 3 limes
1 bunch cilantro
2 Tbsp extra virgin olive oil
1/2 small seedless watermelon, cut into cubes
1 bag mixed lettuces
6-8 oz feta cheese, crumbled
salt and pepper

In a large bowl combine jalapenos, lime juice, olive oil, cilantro and salt and pepper. Stir will. Toss in the watermelon and salad greens. Top with feta cheese and serve.

WARM BLACK EYED PEA SALAD WITH ANDOUILLE SAUSAGE

1 white onion, diced
3 cloves garlic
2 bay leaves
1 16 oz bag frozen black eyed peas
1/3 each red, yellow and green bell peppers, diced
2 links andouille sausage, small cubes
2 jalepenos, seeded and diced
1 tsp cumin
1/2 tsp cayenne
2 Tbsp fresh oregano leaves
juice from one lemon
2 Tbs fresh parsley leaves
salt and pepper

Saute onion and garlic in a large pot until tender, add frozen black eyed peas, bay leaf and enough water to cover by two inches. Season with salt and pepper. Bring peas to a simmer and cook for 15-20 minutes or until tender but not mushy. Drain and discard bay leaves.

In a large pan, saute sausage with bell peppers and jalepeno. Add cumin and cayenne. Stir in the cooked beans. Prior to serving stir in lemon juice and garnish with parsley.

PEACH AND TOMATO SALAD WITH BASIL
Click here for the recipe

BLACK BEANS WITH CHORIZO SAUSAGE
Click here for the recipe

GRILLED PINEAPPLE/MANGO SALSA

1 pineapple, peeled and sliced
2 mangos, peeled and sliced
2 Tbsp balsamic vinegar
2 large vine ripened tomatoes, diced
1 jalepeno, seeded and diced
1 bunch scallions, chopped
1 bunch cilantro, chopped
juice from 2 limes
salt and pepper

Toss pineapple and mango slices with balsamic vinegar and cook on grill or griddle 3 minutes on each side. Set aside to cool, then cut into medium dice.

Combine the tomatoes, jalepeno, scallions and cilantro with the lime juice and season with salt and pepper. Toss in the grilled fruit, chill and stir prior to serving with grilled meats, fish or tortilla chips.

ASIAN NOODLE SALAD
Click here for recipe

MEDITERRANEAN BLACK RICE SALAD
Click here for the recipe

CANTELOUPE & HONEY DEW SALAD
Click here for the recipe

FRUIT PIZZA



1 multigrain pre-cooked pizza crust
1 8 oz pkg whipped cream cheese (plain or flavored)
an assortment of fruits, sliced into bite sized pieces
Honey or agave nectar

Spread cream cheese onto the top of the pizza crust.
Arrange the fruit in a creative pattern with no spaces in between.
Drizzle lightly with honey or agave nectar.
Slice like a pizza and enjoy!

KIDS CAN COOK FIESTA CHIPS


VERY BERRY SODAS
(image by torani italian sodas)

Fill a tall glass 2/3 full with ice cubes.
Pour half full with club soda or sparkling mineral water.
Top off with an all-natural dark berry juice blend such as cran-blueberry.
Stir and enjoy the refreshing burst of antioxidants and flavor!

Thank You!

Thanks to everyone who has come out to the recent demos and classes! It's been a busy summer and I know I've promised some recipes! So bear with me just a few more moments while I get it all together. Recipe post coming soon!