Chilled Strawberry Soup with Balsamic Grilled Strawberries

Now that spring has sprung, gorgeous, delicious, fresh and CHEAP strawberries are plentiful. Here's an easy way to make good use of them. Super easy to put together, this chilled soup makes for a great brunch item, or a dessert, or a nice starter to a long meal. This makes a good amount, so unless you have guests halve the recipe.

4 pints Strawberries, trimmed of their stems
1 cup Vanilla Yogurt
1 bunch Mint
Splash Balsamic vinegar
2-3 Tbsp Agave Nectar or Honey, to taste
1 tsp Cinnamon
Apple Juice as needed

Pour 1/2 cup of good balsamic vinegar into a small sauce pan and cook over medium-high heat until reduced into a syrup. Remove from heat, season with cinnamon and set aside.

Slice 1 pint of strawberries in half and cook on a hot, buttered griddle or pan just until cut side is carmelized, about 3-4 minutes. Remove from heat and cut into a large dice. Chiffonade (thinly slice) a few mint leaves and add to the cut strawberries. Pour balsamic syrup over strawberries, stir and set aside.

In a blender combine 1 1/2 pints of strawberries, yogurt, mint and agave nectar until smooth (will probably have to do in 2 batches). If it's too thick, thin with a little apple juice. Pass the cold soup through a strainer to catch any lumps.

To serve, ladle the cool soup into bowls, and top with the balsamic strawberry mixture. Garnish with a mint leaf and serve immediately.

Quick Salmon Patties

My mom always has canned salmon in the pantry. In fact, I’m pretty sure she’s still living off of her Y2K stash. While salmon patties made with the fresh fish are far superior to the canned, for the price and convenience, canned salmon really can’t be slammed. Seems like most brands, and I’ve done no research to back this up, use wild caught Salmon, which has a reputation for better nutritional value. Check out this link for LOTS of info on wild caught versus farm raised salmon.

The bones in canned salmon, which is thoroughly cooked by the way, are a point of argument for some. Some folks leave the bones in, because, like in canned sardines, they’re soft and edible. Some people detest the bones and won’t bother with canned salmon at all because of the bones. They’re easy enough to get out. Usually if you drain the liquid off and pour the salmon into a bowl you can use a fork to find a “fold” where the spine is and all the ribs will run right down through the meat. Simply remove this section and you’re 90% bone free. Easy. And since the salmon’s already in a bowl, you can continue to break it up with a fork, toss in the remaining ingredients, and dinner’s almost done!

So here’s a quick and easy salmon patty recipe, perfect for those nights when you have to get dinner on the table NOW and have just maxed out on the chicken-breast-tilapia-fillet routine.

Quick Salmon Patties

1 can wild salmon, drained and bones removed
2 Tbsp Dijon mustard
1 Tbsp soy sauce
1 Tbsp dried Italian Herb Blend
1 Tbsp garlic powder
2 scallions, green and white, sliced
1 egg
¼ cup bread crumbs or panko

With a fork, flake the salmon until it is uniformly broken up. Add the remaining ingredients, stirring well to incorporate. Form into 6-8 small patties.

Heat 2 Tbsp oil in a skillet over medium-high heat. Cook the salmon patties about 3-4 minutes, or until golden brown, on each side.

Serve immediately with a side salad or veggies, some wild rice and a creamy sriracha sauce.

Creamy Sriracha

2 Tbsp mayonnaise
1 Tbsp Dijon mustard
1 Tbsp sriracha or other chili-garlic sauce
1 tsp honey

Combine all ingredients by stirring well and serve.

Late Summer Harvest Recipes

These yummy recipes came together to make a great lunch during the September "What's Cooking?" Class at Sevananda Natural Foods Market. I'll be back on the second Saturday in October to start our Halloween and holiday celebrations early with Fair Trade chocolates and other naturally good treats. See you then, and in the mean time enjoy these recipes using the best of late summer produce!


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Ciabatta Pomodoro

This is like a vegan open faced sandwich, almost a bruschetta. The ciabatta is fantastic for sopping up every last bit of the chunky pomodoro sauce. Traditionally, pomodoro sauce is a lot like marinara – tomatoes, onion, garlic, basil – but cooked longer and therefore thicker. This is my 15 minute version which is finished with a good quality olive oil for a decadent feeling. The tomatoes I used were garden fresh and huge for Romas and very meaty. Most plum tomatoes or tomatoes used as “paste tomatoes” would be a fantastic option as well.

1 large cipolini onion, diced
3 cloves garlic, minced
4-6 large Roma tomatoes (or other meaty vs. juicy tomatoes), large diced
Salt and black pepper to taste
Extra virgin olive oil

Heat 1 Tbsp olive oil in a pan until shimmering. Add the onion, cook, stirring occasionally for 3, add the garlic and continue cooking until the garlic becomes aromatic and tender. Add the tomatoes and cook, stirring occasionally, until the tomatoes soften but are not falling apart. Season with salt, pepper and basil, allow to cook for just a few moments more then finish with 2 tablespoons of extra virgin olive oil. Serve over warmed ciabatta rolls or lightly toasted slices.


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Zucchini Tomato Stove Top Gratin

This is a stove-top gratin, made in a pan, in less time than it takes to pre-heat an oven. For that reason I think of it as a “summer” gratin partially because it features summer-ripe foods and partially because it’s quick and easy to make during hot weather without firing up the oven. Just that little handful of olives really brings a nice flavor to the dish, and the breadcrumbs and cheese provide just enough texture to barely hold it all together, so that it's still light and summery.
2 zuchhini, sliced ½ inch thick
2 plum tomatoes, sliced ½ inch thick
6-8 kalamatta olives, pitted, sliced
Basil
Salt and pepper
Extra virgin olive oil
2 Tbsp seasoned bread crumbs
Shredded parmesan reggiano or mozzarella cheese (or a combo)

In a large skillet heat 1-2 Tbsp olive oil over medium high heat. When the oil is hot (but not smoking) arrange the zucchini and tomato slices overlapping and alternating, in a spiral pattern starting from the outside edge of the pan until you cover the entire surface of the pan. Do not shake or stir. Season with salt and pepper, and basil. Sprinkle bread crumbs and shredded cheese over the top. Continue cooking over medium heat until the cheese is well melted and begins to brown around the edges. Cut into four wedges with a spatula and serve immediately.

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Cucumber Jalapeno Soup with Herbed Goat Cheese
The goat cheese really does bring something to pull this soup together. It’s good without it, but it’s better with. A vegan version of this no-cook soup is easily adapted by using soy yogurt/sour cream and the vegan herbed “feta” cheese that’s widely available in many natural foods markets. Keep the seeds in the jalapenos for a spicier soup, this version is mild enough to serve everyone.

4 garden cucumbers, seeded, peeled and roughly chopped
1 green bell pepper, seeded and chopped
3 jalapeno peppers, 2 seeded, all chopped
1 cup fresh parsley
¼ cup fresh dill
½ tsp cayenne pepper
Juice from 2 lemons
½ cup plain greek style yogurt
½ cup sour cream
2 Tbsp extra virgin olive oil
1 6 oz pkg of herbed goat cheese (or flavor plain goat cheese with lemon zest, black pepper, parsley and dill)
Salt and pepper

In a large blender (or in two batches) combine all of the ingredients adding the yogurt, sour cream, lemon juice and olive oil in first. Then the cucumbers and the rest. Puree until smooth and pour into a large bowl. Cover and refrigerate for at least 20 minutes to allow flavors to meld. Before serving, stir well and check the seasonings, you may want to add more cayenne, salt, pepper or lemon juice. Ladle soup into bowls and drop dollops of herbed goat cheese on top of each bowl. Garnish with the zest of a lemon and a sprig of dill.

Red Curry Carrot Soup with Apple Lime Salsa and Jalapeno Corn Cakes

This yummy lunch was prepared as part of "Natural Foods 201: Food as Medicine," an ongoing series at Sevananda Natural Foods Market on the first Wednesday of each month from noon to 2 p.m. We chased away symptoms of yucky seasonal allergies with this spicy soup and its tasty accoutrement. It was simple to make and really, I mean REALLY, good. I hope you try it.

For the soup

1 lb organic carrots, scrubbed and thinly sliced
1 yellow onion, diced
3 cloves garlic, crushed
2" piece of ginger, peeled and grated
1 Tbsp tomato paste
3 Tbsp Thai red curry paste
water
salt and pepper

In a large pot, saute onions, garlic and carrots until onions become translucent.

Stir in tomato paste, ginger and curry paste and continue cooking occasionally until the vegetables caramelize.

Pour in enough water to cover by about two inches and bring up to a boil, reduce heat to simmer and continue cooking about 20 minutes or until the carrots are tender.

Puree the soup with a hand blender or by pouring batches into a stand blender. The soup should have some body and still be somewhat chunky and rustic. Return to the pot and keep warm.

For the salsa

2 fugi apples (or granny smith if you want it tart vs. sweet)
juice from 1 lime
1/4 cup cilantro leaves, chopped
1/2 red bell pepper, diced

Dice the apples and place into a mixing bowl. Stir in the remaining ingredients and season lightly with salt and pepper.

For the corn cakes

1 cup whole grain or multi-grain corn muffin mix
2 Tbsp olive oil
1 Tbsp honey
1/2 red bell pepper diced
2 garlic cloves, minced
1/2 yellow onion, diced
1 jalapeno, seeded and diced (or more to taste)
pinch of salt
lots of freshly ground black pepper
1/4 cup water (more or less to get the consistency of pancake batter)

Combine all ingredients except water in a mixing bowl. Gradually add water until you get the desired batter consistency.

Cook just like you would pancakes: Heat a griddle or pan with a tablespoon of oil or butter. Spoon 1/4 cup of batter onto the griddle/pan to form cakes. Cook on each side about 4 minutes. Spread with butter and serve.

Spicy Wifey Recap!

I had the absolute pleasure of being invited to host TASTY: a cooking class for a sizzling group of women, Spicey Wifey LLC. Ladies if you're someone's significant other, this group is dedicated to keeping the spark in your relationship. My "Inspired Italian Dinner" was probably the tamest class today (think lap dancing classes and lingerie parties, etc.). However, I assured the ladies the way to your mate's heart is still just like the old adage goes... through his/her stomach! So this sensuous three course meal was loaded with contrasting flavors, textures and temperatures to tempt the palate, appeal to the eye and lure your loved one to the table.

Instead of the heavier pastas and sauces, I focused on the fresher, lighter side of Italian dining, and pulled ingredients that can be found in just about any market or easily substituted.

Skip the calorie laden Caesar salad for this fresh starter made from many local ingredients: Arugula and Strawberry Salad with Toasted Almonds and Goat Cheese Vinaigrette
You can enjoy carb-conscious amounts of soul-satisfying pasta without the wheat gluten:Spicy Broccoli "Scampi" with Matchstick Gluten Free Pasta
Pair Georgia gulf coast shrimp with Italian vegetables for these skewers which are perfect on the grill or in the oven:Marinated Shrimp with Italian Vegetables

Light, healthy and delicious... that's how dinner should be. Thanks again Spicy Wifey, and I look forward to seeing you all again for "Inspired Asian Cooking."

Aruglula Strawberries Almonds with Goat Cheese Vinaigrette

For vinaigrette

2 oz chevre (goat cheese)
1 Tbsp extra virgin olive oil
1/4 cup fresh parsley leaves, minced
1 tsp garlic powder
salt and pepper
water

For salad

6 oz arugula
1 pint strawberries, sliced
1/2 cup toasted almonds, crushed into pieces

In a large bowl combine the chevre, olive oil, herbs and spices with a fork until pasty. Thin with a tablespoon of water at a time until the consistency of a creamy dressing.

Add the salad ingredients to the dressing and toss, coating thoroughly. Season one last time with a pinch of salt and freshly cracked black pepper.

Using tongs, pile the salad onto individual plates for serving.

Garden Chimichurri

Some days the best way to get dinner on the table in a hurry is to put little hands to work. In this Garden Chimichurri, featuring seasonal herbs from the kitchen garden, you can let the kids wash and pick the herbs from the stem. Older kids can measure out the oil and the vinegar. And with mom or dad in charge of the food processor, there's no need to break out the knives.

The Garden Chimichurri can be used to marinate any meat, fish or even tofu steaks. Experiment with Garden Chimichurri to add a twist to roasted or grilled vegetables, or bring an Argentinian flare to your favorite pasta dishes.

Garden Chimichurri
makes 1 1/2 cups

2 cups parsley
1 cup cilantro
1/2 cup oregano
3 cloves garlic
1/2 jalepeno (seeded)
2 scallions (green and white parts)
2 Tbsp white wine vinegar (or lemon juice)
1/2 cup of extra virgin olive oil
salt and black pepper to taste

Combine all of the ingredients except the olive oil in a food processor or blender until everything is well chopped.

Scrape down the sides, turn on the food processor and drizzle in the olive oil until the mixture has a pasty consistency, similar to like pesto.

Store unused Garden Chimichurri in an air-tight container for up to a month. To prevent discoloration, place a layer of plastic wrap directly onto the surface of the sauce.

Even more blueberries!

Check out the Blueberry Balsamic Vinaigrette that dressed a wonderful Crunchy Blueberry Salad at the last Natural Foods 101 Class! This link will take you to EatLocalAmerica.coop where Localvores do their darnedest to support locally produced foodstuffs, like our Georgia grown blueberries.

The next class, Food as Medicine, will be held at Sevananda on July 12 from 10 a.m. to noon. The class is free for Sevananda employees, and the first THREE members to sign up. It's $10 for everyone else.

If you can't make that class, I'll be focusing on Gorgeous Summer Produce, locally grown, to produce healthful and delicious dishes at the next Life Chef class held at Saint Philip AME Church on July 19 from 10 a.m. to noon. This class is $15 per person, or $5 for seniors.

Sesame Glazed Salmon

¼ cup Miso Tamari or Low Sodium Soy Sauce
2 Tbsp. cup Agave Nectar or Honey
½ tsp. Chili flakes
2 scallions, sliced (greens and whites)
1” piece of ginger, peeled and grated
Juice from 2-3 lime or lemon
Zest from 1 lime or lemon
1 Tbsp toasted sesame oil
1 side of skinless, boneless salmon, 3 large salmon filets, or 5-6 medium filets

Combine all ingredients except the salmon. Marinate the salmon for 10 minutes to overnight. Grill, bake, broil or pan sear the salmon on presentation side for 3-5 minutes depending on size of the filet, flip the salmon and continue cooking until desired doneness.

Quick Jerk BBQ Chicken Breasts

2 cup Jerk BBQ sauce
Juice from 3 oranges (approx. 1.5 cups)
Zest from 2 oranges
2-3 Tbsp Miso Tamari or Low Sodium Soy Sauce
1 Tbsp Dijon mustard
2 gloves of garlic, minced
3 large boneless, skinless chicken breasts, or 6 medium chicken breasts

Combine all ingredients except the chicken. Marinate chicken in the mixture for 15 minutes up to over night. Grill or bake chicken for 10-15 minutes or until done.

Spinach Blackberry Salad

This super easy salad is bursting with contrasting flavors. It was made with the grill in mind to stand up on its own next to marinades, sauces and smokey grilled flavors. The inspiration came from the locally grown produce I found at the East Atlanta Village Farmers Market, which is located in the Ace Hardware parking lot every Thursday from May through November.

Spinach Blackberry Salad

3 bunches of baby spinach
2 heads of young redleaf lettuce
2-3 heads of young romain
1/2 cup of fresh mint leaves
1/2 cup sliced young Asian turnips (they become more peppery with age)
2 cups of blackberries

With a slotted spoon, scoop the marinated onions out of the Spring Onion Balsamic Vinaigrette and add to the salad mixture.
Season with black pepper and salt and toss.
Top with crumbled smoked ricotta salada cheese and enjoy!

Note: Why scoop out the onions?
By marinating them in the vinaigrette the sweet spring onions become even mellower and absorb the tang and sweetness of the vinaigrette. Also by scooping them out and adding them to the salad, you can *lightly* dress the salad (important for a low fat option) which will allow you to really appreciate the impressive flavors of organic, locally grown produce without drowning it in dressing. Whenever you have gorgeous ingredients like these, you definitely don't want to smother them in intensely flavored vinaigrette, which could easily happen if you pour the vinaigrette over these young greens. In minutes, they'd wilt and loose a lot of their appeal.

Spring Onion Balsamic Vinaigrette

3 small spring onions (sliced thinly)
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
and a generous pinch of dried oregano and thyme
pinch of salt and freshly cracked black pepper

Whisk ingredients together and allow to sit while you prepare the salad so that the flavors can meld.

Arugula Strawberry Salad

This super easy salad is bursting with contrasting flavors. It was made with the grill in mind to stand up on its own next to marinades, sauces and smokey grilled flavors. The inspiration came from the locally grown produce I found at the East Atlanta Village Farmers Market, which is located in the Ace Hardware parking lot every Thursday from May through November.

2 cups of organic baby arugula (it packs more of a punch than that prewashed “baby arugula” salad in the bag at the super market)
3 heads of young green leaf lettuce
2 -3 heads of young romain
1/2 cup fresh mint leaves
1/2 cup sliced radishes plus greens from the radishes
2 cups of strawberries (stemmed and sliced)

With a slotted spoon, scoop the marinated onions out of the Spring Onion Balsamic Vinaigrette and add to the salad mixture.
Season with black pepper and salt and toss.
Top with crumbled smoked ricotta salada cheese and enjoy!

Note: Why scoop out the onions? By marinating them in the vinaigrette the sweet spring onions become even mellower and absorb the tang and sweetness of the vinaigrette. Also by scooping them out and adding them to the salad, you can *lightly* dress the salad (important for a low fat option) which will allow you to really appreciate the impressive flavors of organic, locally grown produce without drowning it in dressing. Whenever you have gorgeous ingredients like these, you definitely don't want to smother them in intensely flavored vinaigrette, which could easily happen if you pour the vinaigrette over these young greens. In minutes, they'd wilt and loose a lot of their appeal.

Cucumber-Lime Salsa with Vidalias and Feta Cheese

I love using sweet Vidalia onions in recipes that don’t require cooking. Now that it’s April the baby version of these Georgia-grown onions are available at local markets. They are wonderfully crisp, juicy, mild and of course, sweet.

This salsa is a great topping for grilled meat or meats that are cooked using a pungent spice rub. The freshness of the cucumbers, tomatoes and herbs compliments smoky flavors or warm spices nicely. The sweetness of the Vidalias and the creamy-saltiness of the feta are also a nice contrast of flavors too.

Cucumber-Lime Salsa with Vidalias and Feta Cheese

2 Roma tomatoes, diced
½ baby Vidalia onion, diced
1 cucumber, peeled, seeded and diced
1 large handful of parsley, finely chopped
Juice from a lime
2 oz feta cheese, crumbled
salt and pepper

In a small bowl, combine all of the ingredients except the feta cheese, stir well. Top with feta crumbles. If you’re making this in advance, wait until just before service to season with salt and top with feta.

Greek Yogurt Salad Dressing

Greek Yogurt Dressing
This uses delectable, thick and rich Greek style yogurt, but feel free to substitute lowfat or non-fat yogurt if that is your preference.

½ cup Greek yogurt
1 handful fresh parsley, finely chopped
1 Tbsp red onion, finely diced
Juice from 1 lime
2 Tbsp extra virgin olive oil
½ tsp cumin
black pepper and salt
2 Roma tomatoes, small dice
½ cucumber, peeled, seeded and grated

Stir ingredients together, combine well, and let sit refrigerated for 1 hour. Will keep tightly covered for at least 7 days.