Summer Salads

When I first signed up my CSA, I was feeling ambitious and excited about fresh veggies each week! I didn't realize how MANY veggies I would be receiving. Seth is on deployment, so I've been forced to get creative with my cooking and share with friends. I also have a very full freezer! Below is a picture of the shed where we pick up our produce. Wish I had more time to write, but I'm busy blanching. Oh, and try this tangy raspberry vinaigrette while the summer greens are still delicious. And some fabulous Walla Walla onions!
Raspberry and Shallot Vinaigrette
1 cup fresh or unsweetened frozen raspberries
3 Tbsp apple cider vinegar
1/2 cup olive oil
1 shallot, minced
1 tsp honey
1.) Puree the raspberries, vinegar, and olive oil until smooth. Stir in honey and shallots. Add more honey if you prefer a sweeter vinaigrette.

Green Goddess Dressing

Everyone has fond memories about visits with the grandparents. Many of mine include picking blueberries, learning to make the best cornbread dressing, and watching my granddaddy fix breakfast. But one memory sticks out in my mind... my first encounter with Green Goddess Salad Dressing. With a title like that, you couldn't help but be intrigued! I saw my grandfather open the bottle and began to pour it over his salad. It was green, slightly globby, and I wanted no part of it! Why was I so opposed? This was the man who taught me to eat and enjoy sardines, surely he could convince me to try a salad dressing! My mother explained that it was a very popular salad dressing years ago (Invented in San Francisco in the 1920s) and I should try a bite. Despite their best efforts, I couldn't get past the odd green color and strange title.

Recently I was flipping through a food magazine and a recipe jumped off the page "GREEN GODDESS DRESSING." As I read through the ingredients I realized this dressing was not as scary as it seemed... avocado, mayo, chives, basil, anchovies, lemon juice. I began to wonder what made me avoid the dressing. Putting the past aside, I grabbed my food processor and began to create my second encounter with Green Goddess Dressing. Yes, it was green and slightly gloppy, but it was delicious! Very herbaceous and it blended perfectly with the salad greens from my garden.

I substituted the traditional mayo for sour cream, added whatever herbs were alive in my garden, and I did use anchovies! You can't even taste them but they add an important umami flavor that ties the dressing together. If you're scared of anchovies, don't be! They're actually in most of the Caesar salad dressings you eat and most people can't even tell. Just a nice little surprise, like Green Goddess!

Green Goddess Salad Dressing:
1 avocado, peeled and cut into chunks
1/4 cup sour cream
2 anchovy fillets
2 Tbsp basil
2 cloves garlic
1 small shallot
juice and zest from 1/2 lime
3 Tbsp white wine vinegar
1 Tbsp sherry
2 Tbsp Italian parsley
1/2 cup olive oil

1. Place ingredients in a food processor and blend until smooth. Pour over a fresh green salad or use as a dip for a veggie tray!

Ice-cream fit for the Fourth of July!

Seth and I have been married just over a year now! Times flies not only when you're having fun, but more so when your husband is in the Navy! I wish we could have spent the 4th together (as well as our anniversary), but I was thankful to be flown back to Atlanta to be with my family and close friends. What a blessing they have been! They have also put up with many of my crazy recipe adventures, such as chocolate cherry and Baileys' ice-cream. While I do enjoy Ben and Jerry's Cherry Garcia ice-cream, I always finish craving more tart cherries, and dark chocolate! My dad received an ice-cream maker for Father's Day and I thought that the 4th would be a wonderful time to make this frozen dessert.

Chocolate, Cherry, and Bailey's Ice-cream-

(Makes one quart)

Cherries:

1 cup pitted and halved fresh cherries

1 Tbsp lemon juice

Zest from one lemon

1/4 cup sugar

-Bring all ingredients to a simmer. Cook for a minute until cherries give up some of their juice. Refrigerate.

Ice-Cream:

1 1/2 cups heavy cream

1 1/2 cups whole milk

1/2 cup sugar (more if you prefer sweeter cream)

-Bring cream, milk, and sugar to a simmer and stir until sugar dissolves. Chill overnight.

Add ins:

2 Tbsp to 1/4 cup Bailey's Irish Cream, depending on your taste

3/4 cup chopped dark chocolate

-Pour cream mixture into ice-cream maker and follow machine directions. Add Bailey's to taste.

-When ice-cream has reached desired consistency pour into a freezable container. Stir in cherries with a little juice and chocolate. (If you prefer pink ice-cream you can add the cherries and chocolate into the maker while it is still turning. ) Freeze a couple of hours before serving.

-Scoop ice-cream into a chilled bowl, drizzle with extra cherry juice and Enjoy!

Patio Party

It's summertime in the South and while my body is adjusting to the 90 degree heat, my sister decided to throw a patio party. As we planned the menu, Mary Ashley knew she wanted to make Parmesan Flans from Frank Stitt's restaurant Bottega (which deserves a blog entry unto itself). I suggested adding a fresh leafy green and berry salad to lighten things up. We also served champagne cocktails with a little pineapple juice and a splash of grenadine. Everything was delicious and refreshing, which is key when eating outside in the Georgia heat. One of my favorite recipes was the Wonton Crisps that went along side the salad. These crisps are SUPER easy to make and most grocery stores carry the wonton wrappers. If you'd like to change the toppings try sesame seeds or paprika, but I just love the thyme in this recipe.



Wonton Crisps
12 square wonton wrappers
1/2 cup grated Parmesan cheese
2 tsp thyme
3 Tbsp olive oil
Coarse salt

1.) Cut wonton squares into triangles (or use a cookie cutter to make shapes). Grate cheese and mix with herbs. I prefer finely grated Parmesan grated with a zester.
2.) Set triangles on a baking sheet and brush with olive oil and lightly season with salt. Sprinkle on cheese and herb mixture and bake for 5-8 minutes at 350 degrees or until crisp and light brown. Makes 24 triangles.


Leftovers are great on an antipasto platter!

More Veggie Recipes

I promise I'll write about something other than vegetables, but its summertime and I'm surrounded by farmer's markets and fresh produce. Can't help myself! I did find some lovely baby golden beets at our hospital's Thoroughly Fresh Thursday market. My fellow dietitian gave me a wonderful recipe, but I had to make a few changes. If you can't find beets with the greens attached, then you can substitute kale or chard.

Warm Orange Beet Saute

1 bunch baby golden beets with greens

1 fresh orange, peeled and chopped

1 Tbsp olive oil

1 garlic scallion (or 2 garlic cloves), minced

2 Tbsp apple cider vinegar

2 Tbsp toasted almonds

Salt and pepper to taste

1.) Remove greens from beets and set aside. Boil beets in salted water until fork tender. Shock in ice bath and skins should slide off. Cut into bite size pieces.

2.) Heat oil in large skillet and saute garlic briefly. Add greens and and vinegar and wilt for 2-4 minutes. Add beets and oranges and heat through. Remove greens, beets, and oranges and let vinegar reduce. Before serving sprinkle of almonds. Serves 2 people.

CSA Basket Two

So this week I recieved...

One bag Arugula

Bunch of Carrots

Purple Cauliflower

Georgian Fire Garlic

Kale

Lettuce

Napa Cabbage

And more Sugar Snap Peas!

Sorry that I'm behind on the recipes, I'm trying to finish my final essay for my Masters! See you when the semester is over!

Kale Soup

Yes, it seems like it should be too warm for soup, but I couldn't help myself! Kale is delicious in this warm concoction and adds a nice hearty flavor, perfect for a dinner for one or two. I keep a stash of dried mushrooms in my pantry so that I can quickly toss them in soups and such, but fresh mushrooms are just as good. Leftover shredded chicken can also be added if you're looking for more protein. Enjoy!

Kale, Mushroom, and Wild Rice Soup

1 Tbsp olive oil

1/2 diced onion

1 garlic scallion (or 1/2 shallot)

1/2 cup white wine

6 cups chicken broth

bay leaf

1 bunch thyme

1 cup wild rice

1 bunch kale, chopped

1 cup mushrooms, chopped and sauteed

Salt and pepper to taste

Squeeze of Sriracha (for a kick!)

1.) Heat oil and saute onion and scallion. Deglaze pan with wine. Add chicken broth and bring to a boil with the thyme and bay leaf. Add wild rice and simmer 30 minutes.

2.) Add chopped kale and mushrooms and simmer for another 15-20 minutes. Add seasonings to taste. Serves 2-3 people.