Archive for June, 2013

Summer Salad with Peanut and Lime Dressing

The farmer’s market is in full swing with many wonderful fresh fruits and vegetables to choose from. I know here in California we sometimes have produce available earlier in the year so this salad uses ingredients that you can usually find at any time around the country if the farmer’s market in your area hasn’t started yet.

Nutty tasting millet is combined with sun ripened tomatoes, cool cucumbers, crunchy carrots and creamy avocado, then topped with an awesome dressing that is sizzling with summer flavor.

Kristy

Ingredients:

For the salad:

  • 1/2 cup millet
  • 1 cup water
  • 1 tsp olive oil
  • 1 pint cherry tomatoes, quartered (about 2 cups)
  • 2-3 small cucumbers, diced (about 1 cup)
  • 1 carrot diced (about 1/2 cup)
  • 1 avocado, diced
  • 1/4 cup chopped flat leaf parsley
  • 1/4 cup chopped cilantro

For the Dressing:

  • 2 tbsp creamy peanut butter
  • 1 shallot, minced
  • 2 limes, juiced
  • 2 tbsp soy milk or other non-dairy milk
  • 1 tbsp soy sauce or gluten free coconut aminos or gluten free tamari
  • 1 tsp honey or coconut nectar
  • 1 tsp or more to taste Arizona Pepper’s Organic Harvest Chipotle Habanero Pepper Sauce or your favorite hot sauce
  • salt to taste

Preparation:

  1. Stir the millet and oil together in a skillet over medium high heat. Toast, stirring often until lightly browned. 
  2. While the millet is toasting bring the water to boil in a sauce pan. Add the toasted millet, cover and reduce heat to a simmer. Simmer 25 minutes or until tender. Stir well, set aside and let cool.
  3. Combine all of the dressing ingredients in a blender and blend until smooth. Set aside.
  4. Once the millet has cooled stir well to break apart any lumps. Add the tomatoes, cucumber, carrots, avocado, parsley and cilantro. Stir in the dressing and serve at room temperature.

Yield:

Approximately 6 servings.

Notes:

Store leftovers in an airtight container in the refrigerator for 2-3 days. I like to keep the millet separate from the other ingredients and blend just before serving if I don’t plan on the salad being consumed right away.

 

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Veggie Submarine Sandwich with Creamy Dill Spread

 

I’ve been going through a serious sandwich phase.  I layer fresh veggies between 2 halves of a sandwich bun and then come up with all sorts of delicious spreads to top them with.  This creamy dill spread has summer written all over it and is perfect on a sandwich or as a veggie dip.  I used my favorite veggies in this sandwich but you can customize it with all your favorites for a perfect lunch or dinner meal.

~Sarah

Ingredients:

For the Creamy Dill Spread:

  • 1/2 cup neutral oil (canola or safflower works great)
  • 1/4 cup soy milk or other non dairy milk
  • 1 tbsp Dijon mustard
  • 1 tsp coconut nectar
  • 1 tsp freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 1/2 – 2 tbsp freshly chopped dill
  • 1/2 tsp sea salt
  • black pepper to taste

For the Veggie Submarine Sandwich:

  • 1 submarine sandwich bun, sliced in half, toasted if desired (gluten free if needed)
  • lettuce of your choice
  • sliced avocado
  • thinly sliced red onion
  • sliced heirloom tomatoes
  • thinly sliced cucumber
  • other veggies of your choice
  • 2-3 tbsp Creamy Dill Spread

Preparation:

  1. Combine all the ingredients for the dill spread in a high speed blender and process until creamy.
  2. Spread 2-3 tbsp of the dill mixture on half of your sandwich bun and layer veggies on top.
  3. Place the other half of your sandwich bun on top and enjoy!

Yield:

Makes approximately 3/4 cup Creamy Dill Spread.  Makes one sandwich.

Notes:

Leftover spread can be stored in an airtight container in the fridge for up to 5 days.

Jerk Seasoned Baked Beans

Jun 17 2013 by | Comments (0)
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Jerk Seasoned Baked Beans

For me a cookout or potluck wouldn’t be complete without homemade baked beans. I love them! I also love bold spicy flavors like jerk seasoning. Put the two together and what do you get? Baked beans so flavorful they’ll make your tastebuds explode like 4th of July fireworks.

Kristy

Ingredients:

  • 2 tbsp olive oil
  • 1 large yellow onion, diced  (about 2 cups)
  • 1 tbsp fresh minced ginger
  • 2-3 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp thyme
  • 1 tsp cinnamon
  • 1 tsp dry mustard
  • 1/4 tsp ground black pepper
  • 1/4 tsp allspice
  • 1/8 tsp nutmeg
  • 2 tbsp white wine vinegar (not distilled vinegar) or red wine vinegar
  • 1/2 cup ketchup
  • 1/2 cup water
  • 2 tbsp coconut crystals
  • 2 tbsp almond butter or peanut butter
  • hot sauce to taste – I use 1 tbsp Arizona Pepper’s Organic Harvest Foods Chipotle Habanero Pepper Sauce
  • 3-4 cups cooked pinto beans

Preparation:

  1. Preheat oven to 350 degrees.
  2. In an oven proof dutch oven heat the oil over medium high heat. Add the onions, ginger, garlic and salt. Sauté until the onions are tender, about 5 minutes.
  3. Reduce heat to medium low and add the remaining ingredients. Cook about 10 minutes until the sauce is thick and bubbly.
  4. Add the beans and stir to combine. Place in the oven and bake 45 minutes or longer if you prefer a less saucy consistency.
  5. Serve with your favorite burger, tortilla chips or your favorite grain.

Yield:

Makes approximately 6 servings.

Notes:

Store leftovers in an airtight container in the refrigerator for 3-4 days. This recipe can also be made in a slow cooker. Follow steps 1-3 and then combine with the beans in the bowl of a slow cooker and cook according to the manufactures instructions.

 

Garlic and Chive Potato Dumplings

Jun 12 2013 by | Comments (0)
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Garlic and Chive Potato Dumplings

While some mothers may like to be taken out to dinner on Mother’s Day many fathers like the chance to fire up the grill. It’s no different in my family but one thing that must go along with the grilled entree is some kind of potato. It doesn’t really matter what kind, baked, french fried, hash browns, oven roasted or potato salad if it’s potato it’s all good. This year I decided I wanted to have something a little different so I made these delightfully chewy little dumplings and previewed them last week for a little taste testing. They were a big hit and will definitely be a part of our Father’s Day menu!  One thing I like is that they can be made ahead of time and then fried just before serving so you can spend time with your family and not in the kitchen preparing food. I hope you enjoy and have a Happy Father’s Day.

Kristy

Ingredients:

  • 2 good size russet potatoes (you should have approximately 3-4 cups when mashed)
  • 1 3/4-2 1/4 cups white whole wheat or whole wheat pastry flour
  • 3 tbsp soy milk or other non-dairy milk
  • 2 tbsp minced chives
  • 1 tsp garlic powder
  • 2 tsp salt, divided
  • olive oil for browning
  • 1 cup pasta sauce (optional)

Preparation:

  1. Cut potatoes into chunks and cover with water. Add 1/2 tsp salt and bring to a boil. Reduce heat and simmer until the potatoes are tender, approximately 15 minutes. Drain and let cool until able to peel off the skin. Rice with a potato ricer or process in a food processor until smooth and there are no lumps. 
  2. Transfer to a large bowl and add 1 1/2 cups of flour, 1 tsp salt. milk, chives and garlic. Mix well and then add more flour as needed until you have a soft yet firm dough. The dough should hold together but not be sticky. Divide into 4 equal pieces and form into balls. Cover and let rest 3-5 minutes.
  3. Fill a large pot with water and the remaining 1/2 tsp salt. Bring to a boil.
  4. While the water is heating lightly flour a dry, flat surface. Channel your inner child or get your children to help you roll 1 ball of the dough into a 1/2 inch thick rope just like when you used to play with play dough. With a sharp knife cut the rope into 1/2 inch pieces. Drop the dumplings into the boiling water and simmer for 3 minutes.
  5. Scoop out with a slotted spoon and lay on paper towels. Don’t worry if the dumpling are a little sticky. They will firm up as they cool. Continue with the remaining dough balls until all have been poached.
  6. Heat a large nonstick skillet over high heat. Add 1-2 tbsp olive oil per batch (1/4 of the dumplings). Add the dumplings, reduce heat to medium and let brown 7-8 minutes before flipping over and browning the other side for another 7-8 minutes. Add additional salt and/or chives to taste. Serve with pasta sauce for dipping if desired.

Yield:

Makes approximately 100-120 dumplings.

Notes:

The dumplings are best kept poached but not fried until ready to serve. Dumplings can be stored in a single layer in a sealed container in the refrigerator for 2-3 days. Once fried serve immediately.

Oatmeal and Fruit Snack Bars

Jun 10 2013 by | Comments (6)
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Oatmeal and Fruit Snack Bars

Our summers tend to be pretty busy and it seems we are always on the go to the pool, park or beach.  Finding delicious, portable and easy to pack snacks is something I am always on the lookout for.  I love this easy to make oatmeal bar.  You can use just about any type of fruit and in the summer time I love using the seasonal peaches, cherries, blueberries, nectarines and raspberries.  You can even mix and match your fruit to create whole new flavor combinations.  While I use this recipe mostly for snack bars you can serve this dish warm from the oven for an amazing breakfast crisp.  It’s sweet enough that it can also be a yummy dessert and can be served at room temperature for those warm summer nights when you don’t feel like something hot.  Gotta love recipes that can multi-task!

~Sarah

Ingredients:

  • 1 1/2 cups old fashioned oats
  • 1 cup flour of your choice (whole wheat, brown rice, spelt or whole wheat pastry flour all work great)
  • heaping 3/4 cup coconut crystals
  • 1/2 cup coconut oil or Earth Balance Organic Whipped Butter, chilled
  • 4-5 cups fruit of your choice (sliced, peeled and pitted if necessary) OR 2-3 cups unsweetened fruit preserves or jam

Preparation:

  1. Preheat oven to 350 degrees.
  2. Grease an 8×8 glass baking dish and set aside.
  3. Mix the first 4 ingredients together until you have a wet, sand like consistency.  Transfer all but 1/2 cup of the oatmeal mixture into the prepared baking dish.
  4. Using a spatula or the back of a spoon and press the mixture firmly into the dish in an even layer.
  5. Add the prepared fruit or preserves to the dish and spread out in an even single layer.  Sprinkle the remaining oatmeal mixture over the top until evenly covered.
  6. Place in the oven and bake for approximately 40-50 minutes for fresh fruit or about 30-40 minutes for fruit preserves.  Baking time will vary depending on the type of fruit used so make sure to keep an eye on the dish.  The bars are done once the fruit is tender and the crumble top is golden brown.
  7. Remove from the oven and let cool completely before placing in the refrigerator.  Let the dish cool for 1 hour before slicing and serving.

Yield:

Makes 12 snack sized bars.

Notes:

The bars hold together well so I like to wrap each bar in plastic wrap and store in the fridge for an easy to grab snack on the go.  They will keep for up to 1 week in the fridge. The bars can be brought to room temperature if you prefer to serve them that way.

Zucchini and Corn Casserole

Jun 06 2013 by | Comments (0)
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The garden is planted and growing beautifully. Last week we dug up the first crop of potatoes. Yum, my favorite. I can’t wait to start harvesting some of my other favorite vegetables too. This recipe features a couple of garden classics, zucchini and corn. The corn is used 2 ways. First it’s sautéd along with the zucchini and then the rest is blended with milk to make a rich and creamy sauce. This dish is a step up from plain old corn on the cob. It’s ideal for a potluck too. Dig in and enjoy.

Kristy

Ingredients:

  • 3 zucchini, quartered lengthwise and then diced into 1/2 inch pieces (2 cups diced)
  • 1 cup diced onion
  • 2 tbsp olive oil
  • 1 tsp sea salt, divided
  • 4 ears of corn, shucked and cut from the cob (3 cups), divided
  • 1 cup soy milk or other non-dairy milk
  • 1/4 cup nutritional yeast
  • 3-4 dashes hot pepper sauce or to taste
  • 1 tsp mexican oregano (sub with mediterranean oregano if you don’t have mexican)
  • 1/4 tsp ground black pepper
  • 1/4 cup toasted bread crumbs (gluten free if needed)
  • 2 tbsp roughly chopped cilantro or parsley

Preparation:

  1. Preheat oven to 35o degrees.
  2. In a large skillet heat the oil to medium high. Add the onions, zucchini and 1/2 tsp salt.
  3. Sauté until the vegetables are tender, about 5-7 minutes.
  4. Add 2 cups of the corn, oregano and pepper. Sauté 1-2 minutes.
  5. Place the remaining 1 cup of corn, milk, nutritional yeast, remaining 1/2 tsp salt and hot pepper sauce in a blender and process on high until smooth.
  6. Pour into the pan with the vegetables. Stir to combine and cook until heated through, 2-3 minutes. Taste and add additional salt or hot pepper sauce if needed.
  7. Transfer to a casserole dish and top with the bread crumbs.
  8. Bake 20-25 minutes until hot and bubbly.
  9. Top with chopped cilantro or parsley and serve.

Yield:

Approximately 6 servings.

Notes:

Store leftovers in an airtight container in the refrigerator for 2-3 days.

 

Dill Pickle French Fries

Jun 03 2013 by | Comments (0)
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Dill Pickle French Fries

We grill up lots of burgers over the summer and we usually pair our veggie burgers with grilled corn, a fruit salad or a big leafy green salad but for me nothing beats a burger and fries.  I love these lightly seasoned dill infused french fries.  They have a hint of dill and a classic tangy and salty pickle taste.  A perfect side for your favorite summer burger.

~Sarah

Ingredients:

  • 14-16 ounces frozen french fries of your choice
  • 3 tbsp white vinegar
  • 1/2 tsp garlic powder
  • 1 tsp dried dill
  • 1/2 tsp sea salt
  • black pepper to taste

Preparation:

  1. Preheat oven to recommended packaging instructions.
  2. In a large mixing bowl whisk together vinegar, garlic powder, dill and pepper.
  3. Add in the frozen fries and toss to coat.
  4. Spread the french fries on a baking sheet and bake for recommended cooking time, flipping the fries over once during cooking.
  5. Remove from the oven and sprinkle with sea salt.
  6. Serve immediately.

Yield:

Makes 4-6 servings depending on the variety of french fry.

Notes:

This dish is best when eaten right away.  If you prefer a more intense dill flavor you can add an additional 1 tsp of dill to the vinegar mixture.