Archive | Summer

SUMMER SALAD

A fresh, healthful and delicious way to enjoy the seasonal bounty

Photography By Margaux Gibbons

Serves 2 for a meal or 6 as a side salad

This is one of my favorite summer salads for a picnic or a potluck. It is light and packed with nutrients and protein and will fit most everyone’s dietary needs. Quinoa and millet are two grains containing some of the most digestible proteins on the planet. The kimchi or sauerkraut is alive with beneficial bacteria that help you digest your food properly and absorb all of those delicious nutrients; they also add a flavor punch. All of this is a wonderful canvas for fresh, ripe heirloom tomatoes and avocados.

½ cup quinoa
½ cup millet
1 cup kale, finely chopped
3 tablespoons olive oil … Read More

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PANNA COTTA WITH BLUEBERRY GINGER SAUCE

Courtesy Marcos Jubane, pastry chef, Jacks Monterey, Portola Hotel & Spa in Monterey

Serves 6

Zest of 1 lemon
1 ¼-ounce envelope gelatin, unflavored
1½ cups milk
2 tablespoons sugar
Pinch of salt
2 tablespoons lemon juice
1 cup plain yogurt

Remove the lemon zest in long strips, with peeler. Squeeze zested lemon and, if needed, another lemon. Reserve juice. In bowl, sprinkle gelatin over ½ cup milk. In small saucepan, combine remaining milk, sugar, lemon zest and salt. Bring to a gentle simmer.

Remove from heat, cover and steep 10 minutes. Add gelatin mixture and stir over low heat until dissolved.

Strain into bowl, discard zest then cool 10 minutes. Stir in yogurt.

Pour into six 6-ounce ramekins. Refrigerate until set, 2–4 hours. Invert onto a serving plate and … Read More

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GRILLED ARTICHOKE HEART CARBONARA

Courtesy Monterey Farms in Salinas

Serves 4 to 6 as a main course

For a quick and easy summertime meal, try Monterey Farms Grilled ArtiHearts in this vegetarian pasta dish. They are almost meaty and will please even the carnivores at the table. Tarragon and snap peas add elegance to the dish.

1 pound package of your favorite pasta
1 6-ounce package Monterey Farms Grilled ArtiHearts
1 cup fresh snap peas, strings removed
2 tablespoons olive oil
1/2 cup spring onions, chopped
2 eggs
1/3 cup Parmigiano-Reggiano, finely grated, plus some for the table
Freshly ground pepper
Sea salt, to taste
Fresh tarragon, chopped
Chili flakes, to garnish (optional)

Bring a large pot of water to boil. Add the pasta to the pot and stir. Bring to a boil and … Read More

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Caramelized Eggplant with Fettuccini and Roasted Red Pepper Sauce

Adapted from 350 Best Vegan Recipes by Deb Roussou (Robert Rose, 2012)

Serves 4 to 6
Sweet almonds, charred red peppers and aromatic Hungarian paprika blend into a sumptuous sauce ladled over fresh pasta and topped with crispy sautéed eggplant. Serve this with a simple mix of greens, a drizzle of olive oil and a rustic loaf of bread.

Caramelized Eggplant with Fettuccini and Roasted Red Pepper Sauce

Ingredients

  • 1 large eggplant, peeled, cut into 1-inch cubes
  • 1¼ teaspoons salt, divided
  • 2 tablespoons olive oil
  • 1 tablespoons fresh oregano, chopped
  • ¼ teaspoon black pepper, freshly ground
  • 1½ pounds vegan store-bought fresh fettucini, cooked
  • ¼ cup parsley, chopped
  • ¼ cup grated vegan Parmesan cheese, crumbled regular feta cheese, or a mixture of ground nuts and dried onion flakes (optional)
  • Roasted
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Wild Berry Jam

Courtesy Jordan Champagne, Happy Girl Kitchen Co., Pacific Grove

Makes 2 cups

Wild berries are usually smaller than cultivated ones, so I have scaled the recipe down so that you do not need to harvest so many. Wild berries are also usually more flavorful and drier than cultivated berries so you can add less sugar, and the cooking time usually is shorter.

1 pound wild berries (it may take hours to harvest so enjoy the picking, not just the pie, as they say!)
1/3 cup sugar
Splash fresh lemon juice

Place the berries in a small pot with a thick bottom so that the jam will not scorch. Add the sugar and lemon juice and cook over a high heat so that it comes to a rolling boil. For such … Read More

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