Light and easy. Raw cabbage paired with fresh mango and dates in a citrus vinaigrette. Crisp, refreshing and sweet.
The simplest and fastest to way to make a last minute picnic to go, quick meal for impromptu lunch guests, or side dish/salad to accompany a main dish.
2lbs cooked chickpeas (if dried, soak them the day before and cook them in salted boiling water)
1 orange pepper (I typically like using red but the red peppers at the market were not organic so I picked an organic one over the color)
1/4 jalapeño pepper
2 garlic cloves
A handful of each herbs: parsley, basil, chives, thyme
1 Tbsp Dijon mustard
1 Tbsp white balsamic vinegar
4 Tbsp grape seed oil
Freshly ground salt and pepper, about 1/4 tsp each
4-5 oz arugula
Chilled soups are always refreshing in summer. This recipe is a non-dairy creamy soup, basically puréed with almond milk. It is particularly popular with friends who have dairy restrictions in their diet, or people who simply enjoy a lighter version of creamy soups.
The chilled asparagus tend to have a more delicate flavor when mixed with potatoes which act as the binding agent in the soup. If you wish to enhance the asparagus taste of the soup, add a little cumin (optional).
2 lbs asparagus
1 large shallot
2-3 small potatoes
1/2 jalapeño pepper
2 garlic cloves
1.5 oz fresh basil
1/4-1/2 tsp cumin (optional)
2 cups water
2 cups almond milk
2 Tbsp olive oil
Salt and pepper to taste
Lemon rind for decoration
Peel, crush and chop the garlic finely. Peel the shallot preserving the roots to hold it while chopping. Slice it horizontally, almost reaching the roots, then vertically like an onion, and finally, chop it vertically again but in a perpendicular direction.
If the ends of the asparagus are thick and woody, it is best to snap the ends off between your fingers rather than cutting them with a knife. By snapping them, they naturally break off at the point where the tender part of the asparagus meets the woody part. Discard the woody parts.
Cut the asparagus stems in about 1-inch pieces, add them to the pot along with 2 cups of water and moderate salt. Bring to a oil, lower the heat and simmer about for 8-10 minutes, until the asparagus stems are cooked.
When pulling the chilled asparagus soup from the refrigerator, check for seasoning, add salt and cumin if necessary, and some finely ground black pepper. Place a ladle a of chilled asparagus soup in individual bowls or cups, decorate with the asparagus tips and lemon rind strips.
Individual ‘en cocotte’ zucchini dishes, offer a feast for the senses with a singular presentation, and a light and flavorful combination of zucchini, pine nuts and almond milk, highlighted with the fragrance of curry, fresh basil and garlic.
I have always liked the combination of zucchini and curry and decided to update it by adding pine nuts and basil. If you are not specifically looking for a lactose free dish, feel free to add some goat cheese. Otherwise, using the almond milk here renders a delightfully light dish, full of flavors. The individual servings of ‘en cocotte’ add a nice personal touch for each guest.
4 mini Le Creuset cocotte (or similar) with lids.
Preheat the oven to 350F.
Place a row of zucchini, topped with roasted pine nuts and basil in the bottom of each ‘mini cocotte’, this layer should fill about one third of the cocotte. Continue alternating zucchini, roasted pine nuts and basil until filled almost to the top. Be sure to reserve about 20 zucchini slices for topping the cocottes decoratively prior to baking. Also reserve some of the basil chiffonade and a few pine nuts for the last touch prior to serving.
A fragrant and light soup, very simple and quick to make.