Carrot, Apple & Beet Smoothie
Sometimes I’m in the mood for a smoothie, but I want to make it healthy. You can prepare your own wholesome smoothie with the push of a button. Homemade smoothies can be just as quick as store bought ones and a lot healthier.
INGREDIENTS
2 Large Peeled & Chopped Carrots
1 Cored & Sliced Granny Smith Apple
2 Peeled & Chopped Beets
1 Cup Ice Cubes
1 Cup Cranberry Juice
In a blender or food processor, combine the carrots, apple slices, beets, ice cubes and cranberry juice. Pulse until smooth. Pour your delicious smoothie into tall glasses and serve immediately. Serves 2
Baby Eggplant Salad
INGREDIENTS
1 Pound Unpeeled Baby Eggplants
2 Garlic Cloves
1 Teaspoon Ground Paprika
1 Teaspoon Ground Cumin
3 Tablespoons Freshly Squeezed Lemon Juice
1 Tablespoon Olive Oil
1 Bunch Chopped Fresh Italian Parsley
Fill a large size pot with water and salt. Cut the eggplants into quarters (lengthwise). Place the garlic cloves and eggplants into the water and bring to a boil over a high heat. Boil until the eggplant pieces are tender. Drain and throw away the garlic. Place the eggplant pieces into a large size bowl. Combine with the paprika, cumin, lemon juice, olive oil and chopped parsley. Mix gently and place into the fridge for 2 to 4 hours. Remove from the fridge when ready to serve. Serve chilled. Serves 4
Flank Steak Salad
It’s still hot outside and I am continuing to avoid turning on my oven if I can avoid it. Here is the perfect summer salad that will definitely leave you feeling satisfied.
INGREDIENTS
3 Ears Fresh Corn (Cooked & Cut From The Cob)
1 Cup Cannellini Beans
1 Large Diced Roasted Red Pepper
2 Cups Green Beans (Blanched & Cut Into 1 Inch Pieces)
1 Cup Grape Tomatoes (Halved Lengthwise)
1/2 Cup Minced Red Onion
1/2 Cup Chopped Olives
1 Diced Yellow Plum
1 Avocado (Cut Into Chunks)
1 Seeded & Minced Jalapeño
10 Basil Leaves
1 1/2 Pounds Marinated Flank Steak
1 Cup Hoisin Sauce (For Marinade)
1 Cup Sriracha Sauce (For Marinade)
Tzatziki Sauce For Dressing
In a medium size bowl combine the hoisin sauce and the sriracha sauce. Place the flank steak into a large size ziplock bag and pour the hoisin mixture in. Zip up the bag and give a few gentle shakes to cover all of the flank steak. Place into the fridge for 4 hours or more. I like to marinate overnight, but if you’re short on time then 4 hours will work just fine. When you are ready to make the salad remove the flank steak from the fridge and let it rest on the counter while you are assembling the salad. In a large size bowl toss together the corn, cannellini beans, green beans, tomatoes, onions, avocado, Jalapeño and basil. Remove the flank steak from the ziplock bag and throw away the bag and the marinade. On a grill pan grill the flank steak for 4 minutes per side (depending on how rare you like your steak). Remove the flank steak from the heat and transfer to a plate. Let rest for 10 minute. Slice the flank steak and place on top of the salad. Serve with Tzatziki Sauce as a dressing. Serves 4
Kentucky Benedictine
I love this Southern spread made popular by Louisville’s Benedict’s restaurateur, Jennie Carter Benedict, who opened her restaurant in 1893. It can be used as a dip or for a sandwich and is perfect for either an afternoon tea or a light meal.
INGREDIENTS
1 Large Cucumber
8 Ounces Softened Cream Cheese
4 Tablespoons Grated Onion or 2 Minced Green Onions
1/2 Teaspoon Kosher Salt
1 Tablespoon Mayonnaise
Remove the cucumber skin and then grate it into a medium size bowl. Drain the cucumber and onion juice (unless using minced green onions). Add the cream cheese, grated onion, kosher salt and mayonnaise. Beat with a hand mixer on medium until all of the ingredients are combined. Place plastic wrap over the bowl and put into the fridge for 2 to 3 hours. If you are using for a vegetable dip then thin it out with a bit of sour cream. Makes about 1 1/2 Cups
Honeydew Melon Gazpacho
This cold soup is extremely refreshing. The sweet honeydew mixes well with garden fresh cucumbers and onions for a sweetened spin on the traditional tomato gazpacho. Oh and by the way, it’s super easy to make too!
INGREDIENTS
3 Tablespoons Minced Red Onions
3 Tablespoons Sherry Vinegar
1 Large Honeydew Melon (About 8 Cups)
1 Large Peeled & Seeded Cucumber
1/4 Teaspoon Kosher Salt
Put the minced onions into a small size bowl and add the sherry vinegar. Let the onions soak for 20 minutes. Peel and seed the honeydew. Cut the honeydew into 1 inch cubes and place into a medium size bowl. Chop the cucumber and place into the honeydew bowl. Put the onions with the vinegar, honeydew, cucumber and kosher salt into a food processor or a blender. Pulse until pureed. Pour into a large size bowl and cover with plastic wrap. Place in the fridge for 2 to 4 hours until the gazpacho is completely chilled. Remove from the fridge when ready to serve and ladle into individual bowls. Serves 4
Spicy Wok Green Beans
BUT Victoria I don’t have a wok! No problem at all if you don’t have a wok then use a large cast-iron skillet, but if you DO have a wok then drag that baby out for this dish. Searing green beans in a dry wok really gives them a mild smoky flavor. This dish tends to be a bit spicy because the chiles are sliced and cooked with their seeds (the seeds are the hottest part of the chiles). If you want to tone down the spiciness then don’t cook the seeds and just throw them away. Make sure not to touch your mouth or eyes after slicing the Serrano chiles. Trust me I’ve done it plenty of times. OUCH!
INGREDIENTS
1 Pound Trimmed Green Beans
4 Sliced Garlic Cloves
2 or 3 Thinly Sliced Red Serrano Chiles
1 Tablespoon Black or White Sesame Seeds
3 Tablespoons Water
2 Tablespoons Tamari
Place your wok or cast-iron skillet on the burner and turn the heat up to high. Heat the wok until it’s very hot. Place the green beans into the wok and cook for 5 minutes. Stir constantly. You will want the green beans to begin to blister and brown in spots. Now add the garlic, chiles and sesame seeds. Cook for another minute continuing to stir. Add the water and then place a lid on the wok and cook for 2 to 3 minutes. You will want the green beans to be crisp-tender. Take the lid off and cook for another minute until there is no water left and the ingredients are dry. Remove from the heat and stir in the tamari. Transfer to a serving bowl and serve immediately. Serves 4
Tamari is made from soybeans, water and salt. Tamari has a more intense and more complex flavor than regular soy sauce. It also has a higher concentration of minerals, has a thicker consistency and is darker than regular soy sauce.
Greek Style Eggplant Dip
This dip is super healthy and goes perfectly with raw vegetables, crackers or whole grain pita wedges.
INGREDIENTS
1 Large Eggplant
3 Thinly Sliced Garlic Cloves
14 Ounces Silken Tofu
3 Tablespoons Fresh Lemon Juice
1/2 Teaspoon Kosher Salt
Preheat your oven to 350º F. Line a baking sheet with parchment paper. Cut the eggplant in half lengthwise. Cut slits in the flesh side of the eggplant halves and insert the garlic slices. Put the eggplant cut-side down on the baking sheet and then prick the eggplant all over with a fork. Place in the oven and bake for 45 minutes. You will want the eggplant to be soft and collapsed. Remove from the oven and then when the eggplant is cool enough to handle scoop out the pulp and put it into a food processor or blender. Throw away the skin. Add the tofu, lemon juice and kosher salt. Puree until nice and smooth. Serve immediately. Makes about 2 1/2 cups.
Three Bean Insalata
I love beans and they are full of protein, vitamin B and iron. They are low in fat as well (about 1 gram of fat per cup) and loaded with fiber. If you are using canned beans please be aware that they are higher in sodium so make sure to rinse them well to reduce the salt content.
INGREDIENTS
2 Cups Cooked & Drained Red Kidney Beans
2 Cups Cooked & Drained Black Beans
2 Cups Cooked & Drained Pinto Beans
2 Cups Cooked & Drained Yellow Hominy
5 Large Chopped & Seeded Tomatoes
2 Cups Chopped Onions
1 Cup Chopped Fresh Cilantro
4 Tablespoons Fresh Lime Juice
2 Tablespoons Olive Oil
3 Teaspoons Chili Powder
3 Teaspoons Ground Cumin
1 Tablespoon Kosher Salt
1 Tablespoon Freshly Ground Pepper
In a large size bowl combine the red kidney beans, black beans, pinto beans, yellow hominy, tomatoes, onions, cilantro, lime juice, olive oil, chili powder, ground cumin, kosher salt and pepper. Mix well. Cover with plastic wrap and refrigerate for 3 to 4 hours. Remove from the fridge when ready to serve and transfer to a serving bowl. Serves 10
Summer Orzo Salad
I get tired of the same old side salads so I created this lively Summer Orzo Salad that goes with just about everything.This salad is also great for a picnic or potluck because it doesn't contain mayo.
INGREDIENTS
1 Cup Cooked Orzo
1 Tablespoon Olive Oil
3 Large Chopped Shallots
1/4 Cup Fresh Lemon Juice
1 Cup Halved Grape Tomatoes
10 Sliced Radishes
1/2 Cup White Beans
1/2 Cup Chopped Fresh Basil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1/4 Cup Prepared Italian Dressing
Cook the orzo in a large size pot of boiling water for 8 to 10 minutes until al dente. I used a fancy black and white orzo, but you can use any kind that you like or have on hand. Drain the orzo and drizzle on the olive oil. Give a good stir so the olive oil coats all of the orzo. Set aside. In a small size bowl place the chopped shallots and pour the lemon juice over the shallots. Let the shallots sit in the lemon juice for about 10 minutes. In a medium size bowl add the tomatoes, radishes, white beans, kosher salt and pepper. Drizzle the dressing over the vegetables and mix well. In a large size serving bowl add the orzo. Drain the shallots and discard the lemon juice. Add the shallots to the orzo and give a good stir. Now add the vegetable and dressing mixture and combine well. Finally add the chopped basil and give another good stir. Cover with plastic wrap and place into the fridge for 2 to 4 hours. You can make this ahead and let it sit in the fridge overnight. If you need to add more dressing feel free to do so, but you really don’t want this salad to be drenched in dressing as it really should just be moist. When you are ready to serve remove from the fridge and serve immediately. Serves 6
Marinated Cucumber & Onion Salad
I love this salad. It’s easy to make and makes a great side dish. If you plan on marinating the salad overnight make sure to cut the cucumber a tad thicker. This way it will keep more of a crunch. You may use any type of onion that you like, but a sweet onion (like Vidalia) is a good choice. I’ve made this salad with red onions as well.
INGREDIENTS
1/3 Cup Rice Vinegar
3 Tablespoons Chopped Fresh Mint
2 Tablespoons Honey
1 Tablespoon Sugar
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
3 1/2 Cups Sliced Cucumber
1 Cup Sliced Onion
In a large size bowl combine the rice vinegar, chopped mint, honey, sugar, kosher salt and pepper. Wisk until the sugar dissolves. Add the cucumber and onion slices. Toss well and cover with plastic wrap. Place in the fridge for 4 or more hours. While in the fridge go in and toss a few times to ensure that all of the cucumber and onion slices are getting marinated. Remove from the fridge and serve. Serves 4
