Tag Archives | Summer 2012 Recipes

Kale Chips

Serving 4

  • 1 bunch kale
  • 1-2 tablespoons olive oil
  • Kosher salt, for sprinkling

Preheat oven to 350°.

Wash kale and thoroughly dry leaves in a salad spinner or with paper towels. Carefully remove the leaves from the thick stems and tear leaves into bite size pieces. Discard the stems.

Place kale in a large bowl and drizzle with olive oil. Rub oil onto kale using fingers, making sure to coat each piece. Spread kale on a cookie sheet and sprinkle with kosher salt. Bake until the edges are brown but are not burnt, approximately 10 to 15 minutes.

From Shari Gilg

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Watermelon Cooler

Serving 4

1 quart plus 1 cup cubed, seedless watermelon

2 cups ice cubes

4 limes, juiced

¼ cup granulated sugar

Kosher salt, to taste

4 lime wedges

Combine first four ingredients in blender and blend until smooth. Pour into glasses and sprinkle with kosher salt. Serve with lime wedges.

For cocktail: Add 1 ounce vodka to each glass.

From Ann Nelson

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Raspberry-Lemon Iced Tea

Serving 18–20

1 ¼ cups fresh whole raspberries, washed and divided

½ cup plus

2 tablespoons granulated sugar

1 gallon water

3 large, three-ounce ice tea bags Juice of two lemons

Roll ¼ cup of raspberries in 2 tablespoons sugar and freeze in single layer on cookie sheet for at least one hour. Meanwhile, add water to large saucepan and turn burner to high. Once water boils, add tea bags, remaining raspberries and sugar. Stir until the sugar is dissolved. Reduce heat to low and steep for 5 minutes. Remove from heat and discard tea bags. Cool for 10 minutes. Add lemon juice and stir. Strain to remove cooked raspberries, if desired. Chill in refrigerator. When ready to serve, pour over ice and add a few frozen, sugar-coated raspberries.

From Ann Nelson

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Cilantro and Celery Spritzer

Serving 1

3 tablespoons freshly squeezed lime juice

¼ cup fresh cilantro, chopped

1 tablespoon agave nectar

1 tablespoon water

1 celery stalk, trimmed

Ice

6 ounces club soda or lemon-lime soda 1 lime wedge Combine lime juice, cilantro, agave and water in a glass. Use celery stalk to muddle together. Pour through strainer into another glass full of ice and discard cilantro leaves. Add soda and use celery stalk to stir. Garnish with lime wedge.  For a cocktail: Replace 1 ounce of soda with Absolut Citron.

From Ann Nelson

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Strawberry-Basil Lemonade

Serving 8–10

Strawberry-Basil Syrup:

1 ½ cups granulated sugar

1 cup water

1 pound strawberries, washed, hulled and sliced . inch thick

¾  cup tightly packed basil leaves

Lemonade:

8 cups cold water

2 cups lemon juice, chilled

Ice

Garnish:

½ pound strawberries, washed, hulled and sliced . inch thick

¼ cup tightly packed, blemish-free basil leaves

For the syrup:

Place the sugar and water in a medium saucepan over high heat.

Stir until the sugar dissolves and the mixture comes to a boil. Add the strawberries; reduce the heat to medium-low and simmer until the strawberries have softened, about 10 minutes.

Remove from the heat, add the basil leaves and stir to incorporate. Cool to room temperature, about 45 minutes. Strain through a fine-mesh strainer set over a medium bowl; discard the solids. Cover the syrup and refrigerate until ready to use.

For the lemonade:

Pour the water, lemon juice and 1. cups of the strawberry-basil syrup into a 3-quart pitcher or punch bowl and stir to combine. Taste and add additional strawberry-basil syrup as needed. Add ice and garnish with the sliced strawberries and basil leaves.

For a cocktail: Add 1 ounce of Absolut Citron or other vodka … Read More

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Nojito

Serving 1

1 dozen small, fresh mint leaves (spearmint if available)

1 teaspoon granulated sugar

1 lime, ½ juiced and ½ sliced

1 cup club soda or lemon-lime soda 1 cup crushed ice Add mint leaves, sugar and lime juice to the bottom of a glass. Press together using a muddler or small wooden spoon. Add soda and ice. Stir. Garnish with lime wedges and extra mint leaves.  For a Mojito: Add 1 ounce rum and 1 tablespoon granulated sugar.

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Cucumber Lemonade

Serving 18–20

8 ounces freshly squeezed Meyer lemons

6 ounces natural milled organic sugar or sweetener of your choice

1 ½ gallons water

1 organic cucumber

Mix lemon juice, sugar and water. Wash, peel, seed and dice cucumber. Pour 2 cups of liquid mixture into blender and add cucumber. Blend until smooth. Pour into remaining lemonade and stir to incorporate. Pour over ice and serve.  For a cocktail: Pour 6 ounces cucumber lemonade into a drink shaker with ice and . ounces of vodka.  Mix slowly, gently swirling mixture. Strain into a chilled martini glass.

From Pepe’s Bistro: Located above Against the Wall Gallery at 6220 Havelock in Lincoln, Nebraska.

Pepe’s Bistro serves vegan and vegetarian food prepared using fresh, local and organic ingredients. www.PepesBistro.wordpress.com

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GROUND CHERRY PIE

Serving 12

1 recipe of your favorite double crust pie dough

4 cups ground cherries, husked

½ cup granulated sugar

2 teaspoons instant tapioca

2 tablespoons flour

Juice of a lemon

2 tablespoons butter

Preheat the oven to 450°.

Line a 9-inch pie plate with pastry and set aside. In a medium bowl, mix ground cherries, sugar, tapioca, flour and lemon. Pour into pie plate and dot with butter.

Cover with pie crust.

Decorate with pie scraps and cut steam vents.

Bake for 10 minutes, then reduce heat to 350° and continue to bake for 40 minutes or until golden brown. Cool before cutting.

Variation:

Raspberries are a good match for ground cherries, and

2 cups of raspberries can be substituted for 2 cups ground cherries.

From

Harmony Valley Farm

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GRILLED BROCCOLI OR CAULIFLOWER

Serving 4−6

1 bunch broccoli, washed and cut into florets or

1 head cauliflower, washed and cut into florets

1–2 tablespoons olive oil

Kosher salt

Seasonal herbs

Preheat grill to medium heat. Place broccoli or cauliflower florets in large bowl. Drizzle with olive oil and spices. Mix until coated.  Place in a grilling basket and grill to desired tenderness—approximately 5−15 minutes—stirring often. Remove from heat and serve immediately.

From Amy S. Brown

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