Ahi poke bowls made to order

Year-round availability in Hawaii of fish and seaweed make poke bowls a perennial favorite. These are fast, easy and delicious!

Serves: 4
Takes: 5 minutes

Ingredients

1 pound ahi poke
1/2 pound seaweed salad
1/4 pound daikon Kim Chee
2 cups cooked rice

Directions

Plate the rice, Kim Chee, seaweed and poke. Season to taste with shoyu, chili flakes and sesame seeds.

Gazpacho Soup CSA Style

Dozens of ripe, lovely tomatoes and cucumbers arrived in this week’s CSA box, and with them I made a delicious batch of gazpacho soup. This Spanish-style soup tastes great chilled, and cools the body quickly on a hot day. Recipe and photo by Linda L.

Takes: 20 minutes, plus chilling time

Serves: 6 

Ingredients

  • 1 large cucumber, halved and seeded, but not peeled
  • 2 red bell peppers, cored and seeded
  • 4 large tomatoes – ripe and red
  • 1 red onion
  • 3 garlic cloves, minced
  • 12 ounces tomato juice (1 1/2 cups)
  • 1/4 cup vinegar (1/8 cup balsamic; 1/8 cup red wine)
  • 1 whole pita bread
  • 1/8 cup good olive oil
  • 1/2 tablespoon kosher salt
  • 1 teaspoons freshly ground black pepper
  • 1 teaspoon cumin
  • My secret ingredient: 1 tbsp El Zarape green salsa [optional]

Directions

  1. Mix olive oil and vinegar.
  2. Tear pita bread into s 3” pieces.
  3. Soak pita bread in oil/vinegar mixture for 5 minutes, drain bread.
  4. Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes.
  5. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process!
  6. Add bread mixture and process.
  7. After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper, cumin and ‘secret ingredient’.
  8. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop. I usually like to make 24 hours before serving.

Spinach Salad with Bacon Vinaigrette

Everything is better with bacon, at least that’s how the saying goes. It holds true for this classic recipe that combines greens with egg, vinaigrette, and of course bacon. It’s hearty enough for a main dish, yet cooling on a hot day.

I found this recipe at Suzie’s Farm.

Ingredients

4 ounces baby spinach or other fresh greens
2 large white mushrooms, thinly sliced
1/4 small or medium red onion, very thinly sliced
1 large egg, hard-boiled (see above), chilled, peeled and thinly sliced
4 pieces thick-sliced bacon (about 4 ounces), finely diced
2 tablespoons red wine vinegar
1/2 teaspoon honey or sugar
1/2 teaspoon smooth Dijon mustard
Coarse salt and freshly ground black pepper to taste

Directions

Place spinach in a large, wide salad serving bowl. Scatter with mushrooms, red onion (see above for a different, mellower way to add the onions) and coins of hard-boiled egg.
In a large skillet, fry bacon bits over medium-high heat until they’re brown and crisp and have rendered their fat.
Use a slotted spoon to scoop them out of the skillet and spread them on a piece of paper towel briefly before sprinkling them over the salad.
Pour out all but two tablespoons of hot bacon fat from the skillet. Reheat over medium and quickly whisk in the red wine vinegar, honey and Dijon.
Pour over entire salad and season salt and pepper.
Toss gently and serve hot.

Thai-Style Cucumber Coconut Soup

My farm box overflows with cucumbers this time of year, and I love how this recipe combines them with Thai spices to make a savory soup that can be served warm or cool.

I first found this recipe on Suzie’s Farm.

Ingredients

1 tablespoon vegetable oil
2 cups 1/4-inch-thick slices peeled lemon cucumber (or any other cucumber)
Kosher salt and freshly ground black pepper
2 small tomatoes, peeled, seeded, and coarsely chopped
4 scallions, thinly sliced
2 red Thai chiles (with seeds), thinly sliced (or other hot peppers)
1 garlic clove, smashed
1/2 cup unsweetened coconut milk
1 1/2 teaspoons honey
1/4 cup fresh cilantro leaves
Fresh lime juice

Directions

Heat oil in a medium saucepan over medium heat. Add cucumber. Sauté until beginning to soften, about 1 minute. Season with kosher salt and freshly ground black pepper.
Add tomatoes, scallions, chiles and garlic. Sauté until vegetables are soft, 2–3 minutes.
Add coconut milk and honey; simmer until vegetables are cooked through, 2–3 minutes. Stir in cilantro leaves and a squeeze of fresh lime juice. Season with salt and pepper.
Serve warm with rice, if desired. Else, chill for 2 hours and serve cool.

Smooth Tomato Sauce

Glory of glories, the tomatoes are in!
Summer tomatoes are what many gardeners and foodies look forward to all year long. So let’s kick off tomato season with a simple recipe for smooth tomato sauce that includes a technique for peeling and seeding.

The post How To Peel and Seed Tomatoes appeared first on Suzie’s Farm.

Ingredients

1 pound of tomatoes
2 tablespoons olive oil
1 teaspoon salt

Directions

Bring a large pot of water to boil.
Fill a large bowl with ice water.
With a serrated knife, core out the stem and make an “X” on the bottom of the tomato.
Drop a small number of tomatoes in the boiling water for 30 seconds (until the skin loosens and pulls apart).
Remove tomatoes from the boiling water with a slotted spoon and drop into the ice bath for 30 seconds.
Repeat this process until all of your tomatoes have been blanched and shocked.
The skin should slip off the tomato.
Over a strainer, pull apart the tomato and push out the seeds. When finished, add the reserve juice back to the peeled and seeded tomatoes.
Stir in olive oil and salt to taste.

Get More Antioxidants from Garlic

Garlic offers numerous health benefits, from fighting colds and flu to helping wounds heal. To get more benefit from garlic, make these simple tweaks to your routine.

Dice, Then Wait 10 Minutes

Most people chop or press garlic and then toss it in a pan of warm oil. By allowing the chopped garlic to sit on the cutting board for 10 minutes, you will maximize the antioxidant levels, according to Jo Robinson author of Eating on the Wild Side. Enzymes in the garlic become activated after chopping, and by letting them do their work for 10 minutes, garlic becomes super charged.

Infuse Garlic Skins and Pieces in Olive Oil

Many people don’t digest garlic pieces well, evidenced by garlic burps after a meal. There is a way to avoid garlic burps and still get the immune system benefits. After letting chopped garlic sit for 10 minutes, sautee it in olive oil on medium-low heat for another 10 minutes. Toss in the papery skins, roots and all the other parts you’d normally throw away–these “trash” bits are higher in antioxidants than the bulb itself, according to Robinson.
Then strain the oil into a jar with a lid. Cover, store in a cool dark place, and use the oil as a garnish on finished dishes for all the flavor and health benefits and none of the discomfort.

Choose Carefully

At the market, choose garlic that has a hard neck, which contains higher levels of antioxidants than the more common soft neck variety, according to Robinson. Also choose bulbs that have the outer papery skin fully intact with no signs of mold.

CSA Farm Box Salad

Summer is in full swing, and my farm box overflows with veggies. This simple salad uses it all in one delicious dish that’s light enough for a side or substantial enough for a main.

Ingredients

Handful of mixed herbs, rinsed and chopped (such as: basil, parsley, cilantro, thyme, mint and rosemary)
Cutting board full of mixed veggies, rinsed and chopped (such as: lettuce, spinach, tomatoes, cucumbers, celery, green beans, radishes and zucchini)
1/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon salt
Optional: 1/4 cup feta or goat cheese, chopped
Grilled chicken, fish or legumes

Directions

In a large bowl, combine the olive oil and balsamic vinegar in a 1:1 ration. Whisk in the salt until thick and combined. Stir in the chopped herbs. Toss in the chopped veggies, cheese and protein.

Serves 4
Takes 10 minutes

Szechuan Green Beans

I love the crunchy sweetness of stir-fried green beans, and the dish compels me to slink into Chinese dives for a fix. This version from Whole Foods’ blog lacks the specific taste of a commercial wok, but it’s a fast and tasty rendition. Use the freshest, firmest green beans you can find for an easy side dish.

Ingredients

1 pound green beans, ends trimmed
1 teaspoon medium-heat oil (canola, peanut, macadamia, etc)
1/2 teaspoon red pepper flakes
1 garlic clove, chopped finely and set aside for 10 minutes (this maximizes the health properties of garlic)
1 tablespoon sherry vinegar
1 teaspoon soy sauce or tamari
1/2 inch piece fresh ginger, skin removed and finely chopped

Directions

1. Place the green beans on a baking sheet and broil about 10 minutes or until speckled with black spots. Rotate the sheet once halfway through. Remove the baking sheet from the oven and turn out the beans into a large bowl. Set aside.
2. Add oil to a small skillet over medium heat. Add red pepper flakes and garlic and cook about 3 minutes until golden. Turn off the heat and immediately add the vinegar. Swirl the skillet and then stir in the soy sauce.
3. Pour the garlic-vinegar sauce over the green beans and toss well. Toss in the ginger and serve.

Makes 4 servings. Takes 15 minutes.

Cucumber Gazpacho

Hot, sticky days make cooking a sweltering chore, and this cooling soup is an antidote. Here’s an easy, cold gazpacho-style soup using seasonal cucumbers, avocados and basil from Allyson Kramer.

Ingredients

1 ripe avocado
1 medium cucumber, skin on and seeds removed
2 small bunches of basil
1 clove garlic
2 scallions, both green and white parts
2 cups water
1 and 1/4 teaspoon salt
1 lime, juiced

Directions

Chill the ingredients and the blend until desired smoothness. Return to the refrigerator and chill until ready to serve. Garnish with thinly sliced cucumbers and basil leaves.

Serves 4. Takes 10 minutes.

Thai style summer berry bowl

I love this Thai take on fruit salad because it delivers all the juicy goodness of fresh berries and delivers it with a twist of salt and lemongrass. I can’t help but drink the juice left in the bottom.

Adapted from “Eating on the Wild Side” by Jo Robinson.

Time: 30 minutes

Serves: 4

Ingredients

5 cups berries or cubed fruit in season
3 tablespoons coconut sugar
1/4 teaspoon salt
2-3 tablespoons fresh-squeezed lime juice
1 tablespoon finely chopped lemongrass
2/3 cup chopped fresh mint (or 2 tablespoons dried mint)
Grated zest of 2 limes
Optional: fresh whipped cream

Directions

Place the fruit in a medium bowl. Combine sugar, salt, and lime juice into a small bowl; and whisk until the sugar dissolves. Pour over the fruit and toss until coated. Let stand for 30 minutes. Osmosis will draw out the sugars in the fruit into the juice. Before serving, add the lemongrass, mint and zest. Best when eaten the same day.