Shaved Fennel and Melon Salad

A mandoline does wonders for slicing the fennel and cantaloupe!
Serves: 4
Time: 15 minutes

Ingredients

1/2 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon honey
kosher salt and freshly ground black pepper
1 medium fennel bulb, stalks & core removed, sliced very thin
1/2 medium cantaloupe, peeled, sliced thin
1 jalapeño, sliced thin
1/4 cup chopped mint leaves
feta cheese, to crumble on top
method

Directions

In a small bowl combine the lemon zest and juice, olive oil and honey. Season with salt and pepper to taste.
In a larger bowl, lightly toss together the fennel, cantaloupe, jalapeño and mint. Add the salad dressing and toss to combine. Top with feta cheese.

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.

Sweet Tomato and Basil Salad

This fast, delicious salad captures the height of summer flavors. Takes 10 minutes to make and serves 4 people, unless you’re like me and snack while you prep. In that case, add an extra tomato.

Ingredients:

  • 1 head of lettuce
  • 1-2 tomatoes
  • 1 cup of fresh basil
  • 2-3 radishes
  • 1 spring onion
  • 3 peaches
  • 1 cup dried cranberries
  • Handful of chopped almonds
  • Salt and pepper to taste
  • Balsamic vinegar to taste

 

Directions:

  1. Wash and chop lettuce, tomatoes, basil, spring onion, peaches and add those to a large bowl.
  2. Add cranberries and almonds as well.
  3. Next shred radishes and add those to the bowl.
  4. Mix well.
  5. Before serving toss with some balsamic vinegar, salt and pepper to taste.

Pesto Avocado Tacos

These tacos look kinda green and lumpy but taste amazing. You’ll lick your fingers as you spoon the filling into the shells. Takes 20 minutes and serves 4.

Ingredients:

Pesto:

  • 2 cups of basil
  • 1 Tbsp. Miso paste
  • 1/2 lemon juiced
  • 1/4 cup pumpkin seeds
  • 2 Tbsp. olive oil
  • Water to thin out
  • 2 cloves of garlic
  • 1 Tbsp. Mexican seasoning


Tacos

  • 1 package of corn tortillas
  • 1 avocado
  • 2 summer squash (any variety)
  • 1 onion
  • 1 tomato
  • 1 cup cilantro
  • 1 cup tatsoi
  • Salsa

 

Directions:

  1. Make Pesto by placing all ingredients into a food processor leaving out the water,.
  2. Process.
  3. Then add water until a thick sauce is made.
  4. Set aside.
  5. Chop tomatoes and cilantro.
  6. Slice avocados.
  7. Next turn oven on to 300 degrees.
  8. Quickly run tortillas under water and shake off, lay a big piece of foil out flat and place tortillas on top of foil.
  9. Using another sheet of foil place the foil on top of tortillas.
  10. Place in the oven for 10-15 minutes.
  11. Next chop squash and onions into 1/2 inch cubes.
  12. Place in frying pan with a little water or oil so they don’t burn.
  13. Cook over medium heat for about 5 minutes.
  14. Add pesto to frying pan and stir to coat vegetables.
  15. Cook until warm and turn down to low.
  16. To assembly take a tortilla and place some pesto vegetables in the shell along with a tomatoes, cilantro, avocados and tatsoi.
  17. Top with salsa.

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.

Green Grapefruit Juice

Hot days often mean I don’t feel hungry, but I know that I need nutrition and hydration. I make this healthy juice and sip it during the afternoon. Substituting blood orange for grapefruit makes a sweeter version.

Ingredients:

1 grapefruit (sweeter alternate: 1 blood orange)
2 cucumbers
3 carrots
4 leafs of kale

Directions:

Process all ingredients into juicer and serve immediately or refrigerate. Keeps for 24 hours.

Makes 1 serving
Takes 5 minutes

Savory Tropical Salad

Ripe mangoes and tomatoes give this dish a mouthwatering combination of sweet, tart and savory flavors. Topping with guacamole on hand adds creaminess that leaves me licking the bowl.

Ingredients:

4 zucchinis
2 tomatoes (green and red)
2 carrots
1 mango
2 plantains
1 lime
Salsa
Guacamole
Salt to taste

Directions:

Turn oven onto broil.
Oil large baking sheet with coconut oil.
Peel and thinly slice plantains into long strips.
Place flat on baking sheet and broil for 5 minutes.
Take out, flip and broil for 5 more minutes.
Next dice zucchini, tomatoes and mango and add those to a large bowl.
Shred carrots and add those to the bowl.
Next juice lime over vegetables and mix well.
Once plantains have cooled chop those into 1⁄2 inch slices and put those in the salad.
Mix well and serve with a big scoop of salsa and guacamole.

Makes 4 servings
Takes 20 minutes

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