Summery Cuke Soup
2 ts vegetable oil
5 cucumbers – peeled, seeded & chopped
3 garlic cloves
2 md onions; chopped
2 1/2 c vegetable broth
1/4 c chopped fresh dill
1 pepper; to taste
1 c soy milk
In a large saucepan, heat the oil over medium heat and saute the
cucumbers, garlic, and onions until onions are transparent, about 6
minutes. Add the broth and simmer until the cucumber is soft, about
15 to 20 minutes.
Remove the soup from the heat and transfer to a blender or food
processor and blend until smooth. While the mixture is still warm,
stir in the dill and season with pepper. Chill. Stir in the soy
milk just before serving.
Preparation time: 45 minutes Chilling time: 2 hours
Anne’s Summer Salad
3 sm eggplants
1/2 green pepper
1 lg tomato
3 lg celery stalks
3 sm potatoes, new
12 black olives
1/2 c olive oil
3 tb red wine vinegar
2 garlic cloves, minced
1 ds pepper
1 ds basil
Eggplant & Peppers: Peel, slice eggplants. place in colander and salt
lightly. Let stand 1/2 hour. Preheat grill*. Grill eggplant slices and
green pepper. (Eggplant should be lightly browned and outer green
pepper skin charred). Place green pepper in paper bag, let stand 1/2
hour. peel green pepper under running water. dice eggplant slice and
green pepper. Place in large bowl.
Potato: Boil potatoes until tender (about 10 minutes). Cool. peel,
dice and place in bowl with other vegetables.
Other vegetables; Peel, seed and chop tomato. Chop celery. Slice
pitted black olives. Put tomatoes, celery and olives in bowl. mix
Dressing: Mix olive oil, vinegar, garlic, pepper and basil. Pour over
vegetables in bowl. Toss well. Let marinate at room temperature at
least 1/2 hour and then put in fridge. Toss and stir occasionally.
2 lg plantains
1 cayenne to taste
Cut plantains into fourths crosswise, then slice lengthwise to form
rectangular pieces about 1/4″ thick & about 2″ long. Sprinkle with
cayenne & grill or broil for about 6 minutes, or until just tender.
Summer Bean & Basil Soup
1 lb haricot beans, soaked
3 md carrots, sliced thinly
3 ea leeks, sliced thinly
3 md potatoes, diced
3 ea zucchini, sliced thickly
8 oz french beans, chopped
4 oz elbow macaroni
1 salt & pepper
4 ea garlic cloves, crushed
1 oz basil leaves
1/4 pt olive oil
Drain the soaked beans & place in a soup pot. Cover
with fresh water & bring to a boil. Cover & simmer
for 1 hour. Drain well. Add the carrots, leeks &
potatoes to the cooked beans. Cover with 5 pints of
cold water, bring to a boil & simmer, uncovered, for
30 minutes. Add the zucchini, French beans & macaroni
with the salt & pepper. Return to the boil & simmer
for 20 minutes. While the soup is cooking prepare the
basil sauce. Mix the basil leaves & garlic in a
blender. Gradually add the oil until you have a
smooth paste. Servew separately with the hot soup.
For a complete meal, serve with plenty of fresh
Summer White Bean Soup
1 c dried white beans
8 c vegetable stock or water
1 bay leaf
1/2 c chopped celery or swiss chard stems
1 tb unrefined vegetable oil
1 qt washed and chopped swiss chard leaves
1 tb bragg’s liquid aminos
3 tb rice vinegar
Cover the beans with water and soak for 6-8 hours, or
overnight. (In hot weather, put the soaking beans in
the refrigerator to keep them from fermenting.) Before
cooking, drain and combine the beans with vegetable
stock, or fresh water, and a bay leaf. Bring to a boil
and simmer for 1 1/2 hours or until tender.
In a skillet, saute celery in oil and add to beans
with other ingredients. Cook until chard is tender but
still bright green, about 5-10 minutes. Remove bay
Summer Vegetable Saute
2 tb oil
4 md squash, summer
4 onions, green
1 bell peppers
1 md tomatoes
1 ts salt, garlic
1/2 ts chili powder
1 ts sugar
Heat oil in large skillet. Wash, slice, and add
squash. Thinly slice green onions and bell pepper and
add. Cook until tender, about 15-20 minutes.
Coarsely chop tomato and add to skillet with salt,
chili powder, and sugar. Cook a few more minutes, just
until tomatoes are soft. Serve over hot cooked rice.
375 ml vegetable stock
175 g potatoes
1/2 lg onion
5 ml olive oil
25 g basil leaves
50 g water cress
1 ground black pepper
Clean the potato and cut into chunks Peel and chop the
onion Rinse and slice the leeks chop the basil leaves
1 Cmbneth stock, potatoes and onions in a large
saucepan. 2 Cook until the potatoes are tender (about
20 minutes) 3 Heat oil in a nonstckfrin pn and saute
leeks for 10 minutes until almost tender. 4 Add the basil and
watercressan cokfor a further 5 minutes. Ad lak
eppersou i ablndr 7 Return to the pan and heat gently,
then serve .
Summer Squash Medley
2 tb butter
1 lb squash, yellow
1 lg bell peppers
1 lg tomatoes
1 bn onions, green
1 ts sugar
1 ts salt
1/2 ts pepper, black
Melt butter in skillet. Wash and slice squash; saute.
Cut bell pepper into chunks and add; wash and slice
green onions and add. Cut tomato into wedges. When
vegetables are tender, add tomato, sugar, salt, and
pepper, and cook two minutes. Serve at once.
Lima Beans With Grilled Stuffed Vine Leaves
—————————-STUFFED GRAPE LEAVES—————————-
32 lg bottled grape leaves
2/3 c cooked, chopped spinach
2/3 c red bell peppers, roasted & diced
2/3 c zucchini, grilled & diced
2/3 c yellow squash. grilled & diced
3 tb cilantro, chopped
2 tb lime juice
1 hungarian paprika
1 olive oil spray
1 1/2 c lima beans, soaked
8 c water
1 ea bay leaf
2 tb extra-virgin olive oil
1/2 tb mustard seeds
2 ea jalapeno peppers, seeded & sliver
1 ea red bell pepper, chopped
1 c tomato, chopped
1 salt & pepper
3 tb parsley, chopped
3 tb mint, chopped
soak grape leaves in cool water for 10 minutes.
Rinse, dry on paper towels & cut away tough stems.
Combine vegetables & cilantro in a bowl. Add half of
the lime juice & season with salt & paprika. Place 1
tb of mixture on each leaf, 3/4″ from stem end. Fold
stem end over the filling & roll into a firm packet.
Soak 4 or 5 long wooden skewers in water for 10
minutes. Thread stuffed leaves onto skewers, about 1″
apart. If not using for a day, refrigerate.
Drain beans, combine them with water, bay leaf, 1 tb
oil & bring to a boil. Reduce heat & simmer until
almost tender, 1 1/2 hours. Remove any skins that may
float to the top & drain.
15 minutes before serving, heat a grill or broiler.
Spray grape leaves with olive oil & grill 5 minutes a
Heat remaining oil in a skillet. Add mustard seeds &
cover till they pop. Add jalapeno & bell pepper &
stir-fry for 2 minutes. Add tomato, fry for 2
minutes. Stir in beans, salt, pepper & herbs. Spoon
beans onto a warmed platter & top with grape leaves.
Sprinkle with remaining lime juice.
Baked Summer Squash
6 squash, yellow
3/4 c cheese, ricotta
4 onions, green; chopped
1/2 ts parsley
1/2 ts sage, rubbed
1/2 ts thyme leaves
Preheat oven to 375 degrees. Remove and discard stem
ends of the squash. Slice the squash lengthwise, scoop
out seeds and place the halves side-by-side on a
baking sheet. Combine remaining ingredients in a
mixing bowl. Fill the hollows in the squash evenly
with the cheese mixture. Bake 15-20 minutes or until
squash is tender. Serve immediately.
Condimento Alle Verdure
1 sm red onion, diced
1/2 ea cucumber, peeled & diced
2 ea ripe tomatoes
1 1/4 ts salt
1/8 ts oregano
1/4 c parsley, finely chopped
1/4 c basil, finely shredded
1/8 ts red pepper flakes
1 1/2 tb olive oil
1 salt & pepper
Set the diced onion & cucumber in a bowl. Bring water
to a boil, drop in the tomatoes for a minute, remove &
peel. Seed & dice the tomatoes & add to the bowl.
Sprinkle with the salt & leave for 2 hours.
Drain any liquid from the vegetables & stir in the
herbs & pepper flakes. Toss with olive oil & season.
Serve either as an antipasto salad or toss with cooled
curls of pasta to serve as a summer salad.
4 lg ripe tomatoes
1/4 c basil leaves, torn
6 sl country style bread,
3 lg garlic cloves, lightly crushed
1 salt & pepper
4 tb olive oil
Wash the tomatoes & cut them in half. Remove as many
seeds as possible & dice them. Set them in a small
bowl & combine with the basil leaves.
Grill or broil the bread slices & turn them so that
both sides are light brown. Rub each slice with a
garlic clove. Spoon some of the tomato mixture over
the bread, sprinkle with the salt & pepper & drizzle
with olive oil. Serve immediately. VARIATION:
Fettunta co Rucola. Replace the basil with 1 small
bunch of arugula, stems removed & leaves finely diced.
Summer Couscous Salad
1 1/2 c water, divided
1 c onion, sliced
1/2 c couscous*
1 c carrots, sliced
1 c zucchini, cut 1-inch dice
2 md garlic cloves, crushed
1/2 c raisins
15 1/2 oz chickpeas, drained canned
1/3 c orange juice
1 tb olive oil
1/8 ts cayenne pepper
1/2 ts cinnamon, ground
2 c tomatoes, cut 2 inch cubes
1/4 c mint, fresh coarse chopped
1/2 sm romaine lettuce head, washed and drained
1 black pepper, fresh ground
1 salt, to taste
2 md pita breads
Pour 1/2 cup water int a medium-size non-stick
skillet. Add onion and saute over medium heat 10
minutes. Add more water if onion becomes too dry.
Bring 3/4 cup water to a boil in a saucepan, remove
from heat and add couscous. Cover and let sit 5
minutes. Add carrots to onion and cook 5 minutes. Add
zucchini and garlic and cook 5 more minutes. Place
couscous in a bowl; and fluff with a fork. Add onion
mixture, raisins and chickpeas to couscous and toss
well. Mix orange juice, olive oil, cayenne and
cinnamon together. Add to couscous and mix well. Add
salt and pepper to taste. Toss tomatoes and mint
To serve, line a serving plater or 2 individual
plates with lettuce leaves and spoon salad on top.
Sprinkle tomatoes and mint over couscous salad. Place
pita in toaster oven for 2 minutes to warm through, or
warm in oven a few minutes.
Summer Spaghetti With Corn & Tomatoes
12 oz corn or regular spaghetti
salt & freshly ground pepper
2 tb corn oil or butter
1 bn scallions, including half the green; chopped
2 c corn kernels
1 bell pepper (any color); finely diced
1 jalapeno pepper; seeded & diced
3 tomatoes, halved; seeded & diced
1/2 c fresh cilantro; chopped
2 oz queso fresco or feta cheese
1 lime; quartered
Cook the pasta in plenty of salted boiling water until al dente.
Meanwhile, heat the oil in a large skillet and add the scallions, corn, bel
l pepper, and jalapeno. Saute over high heat for 3 minutes, then add the t
omatoes, most of the cilantro, and a ladle of the pasta water. Season with
about 1/2 teaspoon of salt and a little pepper and turn the heat to low.
Drain the pasta, shaking off the excess water. Add it to the vegetables and toss well.
Divide among pasta plates, crumble the cheese on top, and add the remaining
cilantro. Serve with a wedge of lime.
8 c summer squash; sliced
3 md onions; sliced
3 green bell peppers; chunked
3 red bell peppers; chunked
1/4 c salt
2 c vinegar
3 c sugar
1 ts celery seeds
1 ts mustard seeds
Sprinkle the vegetables with 1/4 cup salt and let set for 1 1/2 hours. Dra
in well and mix with the rest of the mixture. Boil 10 minutes. Put in jars. Makes 5 pints.
Amaranth Salad With Grilled Eggplant, Fresh Fenugreek
1 c pre-cooked whole grain
3 ts olive oil; may be tripled
1 tb lemon juice; or to taste
1 ts chopped fresh cilantro;
salt and pepper; to taste
1/2 lb fresh fenugreek leaves
3/4 lb eggplant; peeled
sliced into 1/4-inch strips
vegetable cooking spray
or up to 2-tbs olive oil
1/4 ts turmeric
1/2 ts cumin
1/2 ts ground coriander seeds
1 pn cayenne
Salt and pepper; to taste
1) Mix amaranth with seasonings and allow to sit for 1 hour.
2) Take eggplant and spray with vegetable oil or brush with 2 tablespoons
of olive oil. Sprinkle with salt and pepper and grill. Allow to cool and
mix with remaining ingredients.
3) To serve, top amaranth with grilled eggplant.
Summer Fruit Salsa
1 ripe mango; peeled and pitted
10 good strawberries
2 perfectly ripe nectarines; pitted
1 c fresh raspberries(or frozen unsweetened raspberries defrosted but not drained)
1/4 ts salt
1 tb minced fresh ginger
3 tb fresh lime juice
1 tb cider vinegar OR unseasoned rice vinegar
1 tb sugar
1/2 ts red pepper flakes
Preparation time: 10 minutes Yield: 4 cups
According to recent surveys, salsas are outselling ketchup in many
supermarkets across the United States. Common though salsas are becoming,
you’re unlikely to find this one in any store – but if you did, it would
undoubtedly put ketchup out of the running. It’s a refreshing all-fruit
version, easy to make and freezable for your year-round pleasure.
* Serve this as you would any chutney or fruit sauce. You can spread it on
toast and melt some cheese on top, or even spoon it over yogurt or ice
cream. And for a lovely, light brunch, try it next to a serving of Spoon
* Frozen raspberries work as well as fresh ones in this recipe. Use the
unsweetened – or barely sweetened – kind that comes in sealed plastic bags.
1) Mince the mango, strawberries, and nectarines, and place them in a
2) Add the remaining ingredients and mix well.
3) Transfer to a container with a tight-fitting lid and refrigerate. Use
Summer Pasta With Basil, Tomatoes And Cheese
2 lb vine-ripened tomatoes
3 garlic; minced
1/2 c chopped fresh basil
1 tb chopped fresh mint
3/4 ts salt
1/2 ts freshly ground black pepper
1/4 ts red pepper flakes
1/2 c olive oil
1/4 c cream sherry
12 oz spaghetti or linguine
1/2 c freshly grated Asiago cheese
2 c finely diced fontina cheese
In a medium bowl, toss together tomatoes, garlic, basil, mint, salt and bla
ck pepper, hot pepper flakes, olive oil, and cream sherry. Let stand at ro
om temperature for up to 2 hours, stirring occasionally.
Cook the pasta In a large pot of boiling salted water until tender, but fir
m to the bite.
Drain the pasta, and transfer to a large serving bowl. Drain 1/4 cup of th
e liquid from the tomato mixture, and toss with the pasta to coat. Add che
ese, and toss until it begins to melt. Add the tomato mixture, and toss un
Summer Garden Casserole
1 Red Bell Pepper
12 Basil Leaves
1 Fresh Thyme Leaves; or 1/4 tsp dried
2 Olive Oil
2 Garlic Cloves; minced
1 Shallot; minced
1/4 Tomato Juice
Freshly Ground Black Pepper
1 4 Oz Shredded Mozzarella Cheese
2 Freshly Grated Parmesan or fetta
2 Minced Fresh Parsley
Preheat oven to 375 degrees. Lightly oil a 13 X 9 inch non-stick
Remove stem and blossom ends of zucchini and cut crosswise into 1/4 inch
thick slices. Trim and peel eggplant and cut crosswise into 1/2 inch thick
slices. Remove core and seeds from bell pepper and cut into 1/4 inch thick
rings. Peel onions and cut into thin slices. Layer the vegetables in
prepared casserole dish, alternating with basil and thyme.
Heat oil in a small pan over medium-low heat. Add the minced garlic and
shallot and cook, stirring constantly, 1 minute, or until shallot and
garlic begin to soften. Stir the tomato juice, salt and pepper into the
pan. Spoon tomato juice mixture over the vegetables in the casserole dish.
Bake the casserole 35-40 minutes, or until the vegetables are
firm-tender. Combine cheeses with parsley and sprinkle over the casserole.
Bake 10-15 minutes, or until the cheeses are melted and the vegetables are
Tangy Summer Blend Smoothie
6 oz light; fat-free peach yogurt, frozen
1/2 c Dole Pine-Orange-Guava juice
1/2 c lemonade
1/4 cup honey
Put all ingredients into blender. Blend until smoothie consistency is reached!
Golden Summer Gazpacho
1 1/2 cucumbers; peeled and coarsely chopped
3 lg firm; ripe golden tomatoes, peeled and coarsely chopped
1 red bell or other sweet pepper; stems removed, seeded and coarsely chopped
2 ts freshly squeezed lemon juice
1 tb extra-virgin olive oil
1 garlic; crushed and minced
1 1/2 tb coarsely chopped cilantro leaves
1/2 ts salt
1 ts freshly ground black pepper
4 Italian-style country bread toasted and rubbed; with wholegarlic
cucumber; peeled, seeded and coarsely chopped
8 red cherry tomatoes; quartered (8 to 10)
1/4 c coarsely chopped cilantro leaves
Place cucumbers, tomatoes, peppers, lemon juice and olive oil in a food
processor and blend until chunky but not pureed. Pour into a glass
bowl. Stir in garlic, cilantro, salt and pepper. Chill for at least 1
hour. Remove soup from refrigerator and stir. Ladle into 4 soup bowls
and top each serving with 1 slice garlic toast. Serve with condiments.
Cranberry Ginger Tea
1/2 c ginger, fresh; thinly sliced
1/2 c cranberries,fresh; rinsed
1 pn nutmeg
1/2 c cranberry juice
2 mint sprigs
In a medium sized bowl, pour boiling water over ginger
and cranberries. Cover and let stand 20 minutes.
Strain, add nutmeg and cranberry juice and stir. Serve
warm or chilled over ice cubes. Garnish with mint.