Yield: 4 servings If you make the cilantro oil ahead of time, this dish comes together for company really quickly. It’s a delicious and colorful take on rice as a side dish. Ingredients: 1 cup brown basmati rice 2 teaspoons minced ginger, divided 1 1/2 cups vegetable or chicken broth 1 1/3 cups chopped fresh […]
Archive | Recipes
Summer Squash and Corn Chowder
Yield: 4 servings This is summer in a soup – and easy, easy, easy. Really. I mean it. Don’t skip the fresh thyme; it makes the flavors pop. Enjoy! Ingredients: 2 teaspoons olive oil 3/4 cup sliced green onions, divided 1/4 cup chopped celery 1 pound yellow summer squash, small dice 1 pound frozen yellow […]
Chicken Madras Curry
Yield: 6 servings This dish is simple and tastes great. I often substitute a 14-ounce can of chickpeas for the potatoes. Enjoy this dish with brown rice. Ingredients: 4 chicken breasts, cut into bite-size pieces 1 cup of flour (for dredging) 1 large onion, chopped 2 teaspoons minced garlic 3-4 tablespoons curry powder 2 tablespoons ground cumin pinch […]
Golden Gazpacho
Yield: 6 servings (about 4 1/2 cups) This gazpacho is surprising in many ways. The brilliant color reminds you that tomatoes aren’t just red. If you are working with cherry tomatoes like we did for the SOL Food Festival, just add them whole to the mix and purée them in the food processor. No chopping required. […]
Zucchini Patties with Yogurt Cucumber Sauce
These tasty little patties can be made “mini” and served as one-bite appetizers with dollops of yogurt cucumber sauce on top. Or, serve three small patties topped with sauce as a lovely starter. For a simple yogurt cucumber sauce, start with one cup of plain yogurt. Combine it with grated cucumber (from a skinned and seeded cucumber). Add some minced […]
Carrot and Coriander Soup
Yield: 4 servings This light, spicy soup makes for a lovely meal when paired with a fresh green salad. After pureeing the soup, add broth if necessary to achieve your desired consistency. Ingredients: 2 tablespoons olive oil 1 medium onion, chopped 1 clove garlic, chopped 8 medium carrots, roughly chopped 1 bay leaf 2 teaspoons paprika 1 teaspoon […]
Summer Squash Salad
Yield: 4 servings This recipe goes to show that you need not cook squash to enjoy it at its seasonal peak. It’s best to let the salad sit at room temperature, in the vinaigrette, for 15-20 minutes before serving. Ingredients: 1/4 cup fresh lemon juice 2 tablespoons olive oil 2 small zucchini, trimmed, sliced thin on the […]
Curried Quinoa Salad
Yield: 4 servings Quinoa is a complete protein, so this salad makes for a satisfying lunch with a piece of fruit. The toasted coconuts and almonds add a nice crunch and toasty finish, so don’t skip this step. Ingredients: 1 cup quinoa 1/2 cup sliced almonds, toasted 1/2 cup unsweetened shredded coconut, toasted 1 cup unpeeled, diced cucumber 1/4 cup chopped green […]
Grilled Chicken with Mango-Sesame Sauce
Yield: 4 servings This Mango-Sesame Sauce has become a family favorite. I especially like it because it relies on pantry staples. In a pinch, I have substituted apricot preserves for the mango chutney and it was equally as delicious. This sauce also works well with grilled vegetables and salmon. Pass any extra sauce at mealtime for dipping. […]
Grilled Salmon with Dill-Pistachio Pistou
Yield: 4 servings Pistou is a cold, rustic sauce – much like pesto. It’s super yummy. This version relies on dill and toasted pistachios for a robust, fresh flavor bold enough to compliment the grilled salmon. Be sure you select salmon from a reliable source. Ingredients: 1/3 cup chopped fresh dill 1/3 cup finely chopped green onions […]