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After having so much success making Summer Squash Salad, Greek Style, I decided to experiment with some different flavors. This version of squash salad was basically born from three things I have in the garden: squash, Thai chilies, and Thai basil.

my first Thai chili peppers © 2012, Juniper Stokes
They go from green to purple, and are ready at red!

It’s my first year growing Thai chilies, and I’m happy to be having a lot of success here, as well. And I always like to have at least one pot of Thai basil growing in addition to traditional basil. (Thai basil has a bit of a spicy-sweet quality to it, and is wonderful in Vietnamese summer rolls.) And as I’ve mentioned before, I have plenty of summer squash to play with.

I also wanted to experiment with some new yuzu vinegar I’d just bought:

yuzu vinegar, © 2012, Juniper Stokes

I first became familiar with yuzu during my stay in Tokyo. The fruit itself is not eaten plain, but its juice and rind have a wonderfully unique citrus flavor, something between a grapefruit and lime and mandarin orange all mixed together.

Yuzu is commonly used to enhance Japanese dishes, and I was happy to find this vinegar. Still, I would have preferred a bit more yuzu essence in the salad, so if you’re lucky enough to live somewhere with access to fresh yuzu, add the juice and zest to the salad, as well.

Ingredients

  • 1 yellow summer squash
  • 1 zucchini
  • 2 Tbs yuzu vinegar
  • 1/4 cup olive oil
  • 2 Tbs lime zest (or yuzu if you’re lucky enough to have one)
  • 1 clove garlic, minced
  • 1 Tbs chopped parsley
  • 1 Tbs chopped Thai basil
  • 1 Thai chili (or less if you’d like–they’re strong!)
  • 4 chopped green onions

Directions

First, I wisked together the olive oil, vinegar, garlic, lime zest, and Thai chili. Then I added the zucchini and squash, and let sit overnight.

For this salad, I decided to skip trying to make the squash and zucchini into fancy ribbons, but I did at least use one of each color:

one small zucchini and one small yellow squash, sliced © 2012, Juniper Stokes

I topped the salad with Thai basil, parsley, and green onions right before serving.

spicy squash salad © 2012, Juniper Stokes

Another healthy, mostly raw meal  . . . with a kick!

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Anyone who has ever grown zucchini or other types of summer squash knows that come late August, it’s on. It’s time to figure out how to eat, use, and give away 3-5 pounds of squash a day for roughly an entire month. Personally, I love this challenge. The kitchen is where I am able to release a lot of my creative energy, and I find that more often than not, challenges and restrictions lead to innovative new ideas and recipes that I never would have discovered otherwise.

So far this squash season, I’ve already made many different squash sautés and a great veggie soup, I’ve shredded and frozen bags of zucchini for savory pancakes this winter, and I’ve had many a veggie barbecue involving squash (okay, my dad did the actual barbecuing, but I created some great marinades).

One of my favorite new ways to use up summer squash was originally based on a recipe from Vegetarian Times, which you can check out here: Greek Zucchini Salad Recipe | Vegetarian Times.

I’ve spent quite a bit of time in Greece, and I have to say Greek food is one of my favorite cuisines. This recipe really captures the flavors of Greece in the summer, with lemon, mint, olive oil, and feta flavoring the squash. As a bonus, I could also look to my own garden for the mint and parsley. The recipe is really pretty good as it’s written on the VT website, although I prefer to use 1/2 cup onion rather than an entire cup, as the recipe suggests.

Check out the recipe on their website, or here:

Greek Zucchini Salad from the Vegetarian Times

Ingredients:

  • 3 Tbs. lemon juice
  • 2 tsp. grated lemon zest
  • 1 minced garlic clove
  • ⅓ cup olive oil
  • 2 medium zucchini or squash, (somehow) peeled into thin ribbons
  • 1 medium sweet onion (I only use 1/2 onion)
  • ½ cup crumbled feta cheese
  • 2 chopped green onions
  • 1 Tbs. chopped fresh mint
  • 1 Tbs. chopped fresh parsley

Directions:

Stir together lemon juice, lemon zest, garlic, and olive oil in large serving bowl. Add zucchini and onion, and toss to coat. Cover and marinate overnight, or up to 2 days. Sprinkle with feta, green onions, mint and parsley just before serving, as well as salt and pepper to taste.

This recipe is really pretty easy, but my kitchen is in no way equipped with fancy tools, and thinly slicing squash and zucchini into pretty ribbons turned out to be a bit more difficult than I would have liked. I tried using a simple vegetable peeler for one salad, which left me with a few pretty ribbons and a lot of messy globs. In the end, using a food processor to thinly slice the squash worked well.

From there, I marinated the squash, lemon juice and zest, olive oil, onion, and garlic overnight, then topped the dish with chopped mint, parsley, green onion, and feta right before serving. The salad was a complete hit.

Greek Squash Salad © 2012, Juniper Stokes

I love that this recipe uses raw zucchini. Though I don’t tend do well eating completely raw, I do try to eat 50-80% raw. The healthy enzymes and unaltered vitamin and minerals in raw foods are healing for our bodies on many levels. Though the feta means this salad is officially neither raw nor vegan, it still packs a super healthy punch. And the feta is just soooo goooood.

Inspired by my success with this recipe, I decided to take the flavors to Asia. Asian version coming soon!

 

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Our tomato harvest this year has been our most successful ever. It’s our first year starting the plants from seed with our new greenhouse, and the results have been amazing.

tomato time © 2012, Juniper Stokes

And can I just give a shout out to heirlooms?  I love the rich color variations, ranging from “tomato” red (haha) to deep violet. And the sweet, true tomato flavor completely spoils me. I don’t know how I’ll go back to store bought this winter (yes, I do try to eat seasonally, but I just can’t go 6+ months without fresh tomatoes).

With all these beautiful tomatoes to play with, I’ve been busy experimenting in the kitchen this year. One of my favorite new recipes is a very simple cold tomato soup that allows the pure flavors of the tomatoes to shine. The soup is packed with healthy ingredients, naturally rich, and completely vegan. With a bit of attention to ingredients, this summer soup can easily be made raw.

Tomato Summer Soup

Ingredients:

  • about 6 medium-small tomatoes
  • 1/2 cup packed fresh basil
  • 1 clove garlic
  • 1 tsp agave*
  • 1/4 cup olive oil*
  • salt to taste

*Not all agave nectars and olive oils are raw, but raw versions are available. Try Xagave and Bariani olive oil.

Instructions:

The instructions are really pretty easy–put everything in a food processor and voila! I chop the tomatoes into fourths before blending, as well as the garlic. I recommend serving this soup in small bowls or cocktail glasses, as it really is rich.

tomato summer soup © 2012, Juniper Stokes

Variations:

I’ve also made this soup with a combination of basil and parsley, as well as extra garlic. With these ingredients, you can’t go wrong. A bit of parsley is delicious, and more garlic to taste only ups the health benefits.

For the raw foodies among you, I think this would make a great raw sauce for zucchini pasta.

Once again, enjoy!

 

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