Posts Tagged ‘Summer foods’

ZOOM Cooking Class Recipes: Picnic Fare

Sunday, July 18th, 2021

NOTE: Here are plant-based recipes from my most recent cooking class on ZOOM. I put the directions opposite the ingredients, which I believe makes following the recipes easier. What do you think? However, while the directions are lined up correctly on my edited version, when I post it, the lineup is not perfect! Can’t seem to correct the issue.

 

PICNIC FARE: July 9th ZOOM COOKING CLASS

 

(Pickled) Asian Coleslaw

(All items medium or high alkalinity)

 

 

Ingredients (Organic*)                                      Directions

½ cup  white cabbage}
1/2 cup red cabbage}                           Wash and grate cabbages into a large serving bowl.

1 Celery stalk and/or 1 Carrot              Wash & mince celery; grate carrot. Add to bowl.

1 Bubbie’s Dill Pickle (no vinegar)      Slice one dill pickle and add to bowl.

½ cup  pickle juice from Bubbie’s
Pickles (no vinegar)                               Add pickle juice to bowl and toss.

1-2 tsp. tamari soy sauce.                     Add to bowl and toss.

Fenugreek sprouts (optional)             Top with sprouts and serve chilled.

Note: Sprinkle on some black sesame seeds for added color.

Variation: Add slices of ripe avocado or puree with lemon juice and water and use instead of pickle juice.
Or add cut chestnuts. Also, you can cut the pieces of cabbage into large squares, like this below:

*Check with www.ewg.org for the Dirty Dozen & Clean Fifteen.

 

 

Roasted Potato Salad w/ Veggies
(All ingredients medium or high alkalinity, except potatoes, which are low alkalinity)

(The thin threads are pea shoot microgreens)

Preheat oven @ 350 degrees F.

2 cups Red-Skinned (small) New Potatoes    Wash potatoes well. Cook for 5-7 minutes in boiling water.

          Drain & place on cookie sheet;
roast about  10 min.                                             Remove and allow to cool while preparing veggies:

One carrot                                                              Scrub and grate or cut into matchsticks.

½ cup green beans                                               Add to potato water during last 3 minutes.

Artichoke Hearts (in a jar)                                   Drain and cut into halves.

1 Red onion slice                                                    Cut one thin slice of onion; separate

Olive oil & Lemon                                                  Mix 2 Tbl. oil with 2 tsp. lemon juice

When potatoes are cooled, add prepared veggies and toss together with olive oil & lemon juice or your own dressing. (In hot weather mayonnaise spoils easily. 2 hour window of safety)

 

Veggie Bobs

(All ingredients are medium or high alkalinity)

 

(I have a sheet of Nori seaweed under the kebob. Feel free to use rice, couscous or quinoa

1 small onion                                       Wash and slice onion into large pieces (quartered)

1 small zucchini                                  Wash and slice zucchini and yellow summer squash

1 small yellow Summer Squash.               into chunks

1 red or orange bell pepper                 Wash, remove seeds  and slice into large squares

Firm tofu (optional)                             Cut into thick cubes

Avocado oil (spray)                               Use to spray on kebobs

Skewers (small)                                    Arrange colorfully on skewers, Spray with oil and

                                                                 Broil on low until crispy, not burnt. (Or on BBQ)

 *Organic: Use Dirty Dozen & Clean 15 from the Environmental Working Group list: www.ewg.org.

I also made a melon salad of just cantaloupe, honeydew and watermelon. And in previous posts I made Curried Deviled Eggs and a yogurt parfait. Here are the links:

  1. Just Melons: https://www.menupause.info/just-melons/
  2. Curried Deviled Eggs: https://www.menupause.info/curried-deviled-eggs/
  3. Yogurt (Breakfast) Parfait: https://www.menupause.info/bring-on-a-summe…akfast-june-2009/

 

June/July/August: Summer of 2019

Monday, June 3rd, 2019

Summer isn’t here quite  yet, but I usually put these three months together, since school lets out for the summer in June (earlier for colleges), the pools open on Memorial Day, right before June, and people start planning vacations.

 

Because I have been working for the last 9 months on editing Cherie Goren’s wonderful memoir, A Time to Keep, and we are going to see family from June 5th- June 14th, I  will be taking a break from blogging/writing/editing and post-date recipes from previous blogs or have some petitions for your to read and hopefully sign.

I found a chart from GRID Magazine (Philadelphia-based) listing foods that are available in June locally that I will match with some of my recipes in my archives and re-post them, either before I go away or when I return. There will be some variations in availability in colder climates and warmer climates, but I think this list is fairly representational of a large part of the US.

Here are the foods for June from the chart:

Asparagus, Beans and Limas, Beets, Broccoli, Cabbage, Cauliflower, Celery, Collards, Corn, Cucumber, Lettuce, Peas, Potatoes, Spinach, Tomatoes, Turnips.

Eating foods in season is ecological and economical, so I also put it in the Earth Day Every Day category for this posting. Additionally, I buy almost all my produce organically grown, using the Dirty Dozen and Clean Fifteen that the Environmental Working Group posts on their website: www.ewg.org. Here is their latest list:

EWG’s 2019 Shopper’s Guide to Pesticides in Produce™ (Complete Guide)