Summer foods to savor and share
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Summer solstice is just one week away, bringing the sun's
culmination and the longest day. Pause and reflect on all that has
transpired since spring.
Seeds planted by birds, farmers' hands, and our intentions have
begun to germinate. Summer's expansive energy helps prepare these seeds to grow
strong and healthy.
Try these recipes to celebrate summer and share food with friends. Take them on a
picnic or a camp-out!
Strawberry
Pea Salad with Mint Vinaigrette
For
the salad:
1
cup sugar snap peas
2
cups strawberries
2
cups salad greens
For
the vinaigrette:
4
Tablespoons good olive oil or local sunflower oil
2
Tablespoons balsamic vinegar
1
handful freshly chopped mint
salt
and pepper to taste
Rinse
peas and strawberries. Break the tips off the peas and remove the strings.
Place them in your serving bowl.
Cut
tops off of strawberries and slice them into the bowl.
Add
salad greens and mix everything together.
Garnish
with goat cheese if you like.
***
Pinto
Bean Cornbread Casserole
You
will need:
1
Tablespoon sunflower oil
1
onion, chopped
2
garlic cloves, minced
2
medium zucchini, chopped
1
1/2 cups cooked pinto beans
1/2 cup fresh or frozen corn kernels
1
teaspoon each: cumin, chipotle powder, oregano, coriander
1/2
teaspoon each: salt, black pepper
1/2
pound fresh spinach
1
cup coarsely ground cornmeal
1/2
teaspoon salt
Preheat
oven to 325 degrees.
Heat
the oil in a deep, round cast iron skillet on medium-high heat.
Add
the onion and cook until soft, about 7 minutes.
Add
the garlic and cook for 1 more minute.
Add
zucchini and cook for 10 more minutes, until soft.
Add
the cooked pinto beans, corn, spices, and 1/2 cup water.
Bring
to a simmer, reduce the heat to medium low, cover, and cook for 15 more
minutes.
Add
spinach, cook 2 minutes or until wilted, and turn off heat.
Meanwhile,
in a separate pot, heat 3 cups water. When boiling, add 1/2 teaspoon salt and
whisk in the cornmeal. Reduce the heat to low and cook for 5 minutes or until
thickened, stirring frequently.
Pour
the cornmeal mixture on top of the bean mixture in the skillet and spread it
out in one even layer. Bake for 30 minutes. Yum!
***
Chocolate
Pecan Cake with Coconut Frosting
For
the cake batter, melt these ingredients over low heat in a small pot or
double boiler:
3
ounces unsweetened chocolate
2
Tablespoons coconut oil
1
Tablespoon vanilla extract
4
Tablespoons unsweetened cocoa powder
1
ripe, mashed banana
4
Tablespoons maple syrup
 |
| Pecan Tree Flowering |
1/3
cup unsweetened almond or rice milk
Meanwhile,
in a mixing bowl, whisk together:
1/4
cup coconut flour (I like Bob's Red Mill brand)
1/4
cup unsweetened, shredded coconut
2
Tablespoons ground flax meal
1/4
cup coarsely chopped pecans
1
teaspoon cinnamon
pinch
salt
Preheat
oven to 350 degrees.
Allow
melted chocolate mixture to cool for 5 minutes. Then, whisk it into the rest of
the batter.
Add
1 Tablespoon apple cider vinegar.
Pour
into greased cake pan.
Bake
for 25 minutes at 350 degrees.
As
cake bakes, make the coconut frosting. In a small pot, melt together:
1/4
cup coconut butter or, if you can find it, 'coconut manna' (I like Nutiva
brand)
2
Tablespoons unsweetened, shredded coconut
1
Tablespoon vanilla extract
4
Tablespoons maple syrup
1/4
cup unsweetened almond, rice or soy milk
When
cake is baked, allow it to cool for 30 minutes. Drizzle icing over the top and
spread gently with a knife. Allow to cool completely before serving.