Summer Cool Down
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Try these recipes
to cool down and savor summer. They will keep for 5 days in the fridge
and can be eaten cold, either separately as a snack or together as a
meal.
Fennel
Apple Salad
1 large fennel bulb, thinly sliced (about 2 cups)
½ large green apple, thinly sliced (about ½ cup)
¼ cup lemon juice
2 Tablespoons olive oil
1 Tablespoon chopped fennel fronds
Salt and freshly ground black pepper to taste
Toss together all ingredients in bowl. Let stand 20 minutes. Refreshing!
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Artichoke Egg Salad
4 hard-boiled eggs
¼ cup chopped chives
¼ cup chopped fresh celery
¼ cup chopped fresh basil
3 Tablespoons olive oil
3 Tablespoons lemon juice
1 clove garlic, minced
1 teaspoon stone-ground brown mustard
Salt and freshly ground black pepper to taste
Pulse all ingredients in food processor until chunky. Chill at least 30 minutes before serving.
***
Whole Grain Tabbouleh
3 cups cooked whole grains
2 cups seeded and diced cherry tomatoes
2 cups peeled, seeded and diced cucumber
1 cup finely chopped fresh parsley
⅓ cup finely chopped fresh mint
2 cloves garlic, minced
4 Tablespoons lemon juice
4 Tablespoons olive oil
Salt and freshly ground black pepper to taste
In large bowl, combine grains, tomatoes, cucumber, parsley and mint. Drizzle oil and lemon juice over the mixture
while you stir. Add salt and pepper.
Serve with goat cheese, feta or almonds if you like.