Tag Archives: lunch

Gazpacho

It’s the height of summer! All the freshest organic ingredients simply blended together make the most refreshing and delicious light snack or lunch.

It’s the height of summer! All the freshest organic ingredients simply blended together make the most refreshing and delicious light snack or lunch. A great staple for those of you that like to eat low carb for the summers.

You can serve this as a main course or you can serve it as an appetizer in a small cordial glass.

The longer this recipe sits, the better so feel free to make it in the morning .

 

3-4 large Tomatoes-peeled and cut into chunks- juiced

2 Red Bell Peppers-seeded

1 small Cucumber- seeded peeled and cut into chunks

1/2 small Onion-peeled and roughly chopped

3 celery stalks w leaves rough chop

1 clove Garlic-peeled and minced

handful of Cilantro

handful of Parsley

Sea Salt

Pepper

2 teaspoons fresh chile or more- I like Hatch Green chile – optional *

Splash Sherry Vinegar

Splash of Olive Oil

lemon zest and squeeze of 1/2 lemon

Optional*- to make a thick Gazpacho, soak a chunk of Country White Bread. (squeezed of excess water)

 

Put all ingredients in blender  or food processor. Pulse until you get the consistency that you like. You may also use an emersion blender. I like mine smooth but if you like it chunky pulse or blend it less.

Add bread and pulse until blended if desired. If too thick add a little cold water until desired consistency.

Season to taste you may need a bit more salt , black pepper. Garnish with a swirl of olive oil.

Pour into bowls.

I dressed this one with a little homemade pesto, thinly sliced radish and some small cucumber chunks.

Enjoy!!

 


Yellow Beet ,Rocket and Chevre Summer Salad

A “Beet Salad” isn’t only available at resturants , you can easily make one at home that tastes just as amazing.

A “Beet Salad” isn’t only available at resturants , you can easily make one at home that tastes just as amazing.

4-5 Yellow beets –boiled until fork tender,  then peeled and sliced

2 handfuls Rocket (arugula)

1 Avocado-sliced

Chevre as much as you like –torn into pieces

1 handful toasted Almond slivers

pinch of Sea Salt

Fresh Cracked Pepper

2 tablespooons  of your favorite Olive Oil

 

Toss together and enjoy !


Jalapeno Kale Slaw

This is the perfect side dish for your summer barbecues. Everyone will love this fresh and crunchy specialty. Great as a topping on fish tacos or burgers or as a side dish anytime.

This is the perfect side dish for your summer barbecues. Everyone will love this fresh and crunchy specialty.
Great as a topping on fish tacos or burgers or as a side dish anytime.

Prepare in advance and refrigerate at least for 2 hours before serving .

In a large bowl soak the cabbage and the kale in water for at least 1 hour.

 

½ head cabbage-shredded

½ bag pre prepared kale-shredded

small orange bell pepper-cored and chopped

1 jalapeno-chopped

½ cup mayo

¼  cup sour cream

¼ cup milk or half and half

½  teaspoon sea salt

½ teaspoon pepper

 

In a large bowl add mayo, sour cream, half and half , salt, pepper.

Add jalapeno and bell pepper and mix.

Mixture should be liquidy and loose so use enough half and half to achieve this step.

Taste for proper seasoning you may decide to add a little more salt or pepper or a little more sour cream or mayo.season to your liking.

 

Drain slaw into a colander shaking off any excess water.

Add slaw to the mayo mixture.

Toss well and place in frig for at least 2 hours. Toss slaw every 30 minutes.

Season to taste and serve.


Sweet Potato Frittata with Toasted Almonds

As I was trying out my new mandoline, this dish came together in just minutes. You can hand slice with just a little more time. The result is surprisingly sweet , salty and savory.

Preheat oven to 180c/350f

Large nonstick ovenproof frying pan

1/3 cup olive oil

1 small yellow onion -sliced thin

1 large sweet potato-sliced thin

1 handful toasted almond slices

10 eggs- beaten

sea salt/ cracked pepper

Heat olive oil

Sauté onion and potatoes on medium heat until the potatoes are fork tender. Do not brown. Generously salt and pepper potato mixture

Sprinkle with almond slices

Beat eggs

Flavor eggs with a bit more salt and pepper

Pour eggs over mixture and cook for 10 minutes.(until bottom sets)

Remove from heat and place in hot oven until top of eggs set(another 5-7 minutes)Watch carefully so not to overcook.

Sprinkle with a few more almonds and serve, hot, warm, or cold. Delicious!!


Celeriac Crunch Salad

When I go to Paris an overwhelming force hustles me into La Bon Marche Food Hall directly to the Celeriac Salad.! Its fresh crunchy creamy goodness is like a magnet! The tenderness of the Celeriac makes this “French Coleslaw” unforgettable.
Here is my best shot !

1 lemon-juiced

zest of  1 small orange

1 head celeriac- grated

1 head fennel -grated

2 teaspoons dijon mustard

3 teaspoons mayo

3 tablespoons olive oil- (more if needed)

salt

cracked pepper

1 tablespoon fresh parsley-chopped

In a small bowl combine mustard, mayo, olive oil and lemon and zest- whisk until incorporated.

Add salt and pepper to taste. (don’t be shy)

Pour over grated veggies.

Toss well and refrigerate for at least 2 hours before serving.

Sprinkle with parsley before serving.


Tortilla Morada

The Purple Peruvian potato was once considered the food of the Gods. I chose these potatoes not only for their royal color, but they also have four times the antioxidants than white potatoes. A staple in the kitchens of Spain, the Tortilla in all of its simplicity, is one of the tastiest savory foods in the world. Enjoy for breakfast, lunch, or dinner.

1 medium onion-thinly sliced

1 cup sliced purple potatoes-thinly sliced

¼cup + 1 tablespoon olive oil

sea salt

black pepper

9 eggs

In a medium size non-stick frying pan on medium heat, heat olive oil.

Saute’onions and potatoes until soft but not brown, about 10 minutes or so.

Season with plenty of salt and cracked pepper.

In a  medium size bowl, beat eggs and season with salt and pepper.

When potatoes are fork tender, pour potato and onion mixture into the egg mixture and pour the combined mixture back into the frying pan. Shake pan to even out the mixture.

Cook for 10 minutes on low heat.

Invert tortilla onto plate and slide it back into pan to cook the topside.

Cook for 1 minute.

Slide tortilla onto a fresh plate. Rest the tortilla for at least 5 minutes.

Serve warm or cool. Enjoy with a salad, or on crusty bread or just by itself.


Bacon, Onion and Aged Gouda Quiche

Classic Quiche Lorraine has bacon and Swiss or Emmenthal cheese, this recipe has the added beauty and depth of sautéed shallots and aged cheese. Spending a little extra money on a lovely cheese will go a long way.

9 “ quiche pan – if you have a smaller pan then you may have to adjust the baking time by adding 5 minutes at a time.

Pie crust- premade is fine.

Preheat oven 180*/350*

Cook

3 slices bacon- chopped

when bacon is half cooked add

1 shallot- chopped

Sauté together until cooked. Drain on paper towels and set aside.

4 eggs  (for a 9” pan)

1 1/4 cup cream

pinch nutmeg

salt

pepper

1 cup -5 year old Aged Gouda Cheese- finely grated

In a small bowl beat eggs and cream together. Add salt, pepper and a pinch of Nutmeg. Add bacon and shallot mixture into eggs and mix well.

Press pie crust evenly into your quiche pan and up the sides. If you don’t have a quiche pan a cake pan is fine. Prick a few holes into the bottom of crust with a fork.

Sprinkle half your cheese onto bottom of crust.

Pour egg mixture over cheese.

Top with remaining cheese.

Bake for 30- 40 minutes depending on pan size. Or until top and crust are light brown.

Wiggle quiche to make sure all eggs are set before removing from oven.