(Summer Tuscan Salad)
2 large vine ripened yellow heirloom tomatoes, cut into large cubes
2 large vine ripened red heirloom tomatoes, cut into large cubes
1/2 pound stale whole wheat (whole loaf) bread, crusts removed and cubed (about 8 cups)
1 ¼ cups thinly sliced red onions
8 small cucumbers, cubed
3 cloves garlic, minced
1/4 cup white balsamic vinegar
1/4 cup grape seed oil (can add up to 1/2 cup to taste but I find that 1/4 cup is perfect)
1 bunch fresh basil, stems removed, torn into pieces
Freshly ground Himalayan sea salt and black pepper
In a large bowl, combine the cucumbers, tomatoes, bread, and onions.
In a small bowl, whisk together the garlic, vinegar and oil.
Pour the dressing over the bread salad and let sit for 30 minutes at room temperature.
Add the basil and salt and pepper, to taste, and toss to combine. Can serve at room temperature or chilled.
Tip: I like to leave the peelings and seeds of the tomatoes and cucumbers for maximum nutrients. If you want to make this ahead, prepare all of the veggies and dressing but do not add bread until you are ready to serve (30 min) Bread will become soggy in left-overs so I tend to remove bread before storing in fridge and add more before the next serving.
1 lb cannelloni pasta * (small tube shaped pasta)
1 summer squash, thinly sliced
1 cup cherry tomatoes, sliced in 1/2
Juice of 5 lemons
zest of 2 lemons (organic)
1/2 bunch fresh parsley, finely chopped
1/2 bunch fresh cilantro, finely chopped
4 scallions, finely chopped
A glistening of olive oil (approx 2 TBSP)
Salt & pepper (to taste)
Directions: Add pasta to boiling water and cook until al dente. Drain and add all the remaining ingredients. Refrigerate for a couple of hours until the liquid is absorbed. Check before serving, the pasta should not be too dry, can add additional olive oil or lemon juice if needed. Serve with Parmesan cheese.
Delicious with chicken or salmon. Or add in other fresh veggies such as diced tomatoes or chopped kale. Can serve at room temperature or chilled.
Flavor will intensify overnight and is even better on day 2.
Recipe provided by Becky Merrill-Collins
Variations: Lemon Chicken Pasta: Add cooked chicken breast marinated in the same dressing from the Lemon pasta recipe.
Vegan Lemon Pasta: Can use whole wheat pasta for a healthier version. Add garbanzo beans and massaged kale (massaged with the same dressing from the Lemon pasta recipe. Of course, leave out the chicken and Parmesan.
Gluten-Free Lemon Pasta: Use a red lentil pasta or favorite gluten free pasta. All else the same as the original Lemon pasta recipe.
tip: I like to add chopped walnuts to the pasta.
1/2 honeydew melon
1 small seedless watermelon
1 small onion
1 bunch cilantro, chopped
1 or 2 jalapeno, chopped
Lime juice to taste
Chop all of the melons to salsa sized cubes and place into a bowl (make sure to remove all the seeds) (think Pico De Gallo size cubes) Chill at least 1/2 hour before serving. I like to serve this in a watermelon "bowl" by cutting a watermelon in 1/2 and removing all the fruit. Slice off a little from the bottom so the bowl does not rock. Serve chilled. Can serve with corn chips like a traditional salsa or be creative....it could be really delish over grilled fish. Enjoy!
Flour-less Peanut Butter Cookies
1 cup organic unsalted peanut butter
½ cup turbanado sugar
1 large egg, slightly beaten
½ tsp baking soda
Pinch of sea salt ½
¾ cup Bittersweet Chocolate
½ cup roasted unsalted peanuts, chopped
Directions: Preheat oven to 350˚. Line the bottoms of two 12" x 18" sheet pans with parchment paper. In a large bowl, stir the peanut butter, sugar, egg, baking soda and sea salt until combined. Stir in the chocolate and peanuts. Using a small, greased ice cream scoop, measure out the dough in teaspoon sized balls. (I don't press these with a fork as in traditional PB cookies) Place the dough on the prepared pans, spacing them 2 inches apart.
Bake on the middle shelves of the oven, rotating the pans 180˚ halfway through the baking time, until lightly golden and spread to a puffy mound, about 12-14 minutes. Let cool completely on the pans on wire racks. Store in an airtight container at room temperature up to 1 week