This week, I have been making lettuce-less salads for lunch. So far, this is my favorite:
Cucumber Salad with Mint and Tomatoes
Chop ½ a cucumber, 2 small stalks of celery and a small tomato.
Add a handful of chopped parsely and fresh mint leaves.
Mix in ½ cup beans and 1/8 cup feta cheese crumbles.
Drizzle with olive oil and the juice of one lime.
Season with sea salt and pepper.
Toss and enjoy!
photo: Glasshouse Images
In partnership with Glasshouse Images
It’s the perfect time of year to make Gazpacho, the Spanish spicy tomato based soup that is served cold. The green market is filled with great things, so feel free to improvise! The secret to this “unrecipe” is to puree the vegetables separately, so the texture stays chunky.
Gazpacho
Chop 2 red peppers, cored and seeded, 4 tomatoes, 1 red onion and 1 large seedless cucumber. Puree each one in a blender or food processor, and put into a large bowl.
Add 3-4 cloves of garlic minced finely.
Add ¼ cup of olive oil, and ¼ cup of white wine vinegar. Mix together and add tomato juice until it reaches the consistency of a thick, chunky soup (about ¾ of a bottle).
Season with coarse salt and pepper to taste.
Chill for several hours or overnight to allow the flavors to combine.
Enjoy!
photo: Glasshouse Images
Looking for a low calorie alternative to pasta, that uses all the delicious vegetables of the season? Try using julienned zucchini as a base for a delicious fresh tomato sauce that takes minutes to prepare.
Zucchini “Pasta” with Fresh Tomato Sauce
Julienne zucchini, or use a peeler to shave into ribbons (about 1 zucchini per person)
Dice a couple of garlic cloves
Sauté the garlic and zucchini in olive oil for about 2 minutes, just to slightly soften (do not over cook!!!!)
Remove from pan
Sauté diced fresh plum tomatoes until soft. Stir constantly, and lower heat to allow tomatoes to form a rustic sauce
Season with salt and pepper to taste
Add a handful of fresh basil, cut into strips
Put the zucchini into bowls and spoon the tomato sauce over it.
Sprinkle with freshly grated parmesan cheese.
I love to add shrimp to this dish. Just sauté the shrimp in olive oil with garlic, salt and pepper. Add it to the tomato sauce and serve.
Enjoy!
Tip: Can’t live without a little pasta? Try thinking of the vegetable portion as the meal, and adding a little pasta to it as a condiment. It gives the dish a little heft without adding too many calories.
photo:Glasshouse Images
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In partnership with Glasshouse Images.
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