Gazpacho

INGREDIENTS:

2 large tomatoes such as beefsteak, peeled and quartered, seeds removed
2 medium cucumber peeled, 1 cut into several pieces, the other chopped
1 large green bell pepper, quartered and seeds removed
1 large red bell pepper, quartered and seeds removed
1/2 cup red onion, roughly chopped
2 cloves garlic
1/4 cup of tomato paste
zest of one lemon
juice of 1/2 lemon (approximately 1/4 cup juice, or more to taste)
1/4 cup champagne vinegar
dash of spiracha chili hot sauce (or preferred hot sauce)
1-2 cups of ice water

Optional, to serve:
Greek yogurt
extra virgin olive oil
avocado
diced cucumber
chives


1 - In food processor, place tomato, the large cucumber pieces (not the chopped cuke), red and green peppers, onion, garlic, and tomato paste into food processor and pulse 10-15 times or until contents are chopped fine and mixed together.

2 - Add lemon zest, lemon juice, champagne vinegar hot sauce and 1 cup of the ice water and pulse until combined. Check consistency; for thinner soup, add additional water.

3 - Add remaining, chopped cucumber and pulse 1-2 additional times just to break it up a bit. Pieces of cucumber should still be present for texture.

4 - Serve immedietly or chill in fridge until ready to use.

5 - Garnish with a dollop of Greek yogurt, a drizzle of really good olive oil, some avocado, chives and diced cucumber.

Recipe makes 4 generous servings.  Per serving:

Clean Chicken Salad? Yes! Yes! Yes!

Chicken salad is a favorite take-along for our picnic baskets and here's a cleaned-up version that we recently tested among a houseful of guests.  The dish earned it's place as a guest-worthy offering and though it is a little high on the fat front, virtually all of the typical mayo has been replaced with heart-healthy, flavorful, extra virgin olive oil.  Some other pleasing additions to this batch was ribbons on nasturtium, which I often see growing in planters and borders at homes where the inhabitants had no idea their flowers/leaves were even edible. 

INGREDIENTS:

5 cups chicken, boiled on the bone the shredded and deboned (meat from one roaster)

1/2 cup celery, chopped

1/3 cup extra virgin olive oil

2 tablespoons real mayonnaise

1 teaspoon prepared dijon wine mustard

1/2 teaspoon celery seed, ground fine

1/2 teaspoon fresh ground pepper

2 tablespoons fresh chives

1/4 cup nasturtium leaves, cut into thin strips or ribbons (may substitute watercress)

1/4 cup fresh parsley leaves, chopped

2 hard boiled eggs, chopped

1 - Cut chicken into pieces or buy chicken pieces, remove skin but keep on bone and boil until meet is cooked through.  Remove from liquid to cool and set aside cooking liquid (this can be saved for flavoring pasta or grains later). 

2 - Shred chicken into large bowl removing any bones and cartilidge.

3 - Add all ingredients except eggs and combine thoroughly; though messy I find this is done best with hands (wear gloves if you prefer).

4 - Add eggs last and place mixture into fidge to cool for at least 2 hours before serving atop your favorite bread.  Pictured above on Sesame Ezekiel bread. 

Recipe makes 12 servings, each approximately 2/3 of a cup.

Nutritional Info Per Serving, without bread:

*Nutritional data calculated using ingredient compilation program and is deemed close but not exact.

Water as an Indulgence

Since it is recommended that we down eight glasses per day, why not turn your glass into a spa-worthy thirst quencher.  The possiblities are endless, really, and can be as simple as herbs or as layered as fruit, vegetable and herb mixes. 

Place herb, fruit or veggie--or any combinatoin thereof--of your choice into a pitcher or large mason jar (like the half gallon jar pictured above).  Place in fridge for several hours of overnight before serving.  This water really is elegant enough to put out for company. 

Some of my favorite combos include:




mint
fennel
peach + rosemary
lemon + thyme
cucumber + basil
cucumber + ginger
licorice (root or tea bags)
lemon + lime
lemon + orange
grapefruit
basil
lemon verbena
watermelon + mint