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| SUMMER | | Summer is finally here and so is the ripe bounty of Northwest produce! It's time to get out to the many local farmer's markets and select your seasonal favorites from the farms directly. Ask questions - don't be afraid to strike up a conversation about a vegetable or fruit you are not familiar with or don't know how to prepare. More often than not you will walk away with an easy recipe or at least a good story. And since it's hot outside AND in your kitchen, why not try some simple no-cook recipes? Summer can generate a lot of excess heat in the body, so it's important to incorporate many cooling foods into your daily diet. These are some of my raw favorites for summer. I hope you enjoy! | Raw Garden Dill Dip
Servings: 4 as an appetizer or for sandwiches and wraps
1 1/2 cups raw cashews, soaked
1/2 cup fresh dill
1/4 cup olive oil
3 T. fresh oregano
1 1/2 T. white miso
1 t. crushed fennel seeds
1-2 cloves garlic, peeled
1/2 t. Sea salt
1 t. lemon juice
White pepper, to taste
Filtered water as needed
2 T. fennel fronds, minced
Optional: 1 scallion, finely chopped
1. Soak the cashews at least 2 hours, until soft.
2. Remove the thick stems from the herbs. Add all ingredients to a blender, reserving fennel fronds and optional scallion to stir in at the end. Blend until smooth and creamy, adding filtered water as needed to achieve desired consistency. Stir in fennel fronds and scallion, tasting and adding extra salt or pepper as needed.
An excellent dip for raw vegetables, on a sandwich or in a wrap! Enjoy outside!
| Extra Fresh Corn Salsa
(Mild)
Yield: 2 cups
1 ear sweet corn, cut off the cob
1/2 yellow bell pepper, seeded and small diced
1/2 cup cilantro, coarsely chopped
1 shallot, small dice
1 clove garlic, minced
1/2 cup tomatoes, diced
2 T. lime juice
1 T. olive oil
1/2 t. agave nectar
1/4 t. sea salt
1. Mix all ingredients together in a bowl and adjust seasonings as needed. | Green Bean, Radish and Watercress Salad
Yield: 4 servings
2 cups green beans, ends removed and cut in half
2 cups radishes, cut in quarters lengthwise
2 cups watercress leaves, arugula or fresh farm lettuce Dressing:
1/4 cup white wine vinegar
1 T. agave nectar
3/4 t. sea salt
1 T. dijon mustard
3 T. olive oil
Fresh pepper to taste
1. Mix dressing ingredients together and adjust seasonings as needed. Add a pinch of salt and fresh pepper to salad ingredients, and half of dressing to mixture, tasting and adding more and if enjoying at a later time reserve the other half for serving time.
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