Three Summer Recipes
It was a fun night last week at Whole Foods Market in Pasadena with lots of beloved RFD regulars as well as many newcomers. Thanks to all of you for turning out. As promised, here are the three summer recipes I demoed. All ingredients are accessible and these recipes are really easy for any home cook.
Corn and Black Bean Salad
Serves 4 to 6
1/4 cup fresh lemon juice (approximately 2 lemons)
3 tablespoons tamari
2 tablespoons whole grain mustard
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 3/4 cups drained cooked black beans, chilled or 3 cans salt-free black beans
2 ears yellow corn, kernels cut from cob
1 large red bell pepper, cut into 1/4-inch pieces
10 green onions, thinly sliced
1/2 cup chopped fresh cilantro
Whisk the lemon juice, tamari, mustard, and black pepper in a large bowl to blend. Gradually whisk in the oil to blend. Add the beans, corn kernels, bell pepper, green onions, and cilantro. Toss to coat. Allow to sit for up to two hours either room temp. or in fridge.
2 cups quinoa, rinsed well
4 cups water
1 teaspoon sea salt
1 cup currants
1 tablespoon olive oil
3 celery stalks, finely diced
1 red bell pepper, seeded and finely diced
5 green onions, thinly sliced diagonally
½ cup cilantro, minced
1/2 cup parsley, minced
1 Tbsp. fresh dill
1/2 cup almonds, toasted
Heat a heavy large skillet over medium heat. Add the quinoa and stir constantly for 10 minutes, or until the moisture evaporates and the quinoa is fragrant, dry and golden.
Combine 3 cups of water and the sea salt in a heavy large saucepan. Bring to a boil over high heat. Add the toasted quinoa and return the water to a boil. Cover and decrease the heat to medium-low. Simmer gently without stirring for 15 minutes, or until the liquid evaporates and the grains are tender. Fluff the grains with a fork.
Meanwhile, bring the remaining 1 cup water to a simmer in a small saucepan. Remove from the heat. Add the currants and soak for 20 minutes, or until plump. Drain well.
Heat the oil in a heavy large skillet over medium heat. Add the celery, bell pepper sauté for 2 minutes, or until the vegetables are crisp-tender. Add the green onions, cilantro, parsley and dill and sauté 1 minute longer, or until just wilted.
Add the celery mixture, currants, and almonds to the quinoa and fluff with a fork to mix. Serve the salad at room temperature, or cover and refrigerate until the salad is cold.
Yellow Squash w/ fresh basil and toasted pecans
4 crookneck squash, halved lengthwise, then lengthwise again, and cut crosswise into ½ inch wide pieces
1 Tbs. olive oil
1 Tbs. finely chopped fresh basil (10 whole basil leaves, measured before chopping)
3 Tbs. toasted pecans, chopped
Toast pecans in un-greased baking pan for about 4 to 6 minutes, or until turns golden brown and fragrant. Cool.
Pour enough water into a large pot to come 1 inch up the sides. Set a steamer basket in the pot. Cover and bring water to a boil over high heat. Place squash in the basket.
Cover and steam over for 4 to 6 minutes, or until squash is tender. Remove from heat.
Combine squash in a large bowl, add olive oil, basil and pecans, toss.
Serve hot or at room temperature.