Summer Recipes
All of these recipes are designed for summer freshness!
CHRISTI'S
COCONUT SMOOTHIE
Ingredients:
Frozen mango
Frozen strawberries
1 banana
Grated coconut
Walnuts
Soy milk or orange juice
Drizzle of honey
Instructions:
Combine all ingredients in a blender and WHIRRRR until smooth!
WHITE BEAN SALAD
(Courtesy of
Emily Collins)
Ingredients:
3 (14 oz) cans white beans, rinsed and drained
3 small red onions, thinly sliced
8 oz mushrooms, sliced – shiitakes and portobellos (whatever you’ve
got)
3 cups fresh spinach, chopped
Olive oil
Sea salt
Black pepper
Dressing Ingredients:
1 T hummus (or mustard)
2 T balsamic vinegar
2 cloves garlic, minced
3 T olive oil
Instructions:
1. Sauté onions in olive oil until they caramelize (5-8 minutes
in a hot pan). Put on plate and cool.
2. Season mushrooms with salt and pepper and sauté in olive oil
until they brown and lose water – approximately five minutes.
(If you’re using a combination of mushrooms, cook portabellas
for a few minutes before adding the other varieties.)
3. For the dressing, whisk together the hummus, vinegar, and garlic.
Slowly drizzle in the oil while whisking to form an emulsion.
4. Toss the beans, mushrooms, onions, and dressing together. Add in
the spinach right before serving.
LEMON-Y SUMMER CHICKEN
Ingredients:
Fresh boneless/skinless chicken breasts (organic preferred)
Extra virgin olive oil
1 shallot, minced
2 cloves garlic, minced
½ cup chopped fresh basil
Juice of 1 lemon
Salt and pepper, to taste
Instructions:
1. Mix the shallot, garlic and basil together in a baking dish. Add
lemon juice, salt and pepper.
2. Coat the chicken breasts in the mixture.
3. Bake at 350 degrees for 30 minutes.
BEAN AND ROSEMARY BRUSCHETTA
Ingredients:
2 cups rinsed and drained cannellini beans
5 tomatoes
3 tablespoons olive oil, plus a little for drizzling
2 sun-dried tomatoes finely chopped
1 garlic clove
2 tablespoons fresh rosemary, chopped
salt and fresh ground pepper
handful of basil leaves
Italian bread sliced on diagonal
Instructions:
1. Place tomatoes in bowl, cover w/ boiling water, leave for 30 seconds,
then peel, seed and chop the flesh.
2. Heat oil in pan, add fresh and sun-dried tomatoes, garlic and rosemary.
Cook for two minutes until tomatoes start to break down and soften.
3. Add tomato mixture and cannelli beans, season to taste. Mix well.
4. Rub cut sides of bread with garlic clove then toast lightly. Spoon
mixture on top of toast, sprinkle with basil leaves, and drizzle w/
olive oil.
