Gazpacho Salad

It’s a salad! It’s a summer soup! It’s both, yum.

Here’s the latest recipe I’ve come up with for our Fire Cider Recipe Book due out late this fall, isn’t that right MVB Printmaker?!

Chop two large garden fresh tomatoes into bite sized pieces; thinly slice a ¼ of a medium white onion, thin slice or chop one medium cucumber.

Add crumbled mild goat feta and top with chopped fresh basil, about a handful will do.

Add an ounce or more of Fire Cider and a few healthy splashes of olive oil.  Mix well, taste and add more Fire Cider and salt to taste.  The tomatoes will give off a lot of delicious juice so plan to eat this chopped salad/soup with a big spoon.

Serves 2

A note about tomatoes: for me, cooked tomatoes are way too sweet to eat.  I have been eating small servings of fresh tomatoes this season with raw onion and Fire Cider, both of which help keep Candida in balance.

New Spring Salad

Dana and I literally made room for our yoga practice.

I’ve been a bit pressed for time since there are a lot of exciting changes going on right now; the garden is growing, there are houses to bid on (woah!) and we converted an extra room in our house to a yoga/meditation room.  I have been naturally waking up consistently early for the past few weeks, a change I attribute to the new season and a sign that my health continues to improve.  The combination of getting up earlier and our yoga room means I’m able to do an hour of Kripalu yoga, mediate and start my day having already accomplished two of my most important goals for the day. Or I can work in an hour of yoga later in the day.  Either way, having hour long classes, on line, that range from gentle restorative yoga to more vigorous, challenging classes, right on the Kripalu home page, makes a daily practice pretty easy to incorporate.  If you have space for a yoga mat and an internet connection, you too can incorporate yoga into your daily routine.  Give it a try!

One of 4 post cards designed to promote the market. This one is my favorite. You can see the other designs on the New Amsterdam Market Facebook page.

Dana, Brian and I are also expanding Fire Cider to a weekly market in New York City called ‘The New Amsterdam Market’ which opens next Sunday at 11 am in the Old Fulton Fish Market.  This is such an exciting next step for us and there’s a lot  to do to get ready!  So, I find I have less time that I would like to spend writing new recipes and playing in the kitchen.  In the interest of time, mine and yours, I’ve come up with a new way to write recipes so I can continue to share with you on a weekly basis…

The ingredients will be listed in the order they are added to the recipe.  Simple instructions will appear throughout the list and the meal should take about 5-15 min to assemble or cook, sound good?  Healthy meals fast, yes please!

One dish dinner with the daffodils my mom picked for us, thanks mama!

New Spring Salad

In a large bowl combine:

1 can tuna

3-4 T mayo

2 T spicy dijon mustard

2 T raw apple cider vinegar

2 T each: Kalamata olives halved and chopped oil cured olives

salt and pepper to taste

Mix well then add

Salad greens of your choosing: baby spinach and dandelion greens are especially nutritious.

1 grated carrot

Mix again and top with

grated cheese, I used some Vermont cheese from the co-op that’s part cheddar and part Romano

a small handful of toasted, salted sunflower seeds

Serve and eat!

Zucchini and Spinach Gratin

It’s been cool out recently, and this combination of garden fresh veggies in a hot cheesy one-dish meal seems perfectly suited for our current Berkshire weather.

My sister and I made this without a recipe, if you've got the basic ingredients: greens, cheese and eggs, you can make a hot, healthy meal!

The recipe I found on Simply Recipes is pretty similar to what Elise and I came up with.  It calls for bacon and I think it adds a lot of flavor. For those of you who don’t eat pork, or meat, you can substitute butter and or olive oil (a couple tablespoons) to sauté the onions.  Tempeh bacon could also work nicely.

INGREDIENTS

  • 2 lbs zucchini, grated
  • Kosher salt
  • 6 packed cups of fresh chopped spinach leaves, blanched and drained or 1 lb frozen spinach
  • 3 slices of thick cut bacon (about 3 ounces), cut crosswise 1/4-inch pieces.  Did you know you can get local bacon from your local Meat Market in Great Barrington?!
  • 1 medium onion
  • 1 handful of parsley (about 1/2 cup of leaves, lightly packed)
  • 3 cloves garlic, peeled and mashed
  • 1/2 cup freshly grated Parmesan cheese (we used half goat chevre and half sheep feta)
  • Freshly ground black pepper
  • 3 eggs, whipped
  • Olive oil


METHOD

1 Grate the zucchini. Toss the grated zucchini with about a teaspoon of Kosher salt. Place the grated zucchini in a large sieve (or colander) placed over a bowl to catch the water as the salt helps the zucchini release its moisture. Let sit for 30 minutes or so, then squeeze out the remaining excess moisture with your hands or a clean tea towel.

2 Blanch the spinach, drain it in a colander and squeeze out the excess moisture with you hands.  Or, if using frozen spinach: thaw the spinach, let drain while the zucchini is draining. Then squeeze out the excess moisture with your hands or a tea towel.

3 Heat a large skillet on medium heat. Add the bacon and gently cook until lightly browned and most of the fat rendered out, about 10 minutes.

4 While the bacon is cooking, peel and finely chop the onion. Add the onions to the bacon and cook for an additional 10 minutes, until the onions have softened.

5 While the bacon and onions are cooking, prepare the parsley and garlic. Chop the parsley and garlic (I used a garlic press) and put it into a large bowl.

6 Preheat the oven to 350°F.

7 Place the zucchini and spinach into the large bowl with the parsley and garlic. With a wooden spoon, mix in the cooked onions and bacon. Mix in half of the Parmesan. Taste, and add black pepper and more salt to taste. Mix in the whipped eggs.

8 Coat the bottom and sides of a 2 quart casserole or gratin dish with a tablespoon of olive oil. Put the zucchini spinach mixture into the dish and pack it down. Sprinkle the remaining Parmesan cheese over the top and drizzle with a little olive oil.

9 Bake in a 350°F oven for 40-45 minutes, until the top is nicely browned. Serve immediately. Reheats well.

Yield: Serves 4 to 6.

Green Bean Romano: Good Fast Food

Cheese makes everything better!

It’s dinner time.  I’m hungry but I don’t feel like spending even 15  minutes in the kitchen.  I need something healthy, fast! Lucky me,  my dad gave me a bag full of green beans from his garden last night.  This big bowl full of crunchy, green garden food took me less than 7 minutes from start to plate and you probably already have everything you need to make it:

Olive oil

A mashed garlic clove

Salt n pepper

Romano, Parmigiana or similar hard cheese, grated.

And of course a bag full of freshly picked green beans.

First, set up a steam basket in a pot of water on the stove and let the water come to a boil while you pick the stems off and rinse the green beans.

Throw all the green beans into the steamer for a few minutes while you grate as much cheese as you need to dress your beans.

Then, in a big serving bowl combine salt, pepper, enough olive oil to coat the veggies and a mashed clove of garlic, if you like.  Mix well, add the tender, barely steamed green beans and toss to coat.

Add half the cheese, mix, top with the remaining cheese and more cracked black pepper.  Done!  Quick, healthy and it has lots of finger food potential so your kids just might eat it.

Toasted Cheese on Flax Bread

Mmmmm, toasted cheesy goodness

Cheese and Onion Sandwich
Makes 2 open face sandwiches

4 ounces cheese such as Cheddar, Double Gloucester or Cotswold (I used smoked and raw goat milk cheddar)
2 tablespoons finely chopped sweet white onions
2 tablespoons finely sliced scallions
2 tablespoons mayonnaise
Salt and pepper
2 slices flax flat bread, toasted or untoasted

Raw goat milk is easier to digest

Grate the cheese. Combine in a bowl with the onions and mayonnaise. Add salt and pepper to taste.

Mix it up!

Spread the cheese and onion on a piece of flax flat bread.  You can eat it now but I like to put mine under the broiler or the toaster oven until the cheese bubbles and browns just a bit.  Throw some fresh chopped parsley on top if you’ve got some and enjoy all that cheesey flaxy deliciousness!

Ever think youd be eating toasted cheese sandwiches on the Candida diet? Me either!

The cheese and onion spread came from The Kitchn, here’s the link to the original recipe: http://www.thekitchn.com/thekitchn/vegetarian/simple-pleasures-cheese-and-onion-sandwich-recipe-111162

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