Watermelon Salad with Mint Leaves

1 (5-pound) watermelon
1 Sweet onion
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs

Directions

Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.

In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.

In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.

To serve, divide salad among individual plates and garnish with mint leaves.

Carrot Cranberry Summer Salad

4 large carrots, peeled and coarsely grated (approx. 5 cups)
1/2 cup pumpkin seed
1/2 cup chopped walnuts
2 medium apples, cored and cubed
1/2 cup cranberries
1 Tbsp olive oil
1 Tbsp lemon juice
1/4 cup mayonaise (or veganaise)

Optional: 1/4 tsp salt
pepper

Directions:

Add all ingredients to a large bowl and stir gently until well mixed. Serve immediately, or refrigerate until you are ready to serve. Store left-overs in the fridge, and eat within 12 hours – great for breakfast!

Quinoa: 

1/2 cup quinoa
1 cup water

Fruits:

1/2 cup fresh blueberries
1/2 cup diced strawberries
1/4 cup dried cranberries (optional)

Vegetables:

1/2 cup cucumbers
3 carrots shaved
3-6 fresh mint leaves chopped finely (optional)
1/2 cup cubed jicama (optional)

 Dressing:

1½ tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon lemon zest
10 Basil leaves, chopped finely
Salt and pepper

Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature.

While the quinoa is cooking, combine the fruits in a bowl.

Whisk together all the dressing ingredients, except the chopped basil. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black.

Add half the dressing to the quinoa and mix gently.

Assemble the salad just before serving – toss the quinoa, fruits and vegetables together along with the rest of the dressing. Enjoy!

2 cups whole-wheat rotini, (6 ounces), or quinoa pasta
1/3 cup reduced-fat mayonnaise
1/3 cup low-fat plain yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar, or lemon juice
1 clove garlic, minced
1/8 teaspoon salt
Freshly ground pepper, to taste
1 cup cherry or grape tomatoes, halved
1 cup diced yellow or red bell pepper, (1 small)
1 cup grated carrots, (2-4 carrots)
1/2 cup chopped scallions, (4 scallions)
1/2 cup chopped pitted Kalamata olives
1/3 cup slivered fresh basil

Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.

Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.

Creamed Cauliflower Chowder – Vegan and Gluten free
by Kerri Santoro

1 medium       Cauliflower, chopped into 1” pieces (for variety try purple, orange or green)
3 or 4              Swiss chard leaves with stalk, yellow, white or red are available
1 large            white onion, chopped
1 ½ cups         celery with many leaves, chopped
2 cups             vegetable broth, look for varieties without MSG
3 cups             Almond milk, other milks can be used
1 to 2 T.          Dry mustard
½ tsp.              white pepper
¼ tsp.             cayenne pepper

If making it cheesy add:
3 T.            Cornstarch mixed with a bit of water to avoid lumping
2 cups grated cheddar cheese, or any of your favorite for variety

In large stock pot, heat a couple Tablespoons of oil; Add onion and celery and sauté until starting to brown.  Then add Swiss chard and sauté through;  add cauliflower, dry mustard, nutmeg, white pepper and cayenne combine through;  add broth and almond milk and make sure the mixture is completely covered and then at least an inch more; bring to slight boil, then cover, lower heat and simmer until the veggies are tender.

If making it cheesy?  Add cornstarch water mixture and bring back to boil until thickened.  If it is not thickening after a couple of minutes add another mixture of cornstarch.  Once it has reached the desired thickness add the cheese and remove from heat and mix through.  Be careful not to make it too thick.  If you do?  Cook some pasta and make a casserole with it, or you can just add more Almond milk to thin.

Spring Pea Medley with Edible Bowl

2 tablespoons butter
1 small sweet onion, diced
1 cup fresh shelled green peas
1/2 cup low sodium, low fat vegetable broth
1/2 lb.  sugar snap peas, trimmed
1/2 l.  snow peas, trimmed
1 tablespoon chopped fresh parsley
Salt and pepper to taste
1 medium head radicchio or leafy lettuce

In a medium skillet, melt the butter over medium low heat.
Add the onion and sauté’ until transparent, about 5 minutes.
Stir in the green peas and the broth, and cook for about 3 minutes.
Add the snap peas, snow peas and parsley, and season to taste with salt and pepper;
Cook, covered, for about 3 more minutes;
Remove the inner leaves from the radicchio and spread the outer leaves out to make a bowl.
Fill the hollow with the pea mixture and garnish with additional Italian parsley.

Spaghetti with White Swiss Chard, Green onion & Cucumber
By: Tracy Archuleta

12oz. Spaghetti
2 Stalks chopped White Swiss Chard (red or yellow maybe used for variation)
4 Stalks chopped Green Onions
1 Med. sliced Cucumber
1/3 c. Low Sodium Soy Sauce (healthier version use Braggs Aminos)
1/2 c. Red Wine Vinegar
1 tbs. Sesame Oil
Cayenne Pepper to taste

In a large pot of boiling salted water, cook pasta until al dente.
Rinse pasta in cold water.  Add white swiss chard, green onions
and cucumber and mix.
Add soy sauce, vinegar and sesame oil. Sprinkle cayenne to taste.

 Spaghetti with Shaved Asparagus

• Coarse salt and ground pepper
• 12 ounces spaghetti
• 1 bunch (1 pound) asparagus, tough ends removed, shaved with a vegetable peeler
• 4 strips lemon zest, thinly sliced, plus 1 tablespoon fresh lemon juice
• 4 tablespoons butter
• 1 ounce Parmesan, shaved with a vegetable peeler
• 1 small red pepper, halved then slice thinly with vegetable peeler  (optional)
• ½ cup sundried tomato, cut into small pieces with scissors (optional)

1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water. Add asparagus and lemon zest to pot; immediately drain pasta mixture, and return to pot.
2. Add butter and lemon juice. Season with salt and pepper, and toss, adding enough pasta water to create a thin sauce. Top with Parmesan.

Cook’s Note

Use a vegetable peeler to create asparagus ribbons and Parmesan shavings. You can substitute another firm cheese, such as Pecorino Romano or ricotta salata. 

Recipe from Every Day Meals from Martha Stewart Living website and modified by High Desert Farmers Market

Winter Mongolian Stir Fry

1 tsp. olive oil
1 tsp. sesame
1 Tbs. Mongolian fire oil
1   cup fresh peas, sliced
1    cup  corn
4    carrots, peeled and sliced on diagonal
1 cup  Broccoli, separated into flowerettes
1/2 cabbage,  cubed
1 onion, diced
1 apple, peeled diced
1/2 orange zest
1 orange squeezed
a splash of teriyaki sauce

In large skillet heat oils; Saute’ onions until transparent.  Add diced apples, carrots, peas, corn, cabbage, and broccoli; grade orange zest and add orange juice and teriyaki sauce.    Let cook for about 10-15 min.; Serves well over rice.