Cucumber Gazpacho

This summer has been a scorcher so far!  What better on a hot day then a chilled soup?  Cucumbers are in abundance at the farmers market so a refreshing gazpacho recipe seemed very appropriate to share this week.  Spice it up to your liking, you can even garnish with some cooked shrimp!

Makes 6 servings

8 cups Cucumbers, peeled, seeded, and chopped (about 4 large)

2 cups Green peppers, seeded and chopped*

2 Scallions, white and green parts, chopped

1 clove garlic

1 cup Vegetable stock

2 tablespoons Red wine vinegar

Juice of 1/2 Lemon

1 tablespoon Fresh mint

2 tablespoons Fresh Italian parsley

1 teaspoon Kosher salt

1 teaspoon Tabasco sauce (or more to taste)

Extra Virgin Olive Oil

Ground Black pepper

Process all of the ingredients except the olive oil and black pepper in a blender or food processor until smooth (you may have to process in batches).  Taste for heat and salt preference, cover and chill at least 4 hours or overnight.

Serve in individual bowls, top with fresh ground pepper and drizzle with a good quality olive oil.

* Feel free to add a spicy pepper too.

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And Twitter@LaraMcNeil

Mushroom Lettuce Wraps

Mushrooms are full of nutrients and low in calories.  The actual micronutrients differ by variety, but can include potassium, selenium and copper. Mushrooms also have energy releasing B-complex vitamins riboflavin, niacin and pantothenic acid.  Mushrooms can even include vitamin D if they are exposed to UV light at harvest time. Want to learn more about some benefits of mushrooms? Check out this Food and Nutrition Magazine article: Mushrooms: Taste of the Earth.

Here is my quick lettuce wrap preparation that includes mushrooms and other local veggies.  This is a delicious choice on a hot summer evening or a Meatless Monday.  This is one of those recipes where you have carte blanche and can include any extra veggies you may have on hand too!

Makes 4 servings

Boston or Butter Lettuce leaves, washed

Sauce:

½ cup vegetable stock

1 tablespoon Low sodium Soy sauce

1 teaspoon Sesame oil

1 teaspoon Sherry or Rice Wine

½ teaspoon Fish sauce

1 tablespoon Rice wine vinegar

1 teaspoon Cornstarch

Filling:

2 tablespoons Canola oil

1 cloves Garlic, minced

1 teaspoon ginger, grated

2 Scallions, white and green parts, sliced

1 cup cabbage (any variety), finely diced

1 cup celery, finely diced

2 cups assorted mushrooms (shitake, oyster, etc.) finely diced

Garnish ideas:

Grated Carrot

Cilantro

Bean spouts

Grated Cucumber

Sriracha

In a jar, or other screw-top container, add all sauce ingredients and shake to incorporate cornstarch.  Reserve.

In a wok or large skillet heat oil over medium heat, add garlic and ginger.  Cook about one minute.

Add remainder of filling vegetables and stir-fry until vegetables are just tender, about 5 minutes. 

Push filling to one side of the pan to expose the bottom and creating a place to cook the sauce. Shake the sauce in the jar again then raise the heat in the pan and add the sauce to the exposed area.

Once the sauce comes to a boil, incorporate it with the vegetables and serve on a platter along side the lettuce and garnishes.  Allow your guests build their own wraps.

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And Twitter@LaraMcNeil

Summer Squash “Noodles”

The squash of summer are beginning to make their appearance at the farmers market.  I learned this use of one of our popular summer vegetables during several seasons as a CSA member and having an abundance of beautiful summer squash in several varieties of yellow and green.  Here I have used a minimalist approach of fresh basil, olive oil, and grated cheese, but you can also use this preparation and add your favorite pasta sauce or pesto for a gluten-free and low-calorie option to traditional pasta. 

Makes 4 servings

2 tablespoons Extra virgin olive oil

1 cloves Garlic, minced

4 cups Summer Squash, julienned (about 4 med or 2 lg squash*)

¼ cup chicken stock or water

10 Fresh Basil leaves, chiffonade

Sea Salt and Ground pepper to taste

Grated Pecorino Romano

Wash squash and cut into thin julienned strips using either a knife or a mandoline. *Even easier with larger squash

In large skillet heat oil over medium heat, add garlic.  Cook about one minute.

Add squash and stock or water, toss, cover, and cook until just tender, about 4 minutes. Add sea salt and ground pepper.

Serve on a warmed platter.  Top with grated Pecorino Romano and drizzle with additional olive oil.

Find me on Facebook: Lara McNeil on Nutrition and Food

And Twitter@LaraMcNeil

Grilled Chicken Au Vin Blanc

OK, so haven’t we’ve all done it?: Set the grilled chicken on fire?  Here’s a great recipe using local poultry, herbs, and wine, plus an important tip about how to not burn your beautiful chicken.

This recipe can be wonderfully prepared using a Browder’s Bird and Coffee Pot Cellar’s Sauvignon Blanc.

Makes 4 servings

½ cup white wine

2 tablespoons Extra virgin olive oil

2 cloves Garlic, minced

2 tablespoons flat leaf Parsley, minced

2 tablespoons other herbs such as Rosemary, Thyme, Sage, minced

1 broiler/fryer chicken, quartered

Sea Salt and Ground pepper to taste

Combine all of the ingredients in a large bowl, toss chicken and marinate in the refrigerator for 4 to 8 hours.

Prepare your grill to a medium heat; charcoal should be leveled, low from the grilling surface, and completely greyed-or ‘ashed” over.  If you have a thermostat a good grill temp is about 300°F.

Place your chicken parts on the grill skin side up.  Close the grill – don’t touch the chicken, don’t move it, shake it, or rearrange it: you wont have to if you have a medium-temp fire.  You are going to cook your chicken most of the way skin side up. 

Take a look after 20 minutes, and check the fire. If you are using coals make sure you don’t have to add any.   The chicken will show browning on the edges.  Close the lid and give it 10 more minutes.

Time to flip the chicken.  At this point the majority of the fats will have cooked down <this is what causes our grill fires and ‘blackened’ chicken> Go ahead and turn it, close the lid, and crisp the skin. 

After 15 minutes with the skin down you should be close to done.  You want to check a meaty section for an internal temp of 165°F.  You will have moist chicken with a nice crispy skin.

Serve with seasonal vegetables – of course!

Find me on Facebook: Lara McNeil on Nutrition and Food

And Twitter@LaraMcNeil