Here's the last demo recipe from last weekend's Wachusett Farm Fresh Fest.
This recipe comes from Chef Dino Giordano of 30 Boltwood at the The Lord Jeffrey Inn in Amherst, MA. It’s exactly what we want during the dog days of summer: cooling, refreshing and it comes together in about 5 minutes! Delicious on its own, this soup also makes a great accompaniment to seafood, try it alongside grilled shrimp, salmon or lobster.
The gazpacho is at its best when very cold, so chill your melon before making it, or leave yourself enough time to let it get cold in the fridge. Add a splash of vodka to any leftovers and enjoy a cooling cocktail.
Honeydew and Cucumber Gazpacho
- 1 dead-ripe medium-sized honeydew melon, seeded, peeled and cut into chunks
- 1 cucumber, peeled and cut into chunks
- ⅓ cup rice vinegar
- 1 cup of water, a little more if needed
- A few basil leaves
- Pinch of Aleppo pepper
- Pinch of salt
- Juice of 1 lemon
Put everything but the lemon juice in the blender (you may have to do this in batches, depending on the size of your blender). Blend well, until everything is silky smooth. Use more water, if needed, if the soup is too thick. Combine the batches, if needed, and taste, add a squeeze of lemon juice and salt to taste. The soup should be sweet, a little tangy and well-seasoned. Add more Aleppo pepper if you desire more of a kick.
Zucchini and other summer squashes are ubiquitous at the supermarket year-round, but in summer these often-unappreciated vegetables really do shine. Any summer squash or zucchini will work interchangeably in these recipes. A medium (about 6 inches long) zucchini usually weighs about 6 to 8 ounces. Each of these recipes, except the Herbed Zucchini Jam, makes approximately 4 side dish-sized servings.
Herbed Zucchini Jam
Zucchini Ribbons with Sesame
On the Grill
|Try using local lamb (or beef) in these Lamb Burgers with Raita from Edible Capital District.|
|Grill up these non-traditional Cauliflower Burgers for a vegetarian option. Thanks to Edible Sarasota for this fresh approach!|
|Edible Tulsa's Chicken Burgers are a great way to show off local chicken and ripe tomatoes.|
|Impress family and friends with Grilled Scallops with Caramel Corn Sauce from our Summer issue. No scallops? Shrimp make a great substitute!|
|Don't let whole fish scare you away from the fish counter. Chef Giordano's Grilled Mackerel with Spicy Cabbage Slaw will convert you to the beauty of grilling whole fish.|
An unusual and delicious option is these Grilled Feta and Vegetable Kabobs from Edible Sarasota.
|These Korean-Inspired Tacos from our Summer 2014 issue are a sure-fire crowd-pleaser. Want to go vegetarian? The marinade is fabulous on firm tofu or portabello mushrooms as well.|
|This classic Grilled Tri-Tip is a traditionally delicious approach to this beefy cut.|
Sides and Snacks
|When it's hot out, a puckery pickle can help quench your thirst. These Quick Pickles are ready in a just an hour or two and can use up any veggies you have on hand.|
|Edible Vineyard shares Paula Wolfert's classic Fattoush recipe with us.|
The Curried Carrot Salad from Edible Vineyard is an elegant, yet simply-prepared, addition to your holiday weekend table.
|Ripe tomatoes? Tomato Salad to the rescue. Thanks Edible Green Mountains!|
|If the grill's hot, everything should get on there, even beets. Try them in this Grilled Beet Salad from Edible Santa Fe.|
|Need a snacky starter? Try these Whipped Goat Cheese Toasts from Edible Green Mountains. Up your holiday weekend chef credentials by grilling the toasts before topping them.|
|This Watercress and Spring Pea Salad from Edible Santa Barbara is a light, flavorful contrast to the traditional burgers and dogs.|
|This Strawberry Cake is loaded with fresh fruit, easy to put together and can be made gluten free or vegan if you wish. Wait are you waiting for?|
|This Blueberry Corn Bread from Edible Boston is a dessert crossed with a side dish. Perfect for nibbling all day.|
|Virginia Willis' Cream Cheese Brownies are guaranteed to please the kids, the added fruit (via applesauce) pleases the parents.|
|Make Edible Green Mountains' Berry Galette extra festive for the Fourth by using strawberries and blueberries and giving it a dollop of whipped cream.|
Our Kitchen Workshop host, Mary Reilly of Edible Pioneer Valley, talks with Mimi Kirk, the author of The Ultimate Book of Modern Juicing. In this fast-paced discussion they discuss making nut milks at home (you don't need anything more than a good blender), and ways to create juices on the fly––no recipes needed!
Read on for Mimi's recipes for Almond Milk and A Cold Killer juice, guaranteed to quash any spring sniffles.
Only 60 calories for an 8-ounce glass, and there’s no cholesterol or saturated fat so it’s heart healthy.
- 1 cup almonds, soaked overnight
- 3½ cups filtered water (more if you prefer a thinner milk)
- 2 Medjool dates, pitted
- ½ teaspoon vanilla extract
Strain soaked almonds and rinse well. Soaking releases the enzyme inhibitors and makes for easier digestion. Place nuts in high-speed blender and add water, dates, and vanilla, and process until smooth. Place a nut milk filter bag or paint strainer bag over a bowl, and then pour the almond milk into the bag. With one hand hold the top of the bag, and with the other hand proceed to squeeze all the milk from the bag into the bowl. If you don’t have a bag, a wire strainer or cheesecloth will work, but a bag makes the job easier. (A nut milk filter bag can be purchased online and paint strainer bags can be found at your local hardware store.)
Once all the liquid is squeezed into the bowl, pour it into a large glass container with a screw-top lid, such as a Mason jar, and store in the refrigerator. Milk will last about 3 to 4 days.
Chocolate Almond Milk
Cacao powder and cacao nibs are a great source of magnesium, which plays a role in muscle function, circulation, and bone strength.
- 1½ cups almond milk
- 3–4 tablespoons cacao powder (more if you like it richer)
- 2–3 tablespoons maple syrup or 4–5 dates
Blend all ingredients adding maple syrup or dates to taste. Refrigerate to chill.
A Cold Killer
- 1 bunch parsley
- 2 small garlic cloves
- ½ beet
- 1 carrot
- 2 oranges, juiced
- 1-inch piece of ginger
- Liquid of choice as needed
Blend all ingredients, adding liquid as necessary.
Did you know March is Massachusetts Maple Month? Here are some new ways to enjoy this local treat!
Kitchen Workshop host Mary Reilly, editor and publisher of Edible Pioneer Valley is joined by Catherine Walthers. Cathy is a personal chef and food writer. She is the author of four cookbooks, the latest of which is Kale, Glorious Kale.
Join us in the Workshop as Mary and Cathy discuss varieties of kale, the perfect kale chip and kale cocktails! Cathy also shares her secret for making the perfect kale salad (hint: it involves massage therapy!).
Look below for recipes for Kale Granola and an Emerald Gimlet. Delicious ways to detox!
Makes about 2 quarts
The combination of kale, oats, and nuts is crunchy and satisfying. Everyone likes to munch on this as a snack – it doesn’t even seem to last until breakfast to top yogurt, mix with fruit, or serve with milk. It’s easy to vary the nuts and the dried fruit with your favorites.
5 cups curly kale (stripped from stalk, chopped or torn into large bite-size pieces, rinsed and dried well)
6 tablespoons virgin coconut oil, divided
3/4 teaspoon kosher salt
1/4 cup light brown sugar
6 tablespoons pure maple syrup
3 cups rolled oats
1 cup broken pecans, broken walnuts or sliced almonds
1/2 cup sunflower seeds
1/4 cup sesame seeds
1 cup dried cranberries, roughly chopped
1/4 cup dried apricots, chopped
1/4 cup raisins, roughly chopped
1. Preheat the oven to 300 °F.
2. Make sure the kale is well dried. Place the kale in a bowl with 1 tablespoon coconut oil and 1/4 teaspoon of salt. Knead or massage with your hands until the coconut oil is rubbed on all the leaves. Set aside.
3. In a small bowl, whisk together the remaining 5 tablespoons coconut oil, and the brown sugar, maple syrup, and remaining 1/2 teaspoon salt. In another larger bowl, combine the oats, nuts, and seeds.
4. Take 2 tablespoons of the wet ingredients and combine with the kale. Rub it over the leaves. Pour the rest over the oats, seeds and nuts and mix very well until incorporated and oats are completely covered.
5. Line two 12- by 17-inch baking sheets with parchment paper or a silicone mat. Place the oats on one sheet, spreading them out evenly, and the kale on the other sheet. (The kale seems to crisp up better separately, but you can mix the kale and oats together and it will work.) Bake all for 25-30 minutes, mixing 2 or 3 times to prevent the outer edges from burning, and also rotating the trays. I sometimes switch the oven setting to convection bake if the mixture doesn’t seem to be crisping up. Remove the kale when it is crispy, but not browned. Remove the oats when they are crispy or nearly crispy and before the nuts are burned. Both with get crispier once they sit on the counter cooling.
6. When cooled, combine the kale with the oats. Add the dried fruit. Pack into mason jars for storage.
Cook’s Note: I’ve switched to coconut oil instead of canola oil for making granola (though substitute canola or another vegetable oil if that is what you have.) I love the subtle flavor coconut adds, and nutritionists are recommending its healthier properties. In warmer weather, coconut oil looks like an oil; in cooler weather it tends to solidify. For this recipe, if solidified, I usually put the jar in a saucepan of hot water until it becomes liquid again. Also, if you mix it with cold maple syrup it tends to solidify again which makes it hard to coat the oats and kale, so I usually just have maple room temp or heat it up very slightly before mixing the liquid ingredients.
Juice a few kale leaves in a juicer and store in the fridge until ready for your cocktails. If you don’t have a juicer, you can make kale juice in a blender by puréeing several kale leaves with just enough water to get the blender moving. Purée until as smooth as possible then strain for juice. You need a fine strainer to remove the fresh grated ginger for a smooth, chilled emerald green gimlet.
2 ounces gin (or vodka)
1/2 ounce fresh kale juice
1/2 – 1 teaspoon fresh ginger, grated*
3/4 ounce fresh lime juice
3/4 ounce simple syrup
Lime wheel or small kale leaf for garnish
1. In a mixing glass or shaker, add the gin, kale, ginger, lime and syrup. Fill halfway with ice and shake vigorously for about 20 seconds until very well chilled. Double strain through a small fine mesh strainer to catch the fresh ginger into a martini or coupe glass. Garnish with a lime wheel/and or a small piece of kale.
* Add 1 teaspoon of fresh grated ginger if you love ginger.
Cook’s Note: To make simple syrup, add 1 cup of sugar to 1 cup of boiling water and stir until dissolved. Store in a mason jar; it keeps for weeks.