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Showing posts from June, 2010

Raw Beet Sandwiches ♥

Today's open-face sandwich, perfect for summer's best vegetables: Thin slices of beet, tomato and cucumber on good bread. You're gonna have to try this one to believe it, I know I did.
Okay, so this is one recipe I never imagined eating, let alone sharing. (Barring the question whether a simple vegetable sandwich even qualifies as a 'recipe'?) But some times you just go with your gut. Or trust the experience of a cook whose food you have learned to love – love – over the years.

Back in March, my friend Nupur Kittur who writes the food blog One Hot Stove taught a food class for a group of St. Louis food bloggers in one of the fabulous kitchens at Kitchen Conservatory, the top kitchen store and cooking school in St. Louis. "Indian Street Food" was the theme and oh my, what a feast we did eat. (Want to see more? I've posted pictures from our class on Flickr.)

But it was Nupur's simple sandwich that most captured my own attention. (Or maybe it was t…

Chilled Green Bean Salad with Rosemary & Garlic Oil ♥

Today's summer salad recipe: Just in time for the summer's first green beans, a simple salad, nothing more than beans tossed in oil infused with rosemary and garlic but somehow, somehow so much more. Not just vegan, "Vegan Done Real". Low carb. Weight Watchers 1 or 2 points. Happiness Quotient 100.
Tis a magical thing, when summer and the first beans arrive on the same day, a sign that something just might be 'right' with the world. So it happened on June 21, the day of the summer solstice, the longest day of the year for those of us in the northern hemisphere, what the Finns and other Scandinavians call 'Midsummer.' I wore a dress from Finland, I cooked my favorite Finnish recipes, especially the oh-so-lovely Finnish Summer Soup (kësakeitto) and a favorite fruit dessert I intend to make all summer long, just to sample all the variations.

But the beans, oh my, the beans. They'd been off the bush no more than 10 minutes by the time they plopped i…

Weight Watchers Spinach Dip ♥

A healthy veggie dip, my variation of the spinach dip from Weight Watchers. Fresh and bright! Full of healthy spinach! Great for Meal Prep. Low Carb. Low Fat. No surprise, this recipe is already Weight Watchers Friendly and I've updated it to be Freestyle Friendly as well! Vegetarian. Naturally Gluten Free.
On warm summer nights, I love that "gathering moment" before supper. The meat is on the grill, the salad waiting in the refrigerator. In hand is a glass of something cold and wet, occasionally what my sister Adanna calls an "adult beverage". These few minutes bridge the day's busy-ness and the evening's relaxation.

So during the summer, I make one homemade veggie dip after another, some quick concoction that will last a few days, one celery stick at a time. This is my adaptation of the Feta & Spinach Dip from Weight Watchers. I've modified it some, starting with 8X the spinach and substituting first low-fat sour cream and then non-fat Gree…

Southwestern Potato Salad ♥
Weight Watchers Friendly Potato Salad

Today's recipe: A new take on potato salad, laced with southwestern-style flavors such as chipotle, lime and cilantro. Dramatically lightened with my new technique for mayonnaise-based salads, the addition of buttermilk. Weight Watchers, you'll love this potato salad, it adds up to just 1 or points, down from 4 points in the inspiring recipe.
Survey a potluck table and one ingredient will stand out: mayonnaise.

Potato salad. Cole slaw. Broccoli salad. Pasta salad. Seven-Layer Salad. So many favorite summer salads are dressed in mayonnaise. To my taste, this makes them all taste the same: like mayonnaise. To my taste, a mayonnaise dressing is too thick, too gloppy. Plus, we all know the calorie implications of heavy mayonnaise salads.

I loved the idea of a potato salad with southwestern flavors, I even thought about roasting some poblanos and roasting some corn, akin to Sweet Potato Salad with Roasted Poblano, Roasted Corn & Chipotle. (One reader made it over Memorial Da…

Asian Greens ♥
(How to Cook Fresh Greens with Asian-Style Taste)

An easy way to cook fresh greens (such as kohlrabi leaves, beet greens, chard, and other greens) and then season with Asian-style flavors. Low carb. Weight Watchers friendly with just one PointsPlus. Paleo and Whole 30 approved. Not just vegan, "Vegan Done Real". Most important? Totally tasty and good for us, too!
So maybe I should set up a challenge, "Never again throw away fresh greens".

Because we all know what really happens, right? We love the fresh beets from the farmers market. We're enchanted by the perfect globes of kohlrabi in our CSA box. But the greens? The beet tops? The kohlrabi leaves? Not so much.

Last week, after making a big batch of Roasted Kohlrabi, I started to throw away the kohlrabi leaves – and then stopped myself, knowing that it was wasteful, financially and nutritionally. But what to make with kohlrabi leaves? I considered the technique from Greek Greens, my favorite way to cook greens when they're fresh, to hold for a day or …