Cool, creamy, but with a kick, this delightful summer soup is as lovely to look at as it is to eat—perfect for summer entertaining.
4 firm, ripe Haas avocados
1/2 English cucumber, peeled, halved, and seeded
3 green onions, including tops, trimmed
2 cups (500 mL) buttermilk
1 cup (250 mL) low-sodium chicken stock
1 Tbsp (15 mL) fresh squeezed lemon juice
1 tsp (5 mL) wasabi paste
Sea salt and freshly ground black pepper, to taste
1/2 tsp (2 mL) capers, rinsed and drained
Cilantro, for garnish
4 oz (120 g) can crab meat, containing leg meat
1 ripe tomato, seeded and finely diced
1 small shallot, peeled and finely minced
1/4 tsp (1 mL) finely grated lemon zest
Pit and peel avocados. Coarsely chop and place in blender or food processor. Chop peeled cucumber and green onions; add along with buttermilk. Whirl until blended.
Add chicken stock, lemon juice, and wasabi paste, and continue to whirl until smooth. Strain into large bowl. Add salt and pepper to taste. Press piece of perfectly fitted parchment paper onto entire surface of soup to prevent discolouring. Refrigerate until very cold, about 3 hours.
Drain excess liquid from crab meat using hands, or wrap meat in cheesecloth and squeeze out liquid. Place meat in bowl. Add remaining ingredients and toss with fork to mix evenly. Cover and refrigerate until chilled, about 2 hours. Serve immediately after chilled.
To serve, divide crab mixture into 6 equal portions. Press each portion into tiny ramekin to form timbale shape and turn out into middle of shallow soup bowl. Repeat with remaining crab mixture. Spoon avocado soup around timbale. Garnish each with capers and a sprig of cilantro. Serve immediately.
Each serving contains: 221 calories; 10 g protein; 15 g total fat (3 g sat. fat, 0 g trans fat); 15 g total carbohydrates (5 g sugars, 7 g fibre); 329 mg sodium
source: "Cool Summer Soups", alive #382, August 2014
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.