This is an excellent recipe for the generous crop of cucumbers that oh-so-many gardens are brimming with at this time of year. Blended with spinach and herbs, it provides a powerhouse of nutrients.
1 large unpeeled Lebanese cucumber
3 cups (750 ml) baby spinach leaves
3/4 cup (180 ml) flat-leaf parsley
4 spring onions, including tops, trimmed and chopped
1 1/2 cups (350 ml) reduced-salt vegetable stock
1 cup (250 ml) plain Greek yoghurt, divided
3 Tsp (15 ml) fresh lemon juice
2 grated radishes
1 1/2 Tbsp (30 ml) chopped fresh chives
Freshly ground black pepper
Reserving 1/4 of the cucumber for garnish, coarsely chop remaining 3/4 and place in blender or food processor. Set aside.
Blanch spinach, parsley and spring onions briefly by placing in strainer and plunging into pot of hot water until slightly wilted, approximately 1 minute. Quickly remove from pot, shake off excess liquid and add to blender containing cucumber. Add vegetable stock, 3/4 cup (180 ml) yoghurt and lemon juice. Purée until smooth, adding a little more vegetable stock if needed.
Add salt to taste if you wish. Cover and refrigerate until chilled, about 2 hours.
To make garnish, grate remaining cucumber and squeeze dry. Place in small bowl, along with grated radishes and minced chives. Toss lightly with fork.
To serve, spoon chilled soup into small bowls. Top with 1 tsp (5 ml) yoghurt and garnish of grated cucumber mixture. Dust with a grating of fresh black pepper.
Each serving contains: 276 kilojoules; 5 g protein; 2 g total fat (1 g sat. fat, 0 g trans fat); 8 g total carbohydrates (6 g sugars, 1 g fibre); 91 mg sodium
source: "Cool Summer Soups", alive Australia #22, Summer 2014
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.