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
Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives. The smaller, the better The smaller you cut garlic, the more oils you’ll release, providing additional flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.