Cool and crunchy: vinegary cucumber salad

Ever notice that sometimes just cutting something differently seems to make it taste better? I'm having a little love affair with my new extra-wide peeler. It's just making my salads much more interesting. Today, a long seedless cucumber, sliced into thin strips, paired with some scallion microgreens from the farmer's market, turned into a fresh, crunch salad with a lot of interest. I have even grander plans for my peeler! Stay tuned. : )

Crunchy vinegary cucumber salad

1 large seedless cucumber, sliced thin lengthwise and rolled decoratively
1 medium shallot, chopped small
3 Tbs champagne vinegar
generous pinch sea salt
Freshly ground black pepper
Microgreens to garnish, if desired

Combine salt, vinegar and shallot. Set aside and allow to marinate for ten minutes. Slice cucumber. Season with pepper. Drizzle with dressing when ready. Sprinkle with microgreens if desired. Serve cold.

Getting ready for warmer weather: fruit smoothies

We have had some short bouts of warm weather. Enough to remind me that we are getting toward that time of year where lighter clothes come out of storage and where I have a desire to start eating lighter and more healthfully. I have already vowed to cut out unhealthy snacks and try to eat breakfast more regularly. I'm not giving up my weekend waffles though! Those must stay!

When I do want an effort-free snack or quick meal replacement I love homemade smoothies. In addition, I recently gave in and purchased a Vitamix blender (a major splurge) and now I will jump on any excuse to use it. I have two favorite smoothies: a frozen berry smoothie (raspberry is my favorite) and banana. The banana smoothie requires fresh bananas which I don't always have on hand, but you can buy frozen berries and keep them in the freezer all year long for a smoothie on demand!

Frozen berry smoothie

1 cup frozen berries (raspberries are my favorite)
1/2 cup skim milk
1/2 cup plain yogurt (optional)
1 cup ice
1 scoop vanilla flavored protein powder (you don't need this but adding a sugar-free whey protein powder will turn the smoothie into the perfect snack and keep you full for hours)
Agave to sweeten, if desired

Blend all ingredients in blender until ice is completely crushed and drink is thick and well-blended. I like my smoothies fairly thick, but you can add additional milk or water to loosen if desired.

Banana smoothie

1 ripe fresh banana
1/2 cup skim milk
1/2 cup plain yogurt (optional)
1 cup ice
1 scoop vanilla-flavored protein powder (see note above)
Agave to sweeten, if desired

Blend all ingredients in blender until ice is completely crushed and drink is thick and well-blended.

note: I like my smoothies fairly thick, but you can add additional milk or water to loosen if desired.

Quick and creamy: cauliflower and roasted garlic soup

Want to have a creamy, seasonal (at least for here) soup with a sunny demeanor that almost cooks itself? We are preparing for a much-needed week-long vacation and I was cleaning out the refrigerator when I spied a head of cauliflower (not purchased long ago, but forgotten). I checked my root vegetable drawer and I had shallots, onions, and garlic - everything needed to turn cauliflower into delicious soup. I roasted the garlic to give it the benefit of rich garlic flavor without the bitterness or bit. One head of cauliflower made enough for two generous bowls.

Cauliflower and roasted garlic soup
(serves two, or double for more)

1 head cauliflower, cut into 1/4 inch slices
1 large shallot or 1/2 medium yellow onion, roughly chopped
1 head garlic
3 cups good vegetable stock
4 Tablespoons olive oil
Olive oil and sea salt

Cut garlic in half through the cloves width-wise. Drizzle each half with 1 Tbs olive oil. Sprinkle with salt and pepper. Wrap in aluminum foil and roast in a 400 degree oven until cloves are tender, about 45 minutes.

Meanwhile, saute shallots or onion in a saute pan over medium heat until translucent. Add cauliflower and saute until just tender, allowing it to begin to brown. Add vegetable stock and bring to a boil. Season with salt and pepper. Reduce heat and simmer, stirring occasionally, until cauliflower is fork-tender.

Pour cauliflower mixture into a blender or food processor. Squeeze 3-4 cloves roasted garlic into mixture and blend until creamy. Add additional vegetable stock to thin consistency if desired. Adjust seasoning to taste.

Pour into bowls. Garnish with something nice and green. Serve with toasted French bread crostini smeared with remaining garlic and drizzled lightly with olive oil.

Enjoy!

p.s. thanks so much everyone for your nice notes on the cookbook - I really appreciate it!
p.p.s. why won't blogger let me put an accent on saute??

Tomato: a Fresh-from-the-Vine Cookbook

Just received my copies of a cookbook I shot last summer. It is a cookbook of tomato-based recipes (even desserts!) from wonderful chefs including Alice Waters and Daniel Boulud. It is wonderful to see it in print!