Go on, throw the entire garden in there! Celery and apple lend juicy flavor, while you’ve got all kinds of creaminess from the avo and yogurt or cashews.
Ingredients
2 English cucumbers, diced
1 cup plain Greek yogurt, or raw unsalted cashews soaked for 2 hours and drained
½ green apple, cored/diced
1 stalk celery, diced
1 avocado
½ tsp lemon zest
¼ tsp coriander powder
2 Tbsp lemon juice
1 clove garlic, minced
2 green onions, chopped
¼ cup fresh dill, chopped
¼ cup basil leaves
¼ cup extra virgin olive oil
2 Tbsp apple cider vinegar
Salt and Pepper to taste
Optional garnish: Grillo’s Pickle de Gallo
Directions
In a high-speed blender, combine 1 ½ cucumbers, yogurt (or cashews), avocado, apple, celery, coriander powder, lemon zest, 1 Tbsp lemon juice, garlic, green onions, 3 Tbsp each dill and basil, 2 Tbsp olive oil and a few pinches salt and pepper. Blend until smooth.
Adjust salt/pepper and add remaining lemon juice if needed. Blend again briefly and chill 4-8 hours.
To serve, shake well, top with reserved cucumber, chopped fresh herbs, drizzles of olive oil and Pickle de Gallo (if using).
Fruit salad meets citrusy bubbles. Just the thing to sip on a summer day!
Ingredients
1 bottle dry white wine, chilled – like sauvignon blanc or pinot grigio
½ cup lemon-flavored vodka
1 can lemon-lime seltzer
4 cups watermelon, cut in ½-inch cubes
2-3 kiwis, cut into rounds
4 cups papaya, cut in ½-inch cubes
1 cup blueberries
2 cups strawberries
Directions
Place layers of fruit into serving glasses, leaving berries for later.
Stir together wine and vodka in a pitcher. Add in lemon-lime seltzer and pour mixture into fruit-filled glasses, up to about ½ inch from the rim. Top with berries and serve with straws and spoons.
Be sure not to stand between anyone and the plate of fresh spring rolls, you don’t wanna get run over!
Bright, fresh, and packed with raw veggies, these Rainbow Spring Rolls are a refreshing way to bring some color to your mealtime. They’re light but satisfying, perfect for cold prep meals, and an easy way to use up any colorful produce you have on hand. Rainbow Spring Rolls packed with colorful, crisp veggies and paired with a sweet dipping sauce.
Ingredients
½ red bell pepper, cut into thin strips
½ yellow bell pepper, cut into thin strips
1 small-medium carrot, peeled/cut into thin batons
1 cup butter lettuce leaves, cut into 1-inch strips
2 Persian cucumbers, cut lengthwise into thin strips
¼ cup mint leaves
¼ cup cilantro leaves
1 cup red cabbage, cut into thin shreds
8 rice paper wrappers (plus a few more if some break)
¼ cup toasted sesame seeds
¼ cup hoisin sauce
¼ cup rice vinegar
¼ cup sesame oil
Sugar or honey to taste
Squeeze of lime juice
Dash toasted sesame oil
Directions
Dipping Sauce
Make dipping sauce: In a small bowl, mix hoisin sauce, rice vinegar, sesame oil, lime juice and toasted sesame oil. Add desired amount of sugar/honey.
Rolls
Boil carrots in water 1-2 minutes and transfer to a bowl of ice water. Let cool for 3 minutes, drain.
Get a pie plate or bowl that’s big enough to lay rice paper wrappers in and have hot water on hand for re-hydrating.
Gather veggies and sesame seeds to assemble rolls.
Add hot water to pie plate and submerge a rice paper wrapper. Once softened, remove from water and lay on a plate or other flat surface.
Add a rainbow of veggies in a compact pile at the center of the wrapper and sprinkle with sesame seeds. Fold sides snugly towards the center without veggies piercing wrapper. Fold bottom flap over the center and roll tightly with a gentle hand in the direction of the top wrapper flap until you have a fully encased roll. Place on a plate lightly oiled with sesame oil to prevent sticking. Repeat with other wrappers.
Once all rolls are complete, cut in half and serve with hoisin dipping sauce.
Marinated veggies are delicious as part of a cheese board, served on their own with crackers, or piled onto a piece of toast smeared with creamy ricotta. You can also use the flavored oil as a dressing on your salads. For a heartier meal, you can spoon it onto a warm bowl of polenta or quinoa.
Here’s a great recipe that needs your attention for a few minutes of prep, and then the ingredients do all the work as you kick back and wait for the delicious fun to begin!
Ingredients
2 cups broccoli florets
2 cups cauliflowerets
2-3 Persian cucumbers, sliced
1 cup sliced mushrooms
1 cup cherry tomatoes, halved
1/3 cup chopped sweet onion
¼ cup extra-virgin olive oil
2 Tbsp red wine vinegar
1 tsp Dijon mustard
½ tsp dried thyme
½ tsp dried basil
1 garlic clove, pressed
¼ tsp salt
¼ tsp fresh ground black pepper
Optional: ½ cup halved black or green olives
Directions
In a small bowl or lidded jar, add vinegar, Dijon, dried herbs, garlic, salt and pepper. Whisk (or shake jar) to combine.
Slowly whisk olive oil into bowl, or add to jar and shake again. Set aside.
Add other ingredients to a large bowl. Toss with dressing to coat. Cover and refrigerate 8 hours – overnight.
Coleslaw is one of those dishes that’s like a good backup singer. It makes sweet harmony with the rest of your meal but it’s not the star of the show. When it’s just so-so, it kind of fades into the background. And, when it’s really great, it brings everything to another level…like this one!
Ingredients
6 cups shredded cabbage – mix of red and green
½ cup green onions, sliced diagonally
¼ cup fresh herb leaves – mint, cilantro or combo
1 cup shredded carrots
Roasted peanuts (or almonds)
¼ cup creamy peanut (or almond) butter
3 Tbsp rice vinegar
2 Tbsp soy sauce
2 Tbsp honey (or agave)
2 Tbsp lime juice
1 Tbsp ginger, minced
1 tsp sesame oil
2 cloves garlic, minced
Pinch of red pepper flakes (optional)
Salt and pepper to taste
Coconut milk, to thin dressing as needed
Directions
In a small bowl, whisk together nut butter, rice vinegar, soy sauce, honey, lime juice, ginger, sesame oil, garlic and red pepper flakes (if using). If dressing is too thick, think with coconut milk, 1 tsp at a time. Season with salt and pepper to taste.
Combine veggies and fresh herbs – reserving a few to top the dish before serving – in a large bowl and add the amount of dressing to your taste. Top with roasted nuts and remaining fresh herbs and serve.
