1 Pickling Cucumber [small, sliced thinly]
1 cup Cantaloupe [sliced thinly into 1″ pieces]
1 Carrot [small, peeled + shaved]
1-1/2 Tbs Red Onion [very thinly sliced]
1 Tbs Rice Wine Vinegar [seasoned]
Sea Salt [to taste]
1/2 tsp Honey
dash Sesame Seeds
Dissolve honey and salt in rice vinegar. Mix melon, carrot, red onion + cucumber in a small bowl. Toss with vinegar dressing + top with sesame seeds. Serve very cold, immediately.
Serves 1.
1 Kohlrabi [peeled + grated]
2 Carrots [medium size, grated]
3/4 cup Purple Cabbage [sliced very thinly]
Dressing:
1 tsp Dijon Mustard
2 Tbs Extra Virgin Olive Oil
2 Tbs Meyer Lemon Juice [or lemon juice with a pinch of sugar]
dash Dried Marjoram
dash White Pepper
Sea Salt [to taste]
Mix kohlrabi, carrot + cabbage together in a bowl. Whisk the dressing ingredients together in a small bowl. Pour dressing over veggies + mix well. Serve cool.
3 cups Curly Green Kale [finely sliced]
1 Carrot [shredded]
Dressing:
2 Tbs Tahini [raw]
2 Tbs Water
1 Lemon [juice only]
1 Garlic Clove
Sea Salt
Blend dressing ingredients with a blender until smooth + thickened. Toss with kale + carrots.
An individual lunch size serving.
1 Watermelon [rind + seeds removed, roughly chopped]
2 inches Ginger Root [grated]
dash Cayenne Pepper [to taste]
Basil Leaves [garnish]
Blend everything but the basil in batches + combine in a large bowl or jar.
Refrigerate several hours, then serve as a soup in small bowls, garnished with basil.
Or
Freeze in ice cube trays. Serve a glass full of frozen watermelon soup cubes, a few basil leaves + top with a summery wheat beer.
1 Melon [sugar sweet white flesh, peeled + chopped]
1/4 cup Mint [fresh]
1-1/2 lemons [juice only]
Puree all in a blender + chill.
Serves 6 as a first course.
2 Peaches [freestone, chopped, about 2 cups]
3 cups Tomatoes [cored, chopped]
1/4 cup Sweet Onion [minced]
1/4 cup Fresh Basil [+ a little for garnish]
1/2-1 Tbs White Wine Vinegar
1 Tbs Extra Virgin Olive Oil
1/4 tsp Salt [+ more to taste]
Freshly Ground Black Pepper
Puree peaches, tomatoes, + onion in a blender. Add remaining ingredients + puree a few minutes more till very smooth. Adjust vinegar + salt + serve garnished with a little basil.
2 cups Cabbage [shredded]
1 Garlic Clove [minced]
1/4 cup Red Onion [chopped]
2 Tbs Red wine Vinegar
1 Tbs Olive Oil
1/2 Lime [juice only]
2 tsp Chili Powder
Salt + Pepper
Mix all ingredients together and allow to marinate for several hours.
This recipe is by Jane Middleton + was made to accompany Texas Tacos.
2 Peaches [Texas freestone, pitted + chopped]
1 Tomato [chopped + partially seeded]
1/2 Cucumber [sliced thinly then chopped]
2 Tbs Red Onion [minced]
1 Lime [juice only]
Salt
Mix all ingredients together and allow to sit for 20 minutes before serving. Use a slotted spoon to serve.
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