refreshing cucumber avocado soup

There are sooo many...

cucumbers in the garden

recipes for cucumber avocado soup

bunnies

hugs from my nephews that I can't get enough of...

I can help you with the cucumbers. It has been crazy hot this week. I did not want to turn the stove on to prepare my weekly food delivery and wanted to experiment with some raw food. Google cucumber avocado soup and you will find many alternatives. This recipe is just a basic that I adapted. I suggest you make the basic and add the layer of flavors as you go.

Be creative

• add yogurt into the soup or dollop on top
• blend in a non-dairy milk to make it creamier (it will be very smooth already) soy or almond milk . . . better yet maybe coconut milk/water
• top with fresh chives, a fresh salsa (tomato, garlic, basil and onion), cilantro or pickled red onion (red onion, vinegar, sugar & salt)
• if you like heat add, on top or blended in, diced hot pepper

3 avocados (cut in half and scoop out the goods)

3 large cucumbers, peeled and seeded

2 T fresh lime juice

2 T agave or sweetener

1 tsp salt

food process the cucumbers until is smooth then add the remaining ingredients, tasting as you go. If the soup is too thick add a bit of water or non-dairy milk a bit at a time until desired texture is reached.

life hands you loads of basil...make pesto

too much basil? Everyone should have this problem! Basil is easy to grow and when you give it what it wants it will thank you all summer long. There are many varieties of basil and it makes a thoughtful hostess gift. I planted sweet, curly, cinnamon and purple basil this year but the sweet remains my favorite.

I whip up a batch of pesto with extra basil and make a pesto logs to freeze. I spread the pesto between snack sized plastic baggies. During the winter months I add it to soups, sauces and dips. It's a great way to banish winter blahs.

Here is a fool proof recipe for pesto...

• 2 c basil leaves
• 4 cloves garlic
• 1/3 c nuts (walnuts, almonds, pine nuts)
• 1/2 c freshly grated Parmesan cheese
• 1/4 c freshly grated Romano
• extra virgin olive oil
• salt and/or pepper to taste

put all of the ingredients in a food processor (hold the salt and pepper) and blend it with the olive oil, adding it a bit at a time, until it reaches a texture you like. Put the mixture into snack sized baggies as soon as possible and get all the air out. Date it and freeze it.

beets, basil and buffalo mozzarella salad

This salad would make Dwight proud (beets, bears, battlestar galactica...) and it is my mom's take on the traditional tomato, mozzarella and basil salad. She served in on a bed of romaine but you can also layer it (tower) for individual servings.

did you know?
beets are high in vitamins, fiber, low in calories and do have sugar (helps satisfy that sweet tooth). Beets help the body prevent cancer and inflammation. visit http://whfoods.org/ for info.

• 2 beets (size of an average apple), sliced 1/2" thick
• 10-12 oz buffalo mozzarella, sliced 1/2" thick
• 1/2 cup basil, sliced
• 1/4 c extra virgin olive oil
• lemon juice to taste
• lemon zest (optional)
• salt and pepper to taste

boil the beets whole until they are tender . Time will vary based on the size you select. I am giving you general thickness to slice the beets and cheese. Do what is appealing to you.

Arrange on a plate and drizzle with olive oil and sprinkle with basil, salt and pepper .

You can make a vinaigrette and marinate the beets or just drizzle with the olive oil. You can slice the basil or leave the leaves as they are and layer it in the salad. Be creative but try this salad with the beets!

stuffed and grilled chicken breast

This is a great lazy day chicken recipe to prepare when it is too hot to cook dinner indoors and you have garden veggies you need to experiment with. We had friends over for dinner last night and this was a simple recipe to prepare after a busy morning.


Really, experiment with what you have in the garden or with what is seasonal from your local CSA. Fennel, orange and feta . . . zucchini and pineapple . . . red onion, pepper and rosemary . . . you get the idea



chicken breasts

• 8 boneless skinless chicken breast, butterflied
• 1 med-large tomato, sliced into approximately 6-8 slices then halved
• 1 small-medium zucchini, sliced into approximately 8 slices
• basil leaves, I used 8 of the largest leaves for ease
• 2 tsp minced garlic
• olive oil
• kabob skewers cut to 16 3 " pieces to close the chicken before grilling

fresh garlic and lemon marinade

• 1 large lemon, zested and juiced
• 2 T garlic glove, minced ***I put extra bulbs in the food processor, add oil and put in a glass jar to store in the freezer to use until the next season of bulbs are ready to harvest ***
• olive oil
• 1/2 tsp white pepper

Place the butterflied chicken in a pan to marinate and top with the pepper, zested lemon, juice, a drizzle of olive oil and garlic. Work the lemon and garlic on the chicken and into the sliced breast. Cover and macerate in the fridge for at least 30 minutes.

Prepare the tomato and zucchini slices. I like to coat my zucchini slices with the garlic and a light drizzle of olive oil. Place in the fridge until assembly.


Assemble the breast by stuffing with the basil leaf, tomato and zucchini. Close with the skewer. Coat the grill with non-stick cooking spray and cook until the juices run clear. We put some freshly picked corn on the grill as well! yum

soba noodle salad

I noticed multiple postings for soba/undon noodle salad on blogs that I follow. As much as I enjoy dancing to the beat of my own drum I am throwing my hat into the ring... a few weeks late. I've been busy.

This recipe uses fresh and raw ingredients. The soba noodles are made from buckwheat flour. Buckwheat is actually a seed and not related to wheat so it makes a nice alternative for wheat sensitive eaters. It is loaded with flavinoids and fiber that makes it heart healthy!

The recipe also calls for some superfoods... kale and napa cabbage. Great for your heart and keeps your plumbing clean! Kale is a fab source of calcium that is easily absorbed into your body without all the fat in cow juice... a.k.a milk.

Did you know that ginger is good for you as it acts as an anti-inflammatory and immune booster.

Soba noodle salad

Dressing

• 2 T fresh lime and/or lemon juice
• 2 tsp fresh ginger, finely grated
• 1 T sesame oil (toasted)
• 1 T soy sauce
• 1tsp garlic, finely minced or pressed
• 1 T agave
• 3 T almond butter
  
  Wisk it all together or wiz in small food processor then toss with the salad blend.

Salad blend

• 4 oz soba noodles, cooked per package directions
• 3 C (1/4 lb) kale, sliced thinly and blanched
• 1 – 1 ½ C (1/4 lb) mushrooms, sliced – cremini
• 1 red pepper, julienne
• 2 scallions, white and green part sliced

Serve on top of the salad below or alone. I topped with a sprinkle of white and black sesame to serve.

On a bed of

• 2 C Napa cabbage, thinly sliced
• 1 small carrot, shredded
• 1 tsp ginger, finely grated
• ¼ C cilantro
• Splash of rice wine or lime juice
• Small blob of agave or honey

the dirty dozen...

The dirty dozen, renegade fruits and vegetable that are a no-no for organic foodies. You don't want to have the produce from this list over for dinner or playing with your kids. They are like your new neighbors keeping you up all night with their motorcycles and monster trucks, they destroy your immune system and deprive your body from building powerful cells (or sleeping ...if you have loud neighbors... yawn...)

The list was originally compiled by the U.S. Department of Agriculture. It is a selection of fruits and veggie options that one should consider buying as organic to avoid unnecessary pesticides (based on test results of pesticides that remain on product).

There are many reasons to consider organic produce and you get even more stars for buying local organic. Buying local means your produce is picked, sold and enjoyed at peak freshness. Organic farmers undergo strict prerequisites to become certified and maintain that certification. There are no subsidies available for organic farms and it is very labor intensive work, which is often why costs are higher for organic foods. The farmers are sustainable farmers and are kind to the earth.

Pesticides are unnatural chemicals created for treatment of weeds and animals. Why would you want to eat it? They are, more often that not, petroleum based… foreign oil… who owns the oil and what do our dollars support to buy the oil… what happens to the run off of the pesticides that are applied…

I could go on forever but here is a list of the produce that you should buy organically if you are able. Hey, most of these items are in season now. No brainer, call B&H http://www.bhorganicproduce.com/

FRUIT
· Apples
· Cherries
· Grapes, imported
· Nectarines
· Peaches
· Pears
· Raspberries
· Strawberries
VEGETABLES
· Bell peppers
· Celery
· Potatoes
· Spinach

garlic is da house

Today was a bit adventurous. It started early, to beat the heat, getting soil into a newly created bed with a short stone wall that we built for the most recent landscaping project. Let me say that a week ago while digging in the area, for this project, I heard a hissing that still makes my skin crawl. Dan said it must have been a bunny and rolled his eyes at "crazy phoebe." to be continued... at the very bottom

Garlic. I love garlic. I generally pick mine up at the Kennett Square Mushroom Festival from a local grower to plant at Thanskgiving. http://www.mushroomfestival.org/ You must visit this event for the vendors (a few great and local artists). Generally my bulbs harvest at a modest size. This past fall I ordered some hardneck bulbs from Seeds of Change. http://www.seedsofchange.com/ I had so many that I ran out of bed flower beds to plant them and, in an effort to ward off voles (yes, those evil bulb eating creatures will stop chopping your bulbs if add a few garlic bulbs into the mix), I planted some garlic in the front beds. They are huge, at least 6 feet tall! I'm loving it!

Did you know?

• The Chinese can peel garlic cheaper by hand than we can here with machines. Since 2001, imports of Chinese garlic have multiplied 15-fold, while California production has shrunk. Buy USA!
• Allicin is widely promoted for its antibacterial properties and can help the body fight blood clots and certain cancers.
• If you crush or finely chop garlic and wait 15 minutes you are boosting allicin production and flavor.
• Mince garlic, add olive oil and put it in a small glass jar or ice trays.
• Fresh garlic, that has been stored at room temp at the time of harvest, will store well for 4 to 10 months at room temp. Garlic that you buy at the grocery store sprouts because it has been kept in a cooler and just like any bulb is being “forced” when brought to room temp.
• check out these web sites for garlic tid bits http://www.poconogarlic.com/ http://www.gourmetgarlicgardens.com/pickle.htm

story continues.... I put a rubber snake in the garden to ward off bunnies (true)... last week Dan asked why I had the snake on the back porch (attached to the back door). I insisted, at least 4 times, I did not have a snake on the porch. Again, just Phoebe being crazy. Today I spotted a 3 1/2 foot snake. the short, Dan took care of it. WHO'S CRAZY NOW?

art, great company and bread in lewes delaware

I made a last minute trip to Lewes this weekend to visit my parents and hug my aunt and uncle, all of which I see far too little of. My parents have a great garden this year which includes tomatoes, cucumbers, squash, onions, cucumbers and watermelon. Their cucumbers were in season and wonderful (thin skinned with few seeds). Dad's largest crop will be his variety of figs. He was very interested in the seed selection from Happy Cat Farms (he loves tomatoes). Check them out folks.

On the way to the Rehobeth Art League ( http://www.rehobothartleague.org/craftshow.html ), to check out the show dad entered, we visited with my darling, diva aunt and artist uncle whose flower garden is in full bloom. It dawned on me that the cookbook collecting compulsion, from which I suffer, is as a result of a strong genetic disposition from both sides of my family. My passion for simple food is also deeply rooted in family as well.
The pieces (L to R) are titled "bearded poet in clever disguise" and "gossip." George Canakis is a fabulous artist whose work has evolved over the years from still life to abstract. He is self-taught with a gift and ability that is appreciated by those with whom his work is shared. His sense of humor in relation to his work is charming!


lastly, if you are anywhere in the Lewes or Rehobeth area you MUST stop at a local's favorite, Dibonaventures Provincial Bakery in Lewes, for artisan bread with a cause (donations are made from sales and of product). You will not find a better bread in ... well... anywhere between Reading, PA and Rehobeth, DE. You won't find this place advertised, you either know about it or not. I picked up a mozzarella and tomato bread and a thin crust "pizza" (one with zucchini and feta and the other cherry tomatoes, garlic and cheese). http://www.manta.com/coms2/dnbcompany_0c4z72 . As Mr. T would say (assuming he has been to DPB), I pity the fool ... who doesn't stop here for bread!

coming soon...the dirty dozen & the axis of evil

berrylicious spinach and goat cheese salad

Well, garden growth is still headed in the right direction! We are just finishing up on the raspberry harvest, an eggplant has made an appearance, I underestimated the potential of my tomatoes (mere cages cannot hold these beasts. shout out to happy cat organics! his plants are looking great in my garden) and I was just munching on sweet peas from the vine.

This recipe will be a punch of super foods (SF) and is a creation of my mother's (special event caterer at the Lewes Hospital). She said this salad was a success and she hopes you enjoy it too. It also offers an opportunity to buy local, organic and seasonal foods.

Huge score for me, I picked up freshly picked blueberries from a neighbor who puts out a few pints of whatever is growing in the garden that week. The raspberries that compose the dressing are from Dan's bushes and the thyme from my garden.

The down and dirty on this salad begins with an organic spinach base that provides you a daily allowance of this SF. Spinach is loaded with anti-oxidants and mineral rich. Blended in is a mix of local blueberries and a from scratch raspberry dressing with a hind of shallot (yes, you guessed it... the crazy cousin to garlic and a SF) and thyme . Topped with walnuts (yes, it's getting redundant ... another SF loaded with omega 3-fatty acid and more) and thyme and lime zest goat cheese. BTW, the berries help satisfy that sweet tooth craving!

raspberry vinaigrette

• 10 oz / 1 pint / 2 cups raspberries
• 1 T shallots, finely diced
• 1/2 c extra virgin olive oil
• 1/3 c white wine vinegar
• 1/2 tsp stone ground mustard
• 2 T maple syrup
• 1 T lime juice, freshly squeezed
• 1 tsp lime zest
• 2 tsp thyme or tarragon

food process the raspberries. you can leave it seeded or remove the seeds by pressing it through a strainer. when you have the raspberry pureed whisk in the remaining ingredients. mom suggests you gently mix the blueberries and raspberry dressing to macerate overnight in the fridge. don't second guess mom.

salad

• 5 cups (16oz box) organic spinach, unless you are growing some
• 5 cups blueberries, fresh (use 4 cups in dressing)
• 1 shallot, thinly sliced
• 2 carrots, shredded
• 1 cup walnuts
• 1 small log (5-6oz) of goat cheese
• zest of one lime
• 6-8 sprigs of fresh thyme or tarragon, chopped (mirror the herb used in the dressing)

toss the spinach, 1 cup berries, shallot and carrots. mix the zest, herb and 2 T of walnuts (finely chop those) and roll the goat cheese to coat in the herb mixture. slice the goat cheese into discs. top the salad with the blueberry and raspberry dressing, walnuts and then the goat cheese. This might be best presented on individual plates.

my dirty secret

really now, cut me some slack! After a very long day working in the yard, digging new beds, hauling stinky mushroom soil, planting, pruning and working through lunch (mostly because my state of garden uck prevents me from wanting to be in a clean kitchen) I think we can treat ourselves to dinner out... Lancaster county style!

So our new tradition on Sunday or Saturday night was born. When I have no energy to reheat leftovers or pour some refreshing tea, we head to Boehringer's Ice Cream on hwy 272, just off 222 at the Adamstown exit.

This place is crazy busy on the weekends! They make their own ice cream and have a small hot food menu that includes :

• fries or chips
• hot dogs
• cheese steak
• chicken cheese steak
• california burgers (that would make Wimpy hit you up for a dollar today)
• beef barbecue (don't eat beef but I eat this because I'm convinced... well I just eat it)
• subs (never ordered so I can't recall details)

Now a word about their ice cream, Dan is more of an ice cream lover than I am so he can speak better than I can about the topic, it is fab! They generally have about one dozen flavors that you can get in a

• cone
• dish
• banana split
• sunday (chocolate, peanut butter, pineapple, wet walnut and so on)
• milk shake
• and many more options

So head out to Boehringer's Ice Cream (better to support the local guy) for a casual, reasonably priced lunch or dinner (after some serious heart healthy exercise, of course) and enjoy your treats at their picnic tables over looking the little stream. If you can help yourself don't feed the ducks...come on folks our bodies were not designed to eat processed foods do you want to slowly kill the wildlife as well! If you want to do damage why not enjoy the food and ice cream yourself!

If you see us, say hello and know that I worked hard for the treat to be there! It is a great place to meet neighbors, trade stories and enjoy life in Lancaster County.

mango & lime couscous salad

This is 4th of July side dish, for a friend's picnic and fire works, was born of fresh veggies already in the fridge. Costco has been carrying champagne mangos for a few weeks and if you have never had one you really are missing out. They are silky smooth and buttery sweet. This golden mango is smaller than the traditional soft ball sized mango in the grocery store. If you are a sugar junky, like me, you will be eating the flesh off the stone because just slicing off the fruit is not enough.

So, back to this salad . This is a beautiful jeweled salad and refreshing for the summer heat while being a breeze to prepare. Don't follow my recipe to the "t", you can creatively substitute ingredients based on what is in your fridge or pantry (couscous for rice, bulgar wheat, orzo pasta...black bean for kidney beans, garbanzo...)

1/2 dry, whole wheat couscous
1 cup water

• Bring water to a boil in a small saucepan. If you want to flavor the couscous add, to the water, a tad bit of bullion, sazon seasoning or dried cilantro/thyme. When the water is at a boil add the couscous, cover and remove from heat. DO NOT open the lid for at least 10 minutes. After 10 remove the lid and fluff the cooked couscous with a fork and set aside to cool.

1 can black beans (low/no sodium...otherwise rinse the beans well to remove some sodium)
1 medium red pepper, chopped
1 small onion, diced (red onion or sweet)
1 champagne mango, chopped (or regular mango)
1 medium tomato, chopped
1 corn on the cob, kernels removed (optional, it is just seasonal now in our neck of the woods)
1/2 cup cilantro, chopped
2 scallions, sliced (green & white included)

• gently mix these pretties with the couscous.

2 limes, zest and juice (at least 1/4 cup)
1/4 cup olive oil
2 cloves garlic, minced or through press
1 tsp agave
1/2 tsp salt
pepper, to taste

• whisk this up and add to you glam salad

grilled pineapple with butter rum sauce

I don't have a picture of this recipe...I was too tired to get the camera and the scent of the pineapple and rum sauce kept me tied to the table. This is crazy easy and perfect for a dazzling dessert whenever the grill is hot! I do have a photo of a case full of fabulous desserts. This recipe, sweet as it is, is still better for you than these processed (undoubtedly tasty desserts).

get creative and top the grilled pineapple with

• vanilla bean ice cream or get funky and try a coconut ice cream
• sprinkle with some caramelized pecans or toasted coconut ... chopped pistachios
• substitute coconut rum for the regular rum
• crumble some shortbread cookies on top . . . mmmm

1 pineapple (fresh is a must)
1/4 c brown sugar
1/2 c rum (traditional or coconut)
2 tsp butter
ice cream (i prefer vanilla bean but try a funky flavor…maybe vanilla bean with shredded coconut mixed in)

* cut the top from the pineapple. while it is still vertical cut the peel off slicing downward. cut into 3/4” rings. using a cookie cutter remove the core.
* drizzle 1/4 cup rum over the pineapple and refrigerate until the sauce is made and the grill is ready.
* on low-medium temp and in a small sauce pan melt the butter and brown sugar, approx 3 min. then stir in 1/4 rum until the sugar is melted. keep warm until ready to serve.grill the pineapple until it is scored on each side, approx 3-4 min.
* serve the warm pineapple with a scoop of ice cream and rum sauce drizzled on top!