Every year, I look forward to making gazpacho. It is the perfect summer soup–refreshing and so healthy! The recipe I posted below is based on a recipe from Mollie Katzen’s “The Enchanted Broccoli Forest.” Most of my recipes on this blog are modified and substituted so much over the years to fit my tastes that they have become my own recipes. But this recipe has very little changes from the original, so I feel I should give Mollie Katzen credit for creating such a delicious gazpacho recipe. It becomes such a lovely shade of green and has so many wonderful green vegetables and herbs in it, that I can feel the good energy going through my body as I am eating this soup. Green food is so cleansing and life-giving. It brings to mind a quote by Goethe: “All theory, dear friends, is gray, but the golden tree of life springs ever green.” And summer is the best time to eat green vegetables that are fresh and full of vitamins and minerals. Another reason I want to share this recipe is that just recently two of my friends have mentioned that their tomatoes are not ripening as quickly as usual this year. This gazpacho is a great way to use green tomatoes. I have made this recipe with ripe, red tomatoes as well, and it tastes just as great. The only difference is that the color is not as beautiful as the green–it becomes more of a dull orange. But if you only have ripe tomatoes, it is still delicious! Also, I love the effect of the avocado in this recipe. It gives the soup a creamy richness that some gazpacho recipes do not have. If you are looking for a way to use your tomatoes and want to give your body some great green energy, try this green gazpacho.
Potato salads are a staple in our house during the summer months. Not only are potatoes comforting, they are also economical and full of fiber, lots of vitamin B6, and other vitamins and minerals. I especially like the potatoes that we grow ourselves or buy from a farmers market. Although potatoes can be stored for a relatively long time, the ones recently harvested seem to taste the best. I have been on a quest for good potato salad recipes this summer. The recipe posted below is delicious and has the added benefit of being balanced with lots of protein from the tempeh. It is based on a recipe I found in Vegetarian Times a few years ago, but I have modified it to fit my own and my family’s tastes. Tempeh is a food I am trying to incorporate in more of our meals. It is made from fermented soybeans and is a minimally processed form of soy, which makes it healthier than the more processed forms. It is high in protein and fiber. The fact that it is fermented makes it easier to digest. It is a good idea to seek out organic tempeh in order to avoid the genetically modified soy that is common here in the United States. The green beans in the salad add color and more vitamins and minerals. With the combination of oil and vinegar, mustard and maple syrup, the dressing has a very tangy, sweet and sour taste. This potato salad can be eaten warm, room temperature, or cold, and is a great dish to take to a picnic.
We have some good friends (who also happen to be neighbors), and they are raising ten hens. I get our eggs primarily from them, and these eggs are some of the best eggs I have ever tasted. The eggs are fresh, and I know they are free-range chickens, because I see the hens wandering all over their grassy yard, energetically pecking at the ground and eating all the natural things chickens love to eat. Since these eggs are a great source of protein and omega-3 fatty acids, I like to find ways to use them to feed my family. The frittata recipe I have posted below is very simple and basic, which at least for my family makes it kid-friendly. The recipe is also quick and easy to make, which is a bonus on busy days. All you need are eggs, Parmesan and feta cheese, a little olive oil for the pan, and some fresh chives, if you like chives. Or if you are aiming to please different tastes, as I was this morning, you can put chives on just half of the frittata. This time of year, a frittata tastes delicious with fresh, juicy, ripe tomato slices on the side. And if you have some frittata left over, it also tastes good cold between a couple of slices of bread and tomato. There are countless ways to add vegetables and more herbs to frittatas, but for this recipe I have kept it simple, and sometimes that is the best.