Recipes: Sustainable Summer Eating
My family enjoys the ease of summertime cooking. We usually eat al fresco, and most of our meals revolve around hearty, cooling salads, slices of fresh grainy bread, freshly-roasted garden veggies and berry treats. We purchase most ingredients from CSAs and farmers’ markets because the produce is widely available, fresh, delicious and we like to support sustainable, local agriculture.
We plan to put these favorite recipes into heavy rotation during these summer months. Their bright flavors are great for family dinners and summer potlucks alike.
BECOMING A CONSCIOUS EATER
Our 10-year-old, Oliver, recently made the decision to become a vegetarian when he began learning about the industrial food chain. We picked up Sophie Egan’s new book, How to be a Conscious Eater, to learn more about how to choose foods that are healthier for all of us — humans, animals, plants and Earth. We also read Michael Pollan’s books about food, includingThe Omnivore’s Dilemma: Young Readers Edition, a kid-friendly version of his informative book.
Photos by Cat Mayer
Lemon & Broccoli Couscous
SERVES 8
This recipe is adapted from one of my summertime favorites, The Love & Lemons Cookbook.
FOR THE SALAD
8 cups broccoli florets (we use frozen)
2 cans cooked chickpeas/garbanzo beans, drained Expeller-pressed canola oil (or other high-heat oil, like sunflower) 2 cups Israeli couscous, cooked to al dente (or 2 cups of cooked quinoa)
1/4 cup capers
1/2 cup toasted almonds
1/2 tsp red pepper flakes
Sea salt and fresh black pepper
1/2 cup grated parmesan cheese
FOR THE DRESSING
1 cup fresh basil, chopped
1/2 cup almonds, toasted and chopped
2 small garlic cloves, minced
6 Tbsp extra-virgin olive oil
Zest of one lemon
1/4 cup fresh lemon juice
Sea salt and fresh black pepper
1. Preheat oven to 400°F.
2. Line a large baking sheet with parchment paper. Toss broccoli and chickpeas with canola oil, salt and pepper, and roast for 20 minutes or until the broccoli begins to brown slightly. Set aside.
3. In a large bowl, make the dressing. Combine basil, almonds, garlic, olive oil, lemon juice, sea salt and freshly ground pepper.
4. Add the roasted broccoli, chickpeas, couscous, capers, toasted almonds, red pepper flakes and salt and pepper, and toss it all together. Taste for seasoning; add more lemon juice if desired. Serve with the grated parmesan on top.
Summer’s Best Guacamole
SERVES 6-8
4 large ripe avocados
Juice from one lime
1/2 tsp sea salt
1 small red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro
1 serrano chili, seeds removed and finely chopped (optional, if you like heat)
Sliced veggies for dipping like cucumbers, carrots, zucchini, celery and radishes
1. Scoop the avocado flesh into a large bowl, add
the lime juice and salt and mash roughly with a fork.
2. Fold in the remaining ingredients, and add more lime or salt to taste. We like to up our veggie intake by eating this dip with sliced veggies instead of corn chips.
Berry Pie + Cream in a Cup
SERVES 5
1 cup almond meal
1/2 cup rolled oats
1/2 cup unsweetened coconut flakes 1 Tbsp cinnamon
1 Tbsp coconut sugar
3 tsp butter, melted
2 pints fresh organic berries (we like
blueberries and raspberries)
Plain, whole milk Greek yogurt (we like Straus Family Creamery brand) or vanilla ice cream (we like Aldens)
1. Preheat oven to 325°F and line a small sheet with parchment paper. Combine almond meal, oats, coconut, cinnamon, and coconut sugar in a bowl. Spread on the baking sheet and bake for 10-12 minutes, stirring halfway through. When it’s golden, set aside to cool.
2. Divide berries between individual cups, top with yogurt or ice cream and a few spoonfuls of the almond meal crumb.
The Summer Chop
SERVES 5-6
This cooling salad is both salty and sweet with crunch.
FOR THE SALAD
5 cups thinly-sliced red cabbage 1 cup small broccoli florets or
blanched and chilled haricot vert 1 large carrot, thinly sliced
3 radishes, cut into matchsticks
4 small oranges, cut up into segments 8 oz fresh mozzarella, cubed
1 avocado, diced
1/3 cup toasted then crushed almonds 2 tsp sesame seeds
1/2 whole wheat baguette, cubed
FOR THE DRESSING
1/4 cup creamy almond butter 1-1/2 Tbsp toasted sesame oil
3 tsp coconut aminos
1/3 cup fresh orange juice 1 Tbsp rice vinegar
1 tsp freshly grated ginger 2 Tbsp water
1. In a large bowl, toss together the cabbage, broccoli, carrot, radishes, oranges, mozzarella and avocado.
2. In a small bowl, make the dressing by whisking together the nut butter, sesame oil, coconut aminos, orange juice, rice vinegar, ginger and water.
3. Pour dressing over the salad and toss together. Chill for 20 minutes, then season with more coconut aminos if desired. Add the bread, toss again, and top with toasted nuts and sesame seeds. Serve with your favorite hot sauce on the side.
Originally published in the Summer 2020 issue of SPOKE+BLOSSOM