#recipes

Cookout recipes for your Labor Day!

How did September get here so fast? Although I am ready for the crisp breeze and color change of Fall, I am still not quite willing to let summer go. In this, what is widely known as the last summer weekend, I suggest livin' it up with some friends, some fun and some good food. Here are just a few of the many great cookout/summer get-together recipes that don't taste nearly as good in the middle of February (can you even find melons in February?). Live deep and eat well! Happy Labor Day!

Marinated Tomato Salad from Gonna Want Seconds

One of the best times of the year is when a zillion types of tomatoes start to show up at the farmers market! Buy them all and then make this delicious salad. This salad can get very watery, so do not skip the salting/resting step, don't stir it too much and serve it pretty quickly. You won't want to wait anyways!



Balsamic Melon Salad from The First Mess

melon_FINAL1st.jpg

During the summer, I have a watermelon in the fridge at all times. There is nothing better than drizzling it with some balsamic vinegar and a sprinkle of sea salt. I like to step it up a notch for get togethers with this melon salad. Honey dew and cantaloupe add some depth of flavor. This dish can be tossed together and served in a bowl, but drizzling the vinegar on a tray (as suggested in the recipe) and then laying the salad on top insures just the right amount of balsamic in every bite!


Garlic-Marinated Cucumber Chips from hogwash

These cucumber chips are excellent as a snack, a side dish or a garnish. I love to put them in sandwiches in place of pickles. They are especially wonderful on veggie burgers and also veggie sandwiches with hummus. Try them on any burger, meat and non-meat for a fresh kick of vinegar! They get even better with age and last in the fridge for about a week! 



Deviled Eggs 3 Ways from an anonymous southern expert

My life motto is "if there aren't deviled eggs, you really shouldn't call this a party." In that vein, here are three variations on a cook-out classic. 

Basic deviled eggs usually involve mayo, mustard and relish. It is very much a "to taste" process that involves adding ingredients little by little, mixing and then tasting to determine the correct amount. Always boil your eggs with a bit of baking soda, and if possible use older eggs because they peel more easily. Eggs are one of the most versatile foods and the deviled variety are no different. If you would put it in scrambled eggs or a frittata, you can put it in deviled eggs too! 

The basic prep for any deviled egg is always the same. Boil eggs and then run under cold water or soak in a ice bath. Peel eggs and cut in half (long ways). Remove yolk and place in a bowl for mixing. Add mayo and yellow mustard to desired taste and consistency. It is best to add extra ingredients after you have mixed the mayo and mustard. Play around! Some variations taste better with little to no mustard or less mayo than others. After you have created your filling, spoon mixture into a plastic bag, cut off tip and pipe into egg white halves. You can garnish with some of the fresh ingredients that were used in the mix, or simply sprinkle paprika on top.

Spicy eggs

Add either chopped jalapenos or sriracha to yolk mix

Bacon and Chive

Add chopped, crisp-cooked bacon and chives to yolk mix

Dill and Crab

Add fresh dill and crab meat to egg yolk (if you wanna get real fancy)

You can also try this pickled deviled egg recipes! 

mmmeatballs

It's not QUITE warm yet and we could use some nourishment in these breezy evenings.  Here's a healthy and delicious recipe from one of our favorite blogs Smitten Kitchen.  Lamb is lean meat full of nutrients to help keep your body running happily into the summer months.  For the GF people out there, almond meal can make a great substitute for breadcrumbs in the recipe.


MMMEATBALLS

Image from Smitten Kitchen

Image from Smitten Kitchen





Curried Lentil, Cauliflower and Sweet Potato Soup

Curried Lentil, Sweet Potato and Cauliflower Soup

Need to detox from your Holiday? This soup from Nava Atlas has it all, right down to immune boosting and inflammation fighting spices. 

Ingredients

1.5 tablespoons coconut oil

1 large onion, chopped

4-6 cloves of garlic

1 cup of raw red lentils, rinsed

1 large celery stalk, diced

6 cups of water (can substitute in 1 cup of broth)

2 large sweet potatoes scrubbed and diced 

One 16 ounce can of diced tomatoes undrained

2 teaspoons of good quality curry

1 teaspoon of garam marsala

1/2 to 1 teaspoon of turmeric

Pinch of nutmeg and ginger

2 1/2 finely chopped cauliflower pieces

2 cups of finely fresh chopped spinach

2 tablespoons of fresh cilantro

Juice of 1/2 a lemon

salt and pepper to taste

 

Heat the oil in a soup pot. Add onion and sauté until translucent. Add garlic and sauté until both are golden.

 

Toss in the lentils, celery and water. Bring to a rapid simmer. Lower the heat and cover  to simmer gently for 10minutes.

 

Add in the sweet potatoes, tomatoes, curry powder, turmeric, nutmeg and ginger. Simmer until the potatoes are half was done. (10-15 minutes). Add cauliflower and simmer until the lentils and vegetables are tender. (15-20 minutes). 

 

Stir in the spinach, cilantro and lemon juice. Simmer on low heat for 5 minutes. Serve immediately. 

YUM!

Rosemary Chili Almonds

Need a snack to take or gift for the approaching season? These roasted almonds are delicious, easy and quick. This recipe is from thepassionatecook.

Ingredients

Image from thepassionatecook.com

Image from thepassionatecook.com

1.5-2 cups of raw whole almonds

2tbsp of fresh rosemary chopped

2-4 cloves of garlic

1-2 tsp of Chili powder to taste

Fresh ground sea salt

2tbsp of grass fed butter or ghee

Put the butter and the almonds in a large skillet over medium heat. Cook until the almonds start to brown and become fragrant. Most of the butter will be absorbed by this point. Remove from head and stir in spices and salt while the skillet and almonds are still hot so the garlic and rosemary crisp sligthtly. All spices are to your taste so play around! 

Best served still slightly warm but they keep well in an air tight jar for several days. Let them cool completely before storing. 

Steak Marinade

Check out this adapted marinade recipe perfect for grilling or searing steak. 

Ingredients: 

Image by Jill Chen, eatboutique.com

Image by Jill Chen, eatboutique.com

1/4-1/3 cup of Balsamic Vinegar

1/4 cup or less of Coconut Sugar

1 tblsp of diced fresh rosemary

2 cloves of diced fresh garlic

Fresh ground Sea Salt and Black Pepper

1 tsp of Spicy Mustard


Combine all ingredients in a container or bag. Place your cuts of steak in, massage the marinade into the steak briefly and then leave for 24hrs in the fridge. Cook to your liking and enjoy!
  

We recommend grass-fed, local beef. Be as mindful about what you put in your body as you are with your movement. The source of your food (and all the ingredients) make a big difference in how your body absorbs the nutrients from it as well as what nutrients are available.  


Miso-Braised Butternut Squash

Miso-Braised Butternut Squash

This recipe is a long standing Fall favorite for Swans. It comes from Vegetarian times Oct 2011! We love using South River Miso in this recipe. South River has lots of flavors, some are soy free and it's organic. 


This subtly flavored, comforting dish is perfect on a chilly fall evening. Miso adds a savory depth to the braising liquid, which coats the sweet squash chunks.


  • 1 lb. butternut squash, peeled and cut into bite-size chunks (2 cups)
  • 1 cup low-sodium vegetable broth
  • ½ cup light coconut milk
  • ¼ cup sweet white miso
  • 1 Tbs. minced fresh ginger
  • 3 cloves garlic, minced (1 Tbs.)


1. Place squash in large, deep skillet.

2. Whisk together broth, coconut milk, miso, ginger, and garlic in bowl. Pour over squash, and bring to a boil. Reduce heat to medium-low, cover, and braise 10 to 15 minutes, or until squash has softened and liquid has become thick and creamy, stirring occasionally.


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Masala Vegetable Stew

This delicious, Swan tested recipe utilizes great fall veggies and was adapted from a stew found in the Nava Atlas Vegetarian Soups for All Seasons cookbook. We think it's a great way to nurture yourself with nutrition as we nestle into Fall. 

Ingredients

2 tablespoons olive oil or coconut oil

1 medium onion

2 to 3 cloves of garlic, minced

2 cups of baby carrots

2 cups of water

1 medium eggplant, diced

2 medium sweet potatoes, scrubbed and diced

1 large red pepper, diced

One 16 ounce can of salt free stewed or diced tomatoes, undrained

1 to 2 teaspoons of fresh grated ginger

1 to 2 fresh chilies, seeded and minced (milder spice use one 4ounce can of mild green chilies)

1 to 2 teaspoons of garam masala or curry powder

1 to 2 teaspoons of turmeric

1 cup frozen peas, thawed

1/4 cup chopped fresh cilantro

Salt to taste

Heat the oil in a soup pot and add the onion, garlic and carrots. Saute over medium low heat until the onion is golden.  

Add water, eggplant, sweet potatoes, pepper, tomatoes, ginger, chilies and dry spices. Cover and simmer gently for 20-25 minutes until the vegetables are slightly tender.  

Stir in the peas and cilantro and season with salt. Mash some of the potato dice with a wooden spoon to thicken the cooking liquid. Simmer uncovered for 5 to 10 additional minutes.  

6-8 servings. Can be served alone or over a bowl of quinoa. Best served immediately. Stores well for 3-4 days.