Tuesday, August 27, 2013

Green Beans

Green Beans with Ginger and Onions Stir Fry
Posted by Elise Bauer on September 20, 2013
This recipe results in green beans that still have a bit of crunch to them. If you want your beans more cooked, blanch them first for a minute or two in boiling water, then rinse with cold water to stop the cooking, then pat dry with paper towels before putting the beans in the hot pan and oil. Because of the quick cooking time, this recipe is best done with fresh beans (the ones that snap as you break them in half).
I think the dragon's tongue beans will be great in this recipe since they cook so fast! T
Ingredients

    2 to 3 Tbsp canola or other high smoke point oil
    1/2 pound to 3/4 pound of fresh, tender, crisp green beans, cut into 1 1/2 to 2 inch pieces
    1 small yellow or white onion, sliced root to stem about 1 cup of sliced onion
    1 ounce of fresh ginger, peeled and cut into matchsticks
    1 large garlic clove, sliced very thin
    2 Tbsp soy sauce
    1 Tbsp sugar,  we use agave nectar
    1 teaspoon toasted sesame oil
    A generous pinch of freshly ground black pepper

Method
1 Heat a wok or large frying pan over high heat on the hottest burner you have for about 90 seconds. Add the vegetable oil and let it heat up until shimmery. (Toss a sliver of onion into the oil when you think it's hot. If the oil is hot enough, the onion will sizzle.)
2 Add the cut green beans, sliced onions and julienned ginger and toss to combine. Break up any clumps of sliced onion that might have stuck together. Spread everything out in the pan and let it sear untouched for anywhere from 30-90 seconds, you want to get a little browning on the vegetables. Stir the vegetables and let sit for another 30-90 seconds. Add the sliced garlic, stir again and cook for another minute.
3 Mix the soy sauce and sugar together and pour into the pan. Turn off the heat and immediately toss the vegetables to combine. The sauce will start to caramelize and may burn unless you keep everything moving for a few seconds. Pour the sesame oil over the green beans and onions and sprinkle with black pepper. Toss to combine one more time. Serve immediately or let rest and serve at room temperature. The beans should still be somewhat crisp. They will cook a little more in the residual heat of the pan or serving dish.
Yield: Serves 3-4 as a side dish.





 Italian Three-Bean Salad Prepare the salad up to 1 day ahead, and store in the refrigerator. If you can't find fresh cranberry beans, substitute rinsed and drained canned cannellini beans, and add them to the snap beans for the last 2 minutes of cooking.
Yield: Serves 12 (serving size: about 2/3 cup)
    2 cups quartered cherry tomatoes
    1/2 cup chopped green onions
    1/4 cup chopped pitted kalamata olives
    1 tablespoon chopped fresh oregano
    2 teaspoons grated lemon rind
    2 tablespoons fresh lemon juice
    2 teaspoons olive oil
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon kosher salt
    8 cups water
    1/2 pound shelled fresh cranberry beans
    2 cups (2-inch) cut green beans
    2 cups (2-inch) cut yellow wax beans
    2 ounces fresh Parmigiano-Reggiano cheese, shaved (about 1/2 cup)

Preparation
    1. Combine cherry tomatoes and next 8 ingredients in a large bowl.
    2. Combine 8 cups water and cranberry beans in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Add green and yellow beans; cook 5 minutes or until crisp-tender. Drain and rinse with cold water; drain well. If you do not have 2 kinds of fresh beans available just use one or use two types of shell bean.
    3. Add bean mixture to tomato mixture, and toss gently to coat. Sprinkle with shaved cheese.
Anthony Rosenfeld, Cooking Light  JUNE 2013

Green Bean and Black Quinoa Salad
By The Sprouted Kitchen
    1/4 cup  extra virgin olive oil
    3 tablespoons   balsamic vinegar
    2 teaspoons   agave nectar / honey
    1 clove    garlic
    1/2 cup  quinoa (black or red is pretty, but any color works)
    1 pound    green beans, ends trimmed
    2    scallions/green onions
    1/2 cup    hazelnuts, toasted and skins removed, roughly chopped
         handful of basil leaves
     pinch    salt and pepper

    In a blender or food processor, whirl all of the dressing ingredients together. Taste for salt and pepper and set aside in the fridge.
    Bring 1 1/4 cups water to a boil and add the quinoa, turn the heat down to a simmer, cover and cook for about 20 minutes or until all the liquid is absorbed. Transfer to a large mixing bowl to cool.
    Blanch or steam the green beans until just barely softened. Drain well. Add the drained green beans to the cooled quinoa. Thinly slice the scallions and add them and half of the chopped hazelnuts to the bowl and toss with desired amount of the dressing. Finish the salad with a few grinds of fresh black pepper and the rest of the hazelnuts. Serve at room temperature or chill in the fridge. The leftovers hold up great.


Lemon Green Beans with Parsley and Almonds
Recipe Courtesy of The American Heart Association
Serves 4; 1/2 cup per serving
The lively taste of lemon and the wonderful crunch of dry-roasted almonds add the perfect accents to fresh green beans.
Ingredients:
8 ounces fresh green beans, trimmed, cut into 1 1/2- to 2-inch pieces (about 2 cups)
2 tablespoons sliced almonds, dry-roasted
1 tablespoon finely snipped fresh parsley
1/2 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/8 teaspoon pepper
Directions:
1.)    In a large saucepan, steam the beans for 10 minutes, or until tender-crisp. Transfer to a serving bowl. Sprinkle with the remaining ingredients. Stir gently to coat. Serve immediately for the best texture.
Cook's Tip: Dry-roasting nuts brings out their flavor. Put the nuts in a single layer in an ungreased skillet. Dry-roast over medium heat for about 4 minutes, or until just fragrant, stirring frequently and watching carefully so they don't burn. Remove the skillet from the burner so the nuts don't continue to cook.

Green Bean Salad with Basil, Balsamic, and Parmesan Recipe
Ingredients
1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
    Salt
    1/2 cup finely chopped red onion (or shallots)
    2 Tbsp balsamic vinegar
    4 Tbsp olive oil
    3/4 cup chopped fresh basil leaves
    3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
    Freshly ground black pepper
Method
1 Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
2 Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
3 Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
Chill until ready to serve.
Yield: Serves 6.

Tuesday, August 13, 2013

Eggplant

 The eggplants we grow are thin skinned with tender white, creamy flesh. Peeling is optional depending on your taste and the dish you are preparing. They are not bitter so salting is not necessary.


 Baked Ziti and Summer Veggies
4 ounces uncooked ziti
    1 tablespoon olive oil
    2 cups chopped yellow squash
    1 cup chopped zucchini ( use eggplant in place of some of the squash for a different taste)
    1/2 cup chopped onion
    2 cups chopped tomato
    2 garlic cloves, minced
    1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
    2 tablespoons chopped fresh basil
    2 teaspoons chopped fresh oregano
    3/4 teaspoon salt, divided
    1/8 teaspoon crushed red pepper
    1/4 cup (2 ounces) part-skim ricotta cheese
    1 large egg, lightly beaten
    Cooking spray
Preparation
1. Cook pasta according to package directions, omitting salt and fat; drain.
    2. Preheat oven to 400°.
    3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
    4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.
Blakeslee Wright, Cooking Light



 Eggplant & Zucchini Salad  with Feta, Chickpeas & Mint
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
    1  eggplant or more depending on size, try to balance the amount of eggplant and squash
    2 large zucchini or other summer squash
    1 1/2 tbsp olive oil
    1/2 tsp kosher salt
    1/2 tsp freshly ground black pepper
    1 (14 oz.) can chickpeas, drained & rinsed
    1/4 cup crumbled feta cheese
    5 large mint leaves, thinly sliced
    Juice of 1 lemon

Instructions
    Preheat the grill to medium heat.  Cooking under the broiler also works.
    Cut the eggplant into 3/4-inch slices. Cut the zucchini in half crosswise. Cut each half into 1/2-inch slices.
    Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
    Grill until the vegetables are tender, but not overcooked, 4 to 5 minutes per side for the eggplant and 3 to 4 minutes per side for the zucchini.
    Cut the eggplant and zucchini into bite-sized pieces. Place in a serving bowl.
    Add the chickpeas, feta cheese and fresh mint to the eggplant and zucchini. Squeeze the lemon over the salad, and stir gently to combine.
    Serve warm or at room temperature.

Eggplant and Goat Cheese Sandwiches
Ingredients
    8 (1/2-inch-thick) eggplant slices
    2 teaspoons olive oil, divided
    1 large red bell pepper
    4 (1-ounce) slices ciabatta bread
    2 tablespoons refrigerated pesto
    1 cup  arugula or other greens
    1/8 teaspoon freshly ground black pepper
    1/4 cup (2 ounces) soft goat cheese

Preparation
   1. Preheat broiler.
    2. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with 1 teaspoon oil. Cut bell pepper in half lengthwise; discard seeds and membrane. Arrange bell pepper halves, skin sides up, on baking sheet with eggplant; flatten with hand. Broil 4 minutes; turn eggplant over (do not turn bell pepper over). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened. Place bell pepper in a zip-top plastic bag; seal. Let stand for 15 minutes; peel and discard skin.
    3. Broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tablespoon pesto on each of 2 bread slices. Layer each bread slice, pesto side up, with 2 eggplant slices, 1 bell pepper half, and 2 eggplant slices. Toss arugula with remaining 1 teaspoon oil and black pepper; divide arugula mixture evenly between sandwiches. Spread 2 tablespoons goat cheese over each of 2 remaining bread slices; place, cheese side down, on sandwiches.

Maureen Callahan, Cooking Light


Spiced Eggplant-Lentil Salad With Mango
Customize the spiciness of this by choosing mild, medium or hot versions of salsa, chili powders and curry powder. The flavor is even better when the salad is prepared ahead. Recipe by Nancy Baggett for EatingWell.
    4 tablespoons    peanut oil, or olive oil, divided
    2 1/2 teaspoons    chili powder, divided
    2 1/2 teaspoons    curry powder, divided
    2     medium eggplants, (3/4 pound each), trimmed and cut into 1-inch cubes
    1/3 cup    lemon or lime juice, plus more if desired
    1/4 cup   prepared salsa
    1/4 cup    honey
    1/4 teaspoon   salt
    1/4 teaspoon    freshly ground pepper, plus more to taste
    1 1/2 cups   cooked lentils, (see Tip) or one 15-ounce can, rinsed
    2 bunches   scallions, coarsely chopped (reserve 2 tablespoons for garnish)
    4 cups    torn romaine lettuce
    2     large ripe mangoes, peeled and diced (see Tip)
    1/4 cup    coarsely chopped roasted peanuts, or cashews
    1/4 cup   chopped fresh cilantro

Instructions
    Preheat oven to 500°F.
    Combine 1 tablespoon oil with 2 teaspoons each chili powder and curry powder in a large bowl. Add eggplant and toss well. Spread the eggplant on a large, rimmed baking sheet. Roast, stirring once halfway through, until tender, about 15 minutes.
    Thoroughly combine the remaining 3 tablespoons oil, remaining 1/2 teaspoon each chili powder and curry powder, 1/3 cup lemon (or lime) juice, salsa, honey, salt and pepper in a large bowl. Add the roasted eggplant, lentils and scallions; gently toss to combine. Taste and season with more pepper and/or lemon (or lime) juice, if desired.
    Serve the salad on a bed of romaine, topped with mango, nuts, cilantro and the reserved 2 tablespoons scallions.
 Kitchen Tip: To cook lentils, combine 1/2 cup red or brown lentils in a medium saucepan with 1 1/2 cups water. Bring to a boil over medium-high heat; reduce heat so the lentils boil gently, cover and cook, stirring occasionally, until just tender, 12 to 18 minutes (red lentils cook more quickly than brown). Makes 1 1/2 cups. To peel and dice a mango, slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. Dice into desired size.


Monday, August 5, 2013

Summer Squash



20 Ways to Use Your Zukes and Other Summer Squash

The possibilities are endless! Add slices of squash to soups, stews, curries, stir-fries, pizzas, pasta, kabobs, pots of beans and rice, and so much more.
Your task in the kitchen is to let your mind expand and find as many clever ways as you can to prepare summer squash. These blank canvases of the summer kitchen can be served raw or cooked; shredded, sliced or diced; and can be included in practically any meal. Eventually, you’ll get brave enough to hide some in almost every dish and never tell a soul. Don’t worry — this supporting actor is happy to be part of an ensemble cast as you let other, more flavorful or expensive characters charm your audience.
What follows is by no means an exhaustive list of summer squash preparation ideas. You’ll find many more on the Web and in cookbooks, and we’d love for you to share your own tips and recipes by posting a comment below.
1.  Serve raw chunks alongside other crudité veggies with creamy dips.
2.  Grate raw squash into fresh green salads.
3.  Drizzle vinaigrette over julienned strips for a quick summer salad.
4.  Steam slices for an easy side dish.
5. Sauté slices with butter and herbs.
6. Add long strips to boiling pasta near the end of cooking.
7. Toss slices in oil, salt and pepper, then grill for 10 minutes.
8. Toss slices in oil, salt and pepper, then roast in the oven at 400 degrees Fahrenheit for about 20 minutes, turning once.
9. Grate squash instead of cheese into scrambled eggs.
10. Dip slices in egg wash, then dip in cornmeal batter and fry.
11. Dip slices or blossoms in a tempura batter, then fry.
12. Slice squash in half lengthwise, scoop out enough of the seed mass to make room for filling (the scooped flesh can be added to — you guessed it! — anything else), then stuff the “shells” with breadcrumbs, cheese, herbs and cooked rice, beans or meat. Bake at 375 degrees for 30 to 40 minutes.
13. Bake zucchini bread.
14. Add grated zucchini to any cake batter for extra moisture.
15. Pickle squash and zucchini slices with carrots, celery, cauliflower, onions and jalapeños to make a spicy Italian condiment called giardiniera that’s great on sandwiches.
16. Dry slices along with other veggies, then grind into a fine vegetable bouillon powder.
17. Slip peeled, puréed zucchini into fruity sorbet mixtures before freezing. No, really. Do it.
18. Add slices of squash to soups, stews, curries, stir-fries, pizzas, pasta, kabobs, and pots of beans and rice.
19. Add diced bits to fillings for Mexican stuffed peppers, Spanish enchiladas, Chinese dumplings, Polish pierogies, Italian manicotti and Latin American arepas and empanadas.
20. Add diced bits to ... [insert your own idea!]
For Peak Flavor:  To improve the flavor of any summer squash, try grilling or roasting it. Both methods will remove water and concentrate the flavors.
For Peak Nutrition: Don’t skip the skins! That’s where you’ll find most of the flavor, not to mention fiber and other good-for-you bits.
Beware: Summer squash contains a lot of water. If you want to avoid adding liquid to a recipe, grate and salt the squash first, let it drain for a few minutes, then pat dry with a towel.
Helpful Math: 1 pound = 4 cups diced (reduces by nearly half if salted and drained of liquid)





Summer Squash Chili
2 teaspoons vegetable oil
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup chopped hot pepper (optional)
2 cups diced zucchini
2 cups diced yellow squash (or any of the other summer squash types )
1 cup drained and rinsed black beans ( or ones you have cooked yourself)
1 cup chopped tomato
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon paprika
2 tablespoons roughly chopped fresh parsley
salt and pepper to taste
Instructions -
1. Heat oil on medium heat in a large (about 12″) pan. Saute onions, pepper, and garlic with a little salt. Stir around for about 3-4 minutes.
2. Stir in zucchini, yellow squash, tomato, and beans. Sprinkle with salt and a little pepper. Toss around for a minute.
3. Add chili powder, cumin, and paprika. Toss around just until summer squash is al dente, check seasoning and remove from heat. Toss with parsley and serve.

Summer Squash and Red Quinoa Salad with Walnuts
Bon Appétit  | August 2012
by Soa Davies
1/2 cup red or other quinoa, rinsed in a fine-mesh sieve, drained  or grain of your choosing
    2 teaspoons kosher salt plus more for seasoning
    1 pound assorted summer squash
    2 tablespoons finely grated Parmesan plus 1/4 cup shaved with a peeler
    1 teaspoon finely grated lemon zest
    2 tablespoons fresh lemon juice
    1 tablespoon Sherry vinegar
    6 tablespoons extra-virgin olive oil
    Freshly ground black pepper
    1/2 cup flat-leaf parsley leaves
    1/2 cup walnuts, toasted
    1/4 cup fresh basil leaves, torn
Preparation
Bring quinoa and 4 cups water to a boil in a medium saucepan. Season with salt, cover, reduce heat to medium-low, and simmer until quinoa is tender but not mushy, 12–15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Uncover; fluff with a fork and let cool.  * Most recipes use a 2/1 ratio of quinoa and water and then it absorbs all of the water and you do not have to drain. *
Cut squash into 1/8"-thick slices, some lengthwise and some crosswise. Transfer to a large bowl, season with 2 teaspoons salt, and toss to coat. Let sit until slightly wilted, about 15 minutes. Rinse under cold water and drain well. Pat dry with paper towels.
Whisk grated Parmesan, zest, juice, and vinegar in a medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Combine squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan.

Cucumbers

 Cucumber Radish SaladIngredients
    1  cucumber, seeded and sliced length wise and then into cubes
    1/2 bell pepper cubed
    1 medium carrot shredded
    6 medium radishes shredded
    3 Tablespoons parsley (optional)
    salt and pepper to taste
    1 teaspoon extra virgin olive oil
    1 teaspoon apple cider vinegar
    1 teaspoon honey

Instructions

    Chop/shred the cucumber, carrot, bell pepper, and radishes to a medium bowl. Mix with the olive oil, apple cider vinegar, honey, and parsley. Top with salt and pepper to taste and serve.



Tomato, Cucumber, and Radish Salad with Yogurt and Tahini Dressing
(Makes 2 salads, with enough dressing for another time. This does not keep well, so just make enough for what you'll eat immediately. Recipe inspired by Jerusalem Salad at Old Jerusalem Restaurant in Chicago.)
Ingredients:
2 cups chopped cucumber (about 2 small cucumbers, cut into pieces about 3/4 inch)
1 cup chopped tomato (cut into pieces about 3/4 inch if using whole tomatoes)
1 cup chopped radishes (cut into half-moon slices)
(Any proportion of cucumber, tomato, and radishes can be used, or use just cucumber and tomato if you don't have any radishes. Kohlrabi or turnips would be a good substitute.)
1 tsp. salt (for salting cucumbers) plus more to taste
1/2 cup Greek yogurt
1/4 cup tahini paste, also called tahina (This can be hard to find, but almond butter or natural peanut butter would be a pretty good substitute, especially with a little sesame oil added.)
2 T fresh squeezed lemon juice
1/2 - 1 tsp. ground cumin (start with 1/2 tsp. and taste)
1/2 tsp. finely minced garlic
2-3 pinches Aleppo pepper or cayenne pepper
ground Sumac (optional, for sprinkling on salad)

Instructions:
Wash cucumbers and peel if desired. (If you can get fresh garden cucumbers, they don't have to be peeled.) Cut cucumbers into same-size pieces about 3/4 inch and place in a colander sitting in the sink. Sprinkle with about 1 tsp. salt, mix with your hand so all the cucumber pieces are salted. Let cucumbers stand and release water while you prep other ingredients, or if you have time, let cucumbers drain in the sink for 20-30 minutes. (The salad will be more watery if you skip this salting step, but if you're eating it right away it probably doesn't matter too much.)
While cucumbers drain, put Greek yogurt, tahini paste, lemon juice, 1/2 tsp. ground cumin, minced garlic, and Aleppo pepper in a small bowl or measuring cup and mix together. Taste and see if you want to add more ground cumin or a pinch of salt, then set aside to let ingredients blend.
Wash tomatoes and cut in half (if using cherry tomatoes) or cut into 3/4 inch pieces (if using whole tomatoes.) Wash radishes, cut off stem and root ends, then cut in half and slice into half moon pieces.
Blot cucumbers dry with a paper towel (most of the salt will have rinsed off if you've drained them long enough.) Combine cucumbers, tomatoes, and radishes in a bowl, then stir in enough dressing to moisten (I used about half the dressing, save the rest in the fridge for another salad.) Sprinkle salad with Sumac if desired and serve immediately.
- See more at: http://www.kalynskitchen.com/2009/08/recipe-for-tomato-cucumber-and-radish.html#sthash.B8evL7Rv.dpuf


Cucumber Salad with Tahini Dressing Recipe
by Elise Bauer  Serves 4-6 as a side dish.
 Any variety of cucumber can be used in this salad. You'll want to peel the varieties with thicker peels. Thin-peel varieties can usually be left peel-on.
Ingredients
   1 1/2 pounds cucumbers, preferably thin-skinned such as persian cucumbers  (cut back on the dressing ingredients if you have fewer cucumbers)
    1 Tbsp salt
    3 Tbsp sesame tahini
    1 Tbsp lemon juice
    2 Tbsp warm water (or more depending on how thick your tahini is)
    1/2 clove garlic, minced (about 1/2 teaspoon)
    Zest of a lemon
    1/3 cup chopped red onion
    2 Tbsp chopped mint
    2 Tbsp chopped basil
    2 Tbsp chopped parsley
    Salt and black pepper to taste
1 If the cucumber peels are thick or bitter, peel them. If not, leave them on. Slice the cucumbers lengthwise. Scoop out the seeds with a small spoon. Slice the cucumbers again lengthwise and then cut crosswise into 1/4-inch to 1/3-inch cuts.
2 Toss the seeded, diced cucumbers in a colander with the tablespoon of salt. Let drain in the sink while you chop everything else and make the dressing.  (I leave the seeds in and just let the cucumbers sit with no salt . I use any water that comes out to thin the tahini if needed. )
3 In a large bowl, mix the tahini, lemon juice and warm water until combined. Stir in the garlic, lemon zest and red onion.
4 Briefly rinse the cucumbers under cool water and pat them dry with paper towels in the colander. (Not necessary  if you skipped the salting step.) Add the cucumbers to the bowl with the dressing and gently toss to combine well. Add in the herbs (any of the herbs could also be used alone or in some other combination). Add salt and black pepper to taste. Serve cool.
Yield: Serves 4-6 as a side dish.

 Carrot, Cucumber and Chicken Salad
Ingredients
  2 cups chopped cooked chicken breast (about 1 pound)   Or toasted nuts, seeds of choice
    1 1/4 cups chopped seeded cucumber
    1/2 cup matchstick-cut carrots
    1/2 cup sliced radishes
    1/3 cup chopped green onions
    1/4 cup light mayonnaise or yogurt
    2 tablespoons chopped fresh cilantro
    1 teaspoon bottled minced garlic
    1/4 teaspoon salt
    1/4 teaspoon ground cumin
    1/8 teaspoon black pepper
    4 green leaf lettuce leaves $
    4 (6-inch) whole wheat pitas, each cut into 8 wedges
Preparation
    Combine first 5 ingredients in a large bowl. Combine mayonnaise and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Add mayonnaise mixture to chicken mixture; stir until combined.
    Place 1 lettuce leaf on each of 4 plates; top each leaf with about 1 cup chicken mixture. Place 8 pita wedges on each serving.






Rosemary-Infused Cucumber Lemonade
WebMD Recipe from EatingWell.com
Turn fresh rosemary, cucumbers and lemons into grown-up lemonade that will keep you cool on a hot day.

    3    large cucumbers
    1 tablespoon    chopped fresh rosemary, plus 4 sprigs for garnish
    1 cup    water
    1/2 cup   lemon juice
    3 tablespoons   agave syrup, (see Note)

Instructions
    Cut 12 thin slices of cucumber for garnish.
    Peel and chop the rest of the cucumber; transfer to a food processor, add rosemary and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, lemon juice and agave syrup to the cucumber juice; stir until the agave is dissolved. Divide among 4 ice-filled glasses. Garnish with cucumber slices and rosemary sprigs.

 Note: Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar.