Grains & Fruit Summer Salad

This salad is a bit unusual, but I couldn't resist trying it since it called for cantaloupe and yellow cherry tomatoes, both of which I had on hand, as well as plenty of basil.  I substituted red onion for the green onions.  I skipped the blueberries since fresh ones are no longer in season in our area.  The zucchini works nicely raw as long as it is cut into very, very thin slices or ribbons.

Source:  Better Homes & Gardens magazine, June 2011

1 c. lightly packed fresh basil

1/4 c. lemon juice

1/4 c. olive oil

4 cloves garlic, minced

1/4 t. salt

1/4 t. black pepper

2 c. cooked grains (quinoa, wild rice, and/or brown rice)

1/2 c. sliced green onions

4 c. mixed salad greens (torn Bibb lettuce and/or spring mix)

2 c. blueberries

1 c. cantaloupe cubes

1 c. yellow cherry tomatoes, halved

1 small zucchini, cut lengthwise in narrow ribbons

1/2 c. walnut pieces, toasted

4 oz. smoked salmon, flaked (optional)

1/3 c. snipped or shredded fresh herbs (dill, basil and/or mint)

For basil dressing, in a blender or small food processor combine the 1 c. basil, lemon juice, olive oil, garlic, salt and pepper.  Cover and blend or process until nearly smooth, stopping to scrape down sides as needed; set aside.

In a medium bowl stir together cooked grains and green onions.  Stir in about 2 T. of the basil dressing to coat.

For the salad, line a large bowl with greens.  Top greens with grains mixture, blueberries, cantaloupe, tomatoes, zucchini, walnuts, and salmon.  Drizzle with half the remaining basil dressing; toss gently.  Sprinkle with fresh herbs.  Pass remaining dressing. 

Makes 8 side-dish or 4 main-dish servings.

Firecracker Ice Pops

This is a fun recipe to do with kids, and is healthy too!  I used raw milk yogurt that I had strained overnight in the refrigerator so that it would be similar to the texture of commercial yogurt.

Source: Everyday Foods

1/2 lb. strawberries, hulled and quartered (1 1/2 c.)

1/4 c. sugar

1/2 lb. blueberries (1 1/2 c.)

1 1/4 c. plain yogurt

In a food processor, puree strawberries with 1 T. sugar. Transfer to a small bowl. In processor, puree blueberries with 1 T. sugar. In another small bowl, whisk together yogurt and 2 T. sugar. Pour the 3 mixtures, alternating, into ten 3-oz. ice-pop molds, making 3 to 5 layers each. With a skewer or think-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).

Deluxe Whole Wheat Strawberry Shortcake

OK, I can't take credit for this picture.  It's from the "Tammy's Recipes" site.  Here's the link:  http://www.tammysrecipes.com/whole_wheat_strawberry_shortcake

But, I can agree with her that this is a fabulous recipe!!  I thought I had died and gone to heaven when I tasted it last summer after making it for the first time.  I've been trying to eat healthfully and was missing some good strawberry shortcake; I'm so glad I found this recipe!  The whipped egg whites make the cake light and fluffy - you'd never know it was made from 100% whole wheat flour.  When served with whipped cream made with fresh raw unpasteurized cream from grass-fed cows, this is about as nutritious as strawberry shortcake gets!  Be sure to try it again later in the season with  fresh blueberries or red raspberries.

Source:  Tammy's Recipes

Ingredients:

4 eggs, separated

3/4 c. sugar, divided

1 c. whole wheat flour

1/3 c. water

1/4 c. oil

1 1/2 t. baking powder

1/2 t. vanilla extract

1 lb. (about 2 c.) fresh strawberries, washed and sliced

Whipped cream:

1 c. whipping cream

1 T. sugar

1/2 t. vanilla

Directions:

Grease and flour a 9" springform pan.

In a large bowl with electric mixer at high speed, beat egg whites until soft peaks form.  Continue beating at high speed and add 1/4 c. sugar, about 2 tablespoonfuls at a time.  Beat well after each addition, until sugar is completely dissolved and egg whites stand in stiff peaks.

In another bowl, use an electric mixer to combine the egg yolks, flour, water, oil, baking powder, vanilla, and 1/2 c. sugar.  Using a rubber spatula, gently fold the flour mixture into the beaten egg whites until completely blended.  Pour batter into springform pan.

Bake cake at 325 degrees for about 40 min. or until top of cake springs back when lightly touched with finger and cake tests done.  Remove from oven and allow to cool completely before removing from pan.  Cake will sink slightly as it cools.

Beat whipping cream in a chilled bowl on high until soft peaks form.  Add a tablespoon of sugar and 1/2 t. vanilla and continue beating until cream is stiff.

To serve, cut into 8 servings and slice cake into 2 layers.  Spread whipped cream between layers and top with whipped cream and strawberries.

Yield:  8 servings

Berry Green Smoothie

I've been eagerly anticipating making a smoothie ever since I planted my Swiss chard 2 months ago.

Don't let the color scare you - be brave and give it a try!! 

It's so refreshing, especially if you use frozen fruit.  The secret is the banana - it cuts the taste of the greens.  It's a wonderful way to get in your daily quota of fruits and veggies!

3 leaves Swiss chard (my fav) or 2 handfuls of spinach

1 very ripe banana, frozen

a handful of  fresh or frozen strawberries, blueberries or red raspberries

enough water to thin to your liking

Simply blend the above ingredients in your blender.  Add additional water to thin if necessary.