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.

Pecan-Crusted Salmon



Photo Credit:  Taste of Home



My first cucumber of the season was destined for this recipe!  I make this recipe a lot in the winter without the sauce, but it's even better served with the sauce in the summer when fresh cucumbers and dill are in season.

Source:  Taste of Home

2 salmon fillets (6 oz. each)

2 T. mayonnaise

1/2 c. finely chopped pecans

1/3 c. seasoned bread crumbs

2 T. grated Parmesan cheese

1 T. minced fresh parsley

1 T. butter, melted

Cucumber sauce:

1/2 c. chopped seeded peeled cucumber

1/2 c. vanilla yogurt

1/2 t. snipped fresh dill or 1/8 t. dill weed

1/8 t. garlic powder

Directions:

Place salmon skin side down in a greased 11x7x2" baking dish.  Spread 1 T. mayonnaise over each fillet.

In a small bowl, combine the pecans, bread crumbs, Parmesan cheese, parsley and butter; spoon over salmon.  Bake at 425 degrees for 10-15 minutes or until fish flakes easily with fork.

Meanwhile, in a small bowl, combine the cucumber sauce ingredients.  Serve with the salmon.

Yield:  2 servings

Cucumber, Avocado and Dill Soup

I wouldn't normally include this recipe since it calls for an avocado and I'm trying to stick to 100% local as much as possible, but this is so yummy and healthful that I had to make an exception.  My friend Rose made it for me this evening; I couldn't get over how good it was!

Source: Rose C.

1 ripe avocado, peeled, pitted and chunked

1 medium cucumber, chunked

2 T. fresh lemon juice

1/2 t. sea salt

4 T. fresh dill (or less)

Simply place all the above ingredients in a blender or food processor and blend until smooth.  (No need to peel the cucumber unless you purchased it at the grocery store and it has a waxy coating; if so be sure to peel it.)

Serve with sun-dried tomatoes.

Yum!!