Last week I discussed how it’s the time of year when you really don’t want to be weighed down. Here are some easy, refreshing and original summer food recipes that are both seasonal and simple.
Roasted Asparagus Soup Recipe
Serving Size: 1 cup Servings: 8
3 lb. asparagus
1 tbsp. extra virgin olive oil
½ cup onion, finely chopped
¼ tsp. salt
1 ea. Potatoes
5 cup vegetable broth, no salt added
- Wash and peel asparagus. Roast in a 400F oven for 15 minutes. Cool. Set aside 1/2 cup 2 inch long asparagus tips cut on the diagonal for garnish.
- Heat the olive oil in a soup pot and add the onions, 1/2 teaspoon salt and Lemon Garden blend..
- Sauté over medium heat for about 5 minutes, until the onions are soft. Add the potatoes and 1 cup stock, over the pot, and cook until the potatoes are soft, about 10 minutes.
- Add the asparagus and 1 quart stock; cook uncovered over medium heat until the asparagus is tender, about 15 minutes.
- Puree the soup in a blender or food processor, return it to the pot. Season to taste with salt and pepper.
- Drop the asparagus tips into lightly salted boiling water and cook for 1 1/2 minutes, until just tender. Rinse them under cold water unless the soup is going to be served immediately.
Dandelion and Watercress Salad
Serving Size: 1 ½ cups Servings: 6
3 cups dandelion greens, cleaned and washed
2 cups watercress sprigs
1 cup carrot, grated
1 cup cucumbers, seeded, peeled and sliced
- Trim tough roots from the greens. Combine the salad ingredients in a bowl. Refrigerate until ready to serve.
Serving Size: 2 oz. Servings: 1
2 cups dates, chopped
½ cup water
1/3 cup walnuts, chopped and toasted
¾ cup Greek yogurt
- Cook the dates in the water until soft. Cool.
- In the workbowl of a food processor, process the dates until nearly smooth.
- Stir in the walnuts (by hand).
- Stir in the Greek yogurt.
Next time I will include three more delicious recipes that won’t weigh you down.