Browsing Tag

red bell pepper

Farmers’ Market Gazpacho

August 12, 2013
farmers-market-gazpacho

When fresh markets, farm stands and gardens are overrun with ripe tomatoes, cucumbers, peppers and onions, I could eat gazpacho every day. I love to make runs downtown to the Union Square Farmers’ Market to check out the fabulous local produce. I look for the juiciest tomatoes I can find to make this refreshing and zesty gazpacho. There are no hard-and-fast rules in making this recipe. You can adjust the amounts and types of vegetables to your liking.

This soup is a celebration of freshness – in the body and in the season.  

What are some of your favorite ways to use your farmers’ market bounty?

farmers-market-tomatoes

Farmers’ Market Gazpacho

Serves 2-4

Ingredients:

  • 5 ripe tomatoes, coarsely chopped
  • 1/2 cup tomato juice
  • 1/4 cup red bell pepper, finely diced
  • 1/4 cup celery, diced
  • 1/4 cup red onion, finely diced
  • 1 medium garlic clove, minced
  • 1/4 cup cucumber, seeded and diced
  • 4-5 fresh basil leaves, finely chopped (more whole leaves for garnish)
  • fresh ground pepper, to taste

Directions:

  1. Place the tomatoes and tomato juice in a blender and process until smooth. Transfer to a large bowl.
  2. Add the chopped bell pepper, celery, red onion, garlic, cucumber, basil and black pepper to the soup and stir well. Cover and chill in the fridge overnight. This allows for the flavors to meld. 
  3. To serve, ladle the soup into bowls and garnish with whole basil leaves. Enjoy. 

 

Rice Noodles with Peanut Sauce & Mixed Vegetables

October 17, 2012
rice-noodles-peanut-sauce-mixed-vegetables

Craving take-out? Whip up this easy noodle salad instead! Gluten-free and vegan, it’s also a great crowd-pleasing dish to take along to parties. Soft warm noodles contrasted with crunchy peanuts and crunchy fresh vegetables, all drenched in a savory-yet-sweet-and-tangy peanut sauce. I love that it’s really versatile in that whatever veggies you have in the fridge you can throw in and it comes together quickly. Instead of ordering out, make a restaurant quality meal with this healthy yet simple recipe.

rice-noodles-with-peanut-sauce-and-mixed-vegetables

Rice Noodles with Peanut Sauce & Mixed Vegetables

Serves 2 hungry people

Vegan & Gluten-free

Ingredients:

  • 3 cups thin rice noodles
  • 1/2 cup carrots, roughly sliced
  • 1/2 cup red bell peppers, roughly sliced
  • 1/2 cup broccoli florets
  • 1/2 cup+ other vegetables, optional (sugar snap peas, baby corn, water chestnuts, asparagus)
  • 1 cup diced protein, optional (tofu, tempeh)

Directions:

  1. Place rice noodles in a large frying pan on medium-high heat for about 2 minutes or cook according to package directions. Add the carrots, red peppers, broccoli, optional vegetables and protein and heat until warm.

Peanut Sauce

Ingredients:

  • 1/4 cup peanut butter (I used chunky peanut butter)
  • 1/4 cup olive oil
  • 1/4 cup brown rice syrup or honey
  • 1 Tbsp. apple cider vinegar (or the juice of 1/2 a lemon)
  • 1 tsp.+ ground ginger
  • salt and pepper, to taste
  • pinch of chili powder, to taste

Directions:

  1. In a small bowl, combine all ingredients for the peanut sauce and stir or whisk until smooth. Taste sauce and make flavor adjustments if desired.
  2. Pour sauce over noodles and vegetables and toss to coat evenly. Serve immediately; or cover the bowl, refrigerate and serve chilled.