Green Tomato Gazpacho

Ingredients

• 2 1/4poundsgreen (unripe red) tomatoes, coarsely chopped
• 1English hothouse cucumber (about 1 lb.), trimmed, coarsely chopped
• 1shallot, chopped (about 1/4 cup)
• 1/2jalapeño, seeded, chopped
• 1teaspoonminced fresh cilantro
• 1garlic clove, minced
• 1/2jalapeño, seeded, finely chopped
• 1tablespoonhoney
• 11/2"-thick slice white country bread, cut into pieces
• 1/2cupextra-virgin olive oil
• 1/3cupfresh lime juice
• 1 1/2tablespoonsfinely grated lime zest
• 1tablespoonminced fresh basil
• Kosher salt, freshly ground pepper
• 1/3cup1/4" cubes peeled, seeded watermelon or cantaloupe
• 1tablespoonthinly sliced fresh mint leaves

Preparation

• Place first 6 ingredients in a blender; purée until smooth. With machine running, gradually add honey, then bread, then oil; purée until smooth. Transfer to a large bowl. Stir in juice, zest, and basil. Season with salt and pepper. Cover; chill until cold.

Read More http://www.bonappetit.com

Lemony Kale, Pasta and Pistachio Salad

Ingredients
6 Tablespoons Extra Virgin Olive Oil
4 Tablespoon Fresh Squeezed Lemon Juice
1 Clove Minced Garlic
8 oz Dry Whole Wheat Pasta
4 Cups Chopped Raw Kale
1/2 Cup Grated Parmesan Cheese
1/2 Cup Pistachio Nots
Salt, Pepper, Crushed Red Pepper to taste
Instructions
1. For Dressing - Combine Olive Oil, Lemon Juice, Minced Garlic into jar , Shake Well , set aside
2. Cook Pasta , Drain and put in large bowl
3. Add chopped Kale, Parmesan Cheese , Pistachio nuts ,
4. Pour on dressing , and mix well .
5. Let stand for 10 min

Tips : Season to taste with Salt, Pepper and Crushed Red Peppers
Add Garden Fresh Tomatoes, Candied Pecans , or dried Cranberries to enhance flavor
Use your favorite Pasta

Serves 4
http://inspiredrd.com
adapted from the Spicy RD www.eastewart.com

Waiting on the rain

Fried Zucchini Blossoms

A quick dip in a simple batter and another dip in hot oil makes a delicate classic Italian summer treat of zucchini blossoms. Feel free to stuff the flowers with a bit of soft cheese--fresh goat cheese or ricotta--before dipping in the batter, if you like.
You can find zucchini blossoms at many farmers markets. They should be used as soon after picking as possible.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients:
Oil for frying
1 egg
1/2 to 2/3 cup flour
1/4 tsp. salt, plus more for sprinkling
1/3 to 2/3 cup club soda
1 to 2 dozen zucchini blossoms
Preparation:
Heat about 1/2 inch oil in a wide, deep pan to 375°.
Meanwhile, in a small bowl, beat egg. Beat in flour and 1/4 tsp. salt to make a thick batter. Whick in enough of the club soda to make a very thin batter.
Dip each zucchini blossom in the batter to coat. Gently place in the oil and cook, undisturbed, until golden on one side, about 3 minutes. Turn over and cook until golden on other side, about 2 minutes. Quickly drain on a layer of paper towels, sprinkle with salt, and serve immediately.
Makes 1 to 2 dozen Fried Zucchini Blossoms.

Asian Shredded Salad with Peanuts

Here’s another recipe, take advantage of the basil, cilantro & if anyone planted the bok choy from the big seed donation. Can sub regular cabbage.

Asian Shredded Salad with Peanuts
Dressing
• 1 c. mayo or plain yogurt
• 3 tbs rice wine vinegar
• 1 tsp fresh minced ginger
• 1 tsp Tabasco or other hot sauce
• ½ tsp salt
Whisk all items together, keep refrigerated until needed.
Salad
• Bok Choy & Napa Cabbage (or regular cabbage), shredded (about 1 lb each or one small head each)
• Cilantro leaves, chopped, about ½ cup
• Basil, chopped, about 1 cup
• Peanuts, roasted/salted, or whatever kind you prefer, chopped, about ½ cup
Combine ingredients in a bowl and toss well with dressing. Serves about 10-15 people

Simple Slaw

Slaw

1 med chopped cabbage
1 chopped mango
1 chopped carrot

Add 1 t. of salt to cabbage and let stand 1 hour. Squeeze out water and add carrot and mango.

Thanks Dennis
Southpaw Unity Garden

Spicy Quinoa , Cucumber , and Tomato Salad

Spicy Quinoa, Cucumber and Tomato Salad
By MARTHA ROSE SHULMAN

This refreshing summer salad can sit in the refrigerator for a few hours without deteriorating, so it makes a great choice for bringing to work or to a summer picnic.

1 cup quinoa
3 cups water
Salt to taste
2 cups diced cucumber
1 small red onion, finely minced (optional)
2 cups finely diced tomatoes
1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped
1/2 cup chopped cilantro, plus several sprigs for garnish
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons extra virgin olive oil
1 avocado, sliced, for garnish

1. Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover and allow to cool, then place in plastic bags. Flatten the bags and seal.
2. Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. If using the onion, place in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.
3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.
Yield: Serves six.
Advance preparation: The quinoa freezes well, and the assembled salad will keep for a day in the refrigerator. The leftovers will be good for a couple of days.

Nutritional information per serving: 236 calories; 14 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 25 grams carbohydrates; 5 grams dietary fiber; 12 milligrams sodium (does not include salt added during cooking); 6 grams protein