What to do with all the good stuff overflowing in your summer garden?
How about an open faced sandie with grilled veggies and hummus? You got it. Yum!!
Grilled zucchini, yellow squash and eggplant at room temp.
Roasted red or green peppers (optional)
Whole grain or sprouted grain bread
Quantities are not listed because you are the architect of this sandwich loaded with green, yellow, purple, red and green goodies.
Start with a lightly toasted slice of bread (I like Ezekial sprouted grain breads) and spread with a nice layer of hummus (try my Olive-Basil Hummus). Next, place individual basil leaves to cover. Top off with grilled and roasted veggies and you have an open faced delicious summer garden treat!
With a large artichoke, this can make a whole meal, especially in the summer.
Artichokes are one of my favorite foods! Pulling each leaf through my teeth to get to the “meat” is worth the effort when the heart of the artichoke is waiting at the end.
I forgo butter and use an olive oil and parmesan cheese mixture as a dunking bath before every bite. And in my kitchen where white flour is off limits, I stick to spelt, sprouted grains or gluten free breads that I grind in a food processor for a healthier bread crumb.
3 tablespoons extra-virgin olive oil plus more to drizzle
2 cups unseasoned bread crumbs
1/4 cup almond meal
1/4 cup mixed chopped fresh herbs or 1 teaspoon dry herbs of parsley, oregano & basil
1 teaspoon garlic powder
8 - 10 pitted kalamata olives chopped
4 tablespoons pignoli nuts, toasted
sea salt & freshly ground pepper to taste
Cut the top off of each artichoke, hollow out the center and remove the prickly tops off of each leaf. Also cut off the stem at the base so the artichokes sit flat. Rub the top and each leaf top with half of a lemon so the leaves don’t brown. In a large bowl, mix the bread crumbs, almond meal, herbs, olives, pignoli nuts, garlic powder, olive oil, salt and pepper. Stuff each artichoke center with the bread crumb mixture and in between the leaves.
Squeeze the juice out of the lemon into a large pot filled with 1 1/2 inches of water. Place the artichokes in the pot and drizzle extra olive oil on each top. Bring the water to a bowl. Cover the pot, lower heat and simmer for 1 to 1 1/2 hours or until a knife is easily inserted into the center. Serve with a dunking mixture of extra virgin olive oil and freshly grated parmesan cheese in individual small bowls.
Note: Gluten free bread crumbs can be substituted for regular bread crumbs. I make my own by processing rice bread in a food processor. Another healthy bread crumb alternative (although not gluten free) is to process spelt bread or Ezekial cereal.
Savory, sweet and rich in Vitamin A (betacarotene) and C, sweet potatoes are a nice change for breakfast or anytime.
What to have with your eggs in the morning, with chicken in the evening or paired with most anything, anytime? Sweet potatoes. These colorful spuds are a distant relative to the common potato but are big on health benefits and taste. Sprinkle on rosemary and the wonder spice turmeric and you’ll have a dish loaded with goodness for your body.
2 to 3 large sweet potatoes
1 large onion
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon turmeric
3- 4 tablespoons extra virgin olive oil
1 teaspoon dried or fresh rosemary
sea salt & pepper
Thoroughly wash sweet potatoes. Cut into 1 inch cubes leaving skin on. Peel and dice onion. In a bowl, toss and coat potatoes with 2 tablespoons olive oil, garlic powder, salt and freshly ground pepper to taste. In a heavy skillet, heat 1 tablespoon olive oil on medium heat and add potatoes, onion and turmeric. Continue cooking till potatoes start to soften and add rosemary and more olive oil if needed. Saute until potatoes are cooked throughout, approximately 20 minutes. Serve with a poached egg for a great breakfast or as a side dish to most any meal.
I use different types of leafy greens for this crowd pleaser. Many recipes do not use the ribs or stems but I can’t seem to throw them away and soften them before the rest of the greens are sauted. Raisins add just a touch of sweetness to this garlicky dish.
1 bunch kale, beet greens or swiss chard (approx 1 lb.)
2 cloves garlic, minced
6 tablespoons olive oil
1/2 cup raisins
salt & pepper to taste
Rinse greens thoroughly. Cut off stems and chop into 1 inch pieces. Coarsely chop remaining greens. In a stock pot, heat 3 tablespoons olive oil, garlic and stems on moderate heat stirring till stems start to soften, careful not to burn the garlic. Add greens, remaining olive oil, salt and pepper and saute until tender. Greens will cooked down as they heat. Add raisins and stir till they are plump and warm (approx. 1 minute). Note: Less olive oil can be used.