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Black Tomato Fennel Cucumber Medley

10 Aug

As a child I wasn’t a big fan of fennel. With a sensitive child’s palette, the taste of fennel was strong and reminded me too much of black licorice. However with the added years I have also acquired a more adventurous and mature palette. Fennel is fun and fresh great for a summer salad or as a bed to your favorite meat of choice. I like to have this Black Tomato Fennel Cucumber Medley with some white wine garlic shrimp!
Yummy all around!

Ingredients
8 black tomatoes
5 medium sized cucumbers
2 small fennel bulbs
1 celery stalk
1/2 cup of flat leaf parsley
3 small purple pearl onion
a pinch of rock salt and pepper to taste

Directions
1.Peel and seed the cucumber
2. Remove stalks from fennel, keep the bulb and the tender parts
3. Cut both fennel, cucumber, black tomatoes and celery into similar bite size pieces
4. Mince parsley and onion
5.Toss vegetables with salt and pepper
6. Guess what your done!

I like to mix some olive oil separately with some apple cider vinegar and add that to the medley. It keeps the fresh taste of the vegetables present and strong to the taste but adds a nice sweet taste. The medley is good on its own for a nice vegan treat, especially with the special taste of the black tomatoes! Optionally for the meat lover you can cook some shrimp in coconut oil with tons of garlic, as things heat up add some white wine and watch it all sizzle. Take those shrimp and toss them over the medley and voilĂ . That is my personal favorite, though I think a nice piece of steak would be tasty as well! Until then you can use this as a main course or a bed for your savory meats and main dishes….Enjoy!

If you have any questions drop me a line!

Vegan Style Medley

Yummy Shrimp Medley

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Sweet Basil Zucchini Soup: The Fresh Taste of Summer

21 Jul

I recently started receiving an organic vegetable basket every two weeks. This forces me to prepare my vegetables ahead of time so I can just dive into my fridge and find a yummy snack waiting. Last week’s basket came with about 6 zucchini and a whole lot of other fresh organic goodies. I had no idea what to do with some many vegetables and with so little time to eat them all. Until I thought of soup! Soup is such a great way to use vegetable that may otherwise go to waste! Not to mention I just love eating soup and with this cooler weather, a nice little bowl in the evening sounds just about right…

Sweet Basil Zucchini Soup

For this recipe you will need
Ingredients
4 cups of water
2 cups of chicken stalk/ or vegetable stock
12 basil leaves
6 green zucchini (peeled)
2 carrot (peeled)
2 cloves of garlic
1 onion
1 celery stalk
1 TBS of olive oil
salt and pepper to taste

Directions
1. Cut all the vegetables (zucchini’s, carrots, celery, onion, garlic)
2. In a pot combine the vegetables, broth and water.
3. Add 8 of the basil leaves
4. Let the vegetable and liquid heat up to a boil on meduim heat.
5. This should take about 40-45 minutes ( or till you can fork through the carrots easily)
6. After letting the contents of the pot cool put everything into the blender!
7. Add remaining basil leaves, oil and salt and pepper.
8. Blend it all, till it is a smooth consistency ( this is always my favorite part)
9. I sometimes like to add an extra raw garlic clove for a kick.

I find this soup tastes better after its had time for the flavors to take. I leave it in the fridge for about a day, and then take it out at night for a great delicate tasting soup! Optionally, I like to add some strong goat cheese or feta into my soup with a drizzle of olive oil and chili peppers flakes to counter the subtle sweet taste of the basil. If you like the sweet fresh taste of basil and want to add more shred some on top of heated bowl of soup! So until then, enjoy the soup as much as I do…

If you have any questions drop me a line!

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