Ingredient: Cilantro

Gazpacho with Roasted Corn

Gazpacho with Roasted Corn
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Servings
4
Servings
4
Gazpacho with Roasted Corn
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Remove the corn kernels from the cobs and set aside. Save cobs for Vegetable or Corn Stock.
  2. Chop the Cucumber, Tomatoes, Pepper, and onions into 1 inch chunks. Place in food processor bowl or a large deep bowl (if using an immersion blender).
  3. Roughly chop up the Garlic, Parsley, and Cilantro and add to whatever type of bowl you are using. Add the Vegetable Juice to the bowl as well.
  4. Add the Citrus Juice, Vinegar, Smoked Paprika and Cumin to your bowl. Process the veggies and juice until chopped to your liking. Check for seasonings and add more if needed. a little Salt & Pepper is good, too.
  5. Stir in the corn kernels and store covered in the refrigerator for several hours. Serve chilled.
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Fresh Corn and Squash Skillet

Fresh Corn and Squash Skillet
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This is a wonderful Summer side dish. Adding the vegetables to the pan gradually insures that everything will turn our tender yet crisp.
Fresh Corn and Squash Skillet
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This is a wonderful Summer side dish. Adding the vegetables to the pan gradually insures that everything will turn our tender yet crisp.
Ingredients
Servings:
Instructions
  1. Heat a large fry pan over medium high heat. Add the olive oil and swirl to coat the bottom of the pan.
  2. Add the chopped red onion and cook for 2 or 3 minutes until the onions begin to soften.
  3. Add the corn kernels and cook for several minutes more. Add the peppers and garlic and cook for 2 minutes or so.
  4. Add the zucchini and squash and cook another few minutes. Everything should be tender yet have a little crunch.
  5. Add the chopped tomatoes and stir to combine,
  6. Reduce the heat to low and add the sour cream. Stir to blend and cook for several minutes until the everything is heated.
  7. Add the shredded cheese and stir and continue to cook until the cheese is melted.
  8. Taste and add salt and pepper as needed. Sprinkle the cilantro on the vegetables and toss lightly. Serve.
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Roasted Red Pepper Salsa

Roasted Red Pepper Salsa
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Salsa re-imagined. Sweet and mild, but if you like it with more heat, use a whole jalapeno and leave in a few seeds.
Roasted Red Pepper Salsa
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Salsa re-imagined. Sweet and mild, but if you like it with more heat, use a whole jalapeno and leave in a few seeds.
Ingredients
Servings:
Instructions
  1. Put the peppers in a medium bowl. Add the onions, garlic, cilantro, and parsley. Stir to combine.
  2. Add the jalapeno and lime zest and toss to combine.
  3. Stir in the lime juice and olive oil and stir again to combine.
  4. Taste and add salt and pepper to taste. Cover and chill for several hours.
  5. Serve as a garnish for tacos or with chips.
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Black Bean Burgers

Black Bean Burgers
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This is a basic bean burger that can be customized as you see fit. Change the seasonings, change the binder, heck, even change the bean. Perfect for "Meatless Monday" or any other day of the week.
Servings
4
Servings
4
Black Bean Burgers
Print Recipe
This is a basic bean burger that can be customized as you see fit. Change the seasonings, change the binder, heck, even change the bean. Perfect for "Meatless Monday" or any other day of the week.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Place the oats and garlic in the bowl of a food processor. Pulse until they are coarsely chopped.
  2. Add half of the beans, the egg and the cumin to the bowl. Process until it is a fairly smooth paste, scraping down the bowl as needed.
  3. Put the bean paste into a medium bowl. Add the chopped onion, cilantro, and the remaining whole beans. Grate half of the cheese finely and add to the bowl. Stir everything until the mixture is well mixed.
  4. Scoop the mixture out into 4 equal portions. Gently form into pattys. Spray a plate lightly with the cooking spray. Place the burgers on the plate cover with plastic wrap and chill for at least 1 hour (more won't hurt).
  5. Heat a large non-stick skillet over medium- high heat. Add the olive oil and swirl to coat the pan. Place the burgers in the pan and cook without moving for 3 or 4 minutes. They should be nicely browned.
  6. Flip the burgers and cook for another 3 - 4 minutes. Thinly slice the remaining cheese and place a slice on each of the burgers. Cover for 2 minutes or until the cheese is melted.
  7. Put the bottom of the bun on a plate. Top with the shredded lettuce and drizzle with the salsa. Place the burger on top and add the tomato and avocado and serve.
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Gazpacho

DIGITAL CAMERAIf I invited you to dinner and told you we were having cold soup, you’d probably think I had lost my mind. But if the cold soup was Gazpacho, you’d be quite happy, indeed. This Andalusian transplant is the consumate summer soup. Garden fresh vegetables are blended into a chunky soup that is hearty yet light, satisfying enough to fill you up, but light enough so you have room for dessert.

Traditionally this is made with tomatoes, cucumbers and peppers, but fruits and other vegetables can be included. Gazpacho can be chunky enough to eat with a spoon or smooth enough to drink as a remarkable Bloody Mary mixer.Chicago Open House 2013 130We had these at Mercat a la Planxa, a Spanish restaurant that has one of the most impressive Bloody Mary Bars I’ve ever seen. This is about my gazpacho, so if you want to learn more about the restaurant click here.

My gazpacho included the above mentioned ingredients along with some grilled corn. I used vegetable juice to keep things moving as well as sherry vinegar for a little tang.DIGITAL CAMERAThis is one of those dishes that I make differently every time. It’s usually based on what’s in season and what looks the most beautiful. Sometime I give it some spice with jalapenos and a plethora of peppers. Other times it’s a cucumber extravaganza. It all depends…

This recipe is a guideline that includes the techniques needed to make gazpacho. As I always say, make it you own. Add or subtract at your whim. Fruit gazpacho is quite tasty, so feel free to go there.  Don’t let the summer go by without trying this recipe.

Gazpacho
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Servings
4
Servings
4
Gazpacho
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Peel the cucumber and chop into pieces about 1 inch. Quarter the tomatoes. Core and seed them and chop into pieces about the same size as the cucumber. Put both in a large bowl.
  2. Chop the onion into one inch chunks. Do the same with the bell pepper. Add them to the bowl.
  3. Roughly chop the garlic, parsley, and cilantro and toss them in with the other vegetables. Mix everything together.
  4. Cut the corn kernels off the cobs and set aside
  5. Place a manageable amount of the vegetable mixture into the processor bowl. Add some of the vegetable juice and process until the mixture is slightly chunky. ( make this as smooth or chunky as you like) Put the processed vegetables back in the bowl.
  6. Continue to process the vegetables with the vegetable juice until they are all the consistency you want. Add the corn to the bowl of vegetables and stir to mix everything well.
  7. Add the juice of the lemon half, the vinegar, paprika, and cumin. Stir well and taste for seasoning. Add a little salt and any more of the flavorings that you want.
  8. Cover and chill for several hours. Serve in soup bowls or goblets and garnish with cilantro or whatever you would like.
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