Spring 2017 Edition Recipes
Recipes provided by Chef Mika
Crispy Edamame 'Popcorn'
1 (12 ounce) package of frozen edamame
¼ cup Parmesan cheese
1 tablespoon olive oil
1 teaspoon garlic powder
Preheat the oven to 400 degrees.
Toss the frozen edamame with olive oil. Spread edamame evenly over a parchment paper lined cookie sheet.
Mix the cheese and garlic powder in a small bowl, then sprinkle evenly over the edamame.
Bake in the oven for 15 minutes, or until crispy.
Sweet Spinach Smoothie
2 cups spinach leaves, packed
1 ripe pear peeled, cored and chopped
15 green or red grapes
6 ounces vanilla Greek yogurt
2 tablespoons chopped avocado
1-2 tablespoons fresh lime juice
In a blender or food processor, combine all ingredients.
Blend to desired consistency.
Avocado Hummus and Spiced Pita Chips
1/3 cup extra-virgin olive oil
1 teaspoon chili or dried chipotle powder
Zest of 2 large limes, optional
2 whole wheat or plain pita breads, split in half horizontally; (we used Spinach tortillas from our friends at Raquelitas Tortillas)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 15-ounce can garbanzo beans
1 large or 2 small avocados, seeded, peeled and coarsely chopped
1/2 packed cup spinach
1/3 cup fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
1 clove garlic, smashed
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
2 tablespoons extra-virgin olive oil
Spoon the hummus into a serving bowl and serve the pita chips alongside.
For the pita chips: Place an oven rack in the center of the oven and preheat to 350 degrees F.
In a small bowl, whisk together the oil, chili powder and lime zest if using. Brush the mixture on both sides of the bread halves using a pastry brush. Sprinkle the breads with the salt and pepper. Cut each bread half into 8 wedges and place in a single layer on a baking sheet. Bake until crisp and golden, 15 to 18 minutes.
For the hummus: Combine the beans, avocado, arugula, parsley, lemon juice, garlic, salt and pepper in the bowl of a food processor. Pulse until the mixture is coarsely chopped. Gradually add the olive oil until the mixture is creamy. Season with salt and pepper.
Lime Basil Soft Serve Sorbet
(makes about 2 1/2 cups)
2 juicy limes, squeezed (about 1/4 cup lime juice)
1-2 Tbsp lemon juice (or more lime juice)
1 1/2 cups ice
1/2 cup frozen banana
1/4 cup agave syrup (or maple syrup)
pinch of lime zest
2 Tbsp fresh basil leaves
1 Tbsp water (as needed*)
-- we used VitaCoco coconut water (*the water may be needed to help loosen the blend)
garnish: fresh basil and lime wedges
Prep: place a metal bowl in the freezer for at least ten minutes before starting. We used a basic thin stainless steel mixing bowl.
1. First blend the base ingredients in your blender. A high speed blender will make this process a lot easier – like a vitamix or Nutribullet.
2. Do a taste test and check the flavor. You can add more lime juice, basil, banana, sweetener or ice as needed.
3. Grab your chilled metal bowl and pour in the frosty mixture. Place it in the freezer and in about 20 minutes your sorbet will be ready to soft serve scoop! You really don’t want this mixture over-freezing because then the soft-serve effect will be lost. The soft serve freezing process leaves you with a velvety sorbet that is somewhere in between a true sorbet and a sippable slushee or smoothie.
You can either serve all at once or store in freezer. You can then re-use this base at a perfect addition to blended frosty drinks!
Honeydew Relish Fruit Salad
Maximize melon flavor in a salad featuring balls or cubes of honeydew, celery, cucumber and grapes tossed in a sweet and tangy vinaigrette.
Honeydew melon, cucumber, grapes, and celery make a beautiful green salad. But it's a simple dressing of honey, rice wine vinegar, and mustard seeds that "pickles" and elevates these ordinary ingredients into a sweet-tart masterpiece.
Prep and Cook Time: about 45 minutes.
Makes 5 cups; 4 to 5 servings
1/3 cup rice wine vinegar
1/4 cup honey
2 teaspoons yellow mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon salt
2 cups cubed or balled honeydew melon pieces
1 cup finely diced peeled English cucumber
1 cup finely diced celery
1/2 cup halved seedless green grapes
2 tablespoons finely chopped celery leaves
2 tablespoons finely chopped chives
Butter lettuce leaves, rinsed and crisped (optional)
1. In a 1- to 1 1/2-quart pan, combine vinegar, honey, 1/4 cup water, mustard seeds, celery seeds, and salt. Simmer over medium heat for 5 minutes, then boil over high heat, stirring often, until reduced to 1/2 cup, about 2 minutes longer. Let cool.
2. In a salad bowl, combine vinegar mixture, honeydew, cucumber, diced celery, and grapes. Cover and chill, stirring occasionally to blend flavors, at least 15 minutes and up to 1 hour.
3. Stir in celery leaves and chives. If using butter lettuce leaves, arrange on plates and spoon salad over them.