It’s too HOT to Cook!

It’s in the 90’s in Ohio and too hot to cook! Here are 3 simple and fast recipes using the freshest produce in season! Have a great weekend and stay cool!

Quick Cucumber Salad

cukes

2 medium cucumbers, sliced into half inch thick rounds
¼ cup rice white vinegar
½ cup chopped zucchini
1 tsp. salt
1 tablespoon fresh dill, chopped

Combine the vinegar, zucchini, and salt in a high speed blender, until creamy. Toss dressing with cucumbers and fresh dill. Serve and enjoy immediately. Serves 4 as a side.

Creamy Tahini Dressing over Swiss Chard & Green Leaf Lettuce

salad

Dressing:
juice of 1 lemon
scant ¼ cup of tahini
splash or two of Nama Shoyu or wheat free tamari
¼ cup apple cider vinegar
quarter size piece of fresh ginger, peeled
1 tsp. honey
about ¼ cup of olive oil
salt and pepper to taste

Combine the first six ingredients in a blender. Slowly add olive oil, up to ¼ cup. Taste and season with salt and pepper.

Salad:

4 large Swiss Chard leaves, stems removed
½ head green leaf lettuce
¼ cup pine nuts
½ cup cherry tomatoes

Wash and cut the greens into ribbons. Add nuts and tomatoes. Toss with dressing as desired. Enjoy! Serves 4 as a side.

 

Asian Summer Slaw

1 small head green cabbage, cut into thin ribbons
2 carrots, grated
2 tablespoons white sesame seeds

Dressing:
¼ cup apple cider vinegar
1 tsp. honey
juice from ½ lemon
1 tablespoon toasted sesame oil
splash of Nama Shoyu or wheat free tamari
1 tablespoon sweet hot mustard (or Dijon)
¼ cup olive oil or plain sesame oil
salt to taste

Blend the first 6 ingredients together. Slowly add the oil, up to ¼ cup. Taste and season with salt. Mix dressing with cabbage, carrots, and sesame seeds. Let marinate in the refrigerator for 30 minutes. Serves 4-6 as a side.

Comments are closed.