August 2, 2010

Recipes from the Visit

Here are some of the recipes for some of wonderful things that were made during my mom’s visit. They were delish! The gf pancakes and lunar loaf will follow sometime soon in another post. It’s summer and there’s still rhubarb!

Blueberry Lemonade (from Real Simple July 2010)
Serves 4
In a blender combine 1 ½ cups blueberries, can frozen lemonade, ½ cup mint leaves, and ¼ cup icing sugar. Puree until smooth.
If it is too thick, add a can of water. Then add remaining water according to lemonade instructions.

Beet, Blue Cheese, and Walnut Salad (from Canadian Living Nov 2003)
Serves 4
30 minutes
½ cup toasted chopped walnuts
6 medium beets, cut into bite-size pieces and cooked
¼ cup orange juice
2 tbs olive oil
Salt and pepper
2 cups lettuce leaves, bite-size pieces
½ cup mild blue cheese
In a bowl, whisk together orange juice, oil, salt and pepper. Drizzle on beets and stir to coat. Arrange lettuce on a plate and spoon beets over top. Sprinkle with cheese and walnuts.

Fusilli with Zucchini & Herbs
Serves 4
20 minutes
3 tbs olive oil
1 tbs balsamic vinegar
1 large onion, thinly sliced
2 cloves garlic, minced
3 small zucchini, halved & sliced
¼ tsp salt
pinch pepper
½ cup vegetable stock
4 cups fusilli
¼ cup chopped fresh basil
2 tsp chopped fresh mint
¼ cup grated parmesan
In skillet heat oil & vinegar. Cook onion & garlic until very soft. Ad zucchini, salt & pepper. Stir often until zucchini is softened (approx. 10 minutes). Pour in stock & bring to a boil. Cook pasta. In a serving bowl toss pasta with sauce, basil, mint & parmesan.

Easy Summer Paella (adapted from Style at Home Sept 2010)
Serves 3-4
1 tbs olive oil
2 cloves garlic, sliced
1 cup cherry tomatoes
1 cup chopped peppers
1 cup zucchini, halved and sliced
2 cups cooked rice
Salt and pepper
Handful of fresh basil
1 tsp grated lemon rind
Heat olive oil in a large frying pan over high heat. Add the garlic and pepper. When pepper begins to soften, add the tomatoes and zucchini and cook until zucchini softens. Add the cooked rice, salt and pepper and cook for 3 minutes. Sprinkle with basil and lemon rind to serve.
* Any summer veggies will do

Cucumber and Tomato Salad
Tear up some lettuce. Slice up some cucumbers and tomatoes. Drizzle with a vinaigrette (olive oil, red vinegar, chopped garlic and herbs of your liking). Sprinkle with salt and pepper.


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