glacier grist
issue # 74 • Wednesday, July 14, 2010
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recipes
for glacier grist issue # 74
fresh tomato and basil pasta
(contributed by Nelli)
A tasty sign that summer is in full swing is the arrival of the first fresh tomatoes of the season! This is one of my favorite recipes to highlight the sweet savory taste of fresh tomatoes. It’s even simple enough to sauté up for a quick summer lunch.
1 tablespoon olive oil
2-3 large cloves of garlic sliced thin
1-2 large Alaskan grown tomatoes
1/3 cup fresh basil leaves torn
1/4 c crumbled feta cheese
whole wheat pasta (it’s also good with rice)
salt and fresh cracked pepper to taste
1. Dice tomatoes into small to medium sized pieces (try to keep as much of the juice as you can). Remove stems from basil and tear leaves into large pieces. Set aside.
2. Sauté sliced garlic in olive oil until just slightly browned. Keeping the pan hot, add tomatoes, sauté for 2-3 minutes. Add basil and continue to cook for 1-2 more minutes. Reduce heat, add feta cheese and cover until cheese is slightly melted.
3. Serve over pasta.
quinoa summer salad
(contributed by Nelli)
A good friend passed on this recipe several months ago and I’ve adapted it slightly since then. This is a fresh, light, summery salad that keeps the seasonings simple. Good on its own for lunch or as a side with dinner.
3-4 cups cooked quinoa (about 1 cup uncooked)
½ cup olive oil
¼ cup lemon juice
1 small red or green onion
1 medium English cucumber
¾ cup parsley
1 med tomato
green or black olives
¼ - ½ cup crumbled feta cheese (depending on taste)
salt and pepper
1. Cook quinoa. Whisk together olive oil and lemon juice in a large bowl. Add a little bit of freshly ground pepper and a splash of water.
2. Chop onion, cucumber, tomato, olives. Also finely chop parsley and crumble feta.
3. Add quinoa to the oil and lemon juice mixture, mix thoroughly. Add onion, cucumber, parsley, tomato, olives and feta cheese.
4. Chill for several hours before serving.
lettuce soup
(contributed by Nancy)
Sometimes when you get a beautiful head of lettuce the outside leaves are not as perfect as those inside leaves. This is a great way to use those outer leaves and ribs, which usually go to waste. Or, when you want something a little different in your soup repertoire! It is great hot or cold and whips up in a flash. This is my version of a 2005 Gourmet Magazine recipe.
1 cup chopped onions
2 garlic cloves, chopped
2 tablespoons olive oil
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup diced (1/3 inch) potato
8 cups coarsely chopped lettuce leaves including ribs-approximately 3/4 lb (I used Romaine)
3 cups water
1. Cook onion mixture and garlic in 2 tablespoons olive oil in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute.
2. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.
3. Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer. Taste for seasoning and add salt and pepper to taste.
fruit salad
(contributed by Nelli)
Fresh fruit is in abundance this time of year! My favorite summer salads let the fresh taste of the season come through, keeping the seasonings to a minimum. My younger sister shared this fruit salad recipe with me a few years back it’s a great addition to a summer backyard cookout.
1 apple
1 orange
1 banana
1 small bunch of grapes
1-2 kiwi
strawberries
honey
lemon juice
1. Slice all the fruits into small bite size pieces.
2. Drizzle with honey and a small amount of lemon juice.
3. Toss lightly and serve chilled.
Cook’s note: If you aren’t going to serve this salad immediately wait to chop add the bananas until the last minute so they don’t get brown.
mango salsa
(contributed by Nelli)
A friend made this for me one evening and it was the perfect addition to a chicken taco salad shared on the deck with friends. When I asked where he got the recipe and if he would share it, much to my surprise he pulled out a recent copy of Men’s Journal. I didn’t even know there were recipes in there!
2 cups mango
1/3 cup red onion
½ cup peeled and seeded English cucumber
1 jalapeno, seeded and diced
1 tablespoon olive oil
½- ¾ cup cilantro
sea salt
1. Finely dice mango, onion, cucumber, and jalapeno (avocado would also be a great addition to this salsa).
2. Coarsely chop cilantro.
3. Mix everything together in a small bowl.
4. Drizzle with olive oil and add salt to taste. Refrigerate until ready to serve. Serve with tortilla chips.
campfire pizzas
(contributed by Nelli)
I’ve spent many hours of both my childhood and adult life cooking over a campfire. One of my favorite ways to cook is with a pie iron (otherwise called pudgy pie maker). If you don’t know what these are, I encourage you to check one out for your next camping trip – Sportsman’s Warehouse has a nice selection. This is a tried and true kid-friendly recipe and really fun to make.
1 loaf of thinly sliced bread (the fresher the better)
½ stick of butter
pizza sauce (I usually dress mine up with basil, oregano, crushed red peppers and garlic).
mozzarella cheese
assorted chopped pizza veggies, here’s a few that i like: onion, zucchini, broccoli, tomatoes, garlic cloves. But feel free to use whatever your favorite pizza ingredients are!
1. Slightly preheat pie iron over a campfire.
2. Liberally rub butter onto the hot iron then line the pie iron with bread (slightly mold bread into iron – when you close the iron you will want it to catch the edges of the bread and press them into each other, sealing your ingredients inside.
3. Spoon pizza sauce on both sides of bread.
4. Sprinkle cheese on both sides and add ingredients then sprinkle a little more cheese.
5. Fold pie iron together and slowly cook over a fire (peek inside frequently to make sure its not burning.
6. When done, remove, let cool slightly and enjoy!
