Heirloom Tomato Gazpacho

This refreshing summer soup is a delicious way to celebrate juicy seasonal tomatoes.

Ingredients

• 2 pounds ripe heirloom tomatoes, roughly chopped
• 1 cucumber, seeds removed, roughly chopped
• 1 small red onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons minced garlic
• 1 jalapeño pepper, chopped
• 1 cup cubed bread (French or rustic bread)
• 2 tablespoons red wine vinegar
• 2 tablespoons lime juice
• 4 tablespoons olive oil
• 2 tablespoons chopped fresh cilantro
• Salt and black pepper to taste

Preparation

Combine all ingredients in a blender (in 2 to 3 batches, as everything will not fit into the blender at once). Blend until very smooth. Place in a bowl, stir the blended batches together and refrigerate for a few hours to allow the flavors to meld. Taste for salt and black pepper and serve chilled.

Serving Suggestion

A summer favorite, this Spanish soup makes a refreshing and simple lunch with a green salad and crusty bread or alongside a meze platter. You can sweeten the dish by adding some cubed fresh melon or strawberries. Gazpacho is best served slightly chilled, not ice cold.

Total Time: 1-3 hours; 20 minutes activeServings: 6

Mango & Berry Popsicles

Coconut and fresh fruit make a perfect treat for a hot day. Use any combination of fresh fruit and coconut water - we're using mango, raspberries, and blueberries. Popsicles are best using a popsicle mold and popsicle stick, however, smaller "popsicles" can be made using an ice tray.   

Ingredients

• 3 mangos (about 3 pounds), peeled, pitted and diced
• 6 ounces raspberries 6 ounces blueberries
• 2 cups coconut water
• 2 tablespoons light agave nectar

Preparation

Gently push raspberries into bottom of Popsicle mold. Place diced mango into mold on top of raspberries, top with blueberries. In a liquid measuring cup, mix coconut water and agave nectar, pour into each mold, about ¼ inch from the top. Insert Popsicle sticks into each pop mold. Freeze overnight. Remove from molds and serve immediately.

Strawberry Tomato Gazpacho

This summer soup is as refreshing and flavorful as it is beautiful.

Strawberry Sweet Spicy Tomato Gazpacho

Ingredients

• 1 pound strawberries, washed, hulled, and coarsely chopped
• 1 pound tomatoes, coarsely chopped
• 1 cup chopped green bell pepper
• 1 cup chopped cucumber (peeled and seeded)
• 1/2 cup chopped onion
• 1 clove fresh garlic
• 1 fresh jalapeño, seeds and stem removed
• Zest of 1 lime
• 4 tablespoons fresh lime juice
• 1 1/2 tablespoons balsamic vinegar
• 1/2 teaspoon salt

Preparation

Blend all of the ingredients together in a blender, in small batches if necessary. Stir well and taste for salt. This soup is at its refreshing best when served just under room temperature. Refrigerate the fruit and vegetables shortly before blending if you plan to serve it immediately.

Serving Suggestion

Garnish with freshly-snipped chives or a pinch of cracked black pepper.

Tomato Bruschetta

So easy and so delicious, this simplicity of this bruschetta accentuates the freshness of the tomatoes and herbs.

Total Time: 10 minutes

Servings: 4 

Ingredients

• 1 pound roma tomatoes, seeded and diced 1 red onion, diced 1 1/2 tablespoons fresh basil, chopped 1 1/2 tablespoons fresh parsley, chopped

Dressing

• 1 tablespoon olive oil
• 1 1/2 teaspoons balsamic vinegar
• 3/4 teaspoon red wine vinegar
• 1/2 teaspoon garlic, chopped
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Preparation Preheat oven to 375° F. In a small bowl, whisk all dressing ingredients together. Set aside. In a large bowl, combine tomatoes, onion, basil, and parsley. Toss with dressing. Slice baguette into 1" slices, place the slices on a baking sheet and bake until bread is lightly toasted, about three minutes. Top each slice with the tomato mixture and serve.

Tips & Notes For a garlicky version, rub the toasted bread slices with 2 peeled garlic cloves before topping with the tomato mixture.

Quick Cucumber Kimchi

While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are dozens and dozens of other versions of Korea’s national dish, featuring all manner of vegetables, such as these quickly pickled cucumbers with just a trace of garlic.

Total Time: 45 minutes

Servings: 6

Ingredients

• 2 pickling cucumbers or other small cucumbers (about 8 ounces)
• 1 teaspoon kosher salt
• 2 cloves garlic, finely chopped
• 2 scallions, white and light green parts only, finely chopped
• 1 1/4-inch piece fresh ginger, peeled and finely chopped
• 2 tablespoons rice vinegar
• 1 tablespoon Korean chile powder (see Note)
• 2 teaspoons sugar
• 1/2 teaspoon fish sauce (see Note)

Preparation

Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes. Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl (see Tip). Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture Cover and refrigerate for 12 to 24 hours before serving. Tips & Notes

Notes: Korean chile powder (gochugaru, gochugalu or Korean “crushed red pepper”) is made from thin red peppers that are sun-dried on woven mats or strung together and hung from the eaves of thatch-roofed houses throughout the countryside. Store, airtight, in the refrigerator or freezer indefinitely.

Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section. Sodium content in fish sauce, is generally high, but may vary. The fish sauce used in this recipe contained 1,190 mg per tablespoon.

Tip: A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as vinegar, to prevent the food from reacting with it.

Moroccan Chicken and Apricot Tagine

Sweet and spicy, this delicious tagine will warm you up on the coldest of days. A great dish to serve to guests, so invite a crowd to share the tagine goodness! This is a relatively simple dish; it only takes a minute to grind the spices in a coffee grinder. (Just make sure you clean it before you make your next pot of coffee! See Tips & Notes for instructions.)

Total Time: 50 minutes

Servings: 6

Ingredients

Tagine

• 1/2 teaspoon salt
• 1 teaspoon black peppercorn
• 1 tablespoon coriander seed
• 1 tablespoon cumin seed
• 1 tablespoon caraway seed
• 1 tablespoon paprika
• 1/4 teaspoon turmeric
• 6 chicken breast halves, boneless, skinless
• 1 tablespoon olive oil
• 1 cup dried apricot halves

Couscous

• 2 cups chicken stock
• 2 teaspoons extra virgin olive oil
• 1 1/2 cups couscous
• 1/2 teaspoon salt
• 1/2 cup slivered almonds, toasted
• 1/2 cup fresh parsley, minced

Preparation

Grind spices coarsely in a spice grinder or coffee grinder. Put the chicken in a casserole pan, sprinkle the spice mixture over it, and then use your hands to rub it all over the chicken evenly. Position the chicken in an even layer in the pan and surround with dried apricot halves, and drizzle olive oil over it all. Cover and bake for 25 minutes, until the chicken is firm to the touch and reaches 180 degrees internally. Bring the stock to a boil, add olive oil, and stir in the couscous and salt. Cover and remove from heat, let stand covered for 5 minutes. Spread the hot couscous on a platter and serve the chicken and apricots on top, sprinkled with toasted almonds and parsley.

Tips & Notes

Coffee Grinder Cleaning: To clean a coffee grinder (to use for both spices and coffee), wipe the coffee grinder with a damp towel, then grind a couple of tablespoons of raw rice to clean thoroughly, then discard the rice. Equipment: Meat thermometer for chicken.

No-Bake Apricot Cashew Energy Bars

Perfect energy boost for when you want to keep oven off.

Recipe Information

Total Time: 1 hour, 15 minutes; 15 minutes active

Servings 

Makes 14 bars Make your own natural, no-sugar added energy bars—they're a cinch to prepare.

Ingredients

• 1 1/2 cups chopped dried apricots
• 1/2 cup cashews (buy it in bulk!)
• 1/2 cup almonds (buy it in bulk!)
• 1/2 cup cashew butter
• 1/2 cup peanut butter
• 1 cup flaked coconut
• 1/3 cup shelled hemp seeds
• 1/3 cup chia seeds
• 3 tablespoons cacao powder
• 1 tablespoon maca powder

Preparation

Place the apricots, cashews, almonds and cashew butter in a food processor and mix until the apricots are finely chopped and the ingredients have come together. The mixture will still be coarse. Transfer to a mixing bowl and add the remaining ingredients. Stir until the mixture takes on the consistency of a very thick dough. Line a loaf pan with parchment paper and press mixture firmly into the bottom of the pan. Chill in the refrigerator for at least one hour, then check to make sure it has set. When set, turn the mixture out onto a cutting board and slice into 14 pieces. Keeps refrigerated up to 5 days.

Serving Suggestion

Slice these energy-packed snacks into bite-sized cubes instead of bars, and package in individual reusable snack bags for a mid-afternoon pick-me-up. Substitute dried figs, dates or cherries for the apricots if you prefer.

What's a pluot?

Pluots (ploo-ahts), a relatively recent addition to the stone fruit family, are an intentional hybrid created by naturally crossing a plum with an apricot using hand pollination. Pluots display more characteristics of plums than apricots, unlike other crosses that exhibit more apricot than plum, such as plumcots or apriums. Pluots are very sweet and intensely flavorful, with the juicy texture and tangy skin of a plum and the floral flavors of an apricot. The fruit is a very good source of vitamins A and C, dietary fiber, protein, potassium, and antioxidants.

A pluot is a semi-freestone fruit, which means it has a pit, but the flesh comes away from it fairly easily in most varieties. Available from late May through September, choose fruit that's firm, plump and fragrant. Fruits should be firm yet yield to slight pressure; a very hard pluot won't ripen well.

There are plenty of varieties, in colors ranging from black to green to red. Black pluots are magenta and pale yellow inside and taste the most like plums. Green pluots are green with a red tinge and/or yellowish with pink to pale yellow flesh. Green pluots are very juicy and have a tropical fruit flavor. Red pluots  range from dark red to magenta inside and red on the outside. These are strong and often tangy sweet. Plus there is the speckled variety, which is very sweet and juicy, featuring white/pink to dark magenta flesh.

The best way to enjoy a pluot may be the simplest—out of hand. Its juicy sweet taste is also perfect served sliced over breakfast cereal or in fruit or grain salads (like couscous). Blend it in smoothies, sauces for pancakes or barbecue sauces, or through it on the grill with meats and poultry. It also makes terrific ice cream, frozen yogurt and fruit popsicles.

Pluots are delectable in any recipe calling for plums or apricots, too. This rustic Cranberry Upside-Down Cake, for example, would be scrumptious made with pluots, as would any crisps, tarts or pies.

To ripen, store pluots in a paper bag at room temperature, or place them upside down on the counter, out of the sun, until ripe. Handle ripe pluots very delicately as they bruise easily. For best flavor, enjoy them as soon as they're ripe. Otherwise, you can store the ripe fruit in the refrigerator for up to four days.

Berry Yogurt Ice Pops

A tasty and healthy way to beat the heat and extend the berry season (if you can stand not eating them right away)! 

Ingredients

• 2 cups fresh berries, washed and chopped (use a single kind or a variety)
• 1/4 cup sugar
• 2 tablespoons honey
• 1/4 cup water
• 1 teaspoon lemon juice
• 1 1/2 cups plain, nonfat Greek yogurt

Preparation

In a saucepan, bring the berries, sugar, honey and water to a boil. Simmer for a few minutes to dissolve the sugar, remove from heat, and pulse in a food processor until just chunky. Place the mixture into a small bowl and cool it in the refrigerator for 15-20 minutes. Whisk or fold the yogurt and lemon juice into the berry mixture until thoroughly combined. Pour the mixture into molds (see Tips & Notes) and freeze for at least 5 hours. Run molds under hot water to release the ice pops.

Tips & Notes

If you can’t find molds, use paper cups and wooden paddles or sticks.

Serving Suggestion

Freeze the ice pop mixture in ice cube trays, and serve two or three in a tall glass of ginger ale for a fun summer cooler. For a non-dairy version, substitute soy yogurt or coconut milk yogurt for the Greek yogurt.

How to use Halloumi

If you haven't yet tried this unusual cheese, you're in for a treat—and a fun, delicious new addition to your grilling repertoire. Halloumi has been made in Cyprus, Greece for centuries. Traditionally made from unpasteurized sheep and goat's milk, Halloumi was often wrapped with mint leaves, which was used as a preservative, and, even now the cheese is often sold with mint as a garnish. The Halloumi from Cyprus has a Protected Designation of Origin (PDO), but "Halloumi-style" cheese is now made throughout the world.

While you can eat Halloumi raw, it's usually enjoyed cooked—not just because you can, but also because cooking improves the taste and texture. Some of the saltiness (from brining) fades as it cooks. If you find Halloumi a bit too salty for your taste, simply simmer it in water for five minutes. Then refrigerate until firm again before cooking. The texture, which starts out a bit like mozzarella, becomes a bit creamier with cooking.

Halloumi will keep in the refrigerator unopened for as long as a year. Once opened, store it in the refrigerator in salt water in an airtight container for up to two weeks, or wrap it tightly in waxed paper, parchment paper or cheese wrap. Rewrap in fresh paper whenever you unwrap it. The cheese can also be frozen for a few months. Thaw it in the refrigerator a day before you want to use it.

Find some of our favorite Halloumi serving styles below.

Grilled Halloumi

To make grilled Halloumi, simply slide the cheese onto wooden skewers that have been soaked in water first. Drizzle the cheese with olive oil and sprinkle with spices, if you like. Cook the skewered cheese just two to three minutes on each side, until it's warmed through. Large pieces of Halloumi can simply be placed directly on the grill, or you can also fry Halloumi in a skillet.

Marinated Halloumi

Marinate the cheese before cooking—in olive oil, lemon juice, garlic, red pepper, oregano or combinations of other spices, such as cumin, chili powder, ground ginger or fresh herbs like thyme, mint, basil or rosemary for extra flavor.

Cypriot-style

Cypriot-style pairs Halloumi with watermelon, or with smoked pork or lamb sausage. Use it on sandwiches (it's delicious in pita with cucumbers and tomatoes), to stuff ravioli, and over pasta, potatoes, or salads (toss the grilled cheese with any greens, and try it in place of mozzarella in a Caprese salad). Place Halloumi on kebabs with veggies. Serve it with eggs for breakfast, and on grilled burgers (meat or veggie) and eggplant. Here's a tasty recipe for Grilled Eggplant Napoleon.

Honey & Halloumi

Try drizzling the cheese with honey—which plays off the saltiness—and serving on a cheese tray. A lager makes a perfect accompaniment.