GreenGazpacho_Feinblatt

A green gazpacho that also happens to be vegan and gluten-free. Photo by Erin Feinblatt.

Gazpacho Verde

Seasonal Recipe

by
Wednesday, August 5th, 2015

What we have here is a very adaptable summer soup. You can make it spicy or mild and you can customize the end result with a huge array of garnishes.

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SunnySauteedSummerSquash_Feinblatt

Sunny Sautéed Summer Squash

by
Tuesday, August 4th, 2015

Use your own sun-dried tomatoes in this dish if you have made them. This dish can be either a side dish on its own or you can add it to pasta for a quick one-dish meal. Summer squash come in many varieties—zucchini, yellow crookneck, pattypan, etc.

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Sun-DriedTomatoes_Feinblatt

Make Your Own Sun-Dried Tomatoes 

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Monday, August 3rd, 2015

Lately dehydrators have taken over the job of drying vegetables and fruits. They are certainly handy. But in the summer, there is something really satisfying about putting the “sun” back in sun-dried tomatoes.

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TheMicheltorena_Feinblatt

A Beer and a Watermelon Margarita Walk into a Bar…

by George Yatchisin
Sunday, August 2nd, 2015

Summer does all kinds of strange things to me, like make me appreciate pilsners and not just crave hop-bomb IPAs as I do most of the less-warm year. Their mild maltiness and lower alcohol just seem a better accompaniment to a lazy afternoon. 

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PotatoSalad_feinblatt

Potato Salad

by
Saturday, August 1st, 2015

Don’t limit potato salad to just picnics and potlucks. This could also work as a side dish at your next dinner party. Using crème fraîche instead of mayonnaise gives it a lighter, tangier flavor. It goes well with fish, chicken and other dinner entrées.

Makes 4 servings

11⁄2 pounds small red, purple, white or yellow potatoes, scrubbed but left whole
2 hard-boiled eggs, chopped
1–2 carrots, thinly sliced
1–2 radishes, thinly sliced
2–3 green onions, thinly sliced
A handful of Italian parsley, chervil, dill or any combination
of those, chopped
6–71⁄2 ounces crème fraîche or sour cream
Salt and freshly ground pepper
Bring the potatoes to boil in a large pot of water, then simmer for approximately 20 minutes or until tender. You can easily tell when they are tender by poking them with the tip of a sharp knife. Drain and let cool. Cut in half or quarters, depending on how big your potatoes are. You really want them to be manageable bite-size pieces.

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PanzanellaSalad_feinblatt

Panzanella Bread and Tomato Salad

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Friday, July 31st, 2015

Make this Tuscan bread and tomato salad when you have leftover stale bread, at least a couple days old. It might seem strange to soak the bread in water and squeeze it out like a sponge, but this is the way they do it in Tuscany. Be sure to use a hearty bread that is very stale. Delicate or fresh bread will be too mushy. Feel free to branch out or embellish it with a garnish of capers, olives, red peppers, burrata or some fresh leafy greens.

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WhiteGazpacho_feinblatt

White Gazpacho

by
Thursday, July 30th, 2015

While most of us are familiar with the classic Spanish red gazpacho, the white version with almonds and grapes is equally authentic. It is cool, smooth and creamy, despite having no dairy, and it’s very refreshing on a hot day.

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Summer 2015

Natural Gourmet Institute

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