Monthly Archives: July 2013

Summer In A Bowl

Soups
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Summer Lettuce Soup

This simple, light soup is the essence of summer. It's great served hot, cold, or room temperature. I sometimes make this when I have lettuce in the fridge and I'm heading out of town. The soup freezes well, so you can have a taste of summer any time of year.

Ingredients

  • 2 TBSP Earth Balance margirine or butter
  • 1 large head Romaine Lettuce ribs and leaves separated and chopped
  • 1 leek or spring onion halved lengthwise and sliced
  • 4 cups vegetable broth
  • 1 cup cashew cream milk, or cream
  • salt and pepper to taste
  • juice of 1/2 lemon
  • parsley or dill for garnish

Instructions

  • Heat Earth Balance on medium high heat
  • Add lettuce ribs and leek and cook until softened
  • Add vegetable broth and lettuce leaves, salt and pepper and reduce heat to low.
  • Cook covered for 30 minutes.
  • Remove from heat, let cool slightly and add cream and lemon juice.
  • Puree soup and serve at the temperature of your choosing garnished with parsley or dill.

Best Tuna Salad Eva

Salads

Tuna Salad

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Tuna Salad

(Regular or Spicy)
Servings: 2

Ingredients

  • 2 cans good quality chunk tuna in water
  • 2 ribs celery finely chopped
  • 1/4 red onion finely chopped
  • 1/4 cup bread and butter or dill pickles*
  • 2 TBSP finely chopped fresh dill**
  • 2 TBSP finely chopped italian parsley
  • 1/4-1/2 cup vegan or regular mayonaise**
  • salt and pepper to taste
  • For Spicy Version Also Add-
  • 1 TBSP very finely chopped pickled or fresh jalepeno optional
  • 2 TBSP finely chopped Mama Lils pickled peppers*
  • 1 TSP crushed red pepper
  • *Mama Lils is a great Seattle-based company that makes amazing pickled peppers. If you can't find them any good pickled peppers or pepperoncini will work.

Instructions

  • Combine celery, red onion, pickles and salt in a fine mesh strainer and let sit for 30 minutes to drain excess liquid. (This step can be omitted if you are in a hurry, but removing the excess liquid will create a less watery salad, especially if you are planning to make this ahead and store in the fridge.)
  • Combine celery mixture with remaining ingredients and stir to combine.

Notes

My husband Sean loves the spicy version of this salad. It's great as a lunch by itself, in a pita or atop a bed of salad greens.