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After last year’s crop of fresh lemons, I made several batches of limoncello. Since the liquor requires only the peel of the lemon, I had a considerable amount of lemon juice left. I froze it in 1 cup quantities for lemonade. I used 6 teaspoons of stevia in my first batch of lemonade but find that, as I’ve reduced the amount of sugar/sweetener in my diet, I like my lemonade tangier.

Ingredients

• 1 cup of freshly juiced lemon juice (4-6 lemons)
• 3 teaspoons stevia (or more, to taste). I use SweetLeaf stevia. If you are using concentrate start with 1 teaspoon, taste, and adjust. It’s a lot easier to add sweetener than adjust once it’s too sweet.
• 6 cups of water

Directions

Combine ingredients in a pitcher, adjust sweetness with stevia, if necessary, chill and serve over ice.

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Quick and easy dinner recipe. I’m not a fan of mayonnaise based dressings so really liked the tang of the citrus dressing for the cabbage slaw.

Ingredients

• 1/4 cup fresh orange juice
• 2 tablespoons fresh lime juice
• 2 tablespoons sour cream
• kosher salt and black pepper
• 1/2 small cabbage, shredded
• 1 cup corn kernels (1 to 2 ears fresh corn or frozen and thawed)
• 1 jalapeno, seeded and minced
• 1 tablespoon olive oil
• 12 peeled and deveined large shrimp
• 4 medium flour tortillas, warmed

Directions

1. In a large bowl, whisk the orange and lime juices, sour cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cabbage, corn, and jalapeño and toss to combine. Let sit, tossing occasionally, for 10 minutes.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 2 to 3 minutes.
3. Serve the shrimp with the tortillas and the slaw.

Recipe from Real Simple – Shrimp Tacos With Citrus Cabbage Slaw Recipe

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Ingredients:

• 1 8-ounce bag frozen mixed vegetables
• 2 refrigerated pie crusts
• 1 10 ¾-ounce can cream of chicken soup
• ½ cup milk
• 2 cups chopped cooked chicken or turkey
• ½ teaspoon garlic salt
• ½ teaspoon black pepper

Directions:

Preheat oven to 375° F. Defrost the vegetables in a microwave for about 3 minutes. Cut 2 piecrusts into quarters, to yield 8 equal pieces. Coat the inside of 4 small aluminum-foil pans (4 ½ inches in diameter, 1 ¼ inches deep) or 4 ramekins with vegetable cooking spray. Line the bottom of each with a quarter of crust, molding it with your fingers to fit. In a large bowl, stir together the soup and milk; add the remaining ingredients. Spoon about 2/3 cup of the mixture into each pan or ramekin. Top each with a piecrust quarter. Pinch the edges together and cut vents in the top. Place on a baking sheet and bake for 35 to 45 minutes or until golden brown.

Of course, everything tastes better with the addition of sauteed onion, garlic and mushrooms so I added those to this recipe before cooking.

Recipe from Real Simple.

Makes 4 servings

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I made this chili in a crockpot for a chili fest. It was the first one gone.

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 large onion (or 2 medium), chopped
• 4 cloves garlic, crushed
• 2 (4 ounce) cans diced mild green chile peppers
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground cayenne pepper
• 1 rotisserie chicken
• 4 (15 ounce) cans white beans
• 2 cups shredded Monterey Jack cheese or Mexican style cheese

Preparation:

1. Debone the rotisserie chicken, saving the meat. Place the chicken carcass into a pot, cover with 3 cups of water and simmer at least 30 minutes to make chicken broth.
2. Chop the chicken meat and set aside.
3. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender.
4. Mix in the strained chicken broth, chopped chicken meat and white beans. Simmer 30 minutes, stirring occasionally.
5. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

Makes 6-8 servings

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Zucchini blossom

Our CSA (Community Supported Agriculture) share included baby summer squash and squash blossoms last week.

Ingredients:

• 1½ tablespoons butter
• ½ pound baby summer squash (yellow crookneck, zucchini or pattypan), chopped
• Celtic sea salt or Fleur de sel (fine French sea salt)
• 9-10 zucchini squash blossoms

Preparation:

1. Melt 1 tablespoon butter in heavy large nonstick skillet over medium heat.
2. Add squash; sauté until crisp-tender, about 2 minutes.
3. Season with celtic sea salt or fleur de sel.
4. Transfer to plate.
5. Melt remaining butter in skillet. Add squash blossoms and cook until barely wilted and still bright orange, about 2 seconds per side.
6. Arrange on top of squash and serve.

Makes 2-3 servings

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I’ve made the following recipe with both arugula and Red Russian kale. If you like the sauce a bit more juicy, add some sour cream to thin it out. I get country-style bacon from a local butcher and freeze it in packs of three slices each, perfect for adding to dishes for a bit of flavor.

Ingredients:

• 1½ tablespoons extra virgin olive oil
• 3 thick country-style bacon slices, cut into 1/2-inch pieces
• 1 medium onion, finely chopped
• 1 tablespoon finely chopped garlic
• 1 teaspoon thyme
• ¼ teaspoon dried crushed red pepper
• 1 can (14.5 ounces) Italian style diced tomatoes in juice
• 2½ cups coarsely chopped fresh arugula (about 3 ounces)
• 1 9-ounce packages fresh fettuccine
• 3 ounces soft fresh goat cheese, crumbled
• Freshly grated Parmesan cheese

Preparation:

1. Heat oil in heavy large skillet over medium-high heat.
2. Add bacon; cook until translucent and nearly crisp, about 3 minutes.
3. Add onion and garlic to same skillet and sauté until tender, about 3 minutes.
4. Add thyme and crushed red pepper; sauté 1 minute. Add canned tomatoes with juice. Simmer until tomatoes are heated through, about 4 minutes. Add arugula and simmer until wilted, about 1 minute.
5. Add goat cheese, toss to combine.
6. Meanwhile, cook pasta in large pot of boiling salted water until al dente (tender but still firm to bite), about 3 minutes. Drain.
7. Transfer pasta to large bowl. Add sauce and season with salt and pepper.
8. Serve, passing Parmesan separately.

Makes 2-3 servings

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Bulgur is cracked wheat that has been parboiled and broken into different size granules: fine, medium and coarse. And because bulgur is partially cooked, it has a nutty, roasted flavor.

Fine bulgur is used in breads and desserts. Medium bulgur is the all-purpose form that can be used in salads, stews, chilis and soups. Coarse bulgur is chewier than the other forms and also can be used in salads, soups, and works well in pilafs and stuffings.

Ingredients:

• 1 cup Bob’s Red Mill 100% Whole Grain Quick Cooking Bulgur Wheat
• 1 cup water
• 1/4 cup plus 1 tablespoons fresh lemon juice (about 2 lemons)
• 2 tablespoons plus 2 teaspoons olive oil
• 3 tablespoons chopped fresh mint, divided
• 1 teaspoon celtic sea salt, divided
• 10 cooked peeled deveined large shrimp
• 2 plum tomatoes, seeded, coarsely chopped
• 1/2 cup chopped arugula
• 1/4 cup crumbled feta cheese
• 2 green onions, chopped
• 1 garlic clove, minced

Preparation:

1. Mix 1 cup water with 1 cup of bulgur in a saucepan. Bring to the boil, cover, then turn the heat on very low and cook for 15 minutes. Fluff with a fork to separate the grains.
2. Remove the bulgur from heat and put in a large bowl. Add 1/4 cup lemon juice, and 2 tablespoons oil , stir and cover.
3. Meanwhile, whisk together remaining 1 tablespoon lemon juice, 2 teaspoons oil, 1 tablespoon plus 1 and 1/2 teaspoon mint, and 1/4 teaspoon salt in medium bowl. Mix in cooked shrimp.
4. Marinate shrimp for 30 minutes, stirring occasionally.
5. To the bulgur, mix in tomatoes, arugula, feta, green onions, garlic, remaining 1 tablespoon plus 1 and 1/2 teaspoon mint, and 3/4 teaspoon salt. Season salad to taste with pepper.
6. Mound salad in large shallow bowl or on individual plates. Spoon shrimp and dressing over and serve.

Makes 4 servings

How to choose shrimp – see Poison Shrimp Cocktail

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Leeks are a very good source of manganese and a good source of vitamin C, iron, folate and vitamin B6. Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes.

Ingredients:

• 3 baby leeks
• 1 small bunch carrots with greens
• 3-4 garlic cloves, sliced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon thyme
• Celtic sea salt

Preparation:

1. Clean the leeks thoroughly to remove soil that may be caught in the overlapping layers of this vegetable. First, trim the rootlets and a portion of the green tops and remove the outer layer. Cut the leeks into cross sections, then place the sliced leek in a colander and run under cool water.
2. Wash carrot roots and gently scrub them with a vegetable brush. You do not need to peel them if the carrots have been organically grown. The carrots I used are called Thumbelina, small enough to leave whole. If your carrots are larger, you can chop them into 1 inch pieces or just leave whole.
3. Toss leeks and carrots with olive oil, red wine vinegar, sliced garlic cloves and thyme in a shallow roasting pan. Arrange the vegetables in a single layer for even roasting.
4. Roast in a 350 degree oven for approximately 30 minutes until carrots are tender when pierced with a fork and leeks are golden and carmelized. Season with Celtic sea salt to taste.

Makes 2 servings

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Beet greens are an excellent source of the B vitamin, folate, and a very good source of manganese and potassium. Beet greens are a good source of dietary fiber, vitamin C, magnesium, iron, copper and phosphorus.

Ingredients:

• 1 bunch baby beets with greens, rainbow beets if you can get them
• 2 tablespoons extra virgin olive oil, divided
• 2-3 cloves garlic, minced
• pinch of red pepper flakes
• 1/2 small onion, chopped
• 4-5 Cremini mushrooms, sliced or 1 small Portobello mushroom (de-gilled), cubed
• salt and pepper to taste

Tip: To peel garlic, smash the clove with the flat of your knife by pressing down with the heel of your palm. The skin will peel off in one piece.

Preparation:

1. Preheat the oven to 350 degrees.
2. Wash the beets thoroughly, leaving the skins on, and remove the greens. If you plan to skin the beets after roasting, leave a bit of the top to hold onto.
3. Rinse greens, removing any large stems, and set aside.
4. Place the beets in a small baking dish (I used a meatloaf pan), and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted. A paper towel helps to skin the beets quickly and protect your hand at the same time. Quarter the beets and return to the baking dish until ready to serve.
5. Cover, and bake for 30 to 45 minutes, or until a knife can slide easily through the largest beet.
6. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic, onion and red pepper flakes and cook until the onion is translucent.
7. Add the mushrooms to the skillet and cook until the mushrooms are softened.
8. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender.
9. Season with salt and pepper and serve.

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The flavor of this salad is reminiscent of a margarita – tequila, triple sec and lime juice. Fresh shrimp, diced avocado, red onion and crisp romaine lettuce are tossed with a creamy, spicy sour cream dressing.

Avocados are a good source of vitamin K, dietary fiber, vitamin B6, vitamin C, folate and copper. Avocados are also a good source of potassium: they are higher in potassium than a medium banana.

Although they are fruits, avocados have a high fat content of between 71 to 88% of their total calories – about 20 times the average for other fruits. A typical avocado contains 30 grams of fat, but 20 of these fat grams are health-promoting monounsaturated fats, especially oleic acid, which may help to lower cholesterol. 

I took this salad to a neigborhood party, tossing the ingredients together at the last minute so the lettuce wouldn’t get soggy. If serving at home, toss the dressing with the romaine lettuce and then layer the avocado and shrimp on top.

Ingredients:

• 1 pound medium shrimp (30-40 per pound), peeled and deveined
• 1/4 cup tequila
• 2 tablespoons triple sec
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/4 cup thinly slivered red onion 
• Creamy Lime-Chile Dressing
• 4 cups torn romaine lettuce (approximately 1 head)
• 2 ripe Hass avocados, peeled, pitted and cut into 1/2-inch cubes
• 1 tablespoon extra-virgin olive oil
• 3-4 limes, juiced (look for heavy limes at the grocery)

Preparation:

1. A lime at room temperature gives the most juice (1 1/2-2 tablespoons). Before juicing, roll the lime on the counter, pressing down with your hand.  
2. Toss shrimp, tequila, triple sec, lime juice and salt in a medium bowl. Cover and marinate in the refrigerator for 2 hours, stirring occasionally.
3. Cut red onion into small slivers. Place in a small bowl, cover with 1 tablespoon lime juice and let stand for 10 minutes. This will bring out the transparent pinkness in the red onion and diminish their bite.
4. Meanwhile, make the Creamy Lime-Chile Dressing.
5. Toss romaine and the drained onion in a large bowl. Add the dressing and toss to coat. 
6. Toss avocados with 1 tablespoon lime juice to prevent discoloration. Add to the salad and toss.
7. Drain the shrimp and discard the marinade. Heat oil in a large skillet over medium-high heat. Add the shrimp and saute until pink and firm, 2 to 3 minutes. Add to the salad and toss. 

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