Heart of Summer Recipes – enjoy the bounty!

Posted on August 3, 2009 by


Some of our current favorites take advantage of our gardens and the local farmers markets.


West Back Gardens

West Back Gardens

1 tsp agave nectar
1.5 cup – raw green cabbage
1 pound halibut
3 tbsp – lime juice
4 tbsp – dried mint
1 tbsp – extra virgin olive oil
0.25 cup – vegannaise

Makes 4 servings of 2 tacos each. Use fresh mint.  Use Ezekiel sprouted tortillas or just wrap it all in a large lettuce leaf.
Combine veganaise, 2 TBSP mint and 1 TBSP lime juice and cabbage for lime slaw. Combine all other ingredients for marinade. Add fish to marinade. Refrigerate for 30 minutes turning once. Remove fish from marinade, discard remaining marinade. prepare grill for high heat cooking. Place fish directly over heat, grill until firm and opaque and lightly browned, about 7 minutes, top with 1/3 cup slaw.


1 1/2 pounds fresh green beans
1 medium-sized onion, peeled and coarsely chopped
3 cloves garlic, peeled and coarsely chopped
A piece of fresh ginger, about 1 inch square, coarsely chopped
1 medium-sized canned tomato, coarsely chopped
1/2 teaspoon ground turmeric
5 tablespoons olive oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole black mustard seeds (I couldn’t find black so I used
Optional – 1 or 2 whole dried red peppers OR 1/2 hot fresh green chili
sliced in half OR 1/4 teaspoon cayenne pepper
1 teaspoon salt (or to taste)
2 teaspoons lemon juice (or to taste)

Garnish – 1 tablespoon cilantro, chopped
Wash the beans. Trim the ends. Slice the beans into rounds about 1/8″ – 1/4″
thick.  Put the onion, garlic, ginger, tomato and turmeric in a blender and blend
into a smooth paste.
Put 2 tablespoons of the olive oil in an 8-inch skillet or heavy-bottomed
pan, and heat it on medium. Pour in mixture from blender and fry for about 5
minutes, stirring all the time, adding a teaspoon of warm water if and when
it starts to stick to the bottom. Now put in the coriander and cumin and
continue frying another 5 minutes, again adding a teaspoon of warm water if
necessary to prevent sticking.
In a skillet, heat the remaining tablespoons of oil over a medium flame.
When very hot, put in the whole cumin and mustard seeds. After 10 seconds,
add the whole red peppers if you are using them. Stir once, and as the
peppers darken and the mustard seeds begin to pop, put in the sliced green
beans and the sliced green chili if you are using it. Now scrape up all the
mixture from the first skillet and add it to the beans. Fry the beans on
medium flame for 5 minutes, stirring all the time. Turn heat to low, add the
salt and lemon juice, and let the beans cook covered, stirring now and then,
until they are tender.  If you are using cayenne pepper, stir in 5 minutes
before the end of cooking time. If the beans stick to the skillet, add 1
tablespoon of water, stir and keep cooking.


West Back Gardens

West Back Gardens

1 cup water
1⁄2 cup lemon juice
1⁄4 cup agave nectar
12 ice cubes

1. Place all ingredients in a vita-mix
2. Blend on high speed until smooth
3. Serve
2 tablespoons loose rooibos tea
2 cups boiling water
1⁄4 teaspoon almond extract
1 tablespoon agave nectar
12 drops stevia
10-12 ice cubes
1⁄2 cup cashew milk

1. Place loose tea in a 2-cup pyrex measuring cup
2. Pour hot water over tea, add almond extract, agave, stevia and steep
for 15 minutes
3. Place ice cubes in 2 large glasses
4. Strain tea into glasses
5. Pour in cashew milk
6. Serve

1 cup cashews, soaked 4-8 hours, discard soaking water
2 cups water
1 cup raspberries (frozen)
1 cup peaches (frozen)
2 tablespoon agave nectar
1 tablespoon vanilla extract
4 ice cubes (if you want it colder)

1. Place cashews and water in a vita-mix and process on high speed until
creamy, about 1 minute
2. Add raspberries, peaches, agave and vanilla and blend until rich and
3. Blend in ice cubes if desired
4. Serve in tall glasses
Serves 2

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