Fresh Basil Marinated Zucchini

During the busy summer months we all need those back pocket recipes. The ones you can just whip out and create without thinking about it. Marinated Zucchini is just one of those recipes. It is so easy, after you made it a couple of times you know it by heart.

Basil Marinated Zucchini recipe

What I love about marinated zucchini is, the cooking process is simple and (to coin a phrase from Food52), genius.  First, you slice each small zucchini lengthwise down the middle. Once prepared, sear each zucchini slice in a skillet with olive oil. Then, marinate the seared zucchini for one hour in a basic vinaigrette and fresh basil. That is it. Simple, but a recipe that develops great depth of flavor in a mild tasting summer vegetable. If properly cooked, the acid will not make the zucchini soggy. Instead, it develops a bright taste yet retains the subtle and clean zucchini flavor.

Basil Marinated Zucchini recipe.

This recipe is from Canal House Cooking Volume 8: Pronto (Andrews McMeel Publishing, 2013) via Food52. There is no need to make adjustments, it is already perfect. I just added a little more fresh basil right before serving as a garnish and extra basil flavor.  You could experiment with other herbs like lemon thyme, parsley or tarragon, but the warm sunshine flavor of basil is notable.

Is your garden overflowing with zucchini? Try these other great zucchini recipes from my archives:

Zucchini, Corn and Avocado Salad

Zucchini Frittata

 

Basil marinated zucchini reicpe.

This recipe is also easy to resize. The original recipe calls for a half pound of zucchini. Fortunately, I found the perfect size zucchini at my local farm stand, each one weighing about a quarter of a pound, (113 g). I decided to double the recipe just so I could have more zucchini to photograph and work with. I was also able to fit all 8 of my zucchini halves in my 10-inch cast iron skillet. Look for small, same size zucchini at your store or market. The little quarter-pounders are perfect. Big and fat zucchini may look impressive, but are not suited for this recipe. They take longer to cook and have larger seeds in the middle.

Basil Marinated Zucchini recipe

 

Nutritional Benefits of Zucchini 

The only difficult part about making marinated zucchini is remembering to make them at least an hour in advance. This is not a last minute recipe idea. I can’t tell you how many times I wanted to make marinated zucchini and realized I forgot about the marinating step. This is not a salad recipe where you add the vinaigrette just before serving. The hour marinating is important to build the bright flavor from the vinegar and sets this recipe apart from others. As a result, this is a great make ahead recipe.

 

Fresh Herb Marinated Zucchini

Prep Time: 3 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 18 minutes

Category: Vegetable side dish

Cuisine: Italian American

4-8 servings

Fresh Herb Marinated Zucchini

This is one of my favorite ways to eat zucchini. The vinaigrette gives the zucchini some character, yet still retains it's mild taste. The only thing that is difficult about making this great zucchini recipe is to remember to make it at least one hour in advance. The zucchini tastes bright and is accented from the warm sweetness of fresh basil. Vinegar will tenderize the zucchini so, be careful to cook the zucchini just enough to be tender but still have some firmness.

If you have small zucchinis, about 1/4 pound (113 g) each, I portion one zucchini per person.

This recipe is very slightly adapted from Canal House Cooking Volume No. 8, (Andrews McMeel Publishing, 2013) on Food52.

Ingredients

    For Zucchini
  • 2 TB (30 ml) olive oil
  • 1 lb (453 g) very small zucchini, ends trimmed and cut in half lengthwise
  • Pinch of Kosher Salt
    Vinaigrette Marinade
  • 1 clove garlic, minced
  • 2 TB (30 ml) red wine vinegar
  • 6 TB (1/3 cup / 75 ml)extra virgin olive oil
  • Kosher salt to taste
  • Fresh ground black pepper to taste
  • 6 - 8 fresh basil leaves, thinly sliced

Instructions

  1. Cook the zucchini. In a large skillet, heat 2 TB (30 ml) olive oil over medium high heat. When the oil is hot but not smoking, add the zucchini halves to the pan cut side down. Depending on the size of your pan and zucchini, you may have to cook the zucchini in batches. Sear the zucchini until nicely golden brown. After 3 minutes check to see if the zucchini is nicely golden brown*. If not, continue to cook on the cut side checking every couple of minutes until tender. Once the zucchini is golden brown turn over each piece, then cook on the opposite side for 3 minutes more. The zucchini is done when it is golden brown on the top and tender, but not too soft in the middle. Transfer the zucchini slices to a shallow dish and sprinkle with a pinch of Kosher salt.
    Vinaigrette
  1. While the zucchini is searing, in a small bowl whisk together the minced garlic, red wine vinegar, extra virgin olive oil, and a couple of grinds of fresh black pepper. Pour the vinaigrette over the zucchini slices and add the fresh basil. Cover with plastic wrap and let rest for one hour. If you need to make this well ahead of time, marinate the zucchini in the refrigerator in a tightly sealed container. Serve at room temperature as a vegetable side dish.

Notes

* The original recipe says to cook for 3 minutes on the first side. I have never gotten the zucchini a nice golden brown in 3 minutes. I have a gas stove top using liquid propane, and typically it takes 6 - 8 minutes to achieve a light golden brown. As with all recipes, use them as a guide because your conditions and equipment are different from the author's.

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Green Bean Salad with Lemon Ginger Vinaigrette

Summer is in full swing and every week more vegetables are available at the markets. There is no better time than now to eat your fill of summer vegetables. One of my favorite vegetables are green beans. I can eat them plain, or all dressed up with butter and fresh herbs. I love the clean and slightly sweet taste with its snappy crispness. If prepared properly, green beans maintain their spring green color, hold their shape, and still have a fresh picked flavor.

Green Bean Salad with Lemon Ginger Vinaigrette recipe

Green Bean Salad with Lemon Ginger Vinaigrette recipe

Because they are so well-loved and easy to prepare, we often use green beans in a salad. Hot or cold, green bean salad is a perfect side dish for any type of meal on any given day. There are countless varieties of green bean salads to make as well. Fresh beans pair well with all sorts of vegetables like tomatoes, onions, mushrooms, potatoes, peas, and other beans just to name a few options.  They are also good with endless seasonings and add-ins like walnuts, almonds, basil, tarragon, garlic, sesame seeds, or fresh ginger.

Green Bean Salad with Lemon Ginger Vinaigrette recipe

Green Bean Salad with Lemon Ginger Vinaigrette recipe

For this recipe, I decided to make a green bean salad with yellow wax beans and red kidney beans as the main ingredients. It is a lemony 3-bean salad with fresh basil and parsley, with a subtle spicy kick of fresh ginger and lemon vinaigrette. I wanted a salad dressing that is a little different from my typical vinaigrette of vinegar, mustard, garlic and olive oil. Because ginger and green beans taste so great together I decided to add it in. The ginger does not come off too strong, just enough for the beans to shine with a subtle spicy glow.

Fresh yellow wax beans are tender, sweet and delicious. I love the contrast of colors between pale yellow wax beans with the bright green beans and dark red from the kidney beans. Wax beans are hard to come by, as I have only seen them at local farm stands. Last summer I could not get enough of the yellow wax beans from Rochambeau Farm Stand and I can’t wait until they are available this summer. For this recipe, I bought this round of fresh beans from another local farm stand, Meadows Farm.  Lucky for me, I live in a metropolitan area with 4 local farms only a couple of miles away from my house. I get to participate in the best parts of both worlds.

Green Bean Salad with Lemon Ginger Vinaigrette recipe

Look for green beans and yellow wax beans that are firm, bright in color, and not too big. At times, fresh beans can get fibrous and unpleasant to eat. Fortunately, it is easy to tell if the beans are fibrous by their look and touch. Older and more fibrous beans are less dense, limp, duller and paler in color. Haricot Verts are French green beans. These beans are smaller and often more tender than regular green beans. They also tend to be pricier.

For more summer vegetables recipes

Zucchini and Corn Salad with Avocado and Pistachio Salad

Sweet and Spicy Herbed Carrots  

Like most vegetable salads, if you prepare the green beans too far in advance, they will lose their crispness. Fortunately, because they take about a minute to cook, putting this green bean salad together is not a hassle or stressful to do before serving. There is a minor amount of chopping, and the only thing you must cook are the beans for one minute. The most difficult thing to make is the salad dressing, and that is fairly easy.

Green Bean Salad with Lemon Ginger Vinaigrette recipe

Green Bean Salad with Lemon Ginger Vinaigrette recipe

Serve this salad hot or cold as a side dish paired with fish, meats or chicken. Or, serve as a vegan entrée paired with brown rice or other grain. Enjoy!

Green Bean Salad with Lemon Ginger Vinaigrette

Prep Time: 15 minutes

Cook Time: 2 minutes

Total Time: 17 minutes

Category: Salad

Cuisine: American

4 servings

Green Bean Salad with Lemon Ginger Vinaigrette

Green bean salad is bright and refreshing with a lemon and ginger vinaigrette. The ginger is subtle, just enough to add a note of spice with the sweetened lemon juice. I like my green beans extra crispy, so I barley blanch them. The dressing will soften the beans, so you want to be careful to not cook them too much or add the dressing too early.

This salad pairs well with everything, especially grilled meats or fish. Serve with brown rice or another grain and you provide a complete protein meal for your vegetarian/vegan friends and family.

Ingredients

    Lemon Ginger Vinaigrette
  • 1 tsp grated fresh ginger
  • 1 1/2 TB fresh lemon juice
  • Zest from half a lemon (optional)
  • 1 tsp honey, or agave, or liquid sugar in the raw*
  • 4 TB Extra Virgin Olive Oil
  • 1/8 tsp Kosher Salt
  • A couple of grinds on the pepper mill of black pepper
    Green Bean Salad
  • 8 oz (225 g) fresh green beans or French green beans, cleaned and stems trimmed
  • 8 oz (223 g) fresh yellow wax beans, cleaned and stems trimmed
  • 1-15 oz (425 g) can Red Kidney Beans, or Black-eyed peas, or chick peas - drained, rinsed and dried
  • 1 TB minced fresh basil
  • 2 TB minced fresh parsley
  • 3 scallions, minced white and light green parts only
  • Kosher Salt and freshly ground black pepper if needed

Instructions

    Make the vinaigrette
  1. Add the grated fresh ginger, lemon zest (if using), lemon juice, and honey to a small bowl. Whisk until the honey is completely dissolved. Add the olive oil, a little at a time and whisk thoroughly between additions until emulsified. Taste and add salt and pepper if needed. Also, adjust flavor with additional ingredients if needed. Set aside.
    Make the Green Bean Salad
  1. Fill a large sauce pan or stock pot with water, and turn the stove to high heat. Bring the water to a boil. Meanwhile prepare an ice bath in a large bowl and fill part way with ice cubes and cold water. Set aside.
  2. When the water comes to a brisk boil, add a pinch of Kosher salt, then add the prepared green and wax beans. Quickly blanch the beans, about one minute or when the water returns to an early boil. Drain the water and immediately add the beans to the ice bath. Swirl the beans once around in the ice water with your hands. Allow the beans to stay in the ice bath until they are just cool. Drain the beans from the ice bath and spread them out on a clean kitchen towel to dry.
  3. Add the beans to a medium mixing bowl, then add the red kidney beans, minced scallions, and fresh herbs. Gently toss with your hands to mix. Give the reserved lemon ginger vinaigrette a good whisk to emulsify it again, and add about half of the dressing to the vegetables. Toss to mix, then taste to see if you want more dressing. Taste for seasoning and add a small amount of salt and pepper if needed.
  4. This is delicious served either cold or warm, but like most salads it is best eaten very soon after it is made. Make ahead note: you can make the salad dressing ahead and store on the counter for a couple of hours. Prepare the beans no more than an hour ahead of time. Add rinsed and dried kidney beans and green beans to a bowl and cover. Store in the refrigerator until you are ready to mix them all together. It is best not to add the fresh herbs and scallions until you are ready to serve the salad. Assemble the dressing, herbs and vegetables, and mix together when you are ready to serve.

Notes

For a vegan meal, use your favorite liquid sweetener like agave. I am not as familiar with the level of sweetness agave or liquid cane sugar in the raw, so start with less, then taste and add more if needed. You can easily use a pinch or granulated sugar as well. Just make sure it is well mixed.

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Quinoa Salad with Avocado and Dried Fruit

When I first ate quinoa, my gratitude propelled my love for it more than its flavor. I was desperate for another gluten-free option to replace rice, and I was also on a low-glycemic diet. I can eat wheat and other gluten-protein grains, but several of my friends can’t. So, serving food that everyone can eat, not feel different or left out is my entertaining and personal philosophy. Quinoa is a perfect grain (seed), to eat and a great source of protein for plant-based diets. Ever since my discovery of this recipe, quinoa salad with avocado and dried fruit makes a regular appearance on my dinning table, especially for entertaining.

Quinoa Salad with Avocado and Dried Fruit Recipe

Quinoa Salad with Avocado and Dried Fruit reicpe

I discovered this salad recipe in Fine Cooking Magazine 2009, in an article featuring avocado recipes. Next to dark chocolate, avocados are one of my favorite foods. Naturally, the recipe grabbed my attention.  During the time, I needed vegan and gluten-free recipes to serve with Thanksgiving dinner. The quinoa salad with avocado turned out to be the perfect option, a two for one deal. Additionally, this quinoa salad turned my attitude around from not just being grateful, but liking quinoa as well. This salad appeals to everyone, not just people who are vegan, vegetarian, or on a gluten-free diet.

Quinoa Salad with Avocado and Dried Fruit Recipe

Quinoa Salad with Avocado and Dried Fruit

There are many reasons why I love this salad and the taste is just one of them. This quinoa salad is just as much about avocados as it is quinoa. With a ratio of about 2 cups of cooked quinoa to 2 whole avocados, you get a creamy avocado morsel in every bite. Being a major avocado fan, I find this significant amount of avocados wonderful. What’s not to love about an avocado in every bite? There is never such a thing as too much avocado.

Quinoa Salad with Avocado and Dried Fruit Reicpe

Quinoa Salad with Avocado and Dried Fruit Recipe

The dried apricots and raisins adds punch and concentrated flavor. The nuttiness of the quinoa and creaminess of the avocado provide a foundation for the dried fruit to pop. You do not need a lot of dried fruit, a little goes a long way. The deep orange color of the apricots adds a nice attractive element to the salad as well. If you live in an area where apricots are grown, try substituting fresh ones for the dried apricots. The only consideration is, once sliced, apricots get mushy and aged looking after they linger. However, adding a fresh ripe apricot might be worth a try.

Quinoa Salad and Avocado and Dried Fruit Recipe

Quinoa Salad with Avocado and Dried Fruit Recipe

The lemon cumin vinaigrette is much brighter than it sounds. Thanks to the absorbing power of the quinoa, the cumin flavor is in the background and does not overpower the delicate flavor of the avocado. The cumin adds a bit of earthiness against the airy and lemony sunshine. The taste of the flavors are unexpected, yet truly complimentary. I love it. The blend of the quinoa, avocado and dried fruits with the dressing is a nice balance of sweet, acid, nuts and earthy flavors. It is not a heavy dressing, just enough to season the ingredients. Therefore, the quinoa salad does not taste or look oily.

More Gluten-free recipes:

Nifty Cake recipe 

Gluten free Dutch Baby

Airy Banana Oat Pancakes

Quinoa Salad with Avocado and Dried Fruit Recipe

The only thing I change is, I like to add fresh herbs when they are available. Basil adds a nice bit of fresh green sweetness, and even parsley or mint works. If you want to add cilantro, substitute the lemon zest and juice with lime and see how you like it. Quinoa and avocados pair well with a variety of herbs and spices, just be careful not to overpower the salad with too much of anything. If you need a more substantial meal or substitute for almonds, chickpeas are also delicious in this salad.

Quinoa Salad with Avocado and Dried Fruit recipe

Making this salad reminds me of my hometown in California. I can picture so many parts of my childhood with each ingredient. Eating avocado sandwiches with my friends at a restaurant in Strawberry. Climbing our apricot tree and picking them before the birds got them.  But, what really touches my heart is when I rinse the quinoa. Running my hands through the cold, wet and gritty quinoa seeds, reminds me of making sand castles and building forts at Cronkite Beach.  It’s usually cold, foggy and the sand is rough. Despite the cold, I love the Marin Coastline and will forever hold it dear in my heart.

Food has a way about savoring old memories and making new ones. Deborah Madison created this recipe, but after making it for so long and cherishing new and old memories, it feels like my own.

Quinoa Salad with Avocado and Dried Fruit Recipe

 

Quinoa and Avocado Salad with Dried Fruit

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Category: Side Dish or Vegetarian Main Salad

Cuisine: American/ Vegan

4 main course servings, 6 side dish servings

Quinoa and Avocado Salad with Dried Fruit

If you love avocados, like I do, you will love this quinoa salad. The lemon and cumin vinaigrette is bright with just enough seasoning to blend well with all the ingredients. I make this salad often for entertaining and weeknight dinners.

If you ever need a salad that covers many dietary considerations, this is the one to make. It is perfect for vegan, vegetarian, and gluten free diets, as well as a crowd pleaser for everyone.

Use any color quinoa you like. I like the mix the white and red quinoa, but the red quinoa with the green avocado and orange apricot is very appealing.

You can make the salad ahead, but do not add the salad dressing, almonds and avocados until you are ready to serve. Best eaten the day it is made, but will be ok for leftovers the next day.

Recipe is from Fine Cooking Magazine, by Deborah Madison 2009

Ingredients

  • 3 TB raisins, dark, golden or a mix of raisins
  • 2 TB dried apricots, thinly sliced
  • 1 cup red or white quinoa, or a mix
  • Kosher salt
  • Zest from one lemon
  • 1 TB fresh lemon juice
  • 3 Tb extra virgin olive oil
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp ground sweet paprika
  • 2 ripe avocados, pitted, peeled and cut into 1/2 inch chunks
  • 2 scallions, white and light green parts thinly sliced
  • 2-3 TB coarsely almonds

Instructions

  1. Add the raisins and apricots to a small bowl and cover with hot water. Soak the dried fruit for 5 minutes. Drain the water and set aside.
  2. Put the quinoa in a fine mesh strainer and rinse under cold running water until the water passing through the strainer runs clear, not chalky. Add the rinsed quinoa to a medium saucepan with 2 cups of water and 1/2 teaspoon Kosher salt. Bring the water to a boil, then cover and turn the heat down to medium-low. Cook until the water is all absorbed and the quinoa is tender, about 10 to 15 minutes. You will see the germ ring that will look like a white curlicue around each seed.
  3. When done, fluff the quinoa with a fork and spread out on a sheet pan to cool to room temperature.
  4. While the quinoa is cooking, toast the almonds. Heat a small skillet on the stove at medium-high heat for 3 minutes. Add the almonds and stir, shake or flip the almonds in the pan and toast the almonds until they get slightly darker and release their oil. About 1 minute depending on how hot your skillet is. You will start to smell the almonds as they toast. Keep the almonds moving so they do not burn. Immediately remove the almonds from the skillet and cool. Once cooled, rough chop the almonds and set aside.
  5. Make the salad dressing. Finely grate the lemon zest into a small bowl. Add 1 tablespoon of fresh squeezed lemon juice, olive oil, coriander, cumin, paprika and 1/4 teaspoon Kosher salt, and whisk until well combined.
  6. In a large bowl add the cooled quinoa, apricots, raisins, avocados, scallions and chopped almonds. Carefully mix the ingredients together. Try mixing them with a fork so you do not squish the ingredients together. Then add the salad dressing. Mix until combined. Spoon into a severing bowl, garnish with chopped almonds, scallions, and lemon zest. Serve at room temperature.
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Broccoli Soup with Spinach and Mint

Broccoli. Spinach. Fresh herbs. These three ingredients are all that is needed to develop a nutritious and velvety smooth soup. No fat. No diary. Just vegetables and fresh herbs. It doesn’t get any purer and simpler than this. What I am talking about, is broccoli soup with spinach and mint. This broccoli soup recipe is deliciously satisfying, and so wonderfully smooth you won’t believe there is no added cream. Broccoli soup with spinach and mint is also the easiest soup that I have ever made.

Broccoli Soup with Spinach and Mint

Broccoli Soup with Spinach and Mint

Broccoli Soup with Spinach and Mint

This recipe is from the cookbook, Fresh Happy Tasty: An Adventure in 100 Recipes by Jane Coxwell. I love this cookbook. The recipes are inventive, not complicated to make, and Jane likes to enhance the flavor of her food with a lot of fresh herbs. Jane Coxwell is the personal chef to Diane von Furstenberg aboard her sailing yacht. She gets to sail around the world, shop at international seaport markets, and cook delicious food for Diane von Furstenberg and the boat’s crew. The photographs of the food and markets are sunny with vibrant colors, and Jane always has a laughing smile on her face.

Broccoli Soup with Spinach and Mint

Broccoli Soup with Spinach and Mint

If you have never made soup before and want to try, this is the soup recipe for you. Most soups begin with a base sometimes called mirepoix or sofrito. They usually consist of celery, carrots and onions that are sautéed until softened.  Mirepoix is the bodybuilder for stews, soups and some regional foods.  However, this broccoli soup does not have it or need it. Broccoli is the base, spinach mellows the broccoli and contributes to the smooth texture, and the fresh herbs add interest. All the ingredients contribute to the soups bright and pure flavor. If you love broccoli and spinach, then you will love this soup.

Keys to Success Making Broccoli Soup with Spinach and Mint

The number one key to success is all about the blending. You will need special equipment to make broccoli soup with spinach and mint. The original recipe specifies using a blender, but I do not own one. I have made this recipe at different times using a food processor or an immersion blender. Both appliances worked with excellent results. My advice is to be patient, and keep at it. The whole blending process will take time. Just when you think you are done blending, blend some more. Later when you think you are done, blend some more. As you continue to whirl, the soup will become thicker, velvety smooth and develops an amazing bright green color. I have never been to Ireland, but I imagine the soup is the color of Ireland’s grassy emerald fields.

Broccoli Soup with Spinach and Mint

Another key to success comes from the secondary ingredient, the spinach. I believe the raw spinach, along with the blending, is responsible for creating the luxurious texture. Broccoli alone will not blend so smoothly because of its own texture. Understand that if you substitute the spinach with other leafy green vegetables like chard, it might taste great, but omitting the spinach will create a completely different soup.

This is a minor suggestion: I cut off the stems of the raw spinach before it is added the blender or food processor. Sometimes, even baby spinach leaves can have stringy stems.

Broccoli Soup with Spinach and Mint

Broccoli Soup with Spinach and Mint

What to serve with Broccoli Soup with Spinach and Mint:

Broccoli Soup with Spinach and Mint pairs beautifully with goat cheese and olives. If you are lucky enough to have access to a delicious olive rosemary bread, toast it and spread it with creamy goat cheese.

Or, make croutons with the olive rosemary bread and garnish the soup with the croutons and a drizzle of yogurt or crème fraîche.

Additionally, any open face melty cheese sandwich made with crusty bread is yummy with soup.

We like to serve broccoli soup with spinach and mint for dinner smorgasbord style. Accompanied with grilled herb marinated chicken breasts, marinated artichokes, olives, goat cheese, and toasted bread. Joe refers to this type of meal as, “Soup and Stuff” and is one of his favorite dinners.

Anything salty, crunchy, tangy, creamy is divine served with broccoli soup with spinach and mint. Enjoy!

Broccoli Soup with Spinach and Mint

Prep Time: 8 minutes

Cook Time: 20 minutes

Total Time: 28 minutes

4 12 oz servings

Broccoli Soup with Spinach and Mint

Broccoli Soup with Spinach and Mint is a healthy, delicious soup that is velvety smooth. The fresh herbs and the luxurious texture make this soup special. This soup is super healthy for you with no added fat. A cinch to make.

You can change the herb combinations to suit your taste, but always use fresh herbs. Watch the quantities of each herb so they do not overpower the taste of the broccoli and spinach. Other fresh herb pairings are: mint and tarragon, cilantro and mint, parsley and mint, Fines herbs which is a classic blend of tarragon, chervil, and chives.

Special equipment is required to achieve this velvety smooth texture. A blender, food processor, or immersion blender are necessary to achieve the consistency specified in the soup.

Recipe is from Fresh, Happy, Tasty: An Adventure in 100 Recipes by Jane Coxwell

Ingredients

  • 2 heads of broccoli
  • 2 garlic cloves, peeled sliced in half and green germ removed
  • 2 handfuls of baby spinach leaves
  • 1 small handful mint leaves
  • 1 small handful basil leaves
  • Flakey Sea Salt such as Maldon
  • Freshly ground black pepper
  • Juice from 1/2 a lemon
  • Honey or agave to taste (optional)

Instructions

  1. Fill a saucepan large enough to accommodate all the prepared broccoli with water add about 1/2 tea of Kosher salt, and bring to a boil.
  2. Cut the broccoli heads by separating the florets and the stems. Trim the florets into small pieces. Set aside. Then cut the rough and thick end off each broccoli stem and discard, Chop the remaining stems into 1/2 inch pieces.
  3. When the water comes to boil add the garlic halves and the chopped broccoli stems. Cook for 5 minutes. Then add the broccoli florets and cook until the florets are tender, but still bright green. About 5 minutes.
  4. Turn off the heat. Using a slotted spoon, remove the broccoli and put into a bowl of a blender or food processor. (*If you are using an immersion blender you will need to do some juggling. Once you have removed the broccoli, pour the broccoli water into a container and reserve. Put the broccoli back into the stock pot that you cooked them in.)
  5. Measure 2 cups of the broccoli water and place in the blender (or pot) with the broccoli. Reserve the remaining broccoli water.
  6. Blend the broccoli until it is smooth. Add the spinach, mint and basil and continue to blend until very smooth. If you think you are done blending, blend some more. One of the outstanding features of the soup is getting the soup to have a luxurious and smooth texture. The blending step is what will set this soup apart from any other broccoli soup. It will take awhile to accomplish, even longer depending on what equipment you are using. The blending should take at least 5 minutes but possibly longer.
  7. If using a food processor or blender, pour the vegetable puree into a clean pot. Turn on the heat to medium and add broccoli water, a little at a time, into the stock pot with the vegetable puree. Keep adding until you reached your desired consistency. Taste the soup and season with the lemon juice, about 1/2 teaspoon flaky sea salt, and freshly ground pepper. (Be careful with the amount of lemon juice you add. The acid reacts with the green vegetables and changes the color from bright to drab.) Sweeten with about 1 teaspoon of honey or agave if needed. (optional) Taste and correct for seasoning.
  8. Serve warm for lunch or dinner. The soup will keep in the refrigerator for a couple of days. The color might change after a day or more in the refrigerator.

Notes

The amounts of the ingredients are somewhat open to interpretation. Every head of broccoli is not the same size, as well as every handful is not the same. But one of the great characteristics about making soup is you can play around with the amount of ingredients without totally messing it up. The key ingredients are the broccoli and spinach. To give you some guideline, the two heads of broccoli weighed a total of 1 lb 8 1/2 oz / 697 g and the total amount of spinach weighed 2 1/8 oz / 61 g.

I once bought a head of broccoli at the farmers market that was so big, it could have been the equivalent of two or three heads of broccoli. Use your judgement and let your eyes and tastebuds be your guide.

You can add around 3 -4 sprigs, or less, of each fresh herb to your liking.

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A Hint of Summer on a Winter’s Day

I made a new discovery this past week. As I was walking around the produce department I spotted a fruit that I had never seen before, lemon plums. The color was what first grabbed my attention, a warm vibrant yellow with a thin smooth skin. Their shape is somewhat similar to a lemon and somewhat similar to a plum, but longer and a little larger. These days anything bright and warm looking will hold the attention of any skeptical winter weary person. The end of winter is here and we North easterners no longer see the virtue in the color grey. I stared at these lemon plums as if I was watching a long summer sunrise. Entranced, I collected some plums to buy and bring home.

Lemon Plums in season in winter.

My research informed me that lemon plums are in season now and from Chile. They are rare and I was instructed to snatch them up when I saw them. Lemon plums are picked when they are yellow and unripe. As they ripen they gradually turn the color of a reddish-orange, the darker they get the riper and sweeter they will become.

Ripening lemon plums

Ripening lemon plums

Continue reading “A Hint of Summer on a Winter’s Day”

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