Summer Recipes
MARINATED TOFU LETTUCE WRAPS
A wonderfully flavored marinade adds zip to the Portland Kitchen's fresh lettuce wrap.
Ingredients
2 carrots, shredded
1 daikon radish, shredded
4 button mushrooms, finely chopped
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon hot chile paste
16 cilantro leaves
1 cup water
1 head iceberg lettuce leaves, separated
1 bunch green onions, thinly sliced
1/2 teaspoon minced garlic
1 teaspoon minced ginger
1 (14 ounce) package firm tofu, drained and cubed
Preparation
First place cubed tofu in a bowl over an ice bath (it’s important to keep the tofu cold).
In a saucepot, heat sesame oil then add hot chile paste. Add minced ginger and garlic, sauté until you can smell the garlic (light brown color). Stir in hoisin sauce, soy sauce and water. Bring to a simmer and pour over tofu (the tofu will absorb most of the sauce and cool down properly, being over an ice bath). Gently toss the tofu from time to time to ensure all is coated. When tofu has cooled down, reserve any additional sauce and refrigerate both items.
To serve, spoon tofu into a lettuce leaf, top with mushrooms, carrots and radish. Drizzle any additional sauce and garnish with green onions and cilantro leaves. Wrap lettuce leaf to enclose filling.
A wonderfully flavored marinade adds zip to the Portland Kitchen's fresh lettuce wrap.
Ingredients
2 carrots, shredded
1 daikon radish, shredded
4 button mushrooms, finely chopped
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon hot chile paste
16 cilantro leaves
1 cup water
1 head iceberg lettuce leaves, separated
1 bunch green onions, thinly sliced
1/2 teaspoon minced garlic
1 teaspoon minced ginger
1 (14 ounce) package firm tofu, drained and cubed
Preparation
First place cubed tofu in a bowl over an ice bath (it’s important to keep the tofu cold).
In a saucepot, heat sesame oil then add hot chile paste. Add minced ginger and garlic, sauté until you can smell the garlic (light brown color). Stir in hoisin sauce, soy sauce and water. Bring to a simmer and pour over tofu (the tofu will absorb most of the sauce and cool down properly, being over an ice bath). Gently toss the tofu from time to time to ensure all is coated. When tofu has cooled down, reserve any additional sauce and refrigerate both items.
To serve, spoon tofu into a lettuce leaf, top with mushrooms, carrots and radish. Drizzle any additional sauce and garnish with green onions and cilantro leaves. Wrap lettuce leaf to enclose filling.
SWEET CORN SALSA
Corn, cabbage, cilantro, jalapenos and honey (the star ingredient) come together in this sweet-and-spicy salsa recipe, courtesy Foothills Honey Company.
Ingredients
2 16-ounce packages frozen yellow or sweet corn (two pounds of cooked fresh corn kernels may be substituted)
3/4 small head green cabbage, chopped
1 bunch cilantro, chopped
1 jalapeno pepper, chopped fine
1/2 cup olive oil
1/4 cup rice vinegar
1/2 cup honey
2 tsp salt
2 tsp pepper
1 tsp cumin
Preparation
Combine honey, olive oil and rice vinegar in a bowl to allow honey to dissolve. Once dissolved, combine with other ingredients and mix well. Refrigerate to allow flavors to blend. Serve with chips.
FRESH GARDEN PASTA SALAD
Pasta and veggies drizzled with balsamic vinagrette - simple and delicious, courtesy Che Cafe. Serves 4.
Ingredients
Salad Ingredients
1 cup dried rotini pasta (cooked and cooled)
1/2 Cucumber (Diced)
1/2 Tomato (Diced)
1/4 Red Onion (Thin strips)
1/2 Red Pepper (Thin strips)
1/4 cup Shredded White Cheddar cheese
Balsamic Vinaigrette Ingredients
1/2 cup Minced Shallot
1/2 cup Balsamic Vinegar
1/4 cup Dijon Mustard
3 Tbsp Honey
1/2 cup extra virgin olive oil
Preparation
For dressing, add all ingredients (except olive oil) together and blend with stick blender.
Slowly drizzle oil into mix while blending until all is blended.
Add salt and pepper to taste
Toss all salad ingredients with dressing to taste and enjoy!!
Pasta and veggies drizzled with balsamic vinagrette - simple and delicious, courtesy Che Cafe. Serves 4.
Ingredients
Salad Ingredients
1 cup dried rotini pasta (cooked and cooled)
1/2 Cucumber (Diced)
1/2 Tomato (Diced)
1/4 Red Onion (Thin strips)
1/2 Red Pepper (Thin strips)
1/4 cup Shredded White Cheddar cheese
Balsamic Vinaigrette Ingredients
1/2 cup Minced Shallot
1/2 cup Balsamic Vinegar
1/4 cup Dijon Mustard
3 Tbsp Honey
1/2 cup extra virgin olive oil
Preparation
For dressing, add all ingredients (except olive oil) together and blend with stick blender.
Slowly drizzle oil into mix while blending until all is blended.
Add salt and pepper to taste
Toss all salad ingredients with dressing to taste and enjoy!!
KALE AND AVOCADO SALAD
A perfect pairing of two summer favorites, courtesy the Natural Epicurean Academy of Culinary Arts. Kids will love getting hands-on during preparation!
Ingredients
1 bunch chopped kale (thick stem removed)
1/4 sm. red onion, thinly siced
1 red bell pepper, diced
1 Tbs. toasted sesame seeds
2 avocado diced
3 oz. lemon juice or juice from 1 lemon
2 tsp. salt
1/2 tsp. black pepper or cayenne
Preparation
Combine all veggies in a mixing bowl. Use your hands to ensure that the kale and veggies are well-coated with the avocado. Add lemon juice and salt/pepper and mix with spoon. Taste and adjust seasonings, lemon, etc. If you prefer a creamier texture, use more avocado.
MEDITERRANEAN SALAD
Find a new family favorite in this salad that pairs summer veggies with feta and kalamata olives, courtesy Carson Conklin at Hopworks Urban Brewery. Serves 4.
Ingredients
Ingredients
1 small head romaine lettuce, chopped
2 roma tomatoes, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch chunks
1 green bell pepper, cut into 1-inch chunks
1 cucumber, cut into 1-inch chunks
1 small red onion, cut into 1-inch chunks
1/4 cup feta cheese, crumbled
1/4 cup kalamata olives, chopped coarsely
Red wine vinegar, to taste
Extra virgin olive oil, to taste
Preparation
Place all the vegetables in a large bowl, along with the olives. Add vinegar and olive oil, and toss everything well. Top with crumbled feta and enjoy!
Find a new family favorite in this salad that pairs summer veggies with feta and kalamata olives, courtesy Carson Conklin at Hopworks Urban Brewery. Serves 4.
Ingredients
Ingredients
1 small head romaine lettuce, chopped
2 roma tomatoes, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch chunks
1 green bell pepper, cut into 1-inch chunks
1 cucumber, cut into 1-inch chunks
1 small red onion, cut into 1-inch chunks
1/4 cup feta cheese, crumbled
1/4 cup kalamata olives, chopped coarsely
Red wine vinegar, to taste
Extra virgin olive oil, to taste
Preparation
Place all the vegetables in a large bowl, along with the olives. Add vinegar and olive oil, and toss everything well. Top with crumbled feta and enjoy!
Recipe adapted from foodnetwork.com
MELON AGUA FRESCA
Agua fresca - Spanish for "fresh water" - is a favorite all over Mexico, and a cool, healthy treat during melon season in the Northwest. Makes one quart (4-6 servings).
Ingredients
3 cups fresh melon (large cantaloupe or half a watermelon) seeded and diced
1 1/2 cups water
2 tablespoons sugar
2-3 limes, juiced
Preparation
Place all ingredients in blender and blend until smooth. Serve over ice.
Agua fresca - Spanish for "fresh water" - is a favorite all over Mexico, and a cool, healthy treat during melon season in the Northwest. Makes one quart (4-6 servings).
Ingredients
3 cups fresh melon (large cantaloupe or half a watermelon) seeded and diced
1 1/2 cups water
2 tablespoons sugar
2-3 limes, juiced
Preparation
Place all ingredients in blender and blend until smooth. Serve over ice.
