Picturesque Antipasta...Antipasti...Antipasto

  The wonderful thing about Antipasto is how many ways one can say it... and make it.  In Minnesota we tend to say Antipasta, but technically that's not correct!  It should be pronounced with more of a emphasis of "O" on the end. As in "toe" or "oh".  OK... enough of that! 
  Basically, you can put any variety of cold or hot items on a tray and make up your very own!  This is what I did in this beautiful assortment pictured below!  I included marinated asparagus, marinated artichokes, Havarti cheese, black olives, gherkins, carrots, celery, hard boiled eggs, salami, green onions, ect.

Ingredients: (Approximate)


1 cup Carrots, cleaned and sliced
1 cup Celery, cleaned and sliced
1 cup Cucumbers, cleaned and sliced
1 container baby tomatoes
1 bunch green onions, cleaned
1 jar Marinated Asparagus
1 jar Marinated Artichokes
1 small jar Gherkins, (sweet pickles)
3 hard boiled eggs, sliced
2 oz. Havarti cheese, sliced
1/4 pound, thick sliced salami
Your choice of herbs for decorating...I used french lavender!!

Method:

Choose a pretty plate and layer the vegetables and meats according to your liking.  

Marinated Salmon with Chive and Lemon Vegan Butter (Father's Day Meal)

  While reading this title it most likely crossed your mind that the "Vegan" butter was sitting on top of fish!  Yes, that is correct!  My attempt to be totally vegan is quiet difficult with a family full of meat eaters.  So... whenever I have a chance to change something little in their diets, I do!
  This weekend we did the Father's Day meal because it was going to be our only chance to.  This meal is incredibly simple and you can do all preparations the day before or the day of the meal.  It's totally up to you!  Most importantly...I KEPT EVERYTHING EASY!
  SIDE NOTE:  If your guy likes steak this butter would be amazing!  Just add on top of a steak instead of the salmon!  Also,  add a couple of the beautiful chive flowers, that are so plentiful now, and you will "look" like you took so much time.  He will be amazed at your cooking abilities!

Ingredients:

(Salmon Marinade)
2 lbs. Salmon fillets
2 1/2 tablespoons olive oil
1 tablespoon Himalayan pink salt, ground (has the highest mineral content, purchase at any local store)
1/2 teaspoon pepper
1 teaspoon chives, diced
1 teaspoon lemon rind

Method:
1)  Mix olive oil, salt, pepper, chives and lemon rind and marinate salmon fillets for 20 minutes or overnight.
2)  Turn grill on high.   Grill until fish becomes opaque in the center, serve with butter recipe below.

Ingredients:

(Chive and Lemon Vegan Butter)
1 tablespoon chives, diced
2 tablespoons fresh lemon juice
1 stick Earth Balance vegan butter,  softened (Picture below)

Method:

Mix vegan butter, chives and lemon juice in Cuisinart until well blended, place in molds (I used leaf molds) or in a small container and put into refrigerator for 30 minutes to harden.  Serve on top of grilled salmon.

Printable Version

Peachy-Keen Smoothie

  If you find intense peach flavor irresistible try this smoothie on for size!  I decided to hide a few health beneficial ingredients...so make one and enjoy!

Ingredients:

1 whole large fresh peach, pitted
1 medium banana, peeled
1 6oz. container Greek peach yogurt (***Extra Protein)
1 Tablespoon Flax oil
1 Tablespoon Flax seed meal

Method:

Blend in a high powered blender or Vitamix and enjoy!

Awaken Watermelon Tonic

  What to do when you have lots of leftover watermelon juice???  Well, make a morning breakfast tonic of course.  This is soothing and refreshing to the morning palate.  A perfect change to the same old morning staples.  This would be wonderful frozen too!

Ingredients:

1 1/2 cup watermelon juice
1 tablespoon honey
1/2 lime (Juice of)
2 tablespoons flax oil
1 cup ice cubes

Method:

Place all ingredients in Vitamix or blender and blend until smooth.  Serve!

Cold Cantaloupe Soup

  I genuinely can't imagine anything more refreshing and inviting on a warm day than Cantaloupe Soup.  Not only is this the easiest recipe in the world, but it gives the impression of something much fancier!  It would make a wonderful first course to a meal served outdoors! 
  Here are a few tips in purchasing a Cantaloupe.  First choose cantaloupes that are heavy for their size, smell sweet, and when pressed yield slightly at the end it blossomed. Avoid cantaloupes with soft spots or ones that have a jagged appearance this usually means they were picked when they were not ripe. 
Remember...The cantaloupe soup will only be as good as the cantaloupe!

Ingredients:

1 ripe cantaloupe
1 teaspoon fresh lime juice
3/4 cup fresh orange juice
1/2 cup vanilla soy yogurt (you can substitute regular, Greek or rice)

Garnish with a dollop of your choice of yogurt. Then include the optional Mint, Pansy's, Snapdragons... be creative!!!

Method:

Place all ingredients except for the garnish in a blender or Vitamix and serve! So Easy (as salt and pepper...he,he,he!)

Wow!  That was yummy!

Printable Version

Aduki and Black Bean Burgers

What's Aduki you say???  It's just another can of beans you can purchase near the other cans of beans in the store.  It's really not fancy!  They can be spelled azuki, adzuki, or as I found them aduki.  These beans are a small, russet-colored bean with a sweet flavor.  The can I purchased also had Kombu Seaweed in the ingredients but you can't taste any seaweed at all (maybe just another health benefit)!

Ingredients:
1 15oz. can aduki beans, washed and drained
1 15oz. can black beans, washed and drained
1 medium onion, cut in half
2 cloves garlic, minced
4 reconstituted mushrooms, optional
1 tablespoon fresh thyme
1/2-3/4 cup almond meal
1/4 cup all purpose baking flour (Bob's Red Mill Gluten Free)
Salt and Pepper to taste
Olive oil

Toppings:
Sliced green onions, sliced baby tomatoes, sliced avocado, vegan or regular mayo, spinach leaves, parsley leaves, lime juice to squeeze on top.

Method:
1) Place 1/2 can aduki beans, 1/2 onion diced into small chucks, fresh thyme, garlic, reconstituted mushrooms (optional),  1/2 teaspoon salt, 1/4 teaspoon pepper into Vitamix blender or high powered mixer and blend.

2) Once blended pour into a bowl and add the rest of the aduki beans, and can of black beans.  Mash with a hand masher just to get well blended (some chucks still visible).
3) Dice the other half of the onion and mix into the bean mixture.  Add almond meal and baking flour (I used gluten free) and make into patties.  The patties will be sticky, if to wet add more almond meal.
4) Place oil in frying pan and heat on medium-high.  Place patties into frying pan, lightly salt and pepper and cook until lightly browned.  (I did patties in batches, placed on a parchment lined pan and put in the oven on 300 to keep warm until I was ready to serve).

Printable Version

Iced Green Tea with Lemongrass, Stevia and Mint

I love warm days and a glass of ice tea.  I really don't think there could be anything better!  This brings me to this little concoction which is sure to please!  Really easy and the bonus is a lemongrass stalk is so inexpensive.  This only cost me $0.24!  So if you want to make something a little different try this healthy drink on for size!

 Directions:

4 Green tea bags
1 Mint tea bag
1 Lemongrass stalk, trimmed at the bottom
1/2 teaspoon Stevia sweetener
2-3 stems Spearmint
2-3 stems Stevia leaves (Optional- just decor)
5-6 cups boiling water

Method:

Pour boiling water over tea bags.  Steep 3 to 5 minutes add the stevia sweetener and the lemongrass stalk.  Allow to steep another 5 minutes or until serving.  Can be made a day in advance and kept in the refrigerator.  Serve with lemongrass stalk, fresh spearmint and stevia leaves!  Yum!

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