ThoughtBox

Two Fast And Cool Summer Recipes

These hot days are perfect for fast and cool summer recipes.

Let me know if you try these!

WATERMELON BLACKBERRY SALAD

Shred happens watermelon salad
Fast and cool watermelon blackberry, mint, and feta salad

This one of my favorite resources for healthy deliciousness: @shredhappens

The ratios are up to you, so feel free to modify.

1.Start with a big base of watermelon, cut into cubes. I went with about 5 cups watermelon.

2.Add in 2 sliced Persian cucumbers – i cut these in thin circles, but you can use whatever shape.

3.Add 6-8oz of fresh blackberries. Blueberries would be great here too.

4.Add 1/3 cup of toasted and cooled walnuts. Pistachios would also be good!

5.Crumble up 3-4 ounces of feta on top.

6.Zest two medium limes, then squeeze the juice of those limes over the salad bowl.

7.Add two tablespoons of the highest quality olive oil you have on hand.

8.Add a couple pinches salt (don’t go overboard since feta is quite salty)

9.Then top with a tablespoon or so of Chile lime seasoning.

10.Give everything a really good mix, gently so as to not crush the watermelon, then give it a taste and modify however you like!

 

CHILLED SPRING PEA AND MINT SOUP

mint pea soup 3 e1620662662651
Fast and cool pea soup.

Courtesy of my friend Sonja, who brought it to our house this past weekend, and it was a huge hit!

The Lemon Apron

Ingredients

  • 2 tbsp butter or olive oil
  • 4 shallots chopped
  • 1 leek trimmed and chopped, (this can be replaced with an onion if you don’t have a leek on hand)
  • 2 cloves garlic chopped
  • 4 cups vegetable or chicken stock
  • 6 cups of peas fresh or frozen, divided
  • 1/2 cup packed mint leaves
  • kosher salt
  • white pepper
  • pea shoots for garnish
  • mint leaves for garnish
  • yogurt or sour cream for garnish

Instructions

  1. Heat the butter or oil in a stock pot over medium heat. Add the shallots, leek and garlic and sweat till softened. Don’t let them start to brown.
  2. Add 2 cups of the stock and bring it to a boil over medium high heat. As soon as the stock is bubbling, add 5 cups of the peas. Reduce the heat to medium and cook the peas. If they are fresh peas, this may take 8-10 minutes, depending on their size. If you are using frozen peas it will only take 2-3 minutes.
  3. Add the remaining stock and the mint leaves. Take off the heat. Using either an immersion blender or a stand blender, whiz the soup till smooth. If using a stand blender, you may need to do this in batches. Cover the lid with a towel as the heat from the soup may escape.
  4. Return the soup to the pot, and add the remaining cup of peas. Warm the soup over medium heat till the peas are just softened. Taste and season with salt and pepper.
  5. Ladle into serving bowls and garnish with a few pea shoot sprigs and chopped mint. Dollop some yogurt, sour cream or even creme fraiche if you want.

Recipe Notes

If you want to replace 1 or 2 cups of the peas with another green vegetable like broccoli, romanesco, celery, or even zucchini, add these 6 minutes before adding the frozen peas, or at the same time as the fresh peas.
Use a coconut yogurt for garnish if you want to keep this meal vegan.

When re-warming from the fridge, it may have thickened, feel free to add a bit of water to thin it out if you want. 

enjoy!

x

Polli

 

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