BLUEBERRY SOUP (serves 4)
2 quarts of fresh blueberries
½ c. apple juice
½ c. honey (more or less to taste)
¼ c. fresh lemon juice
1 tsp. lemon zest
1 tsp. cinnamon
1/2 c. red wine (I used Malbec, but Cabernet would work too)
pinch of salt
vanilla yogurt
Combine everything in a blender on high speed until well mixed. Pour through a sieve into a bowl, stirring and pushing with the back of a spoon to get the soup through the sieve. Cover the bowl with saran wrap and chill the soup for an hour or so. Serve in pretty glasses with a dollop of vanilla yogurt and sugar cookies on the side.
SUMMER VEGETABLE RAGOUT (serves 4)
1 tsp. fresh lemon juice
½ tsp lemon zest
¼ tsp Worcestershire sauce
¼ c. chicken stock or broth
2 TBSP heavy cream
1 TBSP canola oil
1 c. fresh corn kernels (about 2 lg. ears)
¾ c. sliced zucchini (cut in half moons and cut in half again)
¾ c. green beans cut into ¼” pieces
1 c. yellow onion, diced
½ tsp. chopped garlic
1 TBSP chopped fresh herbs (parsley, chives and basil)
salt & pepper to taste
Combine lemon juice, zest & Worcestershire sauce in a small bowl. In a liquid measuring cup combine broth & cream. Set these aside. In a sauté pan with a lid, heat oil over med. high heat, add corn, zucchini, beans & onions. Sprinkle with salt. Cook stirring frequently until veggies start to brown, about 5 min. Add garlic and cook for 1 min. Turn heat to low and add broth/cream mixture. Scrape up browned bits from bottom of pan as you stir. Cover & simmer about 2-3 minutes. Remove pan from heat, uncover and add lemon juice mixture & fresh herbs. Add salt & pepper to taste.
SWISS CHARD with PINE NUTS & RAISINS (serves 4)
2 bunches of swiss chard, rinsed, stems & leaves separated
2 TBSP. olive oil
2 cloves of garlic, minced
2 TBSP. water
¼ c. toasted pine nuts
¼ c. golden raisins
1 TBSP balsamic vinegar
salt & pepper to taste
In a large saucepan, heat oil over medium-high. Add chopped swiss chard stalks, and cook until beginning to soften, stirring occasionally, about 4 minutes. Add chard leaves, raisins, water and garlic. Cover, and reduce to medium-low; cook, stirring occasionally, until chard is tender, 5 to 7 minutes. Pour off excess liquid from pan. Add vinegar and pine nuts, and toss to combine. Season with salt and pepper to taste.
