Eat Well: Summer Soups & Salads

... And speaking of summer not being over, the following post is a Greatest Hits collection of Summer Soups + Salads from yesteryear. Shout-out to WWW for being the mastermind behind most of these bad boys. Click hyperlinks for full recipes. 

1. Beets and Blood Orange Salad (with recipe for basic vinaigrette.)

2. Quinoa + Blueberry Salad

3. Indonesian Rice Salad

4. Informal Gathering Salad

5. Lentil Dinner Salad

6. Aunt Dot's Chopped Salad

7. Mock Tuna Salad 

8. Caprese Salad

9. Savory Summer Slaw

10. Jicama Salad with orange and cilantro
11. Green Bean and Corn Salad
12. Quinoa, Mango + Black Bean Salad
13. Bec's Go-to Lunch Salad

WWW’s Cold Zucchini Soup (6 servings)

6 medium-large zucchini, cut into chunks

1 large onion (or two small ones)

1 teaspoon curry powder

4 cups vegetable broth

1 ½ cups buttermilk, yoghurt, or kefir (from humanely raised cows, of course!)

1 teaspoon salt

pepper to taste

(Click here for more.)

***

Chilled Cucumber-Yogurt Soup (Modified from Moosewood)

4 cups peeled, seeded, chopped cucumber

2 cups yogurt

1 clove garlic

2 teaspoons fresh mint leaves

1-2 Tbs. honey

1-2 teaspoons fresh dill

(click here for more.)

***

Carrot and Orange Soup (modified from The Silver Palate)

4 T butter or olive oil

2 cups finely chopped yellow onions

2 lbs carrots, peeled and chopped

3 cups vegetable stock

1 cup fresh squeezed orange juice

salt and pepper to taste

grated fresh orange zest to taste.

(click here for more deets.)

***

Wendy’s Gazpacho

4 vine-ripened tomatoes

1 large sweet cucumber (Japanese or hot house cucumber)

1 small red onion

2 stalks celery, strings removed

1 red bell pepper, cored and seeded

1 seeded and finely chopped jalapeno pepper (if you like it spicy)

2 cloves garlic, minced

3 cups R. W. Knudsen Very Veggie juice (or tomato juice)

¼ cup red wine vinegar

¼ cup good quality olive oil

1 teaspoon salt

1 teaspoon freshly ground black pepper

(for more details go, here.)

***

Russian Cabbage Borscht (two ways)

2 T butter or olive oil

1 chopped onion

1 ½ cups thinly sliced potato

3 large beets, thinly sliced

1 large sliced carrot

1 stalk chopped celery

½ cabbage, chopped

6 cups vegetable stock (more if needed)

salt to taste

black pepper

½ tsp dill weed or 1 T fresh dill

2 Tbs. apple cider vinegar

2 Tbs. honey

1 cup tomato puree

Toppings: sour cream and dill

(more details, here.) 

xoxox!

Wendy & Bec