Summer is a wonderful time to bask in the warm weather and enjoy lingering evenings and majestic sunsets. When you can, try to eat a meal outside. Take in your environment: the green of the plants or trees that may surround you, the fragrance in the air, the deep blue sky and shifting clouds.
Remember that summer is an opportunity to fill your well for the colder months to come. Soak it up and prepare foods that align with the season. Focus on lighter, slightly bitter foods like millet, quinoa, corn, salad greens, potatoes, and fresh cilantro, parsley and basil. Here are some recipes for some starter dishes for Father’s Day. May these recipes inspire your cooking in the months to come!
My Favorite Marinade
The spices in this marinade support balanced digestive fire and add richness and spice to your favorite summer dish.
You will need:
- 2 teaspoons each: cumin, coriander, and paprika
- 2 tablespoons of tamari or soy sauce
- 1 tablespoon mustard
- 2 tablespoons olive oil 1⁄4 cup water
- Mix the ingredients together.
- Whisk well and pour over vegetables.
- Marinate for an hour or up to 8 hours in the refrigerator.
- Place on the grill or in a 375 degree oven.
- Take the remaining marinade, cook it on medium heat in a small pot on the stovetop for 10 minutes, and drizzle it over the prepared food before eating.
This Middle Eastern dish is full of vegan protein and fiber from the chickpeas and polyunsaturated fat from the avocados. While you are waiting for your meal to cook, whip up this hummus for a delicious appetizer.
You will need:
- 1 ripe avocado, cut in half, skin and stone removed
- One 14 ounce can chickpeas, drained and rinsed OR 1 1/2 cups cooked chickpeas.
- One clove garlic, chopped
- 1 tablespoon tahini
- Juice of 1 lemon
- 1⁄2 teaspoon each: paprika, coriander, and cumin
- 1 teaspoon salt, or to taste
- 6 pieces of pita bread for serving
- Blend all of the ingredients in a food processor until smooth.
- Chill in the fridge for one hour before serving with pita bread.
Kohlrabi Potato Salad
This traditional Swedish recipe is unique and delicious. Kohlrabi, a Brassica family cultivar, tastes like a cross between cabbage and broccoli.
You will need:
- 1 pound potatoes or any kind
- 4 tablespoons unsalted butter
- 1 small kohlrabi, chopped
- 1 cup roughly chopped kohlrabi leaves
- 1⁄3 cup roughly chopped dill
- Salt and freshly ground black pepper, to taste
- Steam potatoes in until tender, 18–20 minutes; set aside.
- Melt butter in a 12″ skillet over medium-high heat.
- Add kohlrabi pieces; cook, stirring occasionally, until crisp- tender, 5–7 minutes.
- Add reserved potatoes, the chopped kohlrabi leaves, dill, salt, and pepper; cook until leaves are wilted, 1–2 minutes more.
- Serve warm or at room temperature.
Writer Lisa Mase is a culinary medicine coach, food writer, translator, and folk herbalist living in Vermont. For articles and recipes, visit Lisa at www.harmonizedcookery.com.
For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease, or to sell any product.