Recipes Strawberry Sauce

FYI | FOOD Cooks share creative recipes for summer's bounty

This summer, there is no need to leave culinary creativity wither on the vine </ p> If the ideas to prepare produce prolific -. Peppers, tomatoes, herbs, squash and root vegetables - dried up like a vegetable garden without water, in August, to learn from some cooks abundant region. </ P> As part of cultivating the fourth biennial Kansas City Urban Farms & Gardens tour earlier this summer, home cooks began the event with a friendly Cook-off and picnic potluck Park Pavilion bulk .</p><p>Ten cooks competed for bragging rights with original dishes &#x97; ranging from a Savory Summer Pot Pie to Caprese Pasta &#x97; featuring local fruits, vegetables, meats and dairy products. Dishes were judged on taste and originality. Three of those award-winning recipe creators share tips on how they keep their cookery cool during the heat of summer.</p><p><strong><span class="subhead">Mix it up</span></strong></p><p>Andrea Ways Newman isn&#x92;t afraid to stir things up in the kitchen. A complete meal on her dinner table will include a combination of grains and/or beans complemented by fresh, organic produce.</p><p>After reading books such as Michael Pollan&#x92;s &#x93;The Omnivore&#x92;s Dilemma&#x94; and Kristin Kimball&#x92;s &#x93;The Dirty Life,&#x94; this Brookside stay-at-home mother of three &#x97; Drew, 9; Luke, 7; and Liza, 5 &#x97; and her husband, Chris, have decided to eat organic meat only once a week.</p><p>&#x93;For environmental and health reasons, we are trying to eat as organically as possible,&#x94; she says. &#x93;When I&#x92;m cooking during the summer, I am inspired by the fresh foods I find at the farmers market.&#x94;</p><p>Fresh greens layered with protein-packed quinoa and colorful vegetables make a stunning presentation in Ways Newman&#x92;s Jeweled Quinoa Salad, which took fifth place in Cultivate Kansas City&#x92;s cooking contest. </p><p>&#x93;Fresh produce is so delicious, interesting and beautiful, the challenge becomes: How can I build a meal that has all the color groups, that my kids will still eat?&#x94; she says. &#x93;I knew this quinoa salad was good when Chris asked if there was any more in the kitchen.&#x94;</p><p>While attending architecture school at Tulane University in New Orleans, Ways Newman began cooking with friends. Now she views cooking as her creative outlet. &#x93;I told Chris before we got married, if you don&#x92;t like cilantro, it could be an issue in our marriage.&#x94;</p><p>Ways Newman likes to make Mexican food for her family using peppers, tomatoes, herbs and beans, but she is always seeking new, fresh flavor combinations. &#x93;I am a nonwasteful person, so what I buy at the farmers market gets completely used up,&#x94; she says. &#x93;Hopefully, my mom (Sulley Ways) will share some of the bounty of her garden with us, too.&#x94;</p><p>Ways Newman&#x92;s house is on a small, shady lot, not exactly ideal conditions for growing tomatoes, a favorite summer treat. &#x93;I will buy a ton of tomatoes and will make tomato sandwiches anytime,&#x94; she says. &#x93;While the produce is fresh, I will make and freeze Romesco and pesto sauces, so we can enjoy the taste of summer long after it&#x92;s over.&#x94;</p><p><strong><span class="subhead">Sweet treat</span></strong></p><p>Cooking is as easy as pie for Brian Chadwick-Robinson. As the operations manager for the Garden Center Association in Greater Kansas City, Chadwick-Robinson is constantly inspired by gardeners and the fresh produce they grow.</p><p>&#x93;What&#x92;s great about summer is that you can dice and saut&#xE9; vegetables from the garden and put them into a frittata or quiche for a meal that suits your taste,&#x94; he says. &#x93;You can&#x92;t be afraid to try to make something new. What&#x92;s the worst that can happen? If you don&#x92;t like it, just don&#x92;t make it again.&#x94;</p><p>Chadwick-Robinson and his partner of 10 years, Chuck Robinson, have a 20-by-25-foot garden plot behind their Parkville home. In it, they grow kohlrabi, turnips, beets, peas, spinach, cabbage, summer squashes and heirloom tomatoes. </p><p>Last season, Chadwick-Robinson discovered that green tomatoes, once cooked, impart a tart flavor to dishes such as green curry. He decided to create a sweet treat substituting green tomatoes for rhubarb, a tart stalk that stops producing in the stifling summer heat. </p><p>Out of Chadwick-Robinson&#x92;s experiment came a recipe for Strawberry Green Tomato Pie, which won second place in Cultivate Kansas City&#x92;s cooking contest. Again, after the growing season, Chadwick-Robinson plans to pick the green cherry tomatoes off the vine before the first frost, place them in resealable plastic bags and preserve them in the freezer for later use. </p><p>&#x93;The only thing people miss in this pie filling are the strings from the rhubarb,&#x94; he says. &#x93;I don&#x92;t often follow a recipe, and the key to when something turns out really tasty is to try to remember exactly what I did.&#x94;</p><p><strong><span class="subhead">No cooking involved</span></strong></p><p>Unlike the dog days of summer, Debbie Glassberg&#x92;s cooking is anything but hot and dry. A certified raw vegan chef trained in the art of living foods at the Matthew Kenney Academy in Oklahoma City, Glassberg creates entertaining meals that feature raw foods (nothing heated above 115 degrees).</p><p>&#x93;I want people to get pure with their food,&#x94; she says. &#x93;I do believe, as a society, we are moving more toward whole, unprocessed foods.&#x94;</p><p>Trained as an industrial designer, Glassberg views raw food as the future of cooking. An industrial blender and dehydrator are her favorite kitchen tools.</p><p>&#x93;Dehydrating vegetables intensifies the flavor of foods,&#x94; she says. &#x93;Because it is done at such a low temperature, it also preserves vitamins found in the foods.&#x94;</p><p>Glassberg&#x92;s Kansas City home has an herb garden wall, complete with edible flowers, including nasturtiums. Glassberg used those flowers to garnish her Raw Sorrel Soup, which took first place in Cultivate Kansas City&#x92;s cooking contest.</p><p>&#x93;For the contest, I had originally planned to make a tomato sauce with seaweed noodles, but it just didn&#x92;t turn out right,&#x94; she says. &#x93;I created the sorrel soup in 3 minutes.&#x94;</p><p>Raw food enthusiasts make a cashew &#x93;cream&#x94; to add to food, which creates a smooth texture. Glassberg says the success of a raw food dish is to build flavors using the very best ingredients.</p><p>&#x93;Raw food doesn&#x92;t have to be gourmet and can even be fast food, if you have fresh ingredients on hand,&#x94; she says. &#x93;And when it&#x92;s so hot outside, who wants to be cooking over a hot stove?&#x94;</p><p>Glassberg uses a dehydrator to make her own crackers and tostadas, which serve as a base for her meals. She also enjoys dehydrating kale leaves, which are both crunchy and frilly.</p><p>&#x93;The food I make has to look as good as it tastes,&#x94; she says. &#x93;When I make and serve a dish, it&#x92;s like I&#x92;ve created edible art.&#x94;</p><p><strong><span class="infobox-head">Jeweled Quinoa Salad </span></strong><br /> Makes 6 to 8 servings</p><p>6 cups prepared quinoa, cooked according to package directions</p><p>1 cup toasted and roughly chopped pecans</p><p>3 tablespoons butter</p><p>2 cups peeled and diced beets</p><p>1 cup thinly sliced radishes</p><p>2 cups peeled and diced carrots</p><p>1 cup water</p><p>4 tablespoons finely chopped fresh dill</p><p>1 teaspoon salt, divided</p><p> 1/2 teaspoon pepper, divided</p><p> 1/2 cup minced sweet onion</p><p>3 cloves garlic, minced</p><p>2 tablespoons olive oil</p><p>8 cups spinach and greens off tops of beets, roughly chopped</p><p>Into a large bowl, mix quinoa and pecans together. Set aside.</p><p>In a large saut&#xE9; pan, melt butter over medium heat. Add beets, radishes and carrots to pan and saut&#xE9; for 2 minutes. Pour in water, cover pan tightly with lid and allow vegetables to cook about 5 minutes, or until fork-tender.</p><p>Transfer vegetables to a separate mixing bowl from the quinoa mixture. Stir in dill, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and set aside.</p><p>Using the same pan, saut&#xE9; onion and garlic in olive oil for 5 minutes over medium heat. Add spinach and beet greens to pan and saut&#xE9; until greens are just wilted. Season greens with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat.</p><p>To serve, spoon quinoa mixture onto a serving platter. Evenly spread greens over quinoa and top with saut&#xE9;ed beets, radishes and carrots. Can be served immediately or at room temperature.</p><p><em>Per serving, based on 6: 917 calories (32 percent from fat), 34 grams total fat (6 grams saturated), 16 milligrams cholesterol, 133 grams carbohydrates, 27 grams protein, 537 milligrams sodium, 16 grams dietary fiber.</em></p><p>Source: Andrea Ways Newman </p><p><strong><span class="infobox-head">Raw Sorrel Soup </span></strong><br /> Makes 4 servings</p><p>1 cup cashews</p><p>1 cup water</p><p>1 clove garlic, peeled</p><p>1 cup sorrel, cleaned and spun dry</p><p>1 tablespoon miso</p><p>Drizzle of truffle oil, optional</p><p>The night before preparing soup, place cashews in a glass mixing bowl and fill with water 1 inch above cashews. Place in refrigerator and soak overnight.</p><p>Pour soaked cashews and garlic clove into the bowl of a blender. Puree with 1 cup water until mixture becomes a smooth slurry.</p><p>Add sorrel and miso to mixture and blend until smooth. (If soup is too thick, add water 1/4 cup at a time, until the desired consistency.)</p><p>Serve soup immediately, garnished with edible flowers and a drizzle of truffle oil if desired.</p><p><em>Per serving: 202 calories (67 percent from fat), 16 grams total fat (3 grams saturated), no cholesterol, 12 grams carbohydrates, 6 grams protein, 163 milligrams sodium, 2 grams dietary fiber.</em></p><p>Source: Debbie Glassberg </p><p><strong><span class="infobox-head">Strawberry Green Tomato Pie </span></strong><br /> Makes 1 (9-inch) pie, cut into 8 pieces</p><p>2 prepared (9-inch) piecrust rounds</p><p>2&#8194; 1/2 cups chopped green tomatoes</p><p>2&#8194; 1/2 cups cleaned and sliced strawberries</p><p>1&#8194; 1/2 cups sugar</p><p>2 tablespoons cornstarch</p><p>1 teaspoon lemon juice</p><p>1 teaspoon vanilla extract</p><p>3 tablespoons butter, cut into small cubes</p><p>1 egg white, beaten</p><p>Preheat oven to 425 degrees.</p><p>Ease 1 of the prepared piecrust rounds into the bottom of a 9-inch pie pan. Set aside.</p><p>Source: Brian Chadwick-Robinson</p><p>In a large mixing bowl, gently stir green tomatoes, strawberries, sugar, cornstarch, lemon juice and vanilla extract together until well combined.</p><p>Pour fruit mixture into unbaked piecrust in pie pan. Dot butter evenly over top of fruit.</p><p>Carefully place the second prepared piecrust round over the filling. Crimp both piecrust edges together to create a seal. Brush top crust with beaten egg white and cut vent holes into top crust. Place a narrow ring of aluminum foil lightly over the crust&#x92;s edge and place in oven to bake 15 minutes.</p><p>Reduce temperature to 375 degrees and bake an additional 45 to 50 minutes, or until crust is golden and filling is gently bubbling through vent holes.</p><p><em>Per serving: 423 calories (35 percent from fat), 17 grams total fat (6 grams saturated), 12 milligrams cholesterol, 66 grams carbohydrates, 4 grams protein, 349 milligrams sodium, 3 grams dietary fiber.

Low Fat Grilled Angel Food Cake | Healthy Recipes

Angel food cake is a low-fat , airy dessert that is the perfect finish to a summer meal. It is the perfect end to your fully BBQ meal. Serve with grilled peaches or fresh fruit salsa.

(Make 6 serves)

Healthy recipes Amount Per Serving: 228 Calories, 3 g. Protein, 51 g. Carbohydrates, 1 g. Dietary Fiber, trace Fat, trace. Saturated Fat, 0 mg. Cholesterol, 255 mg. Sodium, 168 mg. Potassium, 61 mg. Calcium

Ingredients: 1 1/2 cup of chopped strawberries 3/4 cup of chopped rhubarb 1/2 cup of brown sugar 6 Tbsp. of water 1 3/4 tsp. of vanilla extract 1/8 tsp. of cinnamon 1 prepared angel food cake, cut into 6 pieces 3/4 cup of low-fat whipped topping Low fat cooking spray Preparation: Prepare a hot fire in a charcoal grill or broiler. Away from the heat source, lightly coat the grill rack (or broiler pan) with cooking spray. Position the cooking rack 4” to 6” from the heat source. To make the sauce, combine strawberries, rhubarb, sugar, water, vanilla and cinnamon in medium-size saucepan on medium heat. Cook for 5 minutes or until mixture just starts to boil. Remove from heat and set aside. Place angel food cake toward the edge of the grill rack where there is less heat (or on broiler pan). Grill (or broil) for 1-3 minutes until each side turns brown (Be sure to watch the angel food cake very carefully when grilling. Don’t leave the grill for even a second, because it will brown very quickly). Place angel food cake on serving plates. Top each piece with 1/4 cup of the strawberry sauce and 2 Tbsp. of whipped topping. Serve immediately.

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Portobello mushrooms are larger size and firmer texture. Because of this, they’re good candidates for stuffing or grilling. They have a satisfying taste and texture with low in Sodium, and very low in Saturated Fat and Cholesterol.

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