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Simple Tomatillo and Sundried Tomato Salad

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 4-6 servings

Ingredients

• 1 cup loosely packed drained oil-packed sun-dried tomatoes
• 1 1/2 pounds large tomatillos—husked, rinsed and cut into 1/2-inch wedges
• 1 large jalapeño, seeded and finely chopped
• 2 tsp finely chopped peeled fresh ginger
• 2 tsp finely chopped garlic
• 3 Tbsp extra-virgin olive oil
• 3 Tbsp fresh lemon juice
• Salt and freshly ground pepper
• 1/3 cup coarsely chopped cilantro

Instructions

1. Pat the sun-dried tomatoes with paper towels and coarsely chop them.
2. Transfer to a large bowl and add the tomatillos, jalapeño, ginger, garlic, olive oil and lemon juice and toss gently.
3. Season with salt and pepper and let stand for 15 minutes or for up to 4 hours.
4. Just before serving, add the cilantro.

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http://www.fullcircle.com/goodfoodlife/2013/05/17/simple-tomatillo-and-sundried-tomato-salad-recipe/

photo credit: Maggie Hoffman via photopin cc

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Pasta Salad with Grilled Sausage and Peppers Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: Serves 6-8

Ingredients

• 1 pound Casarecce pasta or other pasta
• 6 Tbsp extra-virgin olive oil, plus more for drizzling
• 3 Tbsp freshly squeezed lemon juice
• 1 1/2 tsp finely grated lemon zest
• 1 Tbsp tomato paste
• 2 large garlic cloves, very finely chopped
• 1 large shallot, thinly sliced and separated into rings
• 1 1/2 tsp chopped thyme
• Salt and freshly ground black pepper
• ½ pound Italian sausage links (or large shrimp or frim grilled tofu), cooked
• 2 large green peppers, grilled, de-seeded and sliced
• 1 large yellow pepper, grilled, de-seeded and sliced
• 1 large red pepper, grilled, de-seeded and sliced
• 1 large onion, grilled and chopped
• 1 head friseé or radicchio, finely chopped
• 1 large head of fennel, very thinly sliced crosswise
• 1/4 pound smoked mozzarella, cut into thin strips
• 1 cup chopped basil

Instructions

1. Bring a large pot of water to a boil, add a teaspoon of salt and cook pasta until al dente.
2. Drain, reserving 1/4 cup of the cooking water.
3. Transfer the pasta to a large bowl.
4. Drizzle lightly with olive oil and toss to coat. Let cool to room temperature.
5. In a medium-sized bowl, mix lemon juice, lemon zest, tomato paste, garlic, shallot and thyme.
6. Stir in olive oil and reserved pasta cooking water.
7. Season to taste with salt and pepper.
8. Add 1/4 cup of the dressing to the pasta and toss.
9. Add the sausages, peppers, onion, friseé, celery, mozzarella and the remaining dressing and toss well. Season the pasta salad with salt and pepper, sprinkle with the basil and serve.

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photo credit: Daveography.ca via photopin cc

Seasonal Fruit Drinks

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Rhubarb Grapefruit Sparkler

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

I love rhubarb in just about anything. This drink was a hit at my book group, and it can be mixed individually for different tastes. I am not a fan of sugar in my drinks, and liked just a tablespoon with lots of the sparkling water. Others liked it more sweet. Either way, people who like these two maligned fruit are sure to enjoy this combination.

Ingredients

Rhubarb simple syrup:
• 2-3 stalks rhubarb--cut into 1/2" chunks
• 1 1/2 cup water
• 11/2 cup sugar
To make up the drink:
• 1 1/2 cups grapefruit juice (4-5 medium fresh squeezed or purchased)
• 1 grapefruit sliced very thin
• Mineral water or club soda, chilled

Instructions

Simple syrup:
1. Mix all ingredients in a medium saucepan, bring to a boil and reduce to a simmer.
2. Cook for 20-30 minutes or until I the rhubarb is very soft and the liquid is all pink.
3. Let cool and then strain through a fine metal strainer, pushing out as much juice from the fruit as you can.
4. Store in a clean glass jar in the fridge until ready to use.
Make a pitcher:
5. To make a pitcher to serve, pour the simple syrup and grapefruit together and stir.
6. Place a few slices of grapefruit against the side of the pitcher and add ice.
7. Slowly pour in the mineral water.
8. You can leave the layers showing as you bring the pitcher out and stir gently before pouring.
9. For individual servings, put out a smaller pitcher of the syrup and juice mixed together with a bottle of chilled mineral water for people to blend their own.

Notes

The picture shows a rhubarb stalk cut at the ends and chilled in ice water to make it curl a bit. The stalk makes a good stir-stick when it's time to serve the drink.

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Flavored Waters

Everyone has heard we’re supposed to drink so much water to stay healthy and hydrated. Water from the tap gets pretty boring. Restaurants have been adding fruits and vegetables to water for years—the ubiquitous lemon has been supplanted by strawberries, cucumbers and herbs. I always wondered how long it is safe to let thing soak in water. It turns out a few hours is all it takes to make flavored waters, and they should be consumed pretty quickly. Here are a couple of super simple ways to spruce up your pitcher at home.

Take a combination of your favorite herbs from the garden. Wash them gently and put them in a pitcher, cover with water an put in the fridge. Allow to infuse for at least five hours, pour into a glass and enjoy. The above shows lemon balm and mint. The result is refreshing and subtle—a welcome pick-me-up after a couple of hours in the sun weeding the garden. This keeps in the fridge for up to twenty four hours.

Strawberries are going to hit us big time pretty soon. This simple treatment gives another calorie free water that packs a visual punch. It’s no wonder strawberry water has been showing up in restaurants all over the place lately.

Put ice in a pitcher. Add 10-12 hulled and sliced strawberries with a handful of mint stems. Cover with cold water. Infuse in fridge for a minimum of one hour and up to 12 hours.

Something a bit more tropical?

With pineapples being two for seven bucks, it is hard to pass them up this time of year. I love a good piña colada like anyone, but they aren’t exactly low fat or super healthy. The last time I ordered one, I watched as the bar tender poured in a sinful amount of heavy coconut cream. This version is very subtle in flavor and big in refreshing power.

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Coconut Pineapple Crush

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 4-6 servings

Ingredients

• 2 Cups cut up pineapple, chilled
• 30 oz. Coconut water
• Ice—3 large handfuls or more
• 1 Tbsp Vanilla (or plain) Agave Syrup--Optional

Instructions

1. Put all ingredients in the blender and blend and serve right away.

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http://www.fullcircle.com/goodfoodlife/2013/05/14/3-ways-to-create-great-seasonal-drinks/

Laurie Rockenbeck is a writer, knitter and blogger in Redmond, Washington. Her blog covers a mélange of subjects and can be found at www.laurierockenbeck.com

Generally when fruit and vegetables start to bother me, it’s into the juicer they go. Slightly wilted greens—a quick brace in cold water and into the juicer. Ripe pears—into the juicer. Too many baby beets—you get the idea. But it seems like such a waste for many of these truly crisp and delicious apples.

So in my search for something tasty I came across this recipe. A perfect blend of spring fennel, crisp apples and tender young lacinato kale, it has great flavor and would stand up well to most any dressing. Though the one Honestly Yum provides is delicious.

So stop juicing, and start chopping—and maybe add a few apricots to your next Full Circle order.

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Kale, Fennel and Apple Salad

Ingredients

Ingredients:
• 1 bundle of lacinato kale
• 1 large fennel bulb
• 1 crisp apple, Granny Smith, Cameo or Fuji
• 1 1/2 cups of walnuts
• about 1/4 cup of freshly grated Parmigiano Reggiano
Dressing:
• 1/2 small shallot, minced
• 1/3 cup extra virgin olive oil
• 3 Tbsp apple cider vinegar
• 1 tsp sesame oil
• sea salt
• fresh ground black pepper

Instructions

For salad:
1. Remove stems from kale and julienne into thin strips.
2. Cut bulb from fennel and slice thinly (a mandolin is handy for this) across. Also chop a few fennel fronds for garnish.
3. Core, halve, and thinly slice apple.
For dressing:
4. With a fork smash shallots into oil.
5. Using an emulsion blender or whisk, whisk in vinegar.
6. Season with salt and pepper.
7. Toss salad in dressing, garnish with nuts, cheese and chopped fennel fronds.

Notes

Recipe adapted from HonestlyYum.com

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Featured often in Mediterranean cuisine such as tangines, the apricot pairs a floral and heady bouquet with sweetness and a musky depth reminiscent of ginger, citrus, olives and pepper.

Luckily, I can add these tantalizing little jewels to my Full Circle order and have them delivered with the rest of my local produce. A bit of variety from southern farms does wonders to break up the monotony of Northwest fare until spring really hits its stride.

I found this recipe on Macheesmo.com and as soon as I saw it I thought of two thick-cut pork chops grilled to bursting slathered in this sauce. I made a few adjustments, apple cider vinegar for white vinegar, reduced the amount of garlic, but all in all it is a delicious accompaniment for any grillable item, meat or veg.

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Apricot BBQ Sauce Recipe

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Yield: 3 cups

Ingredients

• 2 Tbsp coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 inches fresh ginger, minced
• 1-2 Serrano peppers, minced
• 2 cups apricots, halved and de-seeded
• 1/2-1 teaspoon cayenne pepper
• 1/4 cup honey
• 1/4 cup ketchup
• 1/4 cup tomato paste
• 2 tablespoons apple cider vinegar
• 2 cups water
• Salt and pepper

Instructions

1. In a large pot, over medium heat, add oil and sauté onions, garlic, ginger and peppers until onions are translucent and soft, about 4-5 minutes.
2. Add apricots and cayenne and sauté until apricots soften, another 3-4 minutes.
3. Add honey, ketchup, tomato paste, water and vinegar to pot and bring to a simmer.
4. Cook for 10-15 minutes, until veggies and apricots are falling apart.
5. Remove from heat, let cool and blend until smooth.
6. Return to heat and bring back to a simmer, cook for 30-35 minutes more, stirring every so often to avoid burning.
7. Season with salt and pepper.
8. Serve over barbecues pork chops, chicken or veggies.

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http://www.fullcircle.com/goodfoodlife/2013/05/08/apricot-bbq-sauce-recipe/

Numero uno – Brush up on Mexican history

As many of us know, the U.S. seems to make a much bigger deal of Cinco de Mayo than Mexico itself. (Check out some local Puget Sound happenings here.) Did you know the original Cinco de Mayo commemorated an unlikely victory of the Mexican Army over occupying French forces in 1862? Following the Battle of Puebla on May 5, 1862, 4 days later on May 9th, President Juárez declared that the anniversary of the Battle of Puebla would be a national holiday. Though not a federal or widely celebrated patriotic holiday like Mexico’s Independence Day on September 16th, Cinco de Mayo is a national holiday. It is celebrated regionally, most notably in the state of Puebla, where’s it’s known as El Día de la Batalla de Puebla (English: The Day of the Battle of Puebla).

Numero dos – Whip up a fresh salsa

Did you know salsa outpaced ketchup as the U.S’s favorite condiment in the 90’s? A report last year on Hispanic Food and Beverages by the Packaged Foods industry found that salsa boasts almost twice the dollar sales of ketchup (though I suspect Sriricacha is on its own meteoric rise). Personally, I’m addicted to freshly made chunky style salsa –it’s a staple in my fridge and I find many uses for it –the usual -tacos, burritos, nachos, quesadillas, taco salads, chips & salsa, burgers, sandwiches, eggs, (especially omelets) and a dip for practically anything.
There are many kinds of salsas on the market –thinner ones, such as chipotle or salsa verde, (atomatillo based), fruit or vegetable- based ones, such as mango or corn salsas –but my favorite of all is the chunkier pico de gallo (or salsa fresa) with plenty of chunks of tomato, onions, cilantro, lime juice, a pinch of salt & jalapeno for a hot, spicy kick!

Here’s a delicious recipe for a ‘Cinco de Mayo Salsa Cruda’ by Chef John, which also includes a video tutorial for you visual types. His recipe has most of the elements in my own pico de gallo style salsa, with the addition of Serrano chile peppers, mint, sugar, and oregano –giving it a unique flavor once melded together in the fridge for the suggested hour.

Numero Tres -Whip out some fresh salsa moves

Cinco de Mayo is a perfect time to get your salsa on –classes in Seattle abound, and this weekend will be a showcase of the finest salsa aficionados around.

Feeling shy around the Salsa-nistas on your local dance floor? Why not take some classes –many salsa nights at local clubs offer an inexpensive introductory class before the open dance session, and there are also various studios offering class series, such as The Century Ballroom and Salsa N Seattle. Here is a roundup of some local salsa dance studios to check out.

There are also a few Cinco de Mayo cruises happening this weekend –such as the Waterways Cinco de Mayo Cruise 2013 on Lake Washington and Lake Union and the Argosy Cruises Cinco de Mayo Party Cruise on Elliott Bay. I checked out the Argosy Cruises version several years back with a friend, (now boyfriend) and was way too shy to express myself on the dance floor, but with my Zumba experience now, the inhibition has all but gone by the wayside. I’d definitely check out one of these themed cruises again, especially since the forecast is looking especially promising this weekend!

Numero Cuatro – Hit up a Food Truck event

Cinco de Mayo is all about socializing, food, and fun in a casual environment. With Food Truck events happening all weekend, you’ll hit all three, and who knows might even make a new amigo while waiting in line for your tamale.
May 4: ¡Fiesta 5K Olé!/Taco Truck Challenge 5K @ Volunteer Park | Margarita Garden Music
May 5: Seattle’s Fremont Mobile Food Rodeo Cinco de Mayo Celebration | Largest Food Truck Festival in the United States

Numero Cinco – Take a siesta in the sun

It’s predicted to reach 79F this Sunday! –as if you needed an excuse to nap anyway. Grab a blanket and claim your sunny or shady spot this weekend in one of our parks or waterways around the Puget Sound.

This post written by Eileen F. Lambert, The Latina Locavore

Dancer photo credit: Bisayan lady via photopin cc
Salsa photo credit: adsojesus via photopin cc
Street dancing photo credit: John Bollwitt via photopin cc
Food truck photo credit: aaron_anderer via photopin cc
Cat nap photo credit: Jeanette Runyon via photopin cc
Mural photo credit: Franco Folini via photopin cc

Spinach has a large nutritional value, especially when fresh, steamed, or quickly blanched. It is a rich source of vitamin A (and lutein), vitamin C, vitamin E, vitamin K, magnesium, and several vital antioxidants. It is also famously high in iron, though its iron requires bio-available calcium to be properly absorbed.

Baby spinach is especially good for use in salads, try a a slightly sweeter dressing to bring out its more subtle side. Spinach was the favorite vegetable of Catherine de Medici, a historical figure in the 16th century. When she left of Florence, Italy, to marry the king of France, she brought along her own cooks, who could prepare spinach the ways that she especially liked. Since this time, dishes prepared on a bed of spinach are referred to as “a la Florentine.”

Thinly sliced spinach gives this delicious risotto it’s green color and bright flavor. An excellent meal for a hard-working mother, pair with seared scallops to go from delicious to gourmet.

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Spinach Risotto

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: Serves 4

Ingredients

• 6 cups vegetable stock
• 3 Tbsp extra-virgin olive oil
• 1/3 cup finely chopped yellow onion
• 3/4 lb. spinach, stemmed and thinly sliced crosswise
• 2 cups Arborio or Carnaroli rice
• 2/3 cup dry white wine
• 2 Tbsp unsalted butter
• 2 Tbsp freshly grated Parmigiano-Reggiano cheese
• Freshly grated nutmeg, to taste
• Salt and freshly ground pepper, to taste

Instructions

1. In a small saucepan over medium heat, bring the stock to a simmer and maintain over low heat.
2. In a large, heavy saucepan over medium heat, warm the olive oil.
3. Add onion and sauté until softened, about 3-4 minutes.
4. Add grain to the pan and stir until well coated with oil, sauté for a few minutes to slightly cook the starch in the grain, about 3 minutes.
5. Add the wine and stir until absorbed.
6. Add the stock a ½ cup at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more. Reserve 1/4 cup stock to add at the end.
7. When the rice is almost tender to the bite but slightly firm in the center and looks creamy, after about 18 minutes, add the spinach to the pan and add a ladleful of stock.
8. Cook, stirring occasionally, until the spinach is heated through and the rice is al dente, 2 to 3 minutes.
9. Remove from the heat, and stir in the butter, cheese and the reserved 1/4 cup stock.
10. Season with nutmeg, salt and pepper. Serve immediately.

Notes

Recipe adapted from Williams-Sonoma.com

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Streusel-Topped Rhubarb and Strawberry Pie

Prep Time: 20 minutes

Cook Time: 90 minutes

Total Time: 1 hour, 50 minutes

Yield: 6-8 servings

Ingredients

• 1 9” unbaked pie shell (store-bought works great!)
Filling:
• 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
• 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
• 1/2 cup (packed) golden brown sugar
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 tsp ground cardamom
• Grated zest from 1 orange
• 1/4 tsp salt
Streusel Topping:
• 1/2 cup all purpose flour
• 1/2 tsp ground cinnamon
• ¼ tsp salt
• ¼ cup brown sugar
• ¼ cup toasted hazelnuts, roughly chopped (can substitute other nuts or whole oats)
• 4 Tbsp unsalted butter, cut into bits

Instructions

1. Preheat oven to 400°F.
2. Combine filling ingredients in a large bowl and toss gently to blend, set aside.
3. Mix together the flour, cinnamon, salt sugar and nuts.
4. Add the butter and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Spoon filling into crust and sprinkle streusel evenly over the top.
5. Bake 20 minutes at 400°F, then reduce oven temperature to 350°F.
6. Bake pie until golden and filling thickens, about 50 to 60 minutes longer.
7. Transfer pie to rack and cool completely.

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photo credit: haleysuzanne via photopin cc

A cooperative of 150 small-scale family farmers grow and dry the fruit in rural Uganda. At Mavuno (Swahili for harvest, or ‘first fruit’) Harvest, their vision is to take a product that East African farmers are already growing – and simply increase its value by bringing it to consumers like you, consumers who care about what they eat, and care about its origins.

As a result, they not only enable their farming partners to grow their own businesses but also help channel funds directly into the communities where those farmers live and work. Those communities then realize the opportunity to invest in their own local infrastructure and businesses as they see fit.

We seek to use the power of true market-driven economics to contribute to the development of rural underserved farming communities, by creating an international market for East African foods. The larger the market, the more farmers get paid. – from Mavuno Harvest’s Fair Trade Sourcing Policy

Mavuno is simply the conduit, connecting rural small-scale farmers to the international marketplace. By paying their farmers fair prices for their fruit, they invest not only in their futures, but in the sustainable development of their communities as a whole. They look for and assist certified organic suppliers who have met some basic requirements:

• a safe and clean working environment
• a living wage to farmers and a minimum wage to workers
• dignified housing (including potable water and access to energy)
• basic rights for worker protection
• access to medical care for workers and their families
• access to primary and secondary education

Simple, market-driven, economic development. Completely all-natural, 100% organic and delicious. Full Circle chose to carry Mavuno Harvest dried fruits because they give direct support to indigenous farmers. Products like mangos, pineapples and bananas that are grown in more temperate regions add variety to our diets, but need to be sourced with intention from socially responsible and environmentally sustainable producers.

Look for Mavuno Harvest dried fruits in Full Circle’s online grocery.