Pupusas with Kale Curtido

pupusa with curtido

In our household summer is a time of grand ambition and limitless opportunity.  Or so it seems, at the outset, with weeks of unbridled possibility ahead.  Notes to self have accumulated steadily since last summer; we’ve got a long list of projects on our hands.  THE LIST.  In January we’re confident that summer’s long, warm days devoid of school (if not jobs) will be the magic elixir to rejuvenate our procrastination-prone existence with newfound motivation.  The story we spin to ourselves goes something like this, “once summer hits we’ll clean out the closets and garage, get into shape, thoroughly weed the garden and repair the drip system.  Then begin the bathroom remodel in earnest while working through the family budget.  Fix the leaky kitchen faucet and degunk the shower drain.  And grow some really fabulous tomatoes, too.”  No problem, there’s still plenty of time.

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Arugula with Grilled Fruit and Cheese

Arugula Salad with Grilled Fruit

This salad is a favorite of guest writer, Lauren Hidalgo, and is delicious when summer fruit is at its peak.  If you’ve never used halloumi, you are in for a treat.  This mild tasting Greek cheese has a high melting point that makes it perfect for grilling.  Look for it at Whole Foods or a market specializing in Middle Eastern foods.

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Arugula Fava Bean Crostini

Arugula Fava Bean Crostini

This recipe was adapted from Bon Appetit magazine by guest writer, Lauren Hidalgo.

I first made this recipe a few years ago, after a farm box arrived with fava beans, and I didn’t know what to do with them.  Although it does involve some time to shuck, cook, and skin the fava beans, you’ll find the results well worth the effort.  When fava beans are not in season use frozen edamame.

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Thai Peanut “Noodles”

Thai peanut noodles

This week we welcome back health coach and Freshness Farms participant, Christine de la Cruz, as our first guest writer of this summer season.  Check out Christine’s earlier post on juicing and healthy eating.  This week she shares an ingenious dish that fashions “noodles” from summer squash.  Diners of all ages will adore these sneaky noodles, bathed in a nutty, Thai-inspired sauce—and be none the wiser about their vegetal identity.  

Be sure to stay tuned for more guests throughout the next few months…

Do you, like most Americans, love pasta? I know my family does. Pasta is one of those go-to meals we are all looking for, that EVERYONE will eat. I love pasta too, but it doesn’t really love my thighs. As soon as I eat a comforting bowlful, I immediately feel a bit fluffy and bloated. I don’t like feeling fluffy. Or bloated. Well, guess what? I’ve found a way to have my pasta and eat it too.

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Improvising

Summer squash salad with tomatoes and basil

Early summer is a busy time.  Crazy-busy sometimes.  Packed with the last events of the school year, final recitals, performances and graduation celebrations in practically an endless stream—there’s barely a night to spare.  And what about the summer vacation planning that should have been done weeks ago, that can wait no longer?  (We leave THIS Sunday?)  All good things individually, one-at-a-leisurely-pace-time, but en masse, well, let’s just say it’s easy to lose focus on the joy of the moment.  Part of the problem lies in the fact that we’ve scarcely enough time to sit down to a meal, let alone assemble one worth eating.  But we’re still hungry, and for more than pizza, night after night.  These times call for simple, fresh food—and flying by the seat of the pants.  Tis the season to improvise.

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