June 23, 2014

Summer Dinners

Happy Summer!
The days are long and lovely. It's time to spend time outside and soak up the green world all around us.
Try these picnic-friendly recipes to invigorate you after a long day and enjoy the evening outdoors. Thanks to Saveur for this recipe inspiration.

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
⅓ 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.

Corn Salad

A classic Midwest United States recipe that reminds me of my mother's Kansan heritage.

You will need:
½ cup apple cider vinegar
¼ cup olive oilSalt and freshly ground black pepper, to taste
2 cups fresh peas
3 ears corn, husks and silks discarded, kernels sliced from cobs and reserved
2 stalks celery, finely chopped
1 medium yellow onion, finely chopped
1 avocado, chopped

Whisk vinegar, oil, salt, and pepper in a large bowl; set aside. Bring a 2-qt. saucepan of salted water to a boil. Add peas and cook until bright green and tender, 1–2 minutes. Drain and add to bowl along with remaining ingredients; toss to combine. Let sit for 30 minutes before serving.


A healthy take on the traditional Pennsylvania Dutch recipe, these will delight a crowd of picnic-goers.

You will need:
1 cup maple syrup
1 teaspoon vanilla extract
2 eggs (OR 4 tablespoons flaxseed meal dissolved in 1/4 cup warm water)
6 tablespoons butter, melted
2 cups flour (spelt, rice, or whole wheat), plus more for pan
1 teaspoon each: baking powder and baking soda
pinch salt
1/2 teaspoon each: nutmeg and cinnamon

Heat oven to 350°. Oil a 9″ x 13″ baking pan; set aside.
Whisk together maple, vanilla, and eggs together in a bowl until smooth. Add butter, and stir until smooth.
Add flour, powder, salt, spices and stir until just combined.
Spread batter in prepared pan. Bake for about 20 minutes.
Cool, slice and enjoy! These are a great base for fresh berries and fruit salads, too.

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