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Greek Salad with Zucchini and Summer Squash

Greek Salad with Zucchini and Summer Squash

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Ingredients
  

  • 1 Whole Striped Armenian Cucumber Sliced 1/4 inch thick
  • 1 Whole Bell Pepper Large-diced
  • 1 Pint Cherry or Grape Tomatoes Halved
  • 1/2 Spanish Onion In half rounds
  • 1/2 lbs. Feta Cheese Cubed (not crumbled)
  • 1/2 cup Kalamata Olives pitted, halved
  • 1 Whole Yellow Squash Sliced 1/4 inch think
  • 1 Whole Zucchini Sliced 1/4 inch think
  • 2 Cloves Garlic Minced
  • 1 Tbsp Oregano Fresh or dried
  • 1/2 tsp. Dijon Mustard
  • 1/4 cup Red Wine Vinegar
  • 1 tsp Sea salt
  • 1/2 tsp Fresh Ground Pepper
  • 1/2 cup Extra-virgin olive oil from Vita Sana or Vlastos Farma (Casper Farmers' Market)

Instructions
 

  • Place the cucumber, peppers, tomatoes zucchini, summer squash, and red onion in a large bowl. To make the vinaigrette, combine together the vinegar, mustard, garlic, oregano, salt and pepper and whisk in a small bowl. Continue whisking while slowly adding the olive oil to emulsify the dressing. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature. This dish can be stored in the fridge for up to 3 days.
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Leftover Steak Salad With Cucumber and Ponzu-Mustard Vinaigrette

Boy do I love steak, but leftover steak… not so much!  Reheating a leftover steak almost always leads to dry or rancid tasting meat.  Most cases, I just eat it cold and cold steak can be absolutely delicious!  That’s where the Leftover Steak Salad With Cucumber and Ponzu-Mustard Vinaigrette recipe comes in.

This cold steak and cucumber salad recipe is inspired from some of my travels to Japan where I had the pleasure of tasting excellent Japanese tataki.  The salad is dressed in a mouth-watering ponzu and whole mustard vinaigrette made with olive oil (we usually get ours locally from Vita Sana or Vlastos Farma due to the adulteration of olive oil).

The leftover steak, when sliced cold has a wonderful texture and soaks up the wonderful flavors of the vinaigrette.  The dressing works great with the  balance of fresh ponzu, shallots, olive oil, and whole mustard from a wonderful East-West balance.

Feel free to adjust the portions of steak, cucumber, and vinaigrette for your tastes!

Leftover Steak Salad With Cucumber and Ponzu-Mustard Vinaigrette

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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine Asian-inspired
Servings 2 people as an appetizer

Ingredients
  

  • 1/4 cup Ponzu sauce Homemade or store-bought
  • 1/4 cup Extra-virgin olive oil Vita Sana or Vlastos Farma
  • 1 tbsp Shallot Finely minced
  • 1 tb Whole grain mustard
  • small dab Prepared wasabi (optional)
  • 1/2 lbs. Cold, leftover steak
  • 1 small Cucumber
  • 2 Scallions
  • 1 pinch Sea salt

Instructions
 

  • For the Dressing: Wisk ponzu, shallot, whole grain mustard, olive oil, and wasabi (remember its optional) in a bowl thoroughly. Slice steak as thin as possible with a sharp knife. Remove excess fat as needed. Peel and thinly slice cucumber (remove seeds if necessary). Slice scallions thin for garnish. To Serve: Arrange steak slices evenly over a serving platter. Lay cucumber slices on top. Spoon dressing over the dish (you may not need all of it) and sprinkle with scallions. Season with a little salt. Serve immediately. Leftover dressing can be stored in the refrigerator for up to 1 week.

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Cooling Cucumber Avocado Soup

Cooling Cucumber Soup

The smooth texture of avocado gives this chilled soup a thick consistency, making additional cream unnecessary; avocado can similarly stand in for butter or cheese in a sandwich.  Avocado is a great source of healthy fats and is extremely satisfying and filling.

Cooling Cucumber Avocado Soup

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Course Soups
Servings 6

Ingredients
  

  • 2 cups Water
  • 2 lbs Cucumbers Peeled, seeded, and cut into chunks
  • 2 Ripe Avocados Pitted and peeled
  • 3 tbsp Lime juice Freshly squeezed
  • 1/8 tsp Honey
  • 1 tsp Sea salt
  • pinch Cayenne pepper
  • 1 tbsp Fresh mint Finely chopped
  • 1 tbsp Fresh parsley Finely chopped

Instructions
 

  • Pour 1 cup of the water into the blender, then add the cucumbers, avocados, lime juice, honey, 1/4 teaspoon of salt, and the cayenne. Blend until extremely smooth, gradually adding more water until you reach the desired consistency. Taste and adjust the amount of salt, adding as much as 3/4 teaspoon more. Chill for at least 2 hours, then stir in the mint and parsley just before serving.

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Roasted Carrot and Parsnip Soup

carrot-parsnip-soupThis roasted carrot and parsnip soup is an easy, healthy, winter soup that will satisfy your hunger cravings.  And its so simple to make! All you need do is chop up some carrots, parsnips and onions and roast them in the oven.  Once they are soft and caramelized, you puree them with some vegetable stock and you’ve got a tasty, slightly sweet, slightly spicy, comforting soup.

Roasted Carrot and Parsnip Soup

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 50 minutes
Servings 6 servings

Ingredients
  

  • 3 tbsp Extra-virgin olive oil
  • 1 medium Onion Chopped
  • 1 tbsp garlic Chopped
  • 6 medium Carrots (about 1 lbs) peeled, halved lengthwise, and cut into thin, half moons
  • 4 medium Parsnips (about 1 lbs) peeled, halved lengthwise, and cut into thin, half moons
  • 1/8 tsp Cinnamon
  • 1/8 tsp Crushed red pepper flakes
  • 1 tbsp fresh thyme Finely chopped (or 3/4 tsp dried thyme)
  • 1 tsp Dark amber maple syrup
  • 1 tbsp Freshly squeezed lemon juice
  • 6 cups Chicken or vegetable broth
  • Sea salt to taste

Instructions
 

  • Heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and sauté until translucent and golden, about 5 minutes. Add the garlic and sauté for 2 minutes more. Stir in the carrots, parsnips, cinnamon, red pepper flakes, thyme and 1/4 teaspoon salt and sauté until well combined. Pour in the broth and cook until the carrots and parsnips are tender, about 15 minutes. In a blender, puree the soup in batches until very smooth, each time adding the cooking liquid first and then the carrot mixture. If needed, add additional broth to reach the desired thickness. Return the soup to the pot over low heat, stir in the lemon juice, maple syrup, and a pinch of salt, and gently reheat. Adjust to taste.

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Feb. 15th Kick-off Meeting

Please join us to listen and discuss the future of local food in Wyoming.  We will be discussing the national, state, and community level local food movements,  the progress of the Casper Community Local Food Project, and discuss a community vision for local food.

When: February 15th, 2013 from 12pm-2pm

Where: Best Western Ramkota

Please fill out this seven (7) question survey to help guide our project.
Click here to take survey

If you plan to attend please RSVP here.