Monthly Archives: July 2013

Summer In A Bowl

Summer Lettuce Soup
Yields 4
This simple, light soup is the essence of summer. It's great served hot, cold, or room temperature. I sometimes make this when I have lettuce in the fridge and I'm heading out of town. The soup freezes well, so you can have a taste of summer any time of year.
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  1. 2 TBSP Earth Balance, margirine or butter
  2. 1 large head Romaine Lettuce, ribs and leaves separated and chopped
  3. 1 leek or spring onion halved lengthwise and sliced
  4. 4 cups vegetable broth
  5. 1 cup cashew cream, milk, or cream
  6. salt and pepper to taste
  7. juice of 1/2 lemon
  8. parsley or dill for garnish
  1. Heat Earth Balance on medium high heat
  2. Add lettuce ribs and leek and cook until softened
  3. Add vegetable broth and lettuce leaves, salt and pepper and reduce heat to low.
  4. Cook covered for 30 minutes.
  5. Remove from heat, let cool slightly and add cream and lemon juice.
  6. Puree soup and serve at the temperature of your choosing garnished with parsley or dill.

Best Tuna Salad Eva

Tuna Salad

Tuna Salad
Serves 2
(Regular or Spicy)
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  1. 2 cans good quality chunk tuna in water
  2. 2 ribs celery, finely chopped
  3. 1/4 red onion, finely chopped
  4. 1/4 cup bread and butter or dill pickles*
  5. 2 TBSP finely chopped fresh dill**
  6. 2 TBSP finely chopped italian parsley
  7. 1/4-1/2 cup vegan or regular mayonaise**
  8. salt and pepper to taste
  9. For Spicy Version Also Add-
  10. 1 TBSP very finely chopped pickled or fresh jalepeno (optional)
  11. 2 TBSP finely chopped Mama Lils pickled peppers*
  12. 1 TSP crushed red pepper
  13. *Mama Lils is a great Seattle-based company that makes amazing pickled peppers. If you can't find them, any good pickled peppers or pepperoncini will work.
  1. Combine celery, red onion, pickles and salt in a fine mesh strainer and let sit for 30 minutes to drain excess liquid. (This step can be omitted if you are in a hurry, but removing the excess liquid will create a less watery salad, especially if you are planning to make this ahead and store in the fridge.)
  2. Combine celery mixture with remaining ingredients and stir to combine.
  1. My husband Sean loves the spicy version of this salad. It's great as a lunch by itself, in a pita or atop a bed of salad greens.