APRICOT SMOOTHIE

2 cups apricot halves, chilled (fresh, frozen, or canned)
1 cup vanilla  or plain yogurt
¼ teaspoon vanilla extract
6 – 8 ice cubes
 *for extra flavor, add ground cinnamon and ginger to taste

Combine all ingredients in a blender. Cover and blend on high speed until smooth. Add more ice for
thicker consistency if desired.
Yield: 2 servings.

GIARDINIERA QUINOA PILAF

Giardiniera Quinoa Pilaf

1 jar pickled Italian Blend Vegetables, drained and chopped to desired consistency

1 cup Quinoa

2 cups water

2 cubes low sodium chicken bouillon

1/4 cup chopped fresh parsley

¾ cup chopped fresh basil

1 bunch Asparagus or other fresh in-season veggies (washed, trimmed, and chopped into bite size pieces)

1 Tablespoon Olive Oil

6 oz Pepper Jack cheese, cubed

 

Bring 2 cups water to boil.  Add bouillon cubes and stir until dissolved. Add Quinoa and stir.  Cover and reduce heat to low.  Allow to simmer for 15 minutes or so.  During this time, heat a nonstick pan to medium high.  Add olive oil and asparagus and sauté for 2-3 minutes, shaking the pan gently every so often to help the asparagus to cook evenly.  Allow quinoa to cool.  Combine cooked the cooked quinoa and asparagus with the cubed cheese and pickled vegetables.  May be served immediately or chilled, then served.

Recipe by Raven Albertson

GAZPACHO ANDALUZ

INGREDIENTS

3 lb ripe tomatoes, peeled, seeded, coarsely chopped
2 cucumbers, peeled, seeded, coarsely chopped
1 small red onion, coarsely chopped
3 cloves of garlic, minced
2 red bell peppers
3 tbsp fresh basil, shredded

6 tbsp extra virgin olive oil
3 tbsp red wine vinegar
2 slices of any white bread
salt to taste

Prep time:  30 mins
Chill:  At least 1 hour
Total Time:  1 hour, 30 mins
Yield:  6 Servings

INSTRUCTIONS

Blend tomato, cucumber, onion, garlic, peppers, and fresh basil together in a blender or food processor.  Stir in oil, vinegar, and salt.  Chill in a tightly sealed plastic or glass container for at least 1 hour.  Once chilled, rip up the bread into small pieces and serve with the soup.  The bread is eaten stirred into the soup, but I like to let each person add their bread to their soup as they like.

ABOUT GAZPACHO

"Gazpacho" is a cool, refreshing and flavorful start to a meal on a hot summer day.  It originates from Spain, and can be enjoyed from a soup bowl or you can drink it from a glass.  Make a big batch and keep it in your refrigerator in a tightly sealed glass container and enjoy it throughout the week.  The flavors develop over time so it just gets better and better.  Some gazpacho recipes call for the bread to be blended together with the other ingredients.  Try that when you're feeling more adventurous!

*Recipe modified from About.com