Posts by tag: vegan

  • Watermelon and Tomato Gazpacho with Chimichurri Sauce

Watermelon and Tomato Gazpacho with Chimichurri Sauce

Posted on July 6, 2017
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Hi Friends! I hope you all had a fabulous 4th of July weekend. Can you believe today is already Thursday? I mean, it’s pretty awesome that the week is almost over. But I also feel totally behind and out of whack. The whole Tuesday Holiday thing has really messed with my brain (and my schedule).

But I can’t complain. Because my weekend was really flipping awesome. Most weekends, I tend to work way more than I should. It’s super hard for me to let go of my responsibilities (even my fictitious responsibilities) and relax. But this weekend, I said “screw it” and I completely soaked in all the glory that is Summer. I went boating, had a pool party, went to a cook-out, ate s’mores, drank beers, listened to live music, had a girl’s night and just generally had a blast.

I’m tired. And I have a lot of catching up to do now. But it was completely worth it.

I also did a lot of cooking and baking (for aforementioned parties and cook-outs). So this week, I’m taking it easy in the kitchen. Which means this Watermelon and Tomato Gazpacho with Chimichurri Sauce is on repeat.

Watermelon and Tomato Gazpacho with Chimichurri Sauce | www.floatingkitchen.net

There aren’t many foods I can think of that are as quick to prepare as a chilled soup. Just trim and chop your produce. Then drop it all straight into your blender and push the button. Easy peasy.

My house stays cool. And so do I. That’s a major win in my book.

This recipe is loosely adapted from Ina Garten’s gazpacho recipe, which I used to make religiously each Summer. But now I prefer a smoother texture (I don’t want to feel like I’m eating salsa with a spoon!), so I blend mine more thoroughly. And I’ve added in fresh watermelon to give it some sweet notes, all while really upping the hydration factor. The homemade chimichurri sauce makes great use of Summer’s bounty of fresh herbs. And it provides a necessary savory contrast to the sweetness in the gazpacho. Remember, this is suppose to be soup. Not a smoothie bowl.

Watermelon and Tomato Gazpacho with Chimichurri Sauce | www.floatingkitchen.net

You can use any kind of tomatoes you like. Roma or plum tomatoes are what I gravitate towards most often, because they have fewer seeds than some other varieties. But it’s hard to resist those beautiful heirlooms this time of year. So use what you love and/or have on hand. Also, don’t be afraid to play with the proportions in this recipe. If you want more zip, increase the amount of jalapeño pepper or red onion. If the soup seems too sweet to you, drizzle some vinegar on top before serving to cut the sweetness. It’s hard to go wrong here. Especially when all the Summer produce is so abundant and flavorful.

It’s also fun to play with additional toppings. If you want something more hearty, try adding croutons, crumbled cheese, a spoonful of Greek yogurt, chopped nuts or some roasted chickpeas. The watermelon stars are cute, but totally optional.

I’m sharing this Watermelon and Tomato Gazpacho with Chimichurri Sauce as part of our monthly 30 Minute Thursday series. You can find more quick and easy recipe ideas below (just click the links!). Or check out the hashtag #30MinuteThursday on Instagram for additional inspiration. Because it’s way too nice out to be stuck inside cooking dinner!

Cheers,

Liz

Watermelon and Tomato Gazpacho with Chimichurri Sauce

Serves about 6

Watermelon and Tomato Gazpacho with Chimichurri Sauce

Ingredients

  • For the Chimichurri Sauce
  • 1 cup loosely packed fresh parsley
  • 1 cup loosely packed fresh cilantro
  • 1 tablespoon fresh oregano
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, peeled
  • Zest from 1/2 lime
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • About 1/4 cup extra-virgin olive oil

  • For the Gazpacho
  • 4 cups cubed watermelon
  • 2 lbs tomatoes, seeded, cored and roughly chopped
  • 1 red bell pepper, seeded, cored and roughly chopped
  • 1/2 large cucumber, peeled and roughly chopped
  • 1/2 cup chopped and peeled red onion
  • 2 garlic cloves, peeled
  • 1/4 jalapeño pepper, roughly chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh squeezed lime juice
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper

Instructions

  1. To make the chimichurri sauce, add all the ingredients except for the olive oil to the bowl of your food process fitted with the blade attachment. Pulse several times to combine. Stop to scrap down the sides of the bowl. Add about 2-3 tablespoons of the olive oil and process until just combined. You want a little bit of texture to the sauce, so don’t over process it. Add 1-2 tablespoons more olive oil if you prefer the sauce to have a slightly thinner consistency. Transfer the chimichurri sauce to a small bowl, cover and refrigerate it until you’re ready to use it.
  2. To make the gazpacho, add of the ingredients to your blender and blend on high until smooth. Taste and add additional salt and black pepper, if desired.
  3. Pour the gazpacho into a large container, cover and refrigerate it until well chilled. Before serving, give the gazpacho a quick stir as some of the liquid may have separated out.
  4. To serve, pour the chilled gazpacho into bowls. Swirl in a spoonful of the chimichurri sauce. Garnish with chopped tomatoes and watermelon, if desired. Serve immediately.
  5. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
http://www.floatingkitchen.net/watermelon-and-tomato-gazpacho-with-chimichurri-sauce/

Cheesy Beef Tortellini Skillet by Pumpkin ‘N Spice

Lemon Garlic Shrimp and Zucchini Noodles by Kristine’s Kitchen

Grilled Fig, Bacon, and Arugula Flatbread Pizza by Flavor the Moments

Avocado Pesto Quesadillas by She Likes Food

Mexican Quinoa Salad by Life Made Sweeter

Southwestern Grilled Turkey Burgers (Freezer) by Sweet Peas & Saffron

One Pot Pasta Primavera by The Recipe Rebel

Shrimp Quesadillas with Avocado Cream by Bake.Eat.Repeat.

  • Blistered Green Beans with Apricots and Chive Blossoms

Blistered Green Beans with Apricots and Chive Blossoms

Posted on June 19, 2017

Recipe inspiration comes to me in many forms. Random ideas often pop into my head when I’m out walking or taking a shower. I scrupulously study menus at restaurants in search of new-to-me flavor combinations. And a quick scroll through Instagram will have me jumping out of my chair and speeding off to grocery store for supplies in a heartbeat.

But nothing will get my creative juices flowing like a trip to the farm.

A few weeks ago, our chive fields were in full bloom. There was a seemingly endless sea of purple and green that stretched out from my feet for as far as the eye could see. And I was there for the taking (literally). Armed with my camera, a pair of scissors, a handful of small rubber bands and an empty shopping bag, this bumper crop was coming home with me. Well, at least a tiny portion of it was.

Chives growing on Donabedian Farms | www.floatingkitchen.net

Chives growing on Donabedian Farms | www.floatingkitchen.net

I snatched up several bunches of chives and once I found myself back in my own kitchen, I got to work experimenting with their blossoms. I made a chive blossom vinegar. I whipped some of the purple buds into a honey-sweetened goat cheese, which I then proceeded to slather on everything. And I started tossing them into salads, soups and side dishes. Chive blossoms have a delicate onion flavor and so far, I haven’t found a single savory dish that they don’t work well in. The possibilities appear limitless. Also, their cuteness factor is on point.

Blistered Green Beans with Apricots and Chive Blossoms | www.floatingkitchen.net

Today’s recipe for Blistered Green Beans with Apricots and Chive Blossoms is a variation of this green bean and apple salad that I created last September. I also took some cues from Brooke’s brilliant green bean and nectarine pairing, which you can find beautifully photographed and written up here. Her recipe is what really inspired me to give my previous version a facelift for Summer.

This is a dish that only takes a few minutes to prepare and uses a minimal number of ingredients. But it’s anything but boring. There are several layers of flavors and textures, which makes eat bite something to write home about. From the slight char on the still crisp green beans (a cast iron skillet is your best option here for cooking the green beans), to the jam-sweetened dressing, to the fresh pops of purple and orange from the chive blossoms and apricots, respectively. It all just works in an effortless kind of way. Exactly how a Summer side dish should be.

This dish is great served either warm or chilled. And it’s completely dairy free (= no immediately spoilage concerns). Which, in my humble opinion, makes it the perfect dish to serve at an outdoor gathering. Those 4th of July parties will be here before you know it. Time to start planning.

And playing. I encourage you to try swapping out the apricots for peaches, plums or even cherries. And try adding in a handful of toasted almonds or walnuts, if you want more crunch.

Blistered Green Beans with Apricots and Chive Blossoms | www.floatingkitchen.net

I’m sharing this recipe for Blistered Green Beans with Apricots and Chive Blossoms as part of a very special event that’s taking place today on the internet today: the Virtual Midsummer Potluck for Peace organized by Saghar from Lab Noon.

This virtual event is a chance for myself and other like-minded bloggers to stand together and make our voices and opinions known. To deliver a positive message. To say “hey, I’d rather share a dish and a conversation with you, instead of fighting with you”. Or “let’s celebrate all the things we have in common, instead of battling over the things that make us different”.

My voice may be small. But it’s what I have. And I’m not afraid to use it. To say “NO” to terror, oppression and hate. And to say “YES” to peace, love and respect.

I hope you’ll be inspired to make your voice heard as well.

You can find out who all the other bloggers are who are participating in our Virtual Midsummer Potluck for Peace by clicking on this link. Or check out the hashtag #VirtualMidsummerPotluck4Peace on social media. You’ll discover a lot of uplifting messages and stories. As well as some wonderful Summer food and drink recipes that are perfect for sharing.

Cheers,

Liz

Blistered Green Beans with Apricots and Chive Blossoms

Serves about 6

Blistered Green Beans with Apricots and Chive Blossoms

Ingredients

  • For the Dressing
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon apricot preserves
  • 1 tablespoon minced chives
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

  • For the Green Beans
  • 1-2 tablespoons extra-virgin olive oil
  • 1 lb green beans, trimmed
  • 2 apricots, pitted and sliced
  • 3-5 chives blossoms, washed and separated

Instructions

  1. In a small bowl, whisk together all the ingredients for the dressing until well combined. Set aside.
  2. Heat a large skillet over medium-high heat. Add the olive oil and let it get hot. Then add the green beans and let them cook until crisp-tender, about 4-5 minutes, stirring occasionally. Some of the green beans should be blistered and charred in a few places. Stir in the dressing and cook for 1 minute more. Remove the skillet from the heat. Add the sliced apricots and toss gently.
  3. Transfer the green beans and apricots to a serving dish. Top with chive blossoms. Season with additional salt and pepper, if desired.
  4. This dish can be served immediately while still warm, enjoyed at room temperature or chilled before serving. Leftovers can be stored in an airtight container in your refrigerator for 1-2 days.
http://www.floatingkitchen.net/blistered-green-beans-with-apricots-and-chive-blossoms/

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