Summer Solstice Menu

  in Blog

Celebrate the longest day of the year with a simple, delicious meal to ring in summer!

Spinach White Bean Hummus

1 15 oz. can canellini beans, rinsed, drained
3-4 tablespoons extra virgin olive oil
2 tablespoons tahini
1 cup fresh spinach
1 clove garlic, chopped
1 tablespoon fresh lemon juice
dash of hot sauce
sea salt to taste

Place all ingredients in the bowl of a food processor and process until smooth, scraping down the sides as needed. Taste and add more salt or lemon juice, if needed. If it’s too thick, add a few teaspoons of water. Serve with pita chips, corn chips, or fresh veggies.

Rhubarb Salad with Goat Cheese & Honey Dressing

6-8 stalks rhubarb, cut into 1-inch pieces
1/4 cup honey
1/2 cup walnuts
2 tablespoons olive oil
2 tablespoons cider vinegar
1 teaspoon dijon mustard 
Sea salt and ground pepper
fresh baby greens or arugula
1 fennel bulb, cored and thinly sliced crosswise
1/2 cup soft goat cheese, crumbled

  1. Heat oven to 450°F. Mix rhubarb with honey in a bowl. Spread on a greased, rimmed baking sheet and roast about 5 minutes. Let cool. 
  2. Lightly toast the walnuts in the oven on a baking sheet about 5 minutes. Let cool and chop.
  3. Whisk together oil and vinegar in a large bowl. Whisk in salt and pepper. Add the greens and fennel and toss to coat. 
  4. Divide greens onto 4 plates and top with rhubarb, walnuts, and goat cheese.

Garden Fresh Asparagus Soup

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1/2 teaspoon salt
zest and juice of 1 lemon
2 cups diced and peeled red potatoes
3 cups vegetable or chicken broth
1 cup coconut milk
1 bunch asparagus, trimmed and cut into 1/2-inch pieces
Fresh ground pepper to taste
1/4 cup Crème fraîche, sour cream, or vegan sour cream
1/4 cup finely chopped green onions or chives

  1. Heat oil in a large saucepan over medium heat. Add onion and salt and cook, stirring often, until golden brown, about 5 minutes. Stir in lemon zest, and potatoes and cook, stirring occasionally for about 5 minutes.
  2. Stir in the broth, coconut milk and asparagus. Bring to a simmer over medium heat, partially cover and continue to cook until potatoes are tender, about 15 minutes. Puree the soup with an immersion blender until smooth.
  3. Whisk sour cream, lemon juice, and green onions or chives in a small bowl. Divide the soup into 4 bowls and garnish with the cream mixture.

Chive Flower Grilled Chicken with Garlic Spinach and Cheddar Polenta

4 chicken thighs
1 tablespoon cider vinegar
2 tablespoons olive oil
Sea salt and pepper to taste
2 local chive flowers, chopped fine
optional: chive flowers for garnish

1/2 cup quick cooking polenta
1 1/2 cups chicken broth
1/3 cup shredded cheddar cheese

1 bunch or bag spinach, washed, stems removed
2-3 garlic cloves, chopped
1 tablespoon olive oil
Sea salt to taste

  1.  Marinate chicken thighs in vinegar, olive oil, chive flowers and salt and pepper for 30 minutes. Heat grill to medium high. Cook chicken thighs for 3 – 4 minutes, flip and cook other side until cooked through. Remove from grill.
  2.  While chicken is cooking, heat the broth to a simmer, pour the polenta into the broth in a thin stream, stirring constantly. Cook for 1 minute or until thick. Stir in cheddar cheese.
  3.  Heat olive oil in a large skillet over medium heat. Toss in garlic and cook for 30 seconds until garlic browns. Add spinach and toss with tongs, incorporating the garlic, for 30 seconds to 1 minute, until spinach is wilted. Season with salt. Serves 2-3

Chocolate Dipped Strawberries

8 oz semisweet organic chocolate chips
1 pound organic strawberries, large if possible, washed and dried well, stems intact

  1. Place chocolate in a bowl set over a saucepan of simmering water. Stir occasionally, until melted, about 8 minutes. Remove from heat. You could also melt them using the microwave oven. Put chocolate chips in a glass or ceramic bowl and microwave for one minute. Stir the chocolate with a spoon or plastic spatula to check out the extent to which the chocolate has melted (it’s not obvious based on appearance because chocolate gets heated inside-out, and retains its shape when heated). Heat for 30 more seconds if needed. Stir again (and/or heat again if needed) until all the chips have melted.
  2. Line a baking sheet with waxed paper. One at a time, dip each strawberry in chocolate, twirling to coat and place on waxed paper. Chill strawberries 15 minutes to set chocolate. Serve immediately.