Avocado and Cucumber Cooler

I actually came across this recipe while doing research on West Indies cuisines and thought it was quite interesting and different. It is a Jamaican recipe, that is no only refreshing in the tropical summer heat but just as satisfying as part of a quick, light meal. The unique combination of creamy avocado paired with the delicate flavor of cucumber is then accented with lemon for a dash of tartness and lots of fresh mint for that fresh sweetness. If you have a blender, you can make this drink within ten minutes. A great grab and go smoothie type drink or a light lunch, I would add a little bit of a protein like an ounce of almonds or walnuts along with it to round it out and complete it. I hope you enjoy.

Avocado and Cucumber Cooler

Ingredients:

1 large avocado, about 7 ounces after skin and pit removed, rough chopped

2 cups seedless cucumber, about 1 average hothouse cucumber, roughly chopped

1/2 cup mint leaves, firmly packed and additional for garnish if desired

2 lemons, juiced and additional lemon slices for garnish if desired

2 cups ice

Place all ingredients into blender and pulse to puree. This is a very thick drink so you will need to stop and stir with a spatula a few times before reaching desired consistency.

Nutrition Facts

4 - One Cup Servings

Amount Per Serving
Calories 96.1
Total Fat 7.8 g
Saturated Fat 1.1 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 4.9 g
Cholesterol 0.0 mg
Sodium 5.3 mg
Potassium 357.5 mg
Total Carbohydrate 7.8 g
Dietary Fiber 3.9 g
Sugars 0.7 g
Protein 1.4 g

Greek Zucchini Pie

I tested this dish with a few different ingredients as the base and decided that a basic quiche-like custard tasted the best and brought a great smooth texture to the pie. But, this is no quiche. The flavors in this pie and its classic combination of zucchini and dill are light, flavorful and filled with summer. Though it is baked it makes the perfect accompaniment to any grilled Greek style meat or really any grilled meats at all. Don't let my use of phyllo dough for the crust scare you off either. Just a few sheets placed in your baking dish and you are good to go. I promise it is simple to prepare. I hope you enjoy.

Greek Zucchini Pie

Ingredients:

1 1/2 lbs. zucchini, grated (about 5 cups)

2/3 cup onion, diced

6 eggs, beaten

3/4 cup heavy cream

1 cup dill, chopped

1/4 tsp. nutmeg

3/4 cup feta cheese, crumbled

1 Tbsp. olive oil

4 sheets Phyllo dough, thawed according to package directions

freshly ground black pepper

olive oil spray

Preheat oven to 350'

Grate the zucchini with the shredding blade in your food processor or with a box grater. Place the zucchini in a clean cotton kitchen towel and wring well to release all of the moisture.

Preheat a large saute pan that has been coated with olive oil spray on medium heat. Saute the zucchini and onions until tender, about 5 to 7 minutes, stirring occasionally to prevent sticking. Season with black pepper while cooking. Set aside to cool.

Whisk together the eggs, heavy cream, dill, nutmeg and feta cheese in a large bowl. Season with black pepper. Add the cooled zucchini and onion mixture and stir to blend well.

Lightly brush a sheet of phyllo dough with olive oil, season with black pepper and place in the bottom of an 8" by 8" casserole dish. It will be long enough to hang over the edges on two sides. Place a second sheet, which has been brushed with olive oil and seasoned with black pepper over the first, making sure the bottom is covered completely. Using the same method with the last two sheets, place them in the opposite direction in the casserole dish so that they drape over the other two sides and all four sides have flaps. Pour the zucchini mixture into the crust, fold the flaps up around the edges of the pie and lightly coat the flaps with olive oil spray. Bake for about 1 hour to 1 1/4 hours or until a knife inserted comes out clean. Serve warm or at room temperature.

Nutrition Facts

9 Servings

Amount Per Serving
Calories 200.6
Total Fat 15.3 g
Saturated Fat 7.8 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 5.3 g
Cholesterol 180.0 mg
Sodium 222.9 mg
Potassium 290.1 mg
Total Carbohydrate 8.9 g
Dietary Fiber 1.4 g
Sugars 1.3 g
Protein 7.5 g

Summer Vegetable Borscht

Borscht is a soup, sometimes cold and sometimes hot, from Russia and is prepared with beets. It can be made several different ways and sometimes will include beef in the stock. I have chosen to serve it cold and keep it as light and clean tasting as possible and to not use beef. I wanted this to be cool and refreshing to enjoy during the hottest part of a summer day. And it is. I have based this recipe on a simple, classic Russian recipe but have made a few simple adjustments and added my own style to it with lots of vegetables. If you don't care for the vegetables I have chosen or they are not available you can substitute your favorites like zucchini, yellow squash or celery. I hope you enjoy.

Summer Vegetable Borscht

Ingredients:

12 cups water

5 cups beets, cleaned, peeled and diced into bite size cubes (about 12 - 2" diameter beets)

1/4 cup onion, diced

2 Tbsp. orange zest. grated

1 lemon, juiced

2 cups beet greens, leaves only, chopped

1 1/2 cup fennel, diced into bite size pieces

1 1/2 cup cucumber, diced into bite size pieces

1/4 cup dill, chopped

sour cream, optional

Pour the water, beets and onion into a large pot and bring to a simmer on high heat. Reduce heat to low so it simmers, cover almost completely and simmer for about 45 minutes. Add the orange zest, lemon juice, beet greens and fennel, cover again and continue to simmer for about 20 minutes. Add the cucumber and dill at the last minute. Cool soup down and refrigerate until thoroughly chilled. Serve cold with a dollop of sour cream if desired.

Nutrition Facts

12 - 1 Cup Servings

Amount Per Serving
Calories 34.1
Total Fat 0.2 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 69.4 mg
Potassium 309.7 mg
Total Carbohydrate 7.7 g
Dietary Fiber 2.4 g
Sugars 4.0 g
Protein 1.4 g

Note ~ If you have beet greens left over don't throw them away. Either simmer them or saute them in a tablespoon of olive oil and serve them with dinner.