Red Gazpacho

prep: 30 minutes, plus chilling

serves: 8 (1 cup portions)

you’ll need…

1 slice day-old bread, crusts removed

3 cups cold water, divided

9 ripe tomatoes (about 2 pounds) cored, peeled, seeded and roughly chopped (or 1 28-ounce can of tomatoes)

1 red bell pepper, stemmed, seeded and roughly chopped

1 large cucumber, peeled, seeded and roughly chopped

2 cloves garlic, peeled

2 tablespoons Sherry vinegar

1/4 cup olive oil

salt and pepper to taste

let’s get to it…

(You may have to do this recipe in batches if your blender or food processor is not large enough)

Soak the bread in 1-cup of the water for 5 minutes. Squeeze out the excess water and place bread in a blender or food processor.

Add the remaining water, tomatoes, red bell pepper, cucumber, garlic and vinegar. Blend or process the mixture until smooth. While the machine is running, slowly add the olive oil.

Taste the gazpacho and add salt and pepper if desired.

Refrigerate until chilled.

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Nutrition Note: For this recipe, 1 slice white bread, tap water, 1/2 tsp salt and 1/4 tsp salt was accounted for in Nutrition analysis

Nutrition Facts per serving

Total Calories                         104

Total Fat                                 7g

Saturated Fat                         1g

Trans Fat                                0g

Cholesterol                            0mg

Sodium                                  173mg

Total Carbohydrates             9g

Dietary Fiber                          2g

Sugars                                      5g

Protein                                     2g

Chicken Marsala Meatballs

prep: 30 minutes
cook: 10 minutes

makes about 24 (1-inch) meatballs

you’ll need…
1 cup finely grated Parmesan cheese, divided
¼ cup finely chopped parsley
1 pound ground chicken (I used thigh meat)
½ cup breadcrumbs
2 cloves finely chopped garlic
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 egg
1 tablespoon butter
2 tablespoons olive oil
¼ cup chicken broth
¼ cup Marsala wine

let’s get to it…
Finely grate the Parmesan cheese. Place ½ cup on a plate; set aside remaining ¼ cup. Finely chop the parsley; set aside.

Place the ground chicken, breadcrumbs, garlic, Italian seasoning, salt, black pepper and egg in a large mixing bowl. Blend with your hands or a spoon until well incorporated. Form into 1-inch balls.

Roll each chicken meatball in the Parmesan cheese on the plate; set aside.

Heat butter and oil in a large skillet on medium heat for 1 to 2 minutes. Add meatballs and cook 3 to 4 minutes, stirring often until lightly browned on all sides.

Add chicken broth and Marsala wine. Cover and cook for 8 to 10 minutes or until cooked through. Remove from pan and top with remaining cheese and parsley. Serve immediately.

Zucchini and Feta Fritters with Roasted Red Pepper Dip

prep: 1 hour
cook: 20 minutes

makes 8 fritters

for the fritters you’ll need…
3 medium size zucchinis (about 1 lb.)
2 teaspoons salt
½ cup flour
1 teaspoon baking powder
1 tablespoon Italian seasoning
2 large eggs, beaten
6 ounces feta cheese, crumbled
2 cups frying oil (canola, vegetable or peanut)

for the roasted red pepper dip you’ll need…
2 cloves garlic, peeled
½ cup toasted almonds
3 large roasted red peppers, drained
1 teaspoon white vinegar
1 tablespoon extra virgin olive oil
salt and pepper to taste

let’s get to it…
Chop the garlic and almonds together in a food processor. Add the peppers, vinegar and oil and process until blended. Season with salt and pepper to taste. Remove from processor, place in a serving bowl, and set aside.
Line a baking sheet with paper towels; set aside. Heat oven to 165°F.
Shred the zucchini in a food processor. Remove zucchini and place in a large colander. Toss zucchini with 1 teaspoon salt and let drain 30 minutes. Place a clean kitchen towel on counter, spoon zucchini onto towel, roll up and wring out; set aside.
Combine flour, baking powder, 1 teaspoon salt and Italian seasoning in a large bowl.
Whisk in beaten eggs, zucchini and ¾ of the feta cheese.
Pour oil (enough to cover the bottom) into a large 12-inch skillet and heat on medium high for 3 to 4 minutes. Using a ¼-cup measuring cup, scoop out fritter mixture and drop into oil; repeat 3 more times until 4 fritters are in the skillet, being careful not to crowd the pan.   Cook for 2 minutes, turn and press down gently on fritter. Cook for 2 to 3 minutes longer or until firm and golden. Remove from oil and place on baking sheet in the oven to keep warm. Repeat with remaining fritter mixture.
Serve immediately or cool completely and then freeze, with a piece of parchment paper between each fritter.

Picnic Quinoa Salad

prep: 20 minutes
cook: 15 minutes

you’ll need…
1 cup quinoa
2 cups water
2 cloves garlic, finely chopped or pushed through a garlic press
3 tablespoons apple cider vinegar (or any vinegar except balsamic)
5 tablespoons olive oil
½ teaspoon salt
1 15-ounce can pinto beans, drained and rinsed
½ cup chopped bell pepper
½ cup chopped cilantro
2 green onions, chopped

let’s get to it…
Place quinoa and water in a medium saucepan and bring to a boil. Cover, reduce heat to simmer and cook until the water is absorbed, about 15 minutes. Spread cooked quinoa on a baking sheet and refrigerate for 15 minutes until cool.
Whisk the garlic, vinegar, olive oil and salt together in a large bowl until well blended.
Add the beans, bell pepper, cilantro and green onions to the bowl and gently stir with a rubber spatula, being careful not to break the beans. Add the quinoa to the mixture, continuing to stir gently. Season with salt and pepper to taste.
Refrigerate until ready to serve.