Whole Living Daily

Lunch Bunch: End-of-Summer Salads and Blueberry Peach Cobbler

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The calendar might say that summer is wrapping up, but as far as Lunch Bunch dishes are concerned, some the season's best produce is just now arriving. Take the ripe red tomatoes in the Israeli couscous salad, the everything-left-in-Amanda's-CSA-basket corn salad, and the juicy peaches in the cobbler -- summer still tastes good. What are you doing with the best of your garden/CSA/farmers' market finds?

Sweet Tahini Corn Salad

3 handfuls green beans, chopped
5 corn cobs, kernels removed
5 roma tomatoes, coarsely chopped
2 green peppers, thinly sliced
1 medium white onion, thinly sliced
Juice of 1 lemon
1-2 tablespoons agave syrup

Slice onion and green peppers into small strips and sautee on high heat in olive oil until browned. Lower heat. Add corn kernels and green beans, cover, and heat through until just softened. Set aside mixture to cool.  Combine tahini to lemon juice and agave until the consistency of peanut butter. Add water to thin (will be a lot of dressing). Dress veggies. Add arugula when serving.

Green Bean Salad

2 pounds cooked fresh green beans, ends removed
2 cans garbanzo beans, strained
1 red onion, sliced
1 cup Kalamata olives
8 to 10 small mozzarella balls
1/2 cup roasted peppers, thinly sliced

3 to 4 tablespoons Dijon mustard
1/4 cup olive oil
1/2 cup red wine vinegar
2 to 3 cloves crushed garlic
3 tablespoon dried oregano
Salt and pepper, to taste

Combine all ingredients in a large bowl. Whisk dressing ingredients together; pour over bean mixture. Mix well.

Israeli Couscous Pesto Salad
(from East Village Kitchen)

2 cups Israeli couscous
3 cups water
1 pint grape tomatoes, halved
1/2 a large red onion, finely diced
1 large bunch of basil (approx. 10 stems)
1/2 cup olive oil
2 fresh lemons, juiced
Sea salt
Fresh ground black pepper
Grated parmesan cheese (optional)

Bring salted water to boil in a medium saucepan with a lid. When water is boiling, stir in couscous, allow it to come back to a rolling boil and cook for two minutes, stirring occasionally, then cover and remove from heat, and allow it to sit covered for 10 minutes. Remove the lid, test for doneness (if it still is too crunchy, replace the lid and wait a few more minutes), and fluff the couscous with a fork. Place in a large bowl, cover and refrigerate for at least 1 hour.

In a food processor or blender, place the basil leaves, lemon juice, and olive oil (feel free to adjust amount to your taste) and pulse for 1-2 minutes. Open up the lid and add salt and pepper to taste. Remove cooled couscous from the fridge and stir in the pesto. Add onions and tomatoes and stir until all of the couscous is coated with pesto and all of the onions and tomatoes are uniformly integrated. Grate parmasean cheese over the top, toss and serve cold. Will keep for 2 days in a covered container in the fridge.

Gluten-Free Blueberry Peach Cobbler
(adapted from the excellent Moosewood Restaurant Low-Fat Favorites)

Fruit filling:
4 cups sliced peaches
3 cups blueberries
1 tablespoon garbanzo bean flour
1 teaspoon cornstarch
1 teaspoon cinnamon
1/2 cup sugar

1 cup garbanzo flour
1/2 cup soy flour
1 tablespoon sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1/4 cup Greek yogurt
2 tablespoons olive oil

Preheat oven to 350 F. Mix together fruit filling ingredients in large bowl, then place them in a 9x13 pan. Combine first five ingredients for the topping. Stir Greek yogurt and olive oil in a separate bowl, then add to the flour mixture. Turn onto a flour surface and work the dough with your hands or a rolling pin and then place on top of the fruit mixture. Bake for 40-50 minutes until golden. Drizzle honey on top and pair with vanilla ice cream or fro yo if you want a little extra sweetness.

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