asparagus soup

Homemade and super easy to make!

1 small onion chopped
Minced garlic
Olive oil
2 bunches of asparagus (2lbs)
4 cups chicken broth

Heat olive oil in pan and add onion and garlic. Sauté until onions are soft. Add the chicken broth and bring to boil. Add trimmed asparagus and cook until soft. Purée in blender. Season with salt and pepper. Sprinkle with Parmesan cheese. And yumm!!!!

Corn on the Cob with Feta and Herbs

Serves 6

Feta and fresh herbs mixed into butter make a fantastic topping for summer corn on the cob.

Ingredients

1/4 cup crumbled feta
3 tablespoons unsalted butter, softened
Zest of 1 lemon
3 tablespoons chopped mint
2 1/2 teaspoons chopped thyme
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
6 ears sweet corn

Method

In a small bowl, combine feta, butter, zest, mint, thyme, salt and pepper. Use a wooden spoon to stir and mash ingredients together until mixed and fairly smooth. Pack mixture into a ramekin or small bowl and smooth the top. (You can cover and refrigerate the mixture up to 1 day ahead, but make sure to have it warm enough to spread easily before serving.)

Boil or grill corn until tender; serve immediately with butter for spreading.

Nutrition

Per serving (about 4oz/108g-wt.): 150 calories (70 from fat), 8g total fat, 4.5g saturated fat, 20mg cholesterol, 280mg sodium, 18g total carbohydrate (3g dietary fiber, 3g sugar), 4g protein

Watermelon-Tomato Gazpacho

erves 4

This soup is sweet and savory; it's the perfect cold meal for a summer evening. Make sure to serve it well chilled.

Ingredients

6 cups roughly chopped seedless watermelon, divided
3 cups roughly chopped tomatoes, divided
1 shallot, roughly chopped
2 tablespoons olive oil
2 tablespoons sherry vinegar
1/4 cup roughly chopped cilantro, divided
1 teaspoon salt
1/4 teaspoon black pepper

Method

Put 5 1/2 cups of the watermelon, 2 1/2 cups of the tomatoes, shallots, oil, vinegar, 2 tablespoons of the cilantro, salt and pepper into a blender and puree until smooth. Transfer puree to a fine mesh strainer set over a large bowl and strain puree, pressing as much through as possible; discard solids. Cover and chill for at least 1 hour.

Finely chop remaining 1/2 cup watermelon, 1/2 cup tomatoes and 2 tablespoons cilantro and toss together in a bowl. Pour chilled soup into bowls or glasses and top with watermelon-tomato mixture.

Nutrition

Per serving (about 15oz/434g-wt.): 170 calories (70 from fat), 7g total fat, 1g saturated fat, 3g protein, 24g total carbohydrate (2g dietary fiber, 19g sugar), 0mg cholesterol, 650mg sodium

Grilled Corn Salad with Green Beans and Tomatoes

Serves 8

Next time you have the grill warmed up, throw on some extra corn on the cob to make this easy summer side dish. It's a great complement to any outdoor party.

Ingredients

1 teaspoon Dijon mustard
3 tablespoons sherry vinegar
1/4 cup extra virgin olive oil
Salt and pepper
4 ears corn, grilled
1 pound green beans, blanched and cooled
1 pint cherry or grape tomatoes, halved
1/2 red onion, thinly sliced
1 cup basil leaves, thinly shredded
4 ounces ricotta salata, shaved

Method

Prepare vinaigrette by whisking together mustard, vinegar, oil, salt and pepper. Set aside.

Cut kernels off corn cobs and put in a large bowl. Add beans, tomatoes, onion and basil. Drizzle vinaigrette over and toss to combine. Top with ricotta salata and serve.

Nutrition

Per serving (about 6oz/179g-wt.): 160 calories (90 from fat), 9g total fat, 2.5g saturated fat, 5mg cholesterol, 210mg sodium, 16g total carbohydrate (4g dietary fiber, 4g sugar), 4g protein

Cherry Salsa with Balsamic Vinegar and Basil

Cherry salsa makes a sweet and spicy condiment for salmon, chicken or pork. For a milder salsa, remove all of the ribs and seeds from the jalapeño.

Ingredients

2 cups sweet cherries, pitted and roughly chopped
1 jalapeño, stemmed, seeded and finely chopped
1 shallot, finely chopped
1/4 cup basil leaves, chopped
2 teaspoons balsamic vinegar
Salt and pepper to taste

Method

Toss all ingredients together in a large bowl then cover and chill for at least 1 hour before serving.

Nutrition

Per serving (About 2 Tbsp/37g-wt.): 25 calories (0 from fat), 0g total fat, 0g saturated fat, 1g protein, 6g total carbohydrate (less than 1g dietary fiber, 4g sugar), 0mg cholesterol, 50mg sodium

Double Grape Slushies

older kids can learn to make these themselves, and younger ones can be helpers. Remember to be careful with knives and sharp blender blades. And if you do want it sweeter, add a touch of agave nectar or grape fruit spread.

Ingredients

1/2 cup concord grape juice
1 cup seedless red or green grapes
1 cup honeydew melon chunks
2 cups ice cubes

Method

Pour juice into a blender. Drop in fruit and ice. Keep your hands out! Put the lid on and blend until smooth.

Nutrition

Per serving (about 5oz/163g-wt.): 60 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 10mg sodium, 15g total carbohydrate (1g dietary fiber, 14g sugar), 1g protein

Flourless Chocolate Cake with Dark Chocolate Glaze

Serves 12

We received this sumptuous flourless chocolate cake recipe from one of our gluten-free readers who said, "My gluten-eating friends now all use this recipe because of its taste and simplicity." We made it natural with the addition of real butter in place of margarine and unbleached cane sugar. We replaced the light corn syrup with honey. Enjoy this luscious cake — a little goes a long way!

Ingredients

12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
1 1/4 cups sugar
6 eggs
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon gluten-free vanilla extract

Method

Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.

Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.

Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.

Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.

When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.

Nutrition

Per serving (1 slice/106g-wt.): 440 calories (300 from fat), 34g total fat, 19g saturated fat, 155mg cholesterol, 40mg sodium, 40g total carbohydrate (4g dietary fiber, 32g sugar), 7g protein