Recipes from the Summer Newsletter

Watermelon Gazpacho

4 ripe vine tomatoes
Watermelon, an amount equal to the tomatoes
1 cucumber, skin removed
1 red bell pepper, deseeded
10 fresh basil leaves
5 sprigs Flat-leaf Italian parsley
½ teaspoon dried chili flakes (or one small Thai chili)
1 teaspoon oregano
2 tablespoons extra virgin olive oil
2 teaspoons salt (or to taste)

For garnish: finely chopped red onion

Combine all ingredients in a food processor, and blend until completely liquefied. Serve chilled with chopped onion sprinkled on top.


Tonno e fagioli (tuna and bean salad)

10-12 ounces Italian tuna in olive oil
1 lb. butter or Cannellini beans
½ red onion, finely sliced
5 sprigs Flat-leaf Italian parsley, leaves only
4 tablespoons extra virgin olive oil
½ lemon, juiced
Salt and pepper to taste

Italian tuna in olive oil is far superior to the white albacore we’re used to from childhood tuna sandwiches. This tuna is usually available in glass jars, but can be found canned. Tuna in glass jars is ideal because there is no risk of exposure to bisphenol-A (BPA), a powerful endocrine disruptor.

The weight of the beans is the final weight after cooking. Dried beans should soaked overnight, the soaking liquid discarded, before cooking. Canned beans can be used, too, but be sure to get a BPA-free can (like Eden Organics), discard the water from the can and soak the beans in water for at least 30 minutes.

Combine all ingredients in a large bowl and mix thoroughly. Serve at room temperature.

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