Brighten and awaken summer flavors


Family Features

Summer provides an abundance of delicious, fresh-picked flavors, giving home chefs plenty of opportunities to use them in both classic recipes and newfound favorites.

Carrot Beauty Noodles

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 2

2 cups cooked brown rice or quinoa

3 tablespoons organic red miso paste

3 tablespoons Nature’s Intent Organic Apple Cider Vinegar

1/4 cup rice vinegar

2 tablespoons roasted sesame oil

2 teaspoons honey

2 teaspoons freshly grated ginger

2 tablespoons reduced-sodium tamari or soy sauce

9 cups spiralized carrots

2 cups shelled organic edamame

1 avocado, cubed

2 tablespoons fresh mint (leaves removed from stems)

2 tablespoons ground sesame seeds

Cook rice or quinoa according to package directions.

In medium mixing bowl, add red miso paste, apple cider vinegar, rice vinegar, roasted sesame oil, honey, ginger and tamari or soy sauce. Whisk well to combine. Add spiralized carrots, edamame and cooked rice or quinoa. Toss well to coat.

Garnish with avocado cubes, fresh mint leaves and ground sesame seeds.

Peach Smoothie

Prep time: 5 minutes

Servings: 2

21/2 cups unsweetened almond milk

1/2 frozen banana

3/4cup sweet-potato puree

3 cups frozen organic peaches

1/4 teaspoon freshly ground ginger

1/4 teaspoon cinnamon

1 scoop collagen powder

1-2 tablespoons Nature’s Intent Organic Apple Cider Vinegar

In blender, combine almond milk, banana, sweet-potato puree, peaches, ginger, cinnamon, collagen powder and apple cider vinegar; blend until smooth. Serve immediately.

Miso Kale Caesar Salad

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 2

Dressing:

1/4 cup tahini paste (ground sesame seed paste)

1/4 cup organic red or white miso paste

1/4 cup rice vinegar

1 teaspoon honey or maple syrup

3 tablespoons Nature’s Intent Organic Apple Cider Vinegar

Salad:

1 large bunch finely chopped curly kale, destemmed

1/2 cup (about 1 ear) raw white corn, shaved off cob

2 cups daikon radish (about 1/2 radish), peeled, halved and thinly sliced into half-moons

2 ripe avocados, halved, pitted, peeled and cut into 3/4-inch cubes

2 tablespoons baked hemp seeds

Optional toppings:

8 ounces wild salmon, grilled

8 ounces organic tofu, grilled and cubed

To make dressing: In medium mixing bowl, whisk tahini paste, organic miso paste, rice vinegar, honey and apple cider vinegar.

Add kale, corn and daikon radish. Toss well to coat with dressing.

Serve topped with cubed avocado, hemp seeds and salmon or tofu, if desired.

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