Chicken Salad with Roasted Red Bell Peppers and Homemade Aioli

(Makes 8 servings)

Ingredients

• 1 garlic clove
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 large egg yolk
• 2 teaspoons curry powder
• 1/3 cup grapeseed oil
• Salt and freshly ground black pepper
• 4 boneless, skinless chicken breasts, grilled and cooled
• 2 roasted red bell peppers, peeled, seeded, cut into medium dice
• 1/2 cup finely diced red onion
• 1 stalk celery, finely diced
• 1/4 cup chopped green onions
• 1/7 cup chopped fresh cilantro
• 1 head romaine lettuce, cut into bite-size pieces

Directions
Place garlic, Dijon mustard, lemon juice, egg yolk, and curry powder in food processor and puree until smooth. With motor still running, slowly add oil until emulsified. Season aioli to taste with salt and pepper, then remove from food processor. Tear chicken breasts into bite-size pieces and place them into large bowl along with peppers, red onion, and celery. Toss chicken with enough of aioli to generously coat, reserving at least 2 tablespoons. Season to taste with salt and pepper and fold in green onions and cilantro.

In separate large bowl, toss romaine with remaining aioli and season to taste with salt and pepper. Refrigerate covered, then transport in cooler. To serve, mound lettuce onto center of eight serving plates, top with generous ½ cup chicken salad, and serve.

Succotash

(Makes 4 servings)

Ingredients

• 2 tablespoons olive oil
• 1 small red onion, medium dice
• 2 garlic cloves, finely chopped
• 1 red bell pepper, medium dice
• 1 green bell pepper, medium dice
• 2 zucchini, medium dice
• 2 ears fresh yellow corn, shucked (about 2 ½ cups of kernels)
• 1/4 cup finely chopped fresh Italian parsley
• 2 tablespoons chopped fresh thyme
• 2 tablespoons fresh lemon juice
• Salt (optional) and freshly ground black pepper

Directions
Heat oil in large sauté pan over medium-high heat. Add onions and sauté until slightly softened, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add red and green bell peppers and sauté until they soften slightly, about 4 minutes. Add zucchini and corn and sauté until crisp-tender, about 5 minutes. Stir in parsley, thyme, and lemon juice. Refrigerate covered, then transport in cooler. To serve, season to taste with salt and pepper and serve.

Cucumber and Dill Salad

(Makes 4 servings)

Ingredients

• 1/4 cup fresh lemon juice
• 2 tablespoons finely chopped fresh dill
• 2 1/2 tablespoons extra-virgin olive oil
• 2 cucumbers, cut in half lengthwise and sliced thinly crosswise
• Sea salt (optional)

Directions
Place lemon juice and dill in medium-sized bowl and gently whisk to blend while slowly adding olive oil. Add cucumbers to dressing and toss to coat. Season salad to taste with salt. Refrigerate covered, then transport in cooler. Divide salad among four serving bowls and serve immediately.

Stone’s “Take-Out” Favorites:

Keep It Simple: “Marinated and grilled chicken because it’s great hot, warm or cold. Tear into pieces and serve over a fresh seasonal salad; combine with dressing in a baguette to make a delicious sandwich or simply eat as a snack just as it is. Dips like baba ghanoush and tzatziki are also great. They can be enjoyed with crunchy veggies or baked pita chips, and they work as a spread on sandwiches.”

Savor the Season: “When you buy what’s in season, it usually comes from a local farm where their stock is plentiful. So you’re buying fruits and veggies that are tastier, more affordable, and have the potential to support local farms and communities.”

No Spoil Suggestions: “I love to have all types of antipasto platters at a picnic, from pickled and preserved vegetables to marinated artichokes and beautifully cured meats. Make a variety of salads. The key is to pack the vinaigrette or dressing separately. Pour just before eating to keep the greens nice and crisp.”

Hummus and Cucumber Appetizer Bites

Recipe Yields 10-14 Appetizer Bites

Ingredients

• 1 Large Cucumber
• 1 Cup Hummus (Kalyn uses purchased hummus, but we recommend Madge’s Hummus.)
• Black or White Sesame Seeds

You will also need one small Ziploc bag or other thick plastic bag with one corner cut off.

Directions

1. If you are using European-style cucumbers (as Kalyn does), peel them in strips to leave some green color on. Otherwise, you should peel the skin off of regular grocery-store cucumbers.

2. Cut the cucumber into slices around 3/4 inch to 1 inch thick.

3. Put the hummus into a small Ziploc bag and cut off the corner. Use this like a pastry bag and squeeze it onto the top of each cucumber slice, just enough to slightly mound up but not so much that it starts to droop over.

4. Sprinkle the Hummus and Cucumber Bites with sesame seeds and serve.

You can find Kalyn’s Kitchen on Facebook and Twitter.

Gazpacho Grandé

(Makes 5 servings)
Ingredients

• 1 hot house cucumber, halved and seeded
 (not peeled)
• ½ red bell pepper, cored and seeded
• ½ yellow bell pepper, cored and seeded
• 5 plum tomatoes
• 1 red onion
• 3 garlic cloves, minced
• 24 ounces canned tomato juice
• ¼ cup red wine vinegar
• ¼ cup good olive oil
• ½ tablespoon kosher salt (optional)*
• 1 teaspoon freshly ground black pepper

Directions:
Put each vegetable separately in food processor fitted with steel blade and pulse until coarsely chopped. Do not overmix. After each vegetable is processed, combine in large bowl and add garlic, tomato juice, vinegar, olive oil, salt, and pepper. Stir and chill for 4 hours before serving.

Recipe courtesy foodchannel.com

A to Z Soup (Avocado Zucchini Soup)

(Makes 4 servings)
Ingredients

• 4 cups fat-free, low-sodium chicken broth
• 1 medium onion, finely chopped
• 4 green onions, sliced into ½-inch pieces
• 2 cloves garlic, finely chopped
• ½ teaspoon salt (or to taste)
• ¼ teaspoon ground black pepper
• ⅛ teaspoon ground nutmeg
• 2 cups zucchini, thinly sliced
• 2 large, ripe California avocados, seeded, peeled, and chopped

Directions:
In large pot with lid, heat 1 cup broth, onion, green onions, garlic, salt, pepper, and nutmeg. When boiling, reduce heat to low, cover, and cook for
15 minutes. Stir occasionally. Add remaining broth and zucchini and bring to boil. Cover and reduce heat to low. Cook for 20 minutes. Remove lid and allow to cool. In food processor, purée zucchini, broth, and avocado in batches. Return to pan; stir gently. Serve in soup bowls and garnish to taste.

Recipe © The California Avocado Commission

Cool Cucumber Soup

(Makes 4 servings)
Ingredients

• 2 large cucumbers, peeled, seeded, and grated with box grater/food processor
• 1 garlic clove, finely minced
• 2 tablespoons fresh dill, minced
• ½ cup low-fat sour cream
• ½ cup Greek yogurt
• 1 cup low-sodium chicken broth
• Salt and white pepper (if you have it, black if you don’t), to taste

Directions:
Combine all ingredients in food processor. Transfer to bowl, stir, and chill. Serve topped with any of the following: chopped cucumber, fresh dill or mint, dollop of sour cream or yogurt, diced avocado, snipped chives, or green onions.

MMM… Soup (Mango-Melon-Mint)

(Makes 4 servings)
Ingredients

• 2 mangoes, peeled, pitted, and chopped
• 2 cups cantaloupe, peeled, seeded, and chopped
• 2 tablespoons fresh mint, minced
• 1 tablespoon fresh-squeezed lemon juice
• 1 tablespoon confectioners’ sugar
• ¼ cup dry white wine
• 2 tablespoons plain yogurt

Directions:
Purée all ingredients in food processor or blender and chill for 2 to 3 hours. Pour into glass bowls, garnish with mint leaves, and serve.