Menu Time!

Oh the bounty of summer! Its when we can be super-healthy without even trying!
Mon. Tue. Wed. Thu. Fri. Quick Snacks Garden Eggplant Pizza Pasta a la Caprese

Heaven.. Heaven.. Heaven.. You should definitely be eating this by now!

Macaroni Salad & Baked Okra Guacamole Salad Rustic Ratatouille

Cherry Tomatoes, Celery, Carrots & Hummus

Check out Hummus Chick in Nashville!

Dessert Time!

Summer Fruit Salad

If youre buying local and sustainable, this will taste just like dessert!
Summer 2012 // www.liberationkitchen.com

Reci pe Time!
Garden Eggplant Pizza
Ingredients: whole wheat pizza dough 1 large eggplant 2 medium tomatoes 1 red bell pepper 1 red onion 1 small zucchini 3 tablespoons olive oil, divided 8 ounces shredded mozzarella teaspoon dried basil teaspoon dried oregano teaspoon dried thyme teaspoon garlic powder teaspoon salt teaspoon pepper

Instructions: Chop eggplant and next 4 ingredients coarsely; saut in 1 tablespoon oil in a large skillet over medium-high heat 10 minutes or until tender. Layer pizza crust evenly with cheese and eggplant mixture; sprinkle with basil and next 5 ingredients. Drizzle with remaining 2 tablespoons oil. Bake at 425 for 10 minutes or until golden. Props to Linda Kirkpatrick from Westminster, Maryland for creating this recipe and making it into the holy grail of Southern food, Southern Living magazine, May 2005! Direct link to recipe (I made minor alterations): http://www.myrecipes.com/recipe/garden-eggplant-pizza-10000001057286/

Its summer, so go with FRESH herbs

Summer 2012 // www.liberationkitchen.com

Reci pe Time!
Pasta a la Caprese
Ingredients: 6-8 tomatoes 1-2 green peppers 3-5 garlic cloves 10-15 leaves of fresh basil 1 lb. angel hair/cappellini pasta 2 tablespoons olive oil 1/2 cup olive oil 3/4 cup water 1/2 cup mozzarella cheese parmesan cheese

Local and in-season or it isnt worth it Fresh is a must

Instructions: Thinly slice garlic cloves and set aside for 10 minutes. Chop and combine tomatoes, green peppers, and basil. Add 1/2 teaspoon of salt (you may need to add more salt when all is said and done). Combine garlic and 2 tablespoons olive oil. Heat for 30 seconds in the microwave and pour over tomato mixture. Add the 1/2 cup olive oil, and 3/4 cup of water to the mixture and stir. Allow to marinate at room temperature, covered, for several hours, stirring occasionally. When ready to serve combine mozzarella and hot pasta (cooked according to package) so that the mozzarella melts. Top with tomato mixture and grated parmesan cheese.

This recipe is a big bonus I got when marrying into the Wilson family. Ive never had any dish like this one. Its simple and nothing short of magnificent.
Summer 2012 // www.liberationkitchen.com

Reci pe Time!
Macaroni Salad
Ingredients: 1 lb. large macaroni noodles 1 cucumber, chopped 1 large tomato, chopped cup Whole Foods Vegan Alfredo sauce salt and pepper to taste

A healthier version of a summer favorite that I loved growing up!

Instructions: Cook macaroni noodles according to package. Drain and place noodles in a large bowl. Add cucumber, tomato and Whole Food Vegas Alfredo sauce to noodles and stir enough to coat. Add salt and pepper to taste. Serve chilled.

45 calories per serving. Might as well be magic!

Baked Okra
Ingredients: okra 1 tablespoon olive oil salt to taste

Instructions: Preheat oven to 350 degrees. Rinse and pat dry whole okra. Toss okra in a large bowl with olive oil and salt. Place on cookie sheet and bake for 20-25 minutes. Yes, you eat the vegetable (and its delicious!).

Special thanks to Cindy Delvin of Delvin Farms in Nashville, TN, who told me how to bake okra. Saves tons of time and calories!

Summer 2012 // www.liberationkitchen.com

Reci pe Time!
Guacamole Salad
Ingredients: (My Essentials) lettuce tomato ripe avocado red onion lime juice worcestershire sauce salt & pepper to taste

Can sub a lime dressing. I like Newmans Own

(Seasonal Ad-Ons) carrots celery bell peppers whatever is in the garden or leftover in the fridge! Instructions: Chop lettuce, rince and pat dry. Next, load it up with all the vegetables! Dress with lime juice, worcestershire sauce and salt.

For me this tastes like a big bowl of guacamole! I satisfy my guac craving while eating a huge salad that leaves me feeling full. Its a real win-win!

Summer 2012 // www.liberationkitchen.com

Reci pe Time!
Ingredients: 2 tablespoons olive oil 3 cloves garlic, minced 2 teaspoons parsley 1 eggplant, cubed 1 cup grated parmesan cheese 2 zucchini, sliced 1 large onion, sliced into rings 2 cups sliced mushrooms 1 green bell pepper, sliced 2 tomatoes, chopped salt and pepper to taste

Rustic Ratatouille

This recipe was sent to me by a sustainable food colleague, from a Vanderbilt Health P lus newsletter.

Instructions: Preheat oven to 350 degrees F. Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil. Heat 1 tablespoon olive oil in a skillet over medium heat. Saut garlic until lightly browned. Mix in parsley and eggplant. Saut until eggplant is soft, about 10 minutes. Season with salt to taste. Spread mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese. Bake in preheated oven for 45 minutes.

This is a light meal that we usually preface with Trader Joes multigrain pita crackers (What!? You havent tried those?) and local cheese from the farmers market!
Summer 2012 // www.liberationkitchen.com

Reci pe Time!
Summer Fruit Salad
Ingredients: ripe peaches blackberries blueberries

So healthy, and still a treat!

Instructions: Rinse fruit. Slice peaches. Combine peach slices, blackberries and blueberries in a bowl. Enjoy!

No need for - sugar or artificial sweeteners! But if you want, get crazy with some - homemade whipped cream! (from your local dairy) - local honey! (have you seen Savanah Bee Company?) - cake! (check out the white cake recipe in Spring menu!)

Summer 2012 // www.liberationkitchen.com

Mar ket Time!

Pr oduce Dair y
8 ounces shredded mozzarella 4 ounces parmesan cheese

12-14 tomatoes 2-3 green peppers 1 red bell pepper 2 yellow onions 1 red onion 2 large eggplants 1 cucumber 3 small zucchini 1 pound of okra 2 heads of lettuce 1 avocado 6 carrots celery garlic 2 cups mushrooms peaches blueberries blackberries cherry tomatoes

Refrigerated
whole wheat pizza crust 1 Whole Foods Vegan Alfredo sauce hummus

Try Hummus Chick brand from farmers markets if youre in Nashville!

Spices
basil oregano thyme garlic powder salt pepper

Dry
1 lb large macaroni noodles whole wheat angel hair/cappellini

Misc.
olive oil

Summer 2012 // www.liberationkitchen.com