Jul

21

Honeydew Cucumber Salad with Pumpkin Seeds, Feta, and Mint

Recipes / Tips

This recipe came about by standing in front of my open fridge and wondering what I should bring to a lunch gathering. It was very hot outside and I was short on time, so I was envisioning a dish that was simple, quick, tasty, healthy, thirst quenching, and party worthy. I had been working on gazpacho recipes and when my eyes landed on the leftover honeydew melon, cucumbers, and mint an idea started to form. I already knew those ingredients tasted good together and that savory watermelon salads were popular, so I re-purposed the melon gazpacho ingredients, used the pumpkin seeds for crunch, and crumbled in some feta cheese for a refreshing salad that’s high in water, fiber, potassium, and Vitamin C.

½ honeydew melon, cubed

1 large cucumber with skin, organic and un-waxed if possible [see note below]

½ cup thinly sliced red onion

¼ cup roughly chopped mint, basil, parsley or cilantro

2-3 Tablespoons lime juice

1- 2 Tablespoons extra virgin olive oil

¼ teaspoon sea salt

2 Tablespoons toasted pumpkin seeds

2 Tablespoons crumbled feta cheese, optional

Prepare melon, cucumber, onion, and mint as described and place them in a large bowl. When ready to serve, drizzle salad with lime juice, olive oil, and salt. Toss to coat and top with pumpkin seeds and optional feta cheese.

Catherine McConkie 2017, all rights reserved

Chef C’s cooking tips:

  • This is one of those “make it how you like it” or “what you have on hand” salads. Mild mannered melon and cucumber go well with many other vegetables!
    • Orange or red cherry tomatoes
    • Celery
    • Green apple
  • For a Latin twist, substitute cilantro for the mint and add cubed Jicama and 1 large jalapeno pepper, chopped
  • Season, age at harvest, growing and storage conditions all impact sweetness, “juicy” factor and taste of fresh produce. Have confidence adjusting the the ratio of honeydew to cucumber to your liking and tinkering with the amounts of lime juice, olive oil, and fresh herbs needed in order to make your taste buds come alive.
  • Cucumber with it’s skin will add extra nutrients and fiber to any dish but they are consistently on EWG’s dirty dozen list for high pesticide residue. Lightly peel the cuke if organic and/or un-waxed product isn’t available

 

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Jul

18

Honeydew Cucumber Gazpacho with Pumpkin Seeds and Basil

Recipes / Tips

This fresh take on gazpacho is restorative, hydrating, and a perfect remedy if feeling fatigued or depleted. Members of the   cucurbitaceae or gourd family, honeydew melon and cucumber are a natural pairing. The pumpkin seeds in this chilled soup lend texture along with essential fats, fiber, and easily digestible proteins. Jalapeno pepper, citrus, and fresh herbs team up with the watery gourds to deliver a super fast, super delicious dose of  vitamin C, and potassium.                  

Makes about 6 cups

4 cups cubed honeydew melon

1 large organic un-waxed cucumber with skin, cubed [see note below]

¼ – ½ cup water

6 Tablespoons raw pumpkin seeds

1 Tablespoon roughly chopped fresh jalapeno

1 medium scallion, roughly chopped

2 Tablespoons lime juice

1 teaspoon lemon juice

1/8 teaspoon sea salt, to taste

¼ cup roughly chopped basil

2 Tablespoons roughly chopped Italian parsley

Place melon, cucumber, ¼ cup water, pumpkin seeds, jalapeno, scallion, lime and lemon juices, and salt into the blender container. Blend on high until very smooth. If soup is too thick, add more water in 2 Tablespoon increments to assist blending until desired consistency is reached.

Add fresh herbs and blend on high for another 30-45 seconds or until basil and parsley are finely chopped and well incorporated. Taste and see if another pinch of salt or lime juice is needed for balance. Serve chilled.

Catherine McConkie 2017, all rights reserved

Chef C’s cooking tips:

  • Season, age at harvest, growing and storage conditions all impact sweetness, “juicy” factor and taste of fresh produce. Have confidence adjusting the the ratio of honeydew to cucumber to your liking and tinkering with the amounts of jalapeno, lime juice, lemon juice, salt, and maple syrup needed in order to make your taste buds come alive.
  • Variation: substitute ¼ cup roughly chopped fresh mint for the basil and parsley, increase fresh lime juice to 2 1/2 – 3 tablespoons.
  • Cucumber with skin will add extra nutrients and fiber to any dish but unfortunately these fruits are consistently on EWG’s dirty dozen list for high pesticide residue. Lightly peel the the cucumber if organic and/or un-waxed aren’t available.
  • Storing the melon and cucumber in the refrigerator before using them in the recipe saves time and will make this soup ready to eat in about 5 minutes.
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Feb

13

February – Heart-y Beet and Barley Salad

Recipes / Tips

It’s February….the month of the heart! When I think about words used to describe the heart, things like hardworking, vulnerable, steady, and loving are a few that come to mind. When I think of caregivers many of those same words apply. I came up with this dish in recognition of the vibrant pulse that beats within each of us. Fresh ingredients in this salad join forces to give maximum flavor plus provide abundant amounts of cholesterol lowering fiber, heart healthy fats, anti-oxidant phyto-nutrients, and cardio-protective vitamins and minerals. Enjoy!

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May

25

Welcome to The Caregivers Table

Uncategorized

The path that deposited me at the stove was a meandering one. I went from being a hospital worker, to being on the other side as a patient, to becoming a nutrition consultant and educator, and ultimately to becoming a cook who teaches others.

For decades I worked as a Respiratory Therapist in urban teaching hospitals. Trauma rooms, intensive care units and nurseries were my office. I loved the job…focus, heart, frustration, adrenaline, joy, sorrow, compassion, camaraderie, and fatigue were constant companions.

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