Take Along Treat

I'm always interested in finding new snacks, especially ones that are good for you. Today's snack made my Good Stuff picks; is ideal for travel or take-along treat for the beach. Seaport Farms' Dry Roasted Edamame is coated in wasabi; which has a similar bite to horseradish. Edamame also happens to be a great source of protein.

What is edamame?

Edamame is a specialty soybean harvested as a green vegetable when the seeds are immature and have expanded to fill 80 to 90 percent of the pod width. Like field-dried soybeans, the seeds of Edamame varieties are rich in protein and highly nutritious. Worldwide, it had only been considered a minor crop or used as a cover-crop, but was quite popular in East Asia as a snack food. In recent years it has become very popular as a vegetable used in many recipes including soups, stir-fry's, casseroles and salads.  As a snack, the pods are cooked in lightly salted boiling water and then only the beans are eaten by pushing them directly from the pods into your mouth. 

Available in most food markets.

Melon Mondays

Believe it or not, watermelon has higher concentrations of the antioxidant lycopene compared to any other fresh fruit or vegetable. A two cup serving of watermelon contains almost nineteen milligrams vs. four milligrams contained in tomatoes, and has only 48 calories. It can also provide 25 percent of your recommended daily intake of Vitamin C. Let's not omit that watermelon also marks summer fun and eating outdoors!

Tip. Pick a melon that feels heavy for its size, that's an indication it's juicy and fresh. Enjoy eating it freshly cut or make my refreshing summer cocktail made with watermelon. For my Melon Mojito recipe.

Make the melon a take-along to the beach or boat chilled on ice, in the collapsable bucket.

Liquid Salad

A refreshing and one of my favorites, Gazpacho is also known as "liquid salad" — for obvious reasons. Its origin and roots go back to ancient times in Andalusia Spain; with a version of the recipe believed to be concocted as a re-energizing dish for Roman workers building roads in early 2nd century Spain.

Traditionally, gazpacho recipes include stale bread, tomato, cucumber, bell pepper, garlic, olive oil, and a touch of vinegar. This time of year is perfect to think about taking those fresh garden or from-the-market veggies and make this refreshing cold soup. 

My recipe will give your knife skills a work out. Feel free to use a blender. But keep in mind the manual chopping of the vegetables will preserve the flavor. Be aware, using a food processor or blender actually cooks the veggies with the friction, in turn, changing the natural uncooked flavor, which is the true essence of this dish.

There are many versions of gazpacho, but I prefer this one without any meat broth, keeping it true to its veggie roots, and finishing it off with a good balsamic.

Gazpacho  

Makes four servings 

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1/4 cup onion, chopped very fine

4 cups tomato juice

Juice of 1 lemon

1/4 cup sweet red pepper, chopped very fine

1/4 cup sweet green pepper, chopped very fine

1/4 fresh plum tomatoes, seeded, chopped fine

4 cloves garlic, fine chop

1/4 cup scallion, fine chop

1/2 cup cucumber; peeled and seeded, chopped very fine

1 Tablespoon cilantro

1/4 teaspoon hot sauce

1/4 teaspoon cumin

1/4 teaspoon sea salt 

fresh ground black pepper 

1/2 cup stale bread, toasted and chopped fine

1 Tablespoon balsamic vinegar  

In a large bowl mix all the ingredients and chill for two hours before serving. 

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Make & Bake Pizza

Everyone likes the thought of tossing pizza dough high up in the air. You must try it at least once. Today I have an easier method and you can still be creative while having fun tossing on your own toppings like grilled veggies, seafood, meats and nuts. The choices are endless, I encourage you to make your own designer pizza pie. 

Solution: When you just don't have the time for making a dough, Fabulous Flats makes an excellent substitution. Their Tandoori Naan and Stone-Baked Pizza Crusts are authentic and truly fabulous. The flatbreads are preservative-free and contain no hydrogenated oils and no trans fats. I really like making it with their whole wheat variety which has a made-from-scratch taste because of the hearth baked nutty flavor. I’ve mentioned before, I admit I'm a pizza snob who will travel 50 miles for a great pie, so I won't steer you wrong!

When the Gorgonzola melts, it becomes creamy and gives the pizza a nutty flavor. Top with pecans for additional nuttiness that is ideal with the creamy cheese. Ideal for luncheon entrée or dinner appetizer served a tossed green salad.

Grilled Three-Cheese Naan Pizza

(Adapted from Grilling with Chef George Hirsch with Marie Bianco)

Makes four appetizer servings
 

1 pre-baked Naan Bread Crust
1/2 cup shredded mozzarella
1/2 cup crumbled Gorgonzola
1/2 cup goat cheese or feta
6 fresh basil leaves, lightly torn
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Fresh ground black pepper, to taste

Pre heat grill to medium or an oven to 400 degrees F.

Brush Naan on both sides with olive oil. Top Naan on one side with cheeses leaving a half-inch border around crust. Place Naan on grill top shelf or bake on a pizza pan for about five minutes until crust is crisp and cheese is melted. Remove top with fresh basil and pepper, serve immediately.

image, © Kristen Johansen | istock

The Red Poppy

Let us not forget; the Buddy Poppy the symbol of the fallen hero.

As we prepare to celebrate Memorial Day, let's not loose sight of the reason behind the commemorative holiday aka Rememberance Day. 

We cherish too, the Poppy red

That grows in fields where valor led,

It seems to signal to the skies

That blood of heroes never dies. 

1915, poem inspired by "in Flanders Fields" by Moina Micheal

click to enlarge image

Earlier this week my subscribers to George Hirsch Lifestyle extra received a dedicated post to Patriotic Family Reunions; with my signature grilled dessert + tips.  To read my post... 

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Wishing you a safe and happy holiday!

Enjoy, George