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Iced Tea
Pea Pâté
Grilled Bread
Green Gazpacho
Veggie Carpaccio
Spaghetti with Fresh Tomatoes and Basil
Zucchini Blossoms Stuffed with Amaranth
Green Salad with Truffle Vinaigrette
Plum Pie
Popsicles
SERVES 8
PREP TIME: 50 MINUTES
Templeton is famous for its iced tea. People constantly ask me for the recipe. Fresh orange juice is the secret ingredient.
| 2 | quarts boiling water |
| 8 | herbal lemon tea bags |
| 1½ | cups fresh squeezed orange juice Fresh mint |
Pour 2 quarts boiling water over tea bags. Brew for 30 minutes and let cool. Remove tea bags. Add orange juice and serve over ice with fresh mint.
SERVES 6
TOTAL TIME: 30 MINUTES
Sweet spring peas have the perfect flavor and color for this light pâté. You can whip this together in less than a half hour. In other seasons, you can substitute frozen peas, edamame, or lima beans, but fresh peas are the best.
| 3 | cups fresh peas (or frozen peas, edamame, or lima beans) |
| 2 | cups sliced carrots |
| 1½ | cups fresh cauliflower |
| 2 | tablespoons chopped parsley |
| 1 | tablespoon pine nuts |
| Salt and pepper |
1. Steam the fresh peas for 2 minutes (frozen peas, edamame, or lima beans for 7 minutes).
2. Steam the sliced carrots for 7 to 10 minutes depending on size.
3. Steam the cauliflower for 10 minutes.
4. Put all the ingredients in a blender or food processor and blend. I like this pâté chunky.
5. Add salt and pepper to taste.
6. Serve at room temperature with grilled bread, vegetable crudités, pita chips, or on a bed of lettuce. You can make this a day ahead if you refrigerate it covered.
TOTAL TIME: 5 MINUTES
Can’t live without it. Add herbs and garlic if you want to dress it up.
Crusty bread or pita bread
Olive oil
Sea salt
Slice your favorite pita or crusty bread. Drizzle olive oil on both sides and grill well. Salt to taste.
SERVES 2
TOTAL TIME: 10 MINUTES
Since I am allergic to bell peppers, I am always finding ways to make gazpacho without them. This a great recipe, and so refreshing on a hot day.
| 2½ | cups shelled fresh English peas |
| ¼ | cups ice water |
| 1½ | cups chopped peeled cucumber |
| 1 | cup (½-inch) bread cubes |
| 3½ | tablespoons olive oil |
| 1½ | tablespoons sherry vinegar |
| 2 | garlic cloves |
| ½ | teaspoon sea salt |
| ½ | teaspoon freshly ground black pepper |
| 1 | tablespoon fresh mint |
1. Cook peas in boiling water for 4 minutes. Drain and rinse with cold water until cool. Set aside ½ cup peas.
2. Combine remaining peas, 2¼ cups ice water, cucumber, bread, 2 tablespoons olive oil, vinegar, and garlic cloves in a blender. Process until smooth.
3. Stir in sea salt and freshly ground black pepper.
4. Put in a serving bowl and top with reserved peas, mint, and a drizzle of olive oil.
SERVES 8
ACTIVE TIME: 10 MINUTES
TOTAL TIME: AS LONG AS YOU WANT TO MARINATE THE VEGETABLES
Beware the mandoline and your fingertips! Slicers are dangerous. You can serve this freshly made or make it a day or two in advance to allow it to marinate.
| 3 | fennel bulbs |
| 3 | summer green zucchini |
| 1 | cup chopped shallots |
| ½ | cup chopped dill |
| Olive oil | |
| Sea salt and pepper | |
| 1 | lemon |
1. Thinly slice the fennel and zucchini (if you have a mandoline or food slicer, great; if not, get them as thin as possible).
2. In a dish, put a layer of fennel, then zucchini, then sprinkle shallots and dill, drizzle olive oil, and add sea salt and pepper. Continue layering until all your veggies are done.
3. Garnish the top with dill, scallions, a big drizzle of olive oil, and the juice of 1 lemon.
4. Let sit for as long as possible. Can be made one day in advance.
Veggie Carpaccio. Quick and easy to make and so healthy!
SERVES 8
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 45 MINUTES
This recipe is as basic as it gets. The fresh cherry tomatoes make it special. Boiling the water is the hard part!
| Sea salt | |
| ½ | cup olive oil, plus extra for the pot |
| 6 | garlic cloves, minced |
| 4 | pints small cherry tomatoes or grape tomatoes |
| 18 | large basil leaves, julienned, plus a few extra leaves for serving |
| 2 | tablespoons chopped fresh parsley |
| 2 | teaspoons chopped fresh thyme leaves |
| 1 | teaspoon freshly ground black pepper |
| ½ | teaspoon red pepper flakes |
| ¾ | pound dried spaghetti |
Spaghetti with Fresh Tomatoes and Basil. The perfect summer food! I love linens. I inherited some but am constantly looking for more at swap meets and thrift stores. Friends also bring them to me.
1. Bring a large pot of water to a boil and add 2 tablespoons sea salt and a splash of oil to the pot.
2. Heat ½cup olive oil in a large sauté pan. Add the garlic to the oil and cook over medium heat for 30 seconds.
3. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but do not break up.
4. While the tomatoes are cooking, add the spaghetti to the pot of boiling water and cook according to package directions. Drain the pasta, reserving some of the pasta water. Place the spaghetti in a serving bowl, add the tomatoes, and toss well. Add some of the pasta water if the pasta seems too dry.
5. Serve in a large bowl with extra basil on the side.
Zucchini Blossoms Stuffed with Amaranth. I use all my green dishes in the summer.
SERVES 4
TOTAL TIME: 45 MINUTES
Zucchini blossoms are so beautiful. This is so easy to make, and your friends will be very impressed. You can make the stuffing the day before so you can enjoy your friends, stuff the blossoms, and have a great lunch. Amaranth is a gooey grain that works well as a stuffing. I serve this dish with iced tea with mint or a crisp white wine. Fresh tomatoes go well with the squash blossoms.
| 3 | cups amaranth |
| 1 | medium onion |
| 3 | tablespoons olive oil, divided |
| 2 | zucchini |
| 1 | small eggplant (you want to end up with 1½ cups after it is cooked) |
| 1 | garlic clove |
| 4 | large blossoms per serving |
| 1 | tablespoon finely chopped parsley |
1. Bring 3 cups of water to a boil and add amaranth. Simmer and cook until water is absorbed, approximately 20 to 25 minutes.
2. Quarter the onion and cook in 1 tablespoon olive oil for 30 minutes over medium heat until caramelized.
3. Dice zucchini and sauté in 1 tablespoon olive oil until soft, approximately 5 to 7 minutes.
4. Dice eggplant and garlic and sauté in 1 tablespoon olive oil for 10 minutes.
5. Mix the cooked vegetables with the amaranth and add parsley. Fill the squash blossoms with the mixture. Serve at room temperature.
SERVES 8
TOTAL TIME: 10 MINUTES
I like to mix a variety of salad greens, preferably picked at the last minute. The truffle oil adds depth and an earthy aroma.
Lettuce
FOR THE DRESSING:
| ½ | cup lemon juice |
| ½ | cup olive oil |
| ¼ | cup truffle oil |
| 1 | tablespoon white wine vinegar Sea salt and pepper to taste |
1. Mix dressing ingredients together in a covered jar.
2. Wash and crisp lettuce of your choice.
I use Bibb, red leaf, and anything else I can get from the garden or a farmers’ market.
3. Put truffle vinaigrette in the bottom of a big bowl, add your favorite lettuces, and, toss well.
SERVES 8
ACTIVE TIME: 40 MINUTES
TOTAL TIME: 1 hour and 40 MINUTES
It’s fun to cook with fresh plums because they are so colorful. This uncommon pie is easy to make and is always a big hit.
| 1 | pound pitted, coarsely chopped plums |
| ¼ | cup cornstarch or whole wheat flour |
| 2 | tablespoons vegan cane sugar |
| 2 | All-Purpose Piecrusts (see recipe on page 86) |
1. Preheat oven to 350°F.
2. Mix plums, cornstarch or flour, and sugar in a large bowl.
3. Line one pie dish with your piecrust.
4. Pour plum mixture into pie.
5. Cover plums with the other piecrust, cut a hole in the middle or prick with a fork and fasten the sides of the crust together.
6. Bake for 1 hour, or until golden brown.
