The Farewell Summer Salad with Sweet Basil Oil

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As we say farewell to summer and welcome colourful autumn, why not celebrate the season’s beautiful bounty with this grilled salad. You can prepare these ingredients directly on the BBQ or by using a grill pan.

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The Farewell Summer Grilled Salad served with Sweet Basil Oil

Prep Time: 15 minutes          Cooking Time: 10 – 15 minutes
Author: Milk & Marigolds     Serves: 2 (easily scalable)

Ingredients:

Grilled Salad Ingredients

• 3 cobs of corn, husk removed & then grilled
• 1 yellow or green zucchini thinly sliced horizontally 
• 1 large avocado, sliced horizontally and peeled
• 1 cup of cherry tomatoes, halved
• 1 shallot, thinly sliced
• Salt & Pepper to taste

Sweet Basil Oil

• 1/2 packed cup of fresh basil leaves, plus a few more leaves for garnish
• 1/4 cup extra virgin olive oil
• 1/2 a small garlic clove, microplane/finely grated
• 1 tbsp fresh lime or lemon juice
• 1/2 tsp Himalayan salt
• A few turns of pepper

Instructions:

1. Begin by preparing the basil oil. Finely chop the basil and set aside. Into a measuring cup or bowl, finely grate the garlic, add the lemon juice, oil, salt and pepper and mix with a whisk or fork. Then add in the finely chopped basil. Combine well.
2. Next, prepare the salad ingredients. Husk the corn and slice your remaining produce. See how to prepare the produce above in the ingredients list.
3. Brush the corn, avocado and zucchini with some olive oil before grilling.
4. Begin by grilling the corn first as this will take the longest (approx. 10 minutes).  After 5 minutes, add the avocado to the grill and then the zucchini. Grill until grill marks appear and then remove from the heat. Allow the ingredients to slightly cool before serving. Drizzle the basil oil over the salad after assembling it.  Salt and Pepper from a height to liking.

Copyright 2014 – 2020 © Milk & Marigolds

Milk & Marigolds’ Cucumber Avocado Gazpacho

This gazpacho (a chilled soup) is refreshing, healthy & bright in flavour.

Planting and growing cucumbers was new for us this season, so when we planted 6 seedlings, they went wild and we ended up with enough cucumbers to feed a small village!

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Cucumber Avocado Gazpacho

Prep: 10 minutes, plus 3-4 hours to chill             Yields:  2 small bowls
Author: Milk & Marigolds

Ingredients:
2 large cucumbers, (3 cups roughly chopped, deseeded)
1/2 avocado
1-2 limes (3 tablespoons juiced)
1/2 – 1 whole jalapeño, chopped and deseeded
1/4 cup chopped cilantro (stems and leaves) plus more for garnish
1/2 cup canned coconut milk, shaken
1 spring onion, chopped
1.5 tbsp extra virgin olive oil
1/2 small garlic clove, finely grated
1/2 tsp salt
1/4 cup cold water or 1/2 cup ice
fresh ground black pepper to taste

Garnish Suggestions:
thinly sliced cucumber & Jalapeño
coconut milk
olive oil
fresh herbs

Equipment:
high speed blender
fine grater or microplane grater
peeler
Metal spoon
knife
cutting board

Instructions:

1. Begin by peeling your cucumbers and use a metal spoon to remove any seeds. Roughly chop your ingredients and finely grate half of a small garlic clove.

2. Deseed the jalapeño. You can wear gloves to avoid touching the hot seeds if needed. I recommend adding in a quarter of the jalapeño at a time to assess your desired level of spice. Roll (this helps to release the juices) then squeeze your limes to collect 3 tablespoons amount.

3. Shake the can of coconut milk so the coconut cream mixes with its water. Add all of the ingredients to a high speed blender and pulse until smooth or until the desired texture is achieved. Chill for about 3- 4 hours, add salt and pepper to taste, garnish and serve as soon as possible. This keeps in the fridge for about 2 days.

Copyright 2015 © Milk & Marigolds

Carrot-Turmeric Soup with Carrot Top ‘Pesto’

No matter the season, carrot soup is comforting and is especially savoury with this no-fuss carrot top ‘pesto’. The next time you get carrots with its leaves intact, consider using them. Carrot top leaves are similar to parsley in taste with a hint of carrot flavour. 

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Carrot-Turmeric Soup with Carrot Top Pesto

Prep Time: 20 minutes               Cook Time: 45 minutes

Yields: 4 small bowls / 2 lrg       Author: Milk and Marigolds

Soup Ingredients:
4 large carrots, diced
2 celery stalks, diced
2 leeks, diced
1 large potato (120g or 10oz), diced
1 garlic clove, minced
2 tbsp extra virgin olive oil
2 tsp Kosher salt
1/2 tsp ground cumin
1/2 tsp ground turmeric
A few generous turns of black pepper
1 900ml carton unsalted chicken or veg broth
1 to 1.5 cups of water depending on preferred consistency

Carrot Top Pesto: (Yields 1/2 cup)
1/2 cup packed carrot top leaves off stems  (or parsley)
1/2 packed cup fresh basil
7 tbsp of extra virgin olive oil
1/2 small garlic clove (microplaned or grated very finely)
1 tbsp fresh lemon juice
1/4 tsp plus a pinch of salt
a few turns of black pepper

Suggested Garnish:
fresh basil
carrot top leaves
sautéed leeks
sautéed carrots
chili flakes
extra virgin olive oil 

Instructions:

1.Start by preparing the soup. Make the pesto once the soup is cooking. Wash, peel, prepare and dice your vegetables.

2.Add 2 tbsp of extra virgin olive oil to a medium- large sized pot at medium heat. Add the leeks once the oil is warmed and start to sauté them. Cook for about 5 minutes, stir. Remove a small sautéed amount of the leeks as garnish for later.

3.Then add the diced celery to the pot. Continue to stir. After a few minutes, add the remaining vegetables and the garlic. Sauté for a few more minutes while taking care that the garlic doesn’t brown or burn. 

4.Next, add in your spices and seasonings (salt, pepper, ground cumin and turmeric) and stir for a minute or so. Follow by adding the broth and water and cover the pot. Bring to a light boil and then lower the heat to a simmer on low-medium heat. Simmer for about 45 minutes. Be sure to stir occasionally. Follow by pureeing the soup. Keep in mind that the pesto will add some extra salt and seasoning to the soup once added/served.

5.In the meantime, prepare the carrot top pesto. If you don’t have carrot tops available then parsley makes for a good replacement. You can certainly do this step by hand or by using a food processor. Roughly mince the carrot top leaves and fresh basil (reserve some whole leaves for garish). 

6. Combine the minced greens with the fresh lemon juice, finely grated garlic, salt and pepper and then slowly whisk in the olive oil. Drizzle on top of the soup when ready to serve.

Copyright 2015 © Milk & Marigolds

Shaved Fennel & Apple Salad Served with Tahini Vinaigrette

Are you in a salad rut?

This shaved crisp salad is sweet, refreshing and delivers layers of deliciousness with a satisfying crunch. The Tahini dressing is velvety smooth and pairs beautifully with this dish. 

Watercress Soup with Cauliflower & Apple

Watercress is a superfood containing over 18 vitamins and minerals and should be eaten shortly after picking for nutritional benefit. While watercress is bitter in taste, it pairs beautifully in this recipe with puréed cauliflower and apple for a savoury-sweet, balanced flavour. 

In many ways, springtime is like New Year. Spring can ignite excitement over the opportunity to start over fresh and to make healthy eating choices. This simple, easy to make watercress soup by Milk and Marigolds is spring inspired and full of freshness and flavour.  This recipe is also free of dairy and gluten.

To find more recipes, visit milkandmarigolds.com or @milkandmarigolds 

Prep Time: 15 minutes                Cooking Time: 40 minutes 
Author: Milk & Marigolds.          Serves: 2 (easily scalable)             

Ingredients 
1 tbsp (15 mL) extra virgin olive oil
1/2 yellow onion, minced
1 cup (225 mL) cauliflower, roughly chopped
3 tsp of stock bullion powder or 1.5 to 2 cubes (preference)
3 cups (680 mL) water
2 1/2 (560 mL ) packed cups of watercress, stems removed
1 Granny Smith apple, peeled, cored and roughly chopped
1/4 tsp sea salt or pink Himalayan salt
ground pepper to taste

Garnish Suggestions
drizzle of extra virgin olive oil
drizzle of coconut milk
roasted, crispy cauliflower

Equipment
A blender

Instructions

1.  Begin by removing the stems of the watercress. While the stems are edible, they are quite bitter. Throughly wash and drain the watercress. Set aside and reserve a 1/2 cup worth of raw watercress for garnish (refrigerate until it is needed).

2.   Meanwhile, roughly chop the cauliflower and mince the onion. Then peel, core and roughly chop a Granny Smith apple.

3.   In a medium sized pot, set the heat to medium and then add 1 heaping tablespoon of extra virgin olive oil. Add in the onions and lightly sauté for a couple minutes before adding in the chopped cauliflower and apple. Continue to sauté for 10 to 15 minutes or until slightly browned.

4.   Then add the water, stock cubes/powder and salt to the pot. Cover and bring to a light boil for a couple minutes, then simmer on low (while still covered) for 20 minutes or until the cauliflower is tender.  

5.   Meanwhile, chop up the 1/2 cup of watercress for garnish and prepare any other desired garnishes. For more garnish suggestions visit milkandmarigolds.com

6.    Add in the 2 cups of watercress right at the end and blend immediately. Blend until smooth or until desired consistency is achieved. 

7.   Season to taste with salt and pepper. Top with chopped watercress. 

Milk & Marigolds © Copyright 2015