Get more from Samantha Heller at HellerHealth.com
With Wilton Madrigal Singers
Sunday, July 5, 2015
Wapping Community Church
1790 Ellington Road
South Windsor, CT
CHILLED FRESH BLUEBERRY SOUP
In a blender or food processor, combine blueberries, apple juice,honey, lemon juice, lemon peel and cardamon; strain through a fine sieve.
Chill mixture. Serve soupin chilled large wine glasses or bowls, with a swirl or dollop of yogurt, soy yogurt or crème anglaise.
Yield: 8 servings (about 8 cups) or more if you serve in small"shot" dishes.
Cranberry Harvest Pasta Saladwith Veggies
Yield: 6 - ¾ cup servings
1. In a bowl, whisktogether balsamic dressing and mustard until smooth. Place in a coveredcontainer and refrigerate until ready to use. Bring to room temperature beforeusing.
2. Cook pastaaccording to package directions until just tender. Remove from hot water anddrain well. Hold.
3. In a large bowl,combine all ingredients except dressing. Toss gently.
4. Stir in HarvestDressing and toss to coat evenly. Cover and refrigerate at least 2 hours beforeserving.
Tomato And Watermelon Salad
Epicurious | March 2009
by Gerald Hirigoyen with Lisa Weiss
Yield: Serves 4 to 6
In a bowl, combine the tomatoes, cucumber, watermelon, avocado,and herbs. In a spice grinder, grind the coriander seeds to a fine powder. Addthe ground coriander to the tomato mixture and toss gently.
In a small bowl, whisk together the olive oil, balsamic vinegar,and salt and pepper to taste. Pour over the tomato mixture and toss to coatevenly. Taste and adjust the seasoning before serving.
If you asked a group of sommeliers which white-wine variety theymost often recommend to guests in their restaurants, the majority would answerRiesling, one of the world's greatest wine grapes. Rieslings can vary in style,but all are delicate, acidic, and fruity (often tasting of apricot and peach).Look for a California German-style Riesling that is dry, light, and slightly sweetfor serving with this salad, such as the Navarro from Anderson Valley or anEsterlina from Mendocino.
Reprinted with permissionfrom Pintxos: Small Plates in the Basque Tradition by Gerald Hirigoyen with LisaWeiss, copyright © 2009. Photography copyright © 2009 by Maren Caruso.Published by Ten Speed Press.
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