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Summer is here, which means it is time for cooling, crisp salads and sweet, luscious Stone Fruit Crisp!

Vinaigrettes

Homemade salad dressing is so easy, healthy and delicious. It will save you money too!

¼ cup vinegar or citrus juice or ½ cup fruit juice + 1 tablespoon citrus zest

1 tablespoon chopped onion or shallot

1 clove garlic, finely minced (optional)

1 teaspoon agave nectar

1 teaspoon Dijon mustard, organic (don’t even think about that yellow stuff for hot dogs only!)

1 tablespoon of fresh chopped herbs (your favorite) or 1 teaspoon dried herbs

2 tablespoons of dried fruit, optional

1 teaspoon sea salt and ½ teaspoon freshly ground black

½ – ¾ cup oil, to your taste* (extra virgin olive oil, grapeseed oil, rice bran oil, sunflower or safflower oil, or nut oil)

Method 1: In a large bowl combine all ingredients except oil, and whisk them together. While vigorously whisking, slowly stream the oil into the bowl to combine. Taste and adjust the seasoning. You can always add a little more vinegar if it is not strong enough. Remember you want to dressing to have a strong flavor because it will be milder when mixed with the salad.

Method 2: Pour everything into a salad dressing cruet or glass jar and shake until combine. Keep in refrigerator for up to one week. Take out 30 minutes before use to let the oil liquefy and shake it up.

Variations:

Balsamic or Red wine vinegar/ Extra Virgin Olive Oil or Grapeseed oil, oregano

Balsamic vinegar, grapeseed oil, dried black mission figs-pureed in a blender

Rice wine vinegar/Rice Bran oil

Champagne vinegar, Rice wine vinegar/ Grapeseed oil

Apple Cider vinegar + Balsamic vinegar/Walnut Oil (omit garlic)

Lime juice/Grapeseed oil, mint or basil

Orange juice/Walnut oil or Grapeseed oil, tarragon or basil

Grapefruit juice/Grapeseed oil, tarragon

Cranberry juice, orange zest/Grapeseed oil or Walnut oil, dried cranberries

Cherry juice, dried cherries/Grapeseed oil

Chili

This is very warming on a cold day. You can make this very flavorful and spicy dish with turkey, chicken, buffalo, venison or beef. I like it with ground turkey, buffalo or venison. Using ground meat will cut the cooking time down, so it’s great if you are in a hurry. Delicious served with cornbread (see index). Top the chili with diced raw onion and chopped cilantro. Be creative!

Yields: serves 4

2 pounds ground turkey or ground buffalo or meat, cut into 1 inch cubes

2 Tablespoons grapeseed oil

1 large onion, diced

4 cloves garlic, pressed or minced

1 cup chili powder

1 teaspoon ancho chili powder

2 Tablespoon ground cumin

2 Tablespoon dried oregano or 4 Tablespoons fresh oregano

¼-1 teaspoon cayenne pepper (mild to very hot)

1 cinnamon stick

1 ½ cups good bottled beer (pale ale is excellent)-the cook can drink the rest! Gluten-free available too.

4 cups chicken or beef stock or broth

1 14 ounce can kidney beans or white beans, optional

1 14 ounce can organic diced tomatoes, unsalted if possible

½ cup oat flour(gluten-free available) mixed with ½ cup cold water

Sea salt and freshly ground black pepper, to taste

In a large soup pot, sauté meat over high heat until brown or ground meat is cooked, set aside. Add onion and garlic over medium high heat until golden brown. Add spices and stir to combine. Pour in beer, stock, beans and tomatoes. Add meat. Bring to a boil, stir and reduce heat to low. Cover and simmer over low heat for 30 minutes for ground meat and 1 hour for chunks of meat. In a glass jar, make slurry with oat flour and water, cover and shake until flour is dissolved. Uncover chili, stir in flour slurry. Cover and cook over low heat for 30 minutes or until meat is tender. Serve. Great with cornbread (see index).

Summer Crisp

This is my favorite dessert to eat and to share. Frozen fruit is my secret to pretending it is summer in the winter! This is such a delicious treat all year round.

Yields: 1 (9×12) pan or 2 quart round soufflé dish-serves 6-10 people

Filling:

3 pounds stone fruit(nectarines, peaches, plums), pitted, 1 inch slices

1/3 cup agave nectar or ½ cup coconut palm sugar

1 teaspoon real vanilla extract

Zest and juice of 1 organic lemon

1 teaspoon tapioca starch or 2 Tablespoons Legacy Valley Oat Flour (gluten-free)

Topping:

1 cup Legacy Valley Oat Flour (gluten-free), sifted

½ cup coconut palm sugar** or date sugar or maple sugar or sucanat

1 stick vegan Earth Balance, cold or frozen and diced

Zest of one organic lemon

1 teaspoon vanilla powder, optional

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground cinnamon

½ cup chopped organic nuts (walnuts, pecans, almonds)

½ cup Legacy Valley Rolled Oats (gluten-free, not quick-cooking)

Preheat oven to 350 degrees. Wash lemons and fruit with vegetable wash. Do you know how many people have handled that fruit? Trust me, you don’t want to know…just wash it and rinse well with cold water, drain! Put fruit in a large bowl and add the rest of the filling ingredients, stir well. Pour berry mixture into a 9×12 glass baking dish or a 2 quart round soufflé dish or something equivalent-it can be a different shape, but the same size, and set aside.

For the topping, place all ingredients into a food processor* with the s blade, and pulse until it is crumbly and the size of cherries. Pour evenly over fruit and bake for approximately 30 minutes or until the topping is golden brown and fruit is bubbling. This must be cooled for 1 hour to set.

Gluten Free Legacy Valley Oats/Flour can be purchased from Montana Monster Munchies-see Links/Resources.

**Coconut palm sugar is low glycemic index

*Topping may be done in a bowl with a pastry cutter if you don’t have a food processor. Please buy organic if possible. I like to buy the stone fruit at the local farmer’s market.

BREAKFAST/LUNCH/SNACK:

Smoothie

The sweet flavor of fruit combined with the creamy texture of coconut milk is divine! Have this for breakfast, a snack or dessert! Delicious anytime! I always loose weight when I drink this in place of breakfast or lunch!

Yields: 2 servings

1 cup fresh or frozen fruit(use organic for the dirty dozen especially strawberries)

¾-1 cup coconut milk, light or regular, chilled OR milk alternative(nut milk, Hemp milk etc…)**

2-3 Tablespoons agave nectar

1 tiny pinch sea salt

1 teaspoon real vanilla extract

½ teaspoon Non-GMO soy lecithin granules, optional*

Put all ingredients into a blender and blend on low speed, holding the top on tightly. Gradually increase the speed to high until smooth. Taste and adjust sweetness with agave. If it is too thick add more coconut/alternative milk. Drink right away while it is cold or chill in the refrigerator. It will thicken with time and be the texture of yogurt. I make this the night before and put it into a glass mason jar and take it with me in the morning.*Soy lecithin is very high in B vitamins and breaks down stored fats in our bodies! The little bit of soy in this is fine for men.

**You can use 1/2 coconut milk and 1/2 another alternative milk

*Soy lecithin is composed of predominantly B vitamins and helps to break down stored fat, especially in the belly!

*Is soy lecithin safe for people allergic to soy?

Studies done at University of Nebraska and Michigan show that most soy allergic individuals may safely eat products that contain soy lecithin and soy oils. These substances are fat based, and persons with allergies react to the protein portion of the food. Of course, there are individuals who are more sensitive and if that’s the case, even lecithin should be avoided. Check with your allergist/physician.

Nourish your skin:

Wake up  with an aromatherapy shower or soak the day away in a relaxing bath using Organic skin care www.us.nyrorganic.com/shop/chefLauren