Recipes for Week of September 11

Watermelon Lemonade


  • 12 cups lemonade
  • 5 cups watermelon juice


Cut chunks of watermelon and blend until almost liquid.

Pour 5 cups watermelon juice in the drink dispenser with 12 cups of lemonade. Add slices of watermelon and lemons and top with ice.


Thai Curried Opo Squash and Peppers


  • 1-2 tablespoons refined coconut oil (see notes)
  • 2 small or 1 medium opo squash (see notes)
  • 2 bell peppers (I like to use different colors)
  • 1/2 onion vertically sliced
  • 1 teaspoon garlic minced
  • 2 teaspoons ginger minced or grated fine

Sauce :

  • 1 cup lite coconut milk (see notes)
  • 1-2 tablespoons Thai green curry paste (see notes)
  • 1 tablespoon fish sauce (see notes)
  • zest of 1 lime and juice of 1/2 lime
  • 2 teaspoons brown sugar (see notes)
  • 1 teaspoon garlic minced
  • 1 tablespoon fresh ginger minced
  • fresh cilantro and/or basil to garnish


  1. To a wok or large saute pan over high heat, add coconut or vegetable oil. When oil is hot, add opo squash. Stir-fry 1 to 2 minutes, then add peppers, onion, garlic, and ginger. Stir-fry another 1 to 2 minutes.

  2. Add coconut curry sauce (or remaining marinade), stir, and cover. Simmer just until vegetables are tender.

  3. Garnish with chopped cilantro and/or basil if desired.


  • Make sure to check the smoke point of your coconut oil if using! Refined coconut oil can handle high heat.
  • If you cannot find opo squash, substitute another summer squash variety, eggplant, sugar snap peas, etc. Be creative!
  • Mini sweet peppers are a perfect way to add lots of beautiful color to this dish! Use 6 to 8 of them.
  • Most of the time, I use lite coconut milk to cut fat and calories. The choice is yours.
  • Curry paste is hot! If you can't handle very spicy food, you may wish to start with a teaspoon or two, and add as desired. Curry paste recipes and prepared curry pastes vary greatly in heat level.
  • To make this a vegetarian dish, substitute tamari or a good quality soy sauce for the fish sauce. "Vegetarian" fish sauce isn't very good, and I wouldn't recommend it.


Stir-Fried Long Beans with Garlic

1 bunch of Chinese long beans (about 1/2 lb)
2 T vegetable oil
1 T garlic, minced
1/2 Tsp salt (or to taste)
1 tsp soy sauce (or to taste)

Cut up long beans into 2-inch segments. Heat wok to medium high heat. Add vegetable oil and minced garlic. When garlic begins to slightly brown, add beans. Add about 1 tablespoon of water, cover, and steam. Wait about 5 minutes, or until beans are cooked through. Add salt and soy sauce to taste.You can optionally add a bit of sugar or hoisin sauce as well if you like it sweet, but I didn’t add any.


Cold Pesto Pasta Salad


  • 1/2 cup whole-wheat pasta
  • 1/2 cup arugula
  • 1 tablespoon pine nuts, toasted
  • 2 tablespoons thinly sliced sun-dried tomatoes
  • 2 tablespoons pesto
  • 1 tablespoon goat cheese, crumbled


  1. Cook the pasta according to the package directions. Drain, rinse under cold water, and transfer to a medium bowl.
  2. Add the arugula, nuts, tomatoes and pesto and toss. Transfer to a plate and top with the cheese.


Avocado & Arugula Omelet


  • 2 large eggs
  • 1 teaspoon low-fat milk
  • ⅛ teaspoon salt, divided
  • 2 teaspoons extra-virgin olive oil, divided
  • ½ cup arugula
  • 1 teaspoon lemon juice
  • ¼ avocado, diced
  • 2 tablespoons plain whole-milk Greek yogurt


  1. Beat eggs with milk and a pinch of salt in a small bowl. Heat 1 teaspoon oil in a small nonstick skillet over medium heat. Add the egg mixture and cook until the bottom is set and the center is still a bit runny, 1 to 2 minutes. Flip the omelet over and cook until set, about 30 seconds more. Transfer to a plate.
  2. Toss arugula with the remaining 1 teaspoon oil lemon juice in a small bowl. Top the omelet with avocado, yogurt, the arugula and the remaining pinch of salt.


10 Amazing Things You Can Do with Mint

  1. Salad Ingredient: Chop up a few leaves and add them to your salad along with some freshly grated ginger and lemon zest. The flavor combo is amazing and adds a great summary flare to your favorite salad.
  2. Jazz up your water: Flavour your water or lemonade with some smashed mint leaves.
  3. Fancy Ice Cubes: Adding chopped mint leaves or even mint tea to your ice cube tray is super cute and makes for fun summer sipping. Pop these ice cubes into your guests' drinks at a party or into your blender for a minty smoothie.
  4. Homemade Potpourri: Dry mint leaves in your dehydrator or oven at the lowest temperature. Once dried, chop slightly and put into a little sachet or piece of cheese cloth. Secure with a ribbon and hang on your door knobs or tuck inside your drawers.
  5. Add To Chocolate: I think many of us can agree that mint-chocolate is a match made in heaven. Take your raw cacao loving to a whole new level by adding a few mint leaves into recipes. My personal favorite is this Chocolate Avocado Pudding recipe with the addition of 4-5 mint leaves.
  6. Chocolate Dip Them: What!? Yes! Take fresh mint leaves, one by one, and dip them in your favorite homemade or melted chocolate chips and let chill in the fridge until the chocolate has hardened. Amazing!
  7. Juice It: Mint adds an amazing freshness to any pressed juice. Try it with some apple, cucumber and lemon. You might always want to swap the apple for watermelon if you have some on hand. Serious refreshment.
  8. Make A Tea: Fresh mint, chopped or even just mashed up a little and added to hot water makes a delicious digestive soothing tea.
  9. Tincture it: Chop up your fresh mint, fill a jar and add some organic vodka to the jar and shake, shake, shake. Shake daily for at least 4 weeks, and then strain out the mint and you have a mint medicine tincture (or a mint infused cocktail vodka!). More on tincture making here.
  10. Pesto. Need I say more? It's a summer classic and there's a great recipe here on the blog. Plus, you get to see some really funny vintage pics of me getting overly excited about plant matter.


Herbed Honey Mustard Dressing


  • 1/2 cup extra virgin olive oil
  • 1/4 cup chopped fresh herb leaves such as: parsley, basil, dill, thyme or combination of herbs
  • 1/4 cup chopped fresh herb leaves such as: parsley, basil, dill, thyme (or combination of herbs)
  • 1/4 cup white wine vinegar
  • 1 TB honey
  • 1 TB dijon mustard
  • 1 tsp shallots chopped


  1. Add all the ingredients to the bowl of a food processor. Pulse for 1 minute until the herbs are finely chopped. Store the dressing in the fridge for up to 2 weeks.


Lemon Herb Vinaigrette


  • ⅓ cup olive oil
  • ⅓ cup canola oil
  • 1 tsp finely grated fresh lemon zest
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp red wine vinegar
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried mint, optional*
  • 2 tsp finely chopped fresh herbs**, optional*
  • 1 Tbsp finely chopped sun-dried tomatoes, optional*
  • 1 tsp fresh minced garlic
  • ½ tsp salt
  • 1 tsp sugar
  • ½ tsp fresh ground black pepper


  1. Combine all ingredients in a glass jar. Shake well.
  2. Allow to sit at room temperature for 30 minutes before using to meld the ingredients.
  3. Store in a tightly covered jar in the refrigerator.