Summer Recipes from Sumner!

Hi Everyone,

I was lucky enough to get an email from my good friend Sumner Fletcher today. She is a great runner, an extraordinary yoga teacher and a positive force no matter where she goes. We both follow each others blogs and this week she was nice enough to send me over a couple recipes she enjoyed with her family over this Fourth of July Weekend. These recipes are perfect to bring or serve at a summer picnic and loaded with a colorful array of incredible vegetables and exciting spices.

The first one features Sweet Potatoes (a personal favorite)

Grilled Sweet Potato & Spicy Vinaigrette

• 2 1/2 Pounds Sweet Potatoes (peeled)
• 1/4 Cup Olive Oil
• 1 teaspoon ground cumin
• 4 Ears of Corn (husked or use canned corn)
• 1 Red Bell Pepper
• 2 Scallions (chopped)
• 1 Cup fresh Cilantro (chopped)
• 1/2 Cup rice wine vinegar
• 1 Tablespoon chipotle chili with adobo sauce
• 1 Tablespoon minced Shallot
• 1 minced Garlic clove
• 1 Tablespoon fresh lemon juice

Directions:

In a large pot cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and cool to warm. Cut the potatoes crosswise into 1/2-inch-thick slices.

Prepare grill. In a small bowl, whisk together the oil and cumin. Brush both sides of the potato slices with the oil mixture. Brush the ears of corn with the remaining oil mixture. Grill the potato slices for 1 minute per side and transfer to a large bowl. If necessary, the grilled potato slices can be halved or quartered into bite-size pieces at this point. Grill the corn for 3 to 4 minutes rotating once a minute and transfer to a plate. When the corn is cool enough to handle, remove the kernels with a sharp knife. Add the corn to the potato slices. Add the red bell pepper, scallions and 1/4 cup cilantro leaves. Do not stir to combine.

In a food processor or blender combine the seasoned rice wine vinegar, chipotle chili, shallot, garlic, lemon juice and remaining cilantro leaves and puree until smooth.

Pour half of the dressing over the vegetables and gently toss to combine. Add the remaining dressing and carefully stir again. Cover and let stand for at least 30 minutes to allow flavors to combine.



Here is the next one! This will be a hit at any summer cookout!


Fresh Mushroom and Three Beans Salad

• 10 ounces fresh white mushrooms, quartered (about 3 cups)
• 1 jar (about 7 ounces) roasted red peppers, drained, cut in strips (about 3/4 cup)
• 1 can (about 15 ounces) 50% less sodium cannellini (white kidney) beans, rinsed and drained
• 1 can (about 15 ounces) 50% less sodium red kidney beans, rinsed and drained
• 1 can (about 15 ounces) black beans, rinsed and drained
• 2 ribs celery, sliced (1 cup)
• 1/2 cup coarsely shredded Parmesan cheese, divided
• 3/4 cup homemade or prepared Italian salad dressing, no salt added
• 1/4 cup chopped fresh parsley

Directions:

In a large bowl combine mushrooms, peppers, and three kinds of beans, celery and 1/4 cup of the cheese. Add dressing and parsley; toss to coat well. Stir in parsley. Serve topped with remaining cheese.


Make sure you check out my friend Sumner's Blog out by visiting the link provided.

Keep enjoy your summer and I will see you next Wednesday!

Stay Positive,

Matthew