My friend Elke is driving her husband Michael crazy.
He does most of the cooking, but looks to her for inspiration.
Lately, whenever he asks what she'd like to eat for dinner, all she says is,
[I could go to such a naughty place with this post... but that's not what I'm going to do, you Gutter Mind! I am going to a WHOLESOME, FRESH place.]
When asked to explain or define "fresh," she only offers,
"You KNOW, something with vegetables in it."
Michael is expected to reinterpret this direction every evening and come up with a meal that will satisfy her request.
Let's help Michael, friends.
It's summer time.
There is an abundance of "fresh" available.
What should we eat?
I'll post a recipe and then you post one, okay?
[If you want, I mean, you know, I'm not BOSSY or anything.] [Love BOSSY .]
[My mom is laughing at me denying that I'm bossy. I'm so bossy.]
If you post a recipe for feeding Elke in the FRESH way, please link back to this post so that Michael (and anyone else) can benefit from the whole of the freshness.
Feel free to post a photo of yourself enjoying the freshness.
Like this --
Without further rambling, here's my FRESH recipe for Michael...
[I'm calling this recipe "Jackass Gazpacho" as a private joke for Grandma Seattle.]
Here it is...
Two stalks celery
Two Anaheim peppers
One bunch radishes
One small-to-medium yellow onion
One quart tomato juice
Cut vegetables into small chunks and feed into a blender one handful at a time, with half a cup of tomato juice to lubricate the mixture.
Grind vegetables at medium pulse setting -- for a chunky texture, do three or four pulses of no more than a second or two each. The longer the pulse, the closer to puree you'll get. You'll have to experiment to see how you like it. (One option to the blender method, which will guarantee the consistency you want, is to take a very large, VERY sharp butcher knife and dice them by hand.)
After all the vegetables have been ground up and put in a glass bowl, pour in any remaining tomato juice. Season with 1/2 cup balsamic vinegar, two tablespoons olive oil, one teaspoon Tabasco sauce, some of that Worcestershire sauce and salt/pepper to taste.
Two other recommendations: Use a glass pitcher to store it in the refrigerator, OR a plastic pitcher that you can designate as your permanent gazpacho pitcher. If you put this stuff in plastic, it will smell like gazpacho forevermore. Second, let it sit in the fridge for a day or two so tastes meld a bit (and the onion taste mellows out; it can be sharp at first.)
Sometimes I pour it into a glass and drink it. A more elegant presentation at dinnertime is to put it into a shallow soup bowl, and decorate it with stripped green onion, cilantro and a small dollop of sour cream. I've also occasionally added very thinly sliced strips of pre-ripe avocado -- a nice touch.
To make it more of a meal, toss in diced chicken, shrimp or tofu.