When the thermometer is pushing 3 digits, (or feels like it!) who wants to be slaving over a hot flame?  Take advantage of summer’s sweet produce and treat yourself to a refreshing and delicious gazpacho recipe.  No heat required, only a blender to mix together the fresh vegetables, fruits & herbs.  We found a simple recipe for a Watermelon Gazpacho that hit the spot on a hot summer day. 

Recipe for Watermelon Gazpacho

Serves 4
Prep time: 15 minutes

  Ingredients:
 1 large tomato, pureed
 1/2 serrano chile
 2 cups cubed fresh watermelon
 1 teaspoon red wine vinegar
 1/4 cup extra-virgin olive oil
 2 tablespoons minced red onion
 1/2 cucumber, seeded and minced
 2 tablespoons minced fresh dill, plus more for garnish
 Kosher salt and freshly ground black pepper
 1/4 cup crumbled feta cheese

Preparation:
Prep work can be completed in a snap with a sharp Kyocera ceramic knife, not to mention, the ceramic blades won’t brown your foods when slicing, keeping flavors fresh.  

In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve and enjoy!

Recipe courtesy of Tyler Florence at www.foodnetwork.com

Meatloaf Cupcakes

(recipe includes carrots, onions and celery so…chop chop).

Before we get to the fine dining part of this post, let’s take a look at the history of this great day.

The earliest recorded association between April 1 and foolishness can be found in Chaucer’s Canterbury Tales (1392). Precursors of April Fools’ Day include the Roman festival of Hilaria (March 25) and the Medieval Festival of Fools (December 28).

In Chaucer’s Canterbury Tales, the “Nun’s Priest’s Tale” is set “Syn March bigan thritty dayes and two.” Modern scholars believe that there is a copying error in the extant manuscripts and that Chaucer actually wrote “Syn March was gon.”  Thus the passage originally meant 32 days after April, i.e., May 2, the anniversary of the 1381 engagement of King Richard II of England to Anne of Bohemia. Readers apparently misunderstood this line to mean “March 32,” i.e. April 1.  In Chaucer’s tale, the vain cock Chauntecleer is tricked by a fox.

All clear now?  Well, we’re not serving fox but the meal should be quite tasty.

Thanks to Bridget at Bake at 350 for this tasty recipe.

Meatloaf Cupcakes (adapted from Fine Furious Life)

• 1/2 lb. ground chuck
• 1/2 lb. ground pork
• 1 small carrot, chopped
• 1/2 large onion, diced
• 2 stalks celery, diced
• 3/4 cup Italian-style breadcrumbs
• 1/3 cup milk
• 1/4 cup chopped parsley
• 1/4 cup shredded Parmesan
• 2 eggs
• Salt and pepper

Preheat oven to 350F. Grease 12 regular size muffin tins.

Soak the breadcrumbs in the milk and set aside.

Sauté the vegetables in olive oil until softened. Transfer to a food processor and process until very finely minced.

Mix the meat, eggs, breadcrumbs, parmesan, parsley, salt & pepper and vegetable puree in a large bowl with your fingers.

Place meat mixture into the muffin tins and bake until brown and pulling away from the sides, about 20-25 minutes. Remove from tin and cool on rack.

For the frosting:

2- 3.3oz. packages of instant mashed potatoes (use butter flavored to stay away from any “bits” in the mix)

Follow the instruction on the packages exactly. For the pink frosting, use the juice from 1-2 cans of beets for the liquid, adding water to equal the amount needed.

Let cool slightly, transfer to a piping bag fitted with a star tip and pipe the frosting on the cakes.

Sprinkle with very finely diced green bell pepper.

Bon appétit.

Looking for a tasty fresh fruit/vegetable that cuts like meat?

Well, get your Kyocera Ceramic knives ready and behold the magnificent Beefsteak tomato, aka the Beefmaster, Mortgage Lifter and Coeur De Boeuf, among other common varieties.

Known for their firm “meaty” texture, light-red color and thick skins, Beefsteaks comprise any of several varieties of large Shaq-sized tomatoes.  Beefsteak hybrids grow on indeterminate plants and produce massive fruits weighing 1 lb. or more.

With thick, plump flesh, a Beefsteak has smaller seed cavities and therefore a greater ratio of flesh to juice and seeds than other kinds of tomatoes. It tastes excellent cooked or raw and provides an intense “tomato-ey” flavor.  Beefsteaks aren’t quite as sweet as other varieties, but certainly deliver an incredible flavor complement when sliced and added to a sandwich or a char-broiled burger (see recipe below).

The Beefsteak tomato hybrid, originally cultivated by New York farmer Johann Heinrich Muster, is the largest variety of the Solanaceae family.  Beefsteak tomatoes, which mature 75 to 95 days after planting, grow best in full sunlight and rich, well-draining soil with the support of stakes or cages.

Beefsteaks are not grown commercially as often as other types because they are not considered as suitable for mechanization as are smaller slicing tomatoes.

How to choose:

Beefsteak tomato varieties are typically (though not always) slightly flattened and sometimes lumpy, with a slightly irregular shape. We’re so used to perfectly shaped supermarket tomatoes that many of us consider an imperfect shape undesirable. Misguided thinking, that.  The tomatoes that look the ugliest, including beefsteaks, are often the best tasting. If you don’t grow your own, try a farmer’s market in season for the tastiest tomatoes. Choose those with intact skins and no bruises and that are firm but yielding under gentle pressure, and with a deep color (though not necessarily red, as it comes in all colors).

How to prep:

To remove the core, use a sharp Kyocera ceramic paring knife to carve a V-shape around it.

How to store:

Leave tomatoes at room temperature until you’re ready to use them. Refrigeration causes loss of flavor and a mealy texture.

Beefsteak BLT Burger Recipe

Here’s a recipe for a delicious Beefsteak BLT Burger from Fine Cooking.

• 1 large or 2 medium Beefsteak tomatoes, thickly sliced
• 1-1/2 lb. ground chuck (80 to 85 percent lean)
• 1 tsp. coarse salt
• 1/2 tsp. freshly ground black pepper
• 4 slices best-quality cheddar cheese
• 4 brioche-style hamburger buns
• 8 strips bacon, cooked until crisp and drained on paper towels
• 4 leaves green leaf lettuce
• 1 avocado, peeled and thickly sliced
• 1 recipe Kicked-Up Ketchup

Put the ground meat in a mixing bowl; sprinkle with the salt and pepper. Mix gently and briefly to avoid overworking the meat. Shape the seasoned beef into four patties that are about 1 inch thick.

Prepare a hot charcoal or gas grill fire. Grill the burgers, covered with vents open, until nicely marked and cooked to your liking (about 7 to 8 minutes total for medium-rare). Don’t press on the burgers while they’re cooking—you want to keep the juices inside the burger, not on your grill. Top each burger with a slice of cheddar in the last minute of cooking so that it melts slightly.

Transfer the burgers to a plate and tent them with aluminum foil while you toast the buns briefly on the grill, cut side down. Serve the burgers on the buns, topped with bacon, lettuce, hefty Beefsteak tomato slice, avocado and ketchup.

Serving Suggestions:

Serve with Boston Baked Beans, Creamy Potato Salad and a big pitcher of Southern-Style Sweet Iced Tea.

The word roulade originates from the French word “rouler” meaning “to roll.”  Typically, a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick or metal skewer, piece of string or spinach. The roulade is then sliced into rounds and served.

Baked Chicken Roulade Ingredients

• 4 skinned and boned chicken breasts (about 1 1/2 lb.)
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 (5-oz.) package baby spinach
• 4 garlic cloves, minced and divided
• 2 teaspoons olive oil
• 12 fresh thin asparagus spears (about 1 lb.)
• Wooden picks
• 5 tablespoons butter, divided
• 2 tablespoons olive oil
• 1 tablespoon all-purpose flour
• 2 tablespoons dry white wine
• 3/4 cup chicken broth
• 1 teaspoon fresh lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons drained capers

Preparation

1. Preheat oven to 425°. Place chicken between two (2) sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using flat side of a meat mallet or rolling pin. Sprinkle chicken with pepper and salt.
2. Sauté spinach and two (2) minced garlic cloves in two (2) tsp. hot oil in a large ovenproof skillet over medium heat 1 minute or until spinach begins to wilt. Transfer spinach mixture to a plate. Wipe skillet clean.
3. Spoon spinach mixture over each breast, leaving a 1/2-inch border around edges. Top with asparagus, and roll up, starting at 1 short side. Tuck in ends of chicken, and secure with wooden picks.
4. Melt three (3) Tbsp. butter with two (2) Tbsp. olive oil in skillet over medium-high heat; add chicken. Cook 6 to 8 minutes, turning to brown on all sides. Transfer skillet to oven, and bake at 425° for 15 minutes. Transfer to a serving plate, and cover loosely with aluminum foil to keep warm.
5. Melt remaining two (2) Tbsp. butter in skillet over medium-high heat; add remaining garlic. Sauté 1 to 2 minutes or until tender and fragrant. Whisk in flour; cook 1 minute. Add white wine; cook, stirring constantly, one (1) minute. Whisk in chicken broth and lemon juice; cook two (2) minutes or until thickened. Stir in parsley and capers; spoon sauce over chicken.
6. Slice into individual servings.

Serve immediately.

MyRecipes.com features the largest collection of professionally-tested recipes online from food experts at trusted magazines and – including Cooking Light, Southern Living, Sunset, Coastal Living, Real Simple, and more.

As the NCAA’s top ranked basketball teams duel with their fellow tournament participants for a spot in the Final Four or the National Championship Game, you should be planning your March Madness Game Watching parties.

After the beer and pizza, check out our healthy dessert menu…why not try a Mango Madness Salad?

A sweet-tasting tropical fruit, the mango is native to the Indian subcontinent, from where it spread across the world.  Mangoes account for approximately half of all such fruits produced worldwide. Generally, ripe mangoes have an orange-yellow or reddish peel and are juicy for eating.  (Note: exported fruit are often picked while underripe and have green peels.)

The taste and texture of mango flesh varies across cultivars.  Some have a soft, pulpy texture similar to an overripe plum, while the flesh of others is firmer, like a cantaloupe or avocado, or may have a fibrous texture. For consumption of unripe, pickled or cooked fruit, the mango skin may be consumed comfortably.  But it does have the potential to cause contact dermatitis of the lips, gingiva or tongue in susceptible people .

Under-ripe mangoes can be ripened by placing them in brown paper bags. They will then keep in a plastic bag in the refrigerator for about four or five days.  In ripe fruits which are commonly eaten fresh, the skin may be thicker and bitter tasting, so is typically not eaten.

The ingredients list for your Mango Madness Salad may seem odd, but somehow they go together wonderfully and create a beautiful looking and delicious fruit salad that is truly refreshing.

Ingredients

• 5 mangoes, peeled and diced
• 6 fresh strawberries, sliced
• 2 kiwis, peeled and sliced
• 1/2 C. blackberries
• 1/4 C. chopped cilantro
• 1/2 lime, juiced

Directions

Combine mangoes, strawberries, kiwis, and blackberries in a bowl.  Toss with cilantro and lime. Refrigerate for 1 hour.

Yield: 12 Servings

According to climate lore, the weather is traditionally wild like a lion at the beginning of March, but lamb-like in its fairness and calm by the end.

But lion’s not on most menus, whereas lamb definitely is.  The meat of a lamb is taken from the animal between one month and one-year of age, with a carcass weight of between 12 and 65 lbs. This meat generally is tenderer than that obtained from older sheep and appears more often on tables in Western countries.

For ease of carving with your Kyocera Ceramic knives, roasted leg of lamb with the bones removed does the trick, and makes for an excellent, tasty meal.

We visited the Reluctant Gourmet for a great roast boneless leg of lamb recipe.

You can find boneless leg of lamb at your supermarket with the thin membrane (called fell) removed and the meat wrapped in a net to hold it together and keep its form.

Whether you buy the whole leg and have it boned or just the top (sirloin) half or bottom (shank) half really depends on how many guests you are serving and your personal preferences.

The sirloin half (consisting of the top of the leg and part of the hip) is meatier and more tender than the shank half (consisting of the lower part of the leg), which is chewier because it has more connective tissue. However, cooked properly, the connective tissue breaks down to be more tender and gelatinous with lots of flavor.

Butterflied leg of lamb is just a boneless leg that has been cut down the center in half but not completely through. The halves are opened to lay flat making the meat easier to grill or broil but can also be stuffed and rolled.

“When it comes to flavor, tenderness, and overall quality, you can’t beat lamb from the United States, especially California, Colorado, and Vermont,” according to “The Complete Meat Cookbook” by Bruce Aidells and Denis Kelly.

Recipe for Roast Boneless Leg of Lamb with Fresh Herbs

You really don’t have to do too much to have good results with a boneless leg of lamb.

Ingredients:

• 1 boneless leg of lamb (about 4 to 5 lbs.)
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 2 tablespoons fresh oregano
• 4 cloves garlic
• Olive oil
• Salt & pepper

Preparation:

• Preheat the oven to 450º F.
• While the oven is heating, finely chop the herbs and garlic.
• Rub some oil on all sides of the lamb and season with salt and pepper. Spoon the herb/garlic mixture on the topside of the lamb and spread it out.
• Place the lamb into a shallow roasting pan and roast for 30 minutes at 450º F.  Reduce the oven temperature to 375º F and continue cooking until you reach the desired doneness (most chefs will tell you to cook and serve it rare).
• Let the roast rest for 5 to 10 minutes until the internal temperature reaches ideal temp.
• While the roast is resting, make some pan sauce. Pour the juices from the bottom of the roasting pan into a sauce pan, add a cup of demi-glace and some of the herbs that fell off the roast when removing the netting.  Let the sauce reduce until it is thick enough to coat a spoon.
• Strain the sauce before serving.
• Add a couple of tablespoons of mint jelly to this sauce for an incredible taste treat.

Serves 4 (but someone’s going to get the lion’s share).

An important source of protein in the vegetarian diet, tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated (e.g., with tamari soy sauce) to suit the dish (see our recipe — including scallions – below).

A soft, bland, white cheeselike food high in protein content, Tofu (also called bean curd) originated in ancient China.  Along with its relatively large amounts of protein, this East Asian delicacy has a low calorie count and little fat.  It is high in iron and, depending on the coagulant used in manufacturing, may also be high in calcium and/or magnesium.

“Bean there, done that”

The edible, nutritious soybean itself, a widely grown species of legume native to East Asia, has numerous uses.  Soybeans produce significantly more protein per acre than most other uses of land.

In 2010, soybeans represented 58 percent of world oilseed production, and 35 percent of those soybeans were produced in the U.S. This country exported 1.59 billion bushels of soybeans, which accounted for 44 percent of the world’s soybean trade.  Soybeans are used in a variety of items to substitute important nutrients. U.S. soybeans are in high demand around the world, especially in China.

Sliced Tofu with Tamari and Scallions — Recipe by Rori Trovato*

This amazingly simple meal has layered, complex flavors; it makes a great first course or casual, light lunch.

Be sure to soak the tofu in tamari soy sauce.  The well-balanced, smooth rich flavor of tamari goes beyond its saltiness and blends so well with so many spices that the salt shaker won’t even be missed.  Low sodium varieties are also available. Tamari can be found in your local health food stores and supermarkets year-round.  Tamari is dark brown in color and usually slightly thicker than regular soy sauce. The salty fermented paste derived from soy beans, called miso, actually served as the basis for development of tamari.

Ingredients

1 pound soft or medium-firm tofu

2 Thai bird chilies or 1 teaspoon red jalapeno, finely chopped

1/4 cup wheat-free tamari

3 tablespoons bonito flakes (optional)

1/4 cup finely chopped green onion scallions, green part only

Preparation

1. Slice the tofu and place on a platter
2. Top with tamari, green onions and chilies
3. Sprinkle with bonito flakes (if using)

*iVillage

Broccoli, a plant in the cabbage family with its large flower head and thick, fibrous stalk, is made for the ceramic knife.

Broccoli is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in hors d’œuvre trays.

Broccoli is high in vitamin C, as well as dietary fiber, and contains multiple nutrients with potent anti-cancer properties

Snack Girl’s Broccoli Fixation

Lisa Cain, Ph.D., is an avid snacker, foodie, published author, and mother of two. An evolutionary biologist by training, she has become obsessed with how food contributes to our overall health.

She is also known as “Snack Girl” and blogs at www.snack-girl.com.

“Do you think Snack Girl is done trying to convince you to eat broccoli?” Snack Girl asked (rhetorically) on her blog exactly one year ago today (Feb. 15, 2011). “I will NEVER give up (really).”

Earlier, Snack Girl took a stab at convincing broccoli haters to eat the veggie again with a broccoli and peanut sauce recipe.

She kept working on the “how to make broccoli delicious” concept and came up with a broccoli recipe that includes a SECRET ingredient that I will now share with you.

Roasted Broccoli and Sugar.

Surprised?

According to the good doctor, one teaspoon of sugar – a mere 15 empty calories – won’t ruin two pounds of broccoli.

The idea is pretty simple. You add sugar to the broccoli so that when it roasts you get a sweet flavor (and it caramelizes a bit). And, yes, add some olive oil, too.

Also, you need to cut the broccoli lengthwise and cook it a very high heat. This way, you seal in the lovely flavors and the result is unlike any broccoli you have ever tasted.

Snack Girl’s Roasted Broccoli Recipe

(makes 4 servings)

• 2 pounds broccoli crowns
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1 teaspoon sugar
• ground black pepper (optional)

Preheat oven to 500F. Cover the bottom of a large rimmed baking sheet with aluminum foil (not necessary but aids in clean-up). Place sheet on the lowest rack of the oven while oven heats up.

Cut crowns into four wedges lengthwise.  Place broccoli in bowl and add olive oil, salt, sugar, and pepper to taste (optional). Toss to combine. When oven is heated, place broccoli on baking sheet and roast for 11 minutes (until slightly browned). Serve and enjoy.

Per serving: 141 calories, 7.6g fat, 16.1 g carbohydrates, 6.4 g protein, 5.9 g fiber, 366 mg sodium.

But our favorite is “the Love Apple,” derived from an early belief that tomatoes had aphrodisiac powers.

The tomato was not always considered good to eat.  Many thought it was poisonous because it belongs to the nightshade family, so in Victorian times it was grown mainly as a decorative plant.

Today, thousands of types of tomatoes are cultivated worldwide for consumption, though only a few varieties appear in our stores.

Tomatoes form the basis for our romantically named featured dish—”Roasted Love Apple Soup,” which can appropriately be served hot on Valentine’s Day.  For our recipe shown below, cherry tomatoes provide the best flavor, but it is worth experimenting with other tomatoes.

Though you won’t require your Kyocera Ceramic knives for use on cherry tomatoes, you will certainly need them to slice larger tomatoes and chop the onion and chives required in our recipe.

Valentine’s Day provides the perfect opportunity for a quiet evening in with home-cooked food and a good bottle of wine. This recipe for tomato soup makes a simple starter for any meal. The dish can be prepared well in advance and stored in the fridge.

Recipe for Love Apple Soup

Serves two (2) – very generous portions

Preparation time: 15 minutes

Cooking time: approximately 1 hour

Ingredients:

• 1 lb. cherry tomatoes – washed and left whole

• 1 small onion – peeled and finely chopped

• 4 cloves of garlic – do not peel

• 3 tbsp olive oil – for drizzling on tomatoes

• 1 tbsp olive oil – to fry onions

• 15 fl. Oz. light vegetable stock

• Himalayan salt and freshly ground black pepper to taste

To Serve:

• Chives, finely chopped

• Heart-shaped croutons

• Soya cream (optional)

Preparation:

1. Preheat the oven to 400 degrees F
2. Place all the tomatoes and garlic in a single layer in a large roasting dish and drizzle with 45 ml of oil.
3. Roast in the oven for approximately 30 minutes. The garlic should be soft when pierced with a knife.    The tomatoes should be changing color and the skins starting to split.
4. Use a large saucepan to fry the chopped onions until just translucent. Take care not to let them go brown because this will affect the color and flavor of the soup.
5. Squeeze the garlic skins to remove the flesh and add this to the onions.
6. Add the roasted tomatoes together with any juices in the roasting dish.
7. Pour in the vegetable stock, bring to the boil, cover and simmer for 20 minutes.
8. Allow to cool and blend until the soup is very smooth and the tomato skins are well blended.
9. Season to taste.

For Valentine’s Day, serve Love Apple Soup piping hot with heart-shaped croutons, a swirl of soya cream, a sprinkling of chopped chives and a fresh bagel.