Eat According to the Season - SUMMER

Summer: Costa Rican, Cuban, Puerto Rican , Belezian, Carrabean, South Indian, Thai

Celery Soup

1 Tbsp extra-virgin olive oil

1 leek (white and pale green parts), chopped

6 cups coarsely chopped celery (10 to 12 stalks)

1 onion, chopped

1 small red or yellow-flesh potato, peeled, chopped

4 cups vegetable stock or filtered water

1 tsp or more salt

Pinch cayenne

            Dandelion Rolls

1 cup finely chopped dandelion greens

2 Tbsp tahini

1 Tbsp fresh lemon juice

1 Tbsp Bragg's or 1/2 tsp salt

1 clove garlic, minced

1/2 inch ginger, minced

2 Tbsp chopped raw nuts or seeds of your choice (almonds or cashews, or sunflower, pumpkin or hemp seeds)

2 sheets rice paper

            Corn Salad

2 white potatoes, diced

1 bag frozen corn (or fresh boiled equivalent)

1/2 red onion, thinly sliced

2 cloves garlic, thinly sliced

1 can butter (lima) beans

4 Tbsp olive oil

juice of 4 limes

1/2 cup coriander leaves

2 Tbsp fresh rosemary (or 2 tsp dried)

sea salt and fresh pepper to taste