Lisa's Culinary Atrocities

Continuing on with my summer-soup-kick—I really wanted to make a raw green soup.  I’ll admit that while making it I got very nervous, and kinda felt like the Jolly Green Giant, but I was relieved when I was met with a lemony, smooth and minty sensation.

I also think this might be really good not live,  with roasted asparagus and steamed spinach…plus it might be more appetizing to those who are freaked out by green soup?  Maybe?  You know who you are.  I see you nodding your head.  I suppose that soup would just have to be called Green Soup…or Roasted Green Vegetable Soup.  Anyway…

I found the original recipe on Wholeliving.com which in turn was from Martha Stewart Living, March 2003.  Below is my version. 

Ingredients

• 1 cucumber, not peeled (use it all!)
• 1/2 pound pencil-thin asparagus, tough ends trimmed
• 2 cups cold water
• 1/4 pound spinach, tough stems removed, rinsed well
• 6 green onions, cut into 2-inch lengths
• 1 ripe avocado, pitted and peeled
• 1/4 cup fresh mint leaves
• 2 tablespoons freshly squeezed lemon juice
• 3/4 teaspoon coarse salt
• Freshly ground pepper

Directions

Halve cucumber lengthwise; cut into eighths. Cut asparagus spears into 2-inch lengths. Puree asparagus in a blender with 1/2 cup cold water until smooth. Add spinach, scallions, cucumber eighths, and another 1/2 cup water. Blend until thoroughly pureed. Add avocado, mint leaves, and lemon juice; puree until smooth, adding remaining water a little at a time until soup is desired consistency. Add salt, and season with pepper. Scrape down sides of blender with a rubber spatula, and puree 5 seconds more.  Serve immediately. Serves 4

Happy 4th of July everyone!  In honor of the holiday I present a mighty tasty star shaped, panko breaded polenta with asparagus and marinara (everything tastes better when in the shape of a star!):

Polenta:

Ingredients:

• 1 cups organic soymilk
• 1 cup organic vegetable stock
• 1 1/2 cups polenta
• 1 teaspoon sea salt
• 1/4 cup melted Earth Balance butter or olive oil

Directions:

In a saucepan bring the soymilk and stock to a boil. While stirring, slowly pour in the polenta.  Add the salt and turn down the heat a bit making sure not to burn the mixture. Continue stirring a few minutes until the polenta thickens.  Remove from stove and pour into a baking dish so the polenta is about 1/2-3/4 inch thick and smooth with spatula. Let cool and place in refrigerator to set, preferably overnight, but for at lease an hour.

When set, use cookie cutter to cut polenta.  Slather (yeah, slather) with butter or olive oil, coat with panko and bake in 400 degree F oven until golden and crispy, flipping the polenta over after ten minutes.

Place lovingly on a swish (swish?) of marinara and cuddle up to a side of steamed asparagus..and love your neighbor.

I found adorable mini La Piana Raviolis with Squash Filling at Cost Plus-World Market and just had to try them. So glad I did as they are very delicious! After roasting asparagus with olive oil and sea salt in a 350°F oven for about 10 minutes, I then topped it with the cooked ravioli tossed in olive oil, shaved rosemary asiago and a dash of nutmeg.  Simple and fantastic.