Dean Karnazes: “Some seek the comfort of their therapist’s office, other’s head to the corner pub and dive into a pint, but I chose running as my therapy.”
Here in upstate New York, we are still waking up to single digit temperatures. Hard to believe. Even though the snow is piled up in our driveway, the weather man insists we are short from the average range. Enough is enough. I’m going to create the feeling of warmer weather by tapping into a summer recipe. Please don’t judge me since I’m using non-seasonal ingredients but that won’t make this dish any less healthy.
Did you know:
Canned vegetables are harvested and packaged at peak ripeness. Fresh vegetables spoil more quickly, but the canning process helps vegetables retain their nutrients. Both fresh and canned vegetables are healthy and nutritious.
Look for reduced-sodium varieties, or as an alternative, drain and rinse the vegetables to remove some of the sodium. The lining of cans typically contain Bisphenol A, an industrial chemical. Look for canned vegetables labeled BPA-free to reduce your exposure. – SOURCE
I saw this recipe in Foodandwine magazine from August 2013. I couldn’t wait for summer to try this deliciously healthy, fresh looking dish. It’s bright and citrusy and above all, EASY!
*If you wait for summer vegetables to become available, imagine how over the top this dish will be! Think fresh lima beans, corn, tomatoes, and oranges!
*Based on a recipe by David Frenkiel and Luise Vindahl.
- zest from one lime
- juice from 2 fresh limes
- 1/4 cup extra virgin olive oil
- 1 scallion, sliced
- 1 jalapeno, seeded and thin sliced
- 1 shallot, sliced thin
- 1/2 tsp salt
- 15 oz can green & yellow lima beans, drained and rinsed
- 11 oz can Mexican corn, drained and rinsed
- 10 oz can diced tomatoes with green chilies, mild flavor. Partially drain.
- zest from 1 large orange
- 1/2 large orange, peel, split in half, cut one half and divide into sections. Wrap other half and use for a healthy breakfast tomorrow
- 1 large red bell pepper, sliced in thin julienne strips
- 1 avocado, cut into 1/2 inch cubes (use either Haas or California)
- 1/2 cup chopped fresh cilantro or sprinkle with dried cilantro, about 1 TBS.
In a large bowl, mix together the first 7 ingredients, zest of lime through salt.
Add to the bowl all other ingredients EXCEPT cilantro. Gently toss to make sure the lime dressing covers all vegetables.
Refrigerate for 2 hours. Fold in cilantro when ready to serve.
*Can be made up to 8 hours in advance.
Spring and summer are just around the corner. What are you looking forward to when the warmer weather gets here?