Peak to Peak Quarterly Newsletter
Easy and delicious summer recipes
Falafel patties
1 handful of parsley
1 handful of cilantro
2 tsp minced garlic or 3-4 roasted garlic cloves
1 shallot or 1/2 red onion
15oz chickpeas (drained and dried completely)
1 tsp ground pepper, salt, coriander
2 tsp cumin, cayenne pepper, paprika
2 tbsp flour
3 tbsp oil for frying
Directions: Completely dry canned chickpeas (or use dry chickpeas) and add to a food processor. Roughly chop herbs, mince garlic and shallot/red onion. Add ingredients to the food processor with spices. Blend until a paste forms. Add 2 tbsp of flour while pulsing. Refrigerate for 30 minutes. Form into patties and set aside. Heat oil on a pan and add falafel patties. Cook on both sides on medium-low heat until it is browned and heated through. Eat patties as a burger with buns or in a pita pocket.
Optional toppings: Kalamata olives, feta, red onions, roma or grape tomatoes, spinach/arugula, hummus, tzatziki, lemon tahini sauce, hot sauce
Iced matcha latte
Ingredients:
1 tbsp - matcha green tea powder
¼ cup - hot water
1 tbsp – agave or sweetener of choice
½ cup – milk of choice (oat, almond, coconut, cashew, soy, cow)
Directions:
Whisk together 1 tbsp matcha and ¼ cup hot water until fully mixed.
Add agave (or sweetener of choice) and stir. LET COOL for 5 minutes.
Pour into mason jar or glass.
Pour in milk of choice and stir.
Optional: froth milk before pouring into jar
Watermelon feta salad
½ small watermelon
1 block feta
Handful mint leaves
Juice of 2 lemons
Balsamic glaze
Directions:
Chop watermelon into squares. Drizzle with lemon juice. Add to a platter with chopped feta. Place mint leaves throughout platter. Drizzle with balsamic glaze.
Puttanesca-inspired white fish
1 filet white fish of choice (barramundi, cod, halibut, flounder, tilapia, mackerel)
2 garlic cloves
1 jar of artichoke hearts
Kalamata olives
Pimento peppers
Capers
Salt/pepper/basil/oregano/parsley/red pepper flakes
1 handful spinach
Juice of 1 lemon
Directions: Prepare filet to be pan-fried. Add salt, pepper, and olive oil. Pan-fry filet for 6 minutes on each side. Meanwhile chop artichoke hearts, halve kalamata olives and pimento peppers, and mince garlic. Add artichokes, olives, peppers, garlic, capers, and seasonings to a pan and sauté for 5 minutes. Add spinach to the same pan and sauté until wilted. Plate puttanesca-inspired mixture to a plate and top with white fish. Squeeze lemon juice on top.
Avocado tomato salad
3 roma tomatoes
1 red onion
2 seedless cucumbers
3 avocados
2 garlic cloves
1 handful cilantro
Juice of 1 lemon
1 tbsp - olive oil
1 tsp - salt/pepper
Directions: Dice tomatoes, avocados, and cucumbers. Chop red onion and cilantro. Mince garlic. Add tomatoes, onions, avocados, and cucumbers to a bowl. Whisk together lemon juice, olive oil, minced garlic chopped cilantro, and salt/pepper. Pour lemon juice mixture over salad and stir. Let sit for 5 minutes.
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