Salmon Kale Sandwich & Green Juice
Our Newton Chef, Justin Cogley (Food & Wine’s Best New Chef 2013). Has developed a great recipe to help you recover this summer with a high protein and tasty snack which will taste great after any run.
Here’s the recipe.
With a few of these easy recipes you can make a simple sandwich into something refreshing and tasty. I used Salmon since it is going strong right now, but you could sub. Halibut, Chicken, or even Avocado.
Pine nut mayonnaise–
1/2 cup raw pine nuts, soaked in hot water for 2 hours
1/2 cup of the soaking liquid
2 tablespoons of extra virgin olive oil
1 1/2 tablespoon fresh lemon juice
In a blender, combine the pine nuts, water, olive oil, and lemon juice and blend until smooth. around 3 min. The mixture will thicken as it sits. Use or store in refrigerator for up to 5 days.
Raw kale, carrot, golden raisin slaw
3 bunches of kale, stem off, washed, dried and sliced
1 carrot peeled and sliced thin
3 TBSP rice vinegar
2 TBSP dark sesame oil
1 TBSP canola or light olive oil
splash of soy sauce
2 TBSP sesame seeds
1/4 cup golden raisins
Mix all together to form a broken vinaigrette. Check seasoning. Next fold in the Golden Raisins ( adding the golden raisins adds some nice sweetness)
Since melons are just coming into season. This quick drink is very refreshing.
Melon, Celery, Ginger, Apple
2 Cups chopped french melon (or your favorite)
1 Granny smith apple, peeled and chopped
2 celery stalk
small knob of ginger ( peeled and chopped)
Chef tip. Peeling ginger with a spoon works so well!
1/2 cup fresh OJ
juice of one lime
12 mint leaves
1 cup crushed ice
Put the first four ingredients through a juicer. (alternately blend in a high speed blender and strain) Next, add the juice into a small pitcher and pour in fresh OJ and the lime juice.
Crush the mint leaves with the ice and add to the pitcher. Stir and enjoy.