Refreshing Chilled Cantaloupe-Cucumber-Basil Gazpacho

It felt great to get back to posting new recipes, so lets keep the momentum going!  Today I took an hour long walk with Penelope in some muggy, 90 degree weather.  I was sweaty, hungry and parched.  I thought of everything that I had in the "plantry" and in the refrigerator, but nothing seemed light enough and/or refreshing.

I love healthy, bright chilled gazpacho in this kind of weather, but I was also out of tomatoes, and to be honest, I kind of pooped myself out on all the traditional gazpacho I have made this summer.  Then, I came up with a great new recipe.  I remember once in Madison, a place had a green grape gazpacho.  I thought of what fruit I had, and thought that lovely, juicy cantaloupe would be perfect!







Not only was this tasty, refreshing and uplifting but it also literally took minutes to make!  Can't complain about that when you are hungry, hot and tired!  The soup is both sweet and savory and the squeeze of lime at the end really brightens up the dish!  This is also baby approved (although this baby seems to eat everything)!  You can even serve this in shooters for a great party appetizer!

Refreshing Chilled Cantalope-Cucumber-Basil Gazpacho

Ingredients/Directions (serves 4):

1 cantaloupe, seeds removed and chopped

1 cucumber, cut into large pieces (save a few slices for garnish)

1 handful fresh basil

pinch of salt

pinch of garlic powder
1 lime, sliced

Place all the ingredients (except for cucumber slices) in blender and blend until smooth.  Serve immediately or refrigerate until ready to eat.  Squeeze a piece in lime in each bowl or glass and garnish with cucumber.  YUM!

Roasted Mediterranean Broccoli, Kale and Chickpea Salad with vegan Yogurt-Tahini Dressing

Sarah's Plantry Raid has been on a hiatus since the birth of our beautiful daughter, Penelope June.  I cannot believe she is already 10 months!

The last year has definitely been a life changer in the best way possible!  I have never been so in love!

Now that she is a bit older and I have a solid grasp  on the whole parenting thing, I am ready to get back into some of my passions and projects.  It is time to re-commit myself to my blog and my massage therapy.   The good thing is, is that I never stopped cooking throughout the pregnancy, so I have a Rolodex of tasty recipes to recreate, enjoy and share with all of you.

One of my favorites that I have been dying to share is a Roasted Mediterranean Broccoli, Kale, and Chickpea Salad with a vegan Tahini-Yogurt Dressing.  I must admit, Ryan is not overjoyed by vegetables and salads, but he absolutely loves this one!  Protein packed and rich with flavor, this recipe will never disappoint!  It is a perfect addition to a spectacular Mediterranean meal!  Throw in some delicious falafel and some roasted red pepper baba ghanoush and you will be in heaven!

Roasted Mediterranean Broccoli, Kale and Chickpea Salad

with Vegan Yogurt-Tahini Sauce

Ingredients:

for the salad:
1 crown broccoli, chopped
2 c kale, chopped into pieces and stems removed
1 c cooked chickpeas
s+p
garlic powder
3 tbsp evoo

for the dressing:
1/3 c tahini
1/3 c vegan plain yogurt
1 tbsp sriracha
salt
garlic powder
water (amount dependent on desired consistency)

Directions:
Preheat oven 400.  In three separate bowls, toss the broccoli, chickpeas and kale with 1tbsp evoo each.  Season and set aside.  You want to toss them separately because the roasting time is different for each vegetable.

In a small bowl, mix all the contents of the dressing together.  Add small amounts of water at a time, until you reach your desired consistency.  Refrigerate while roasting vegetables.

Lay out the seasoned chickpeas, broccoli and kale on a roasting pan and roast each for the following time.  Kale:  15-20 min, stirring every 10 min.  Broccoli:  20-25 min, stirring every 10 min.  Chickpeas: 25-30 min, stirring every 10 min.

Remove from oven, transfer to plate and drizzle dressing over.  Enjoy one of our family's all time favorite dishes!