Vegan Spinach Soup

By Libbie Summers
Assisted by David Dempsey
Chamber Apron in Green Linen from Libbie Summers Yum Yum Smile Shop

You know you’ve made a great soup when the guests get up from the table and help themselves to another helping. This happened two weeks ago when I made this for a group of health conscious, discerning and voracious professional sailors. It could have been my finest vegan moment to date. 

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Spinach Soup with Basil Cream and Torn Lemon Croutons (VEGAN)
(serves 4)

What you need: For Lemon Croutons
1 baguette, torn into large pieces
1/4 cup olive oil
Zest from 1 lemon

For Basil Cream
1/2 cup basil leaves, packed (plus more for garnish)
1 cup plain coconut milk yogurt
Juice from 1 lemon
Flake sea salt

For Soup
1 onion, roughly chopped
2 garlic cloves, peeled and smashed
3 cups vegetable stock
1 cup parsley leaves, roughly chopped
10 ounces baby spinach leaves
1/4 teaspoon cayenne pepper
1 cup plain coconut milk yogurt
1/4 cup vanilla coconut milk yogurt (can substitute 1 tablespoon honey for a vegetarian version)
Flake sea salt
Coarsely ground black pepper

What To Do:
1. Make Lemon Croutons: Preheat oven to 375º F. On a baking sheet, add bread, olive oil and lemon zest. Toss to coat. Bake just until golden brown (about 5-10 minutes). Set aside to cool.

2. Start Soup: In a large sauce pan over high heat, add onion, garlic and stock. Bring to a boil, cover and reduce heat and simmer just until onions are tender and translucent (about 10 minutes).

3. Make Basil Cream: While onions are cooking, make the Basil Cream. In a blender, add yogurt, basil leaves and lemon juice. Puree until smooth. Season with salt. Pour into a bowl and set aside.

4. Finish Soup: Once the onions have cooked through, add the parsley, spinach and cayenne pepper. Stir and cook just until spinach has wilted. Stir in yogurt. Season to taste with salt and pepper. Add soup to a blender and puree until smooth (or use and immersion blender).

To Serve: Divide soup between bowls and add an ample swirl of Basil Cream over the top. Garnish with basil leaves and serve with Lemon Croutons.

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THE BEST Fried Oyster Sandwich

By Libbie Summers
Assisted by David Dempsey
Shopkeep Apron in Indigo Denim from Yum Yum Smile Shop

Fresh local oysters fried to the perfect crispness, stuffed inside a sweet slit-top brioche bun and slathered in a magical spicy remoulade sauce. BOOM! Heaven on a lunch plate. 
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The Best Fried Oyster Sandwich with Cool Smoke Remoulade
(makes 4 sandwiches)

What you need: 
For Oysters
1 pint shucked oysters (about 36 small oysters)
2 cups buttermilk
1 cup self-rising flour
1/2 cup plain bread crumbs
1/2 cup cornmeal
2 tablespoons Cool Smoke Everything Rub (can substitute Old Bay Seasoning or your favorite rub)
Canola oil for frying
Flake Sea Salt
4 split-top brioche buns (toasting optional)
4 lemon wedges for garnish
1 tablespoon chopped fresh flat-leaf parsley for garnish
For Cool Smoke Remoulade
1 1/2 cups Duke’s Mayonnaise
1/4 cup stone ground mustard
1 tablespoon drained capers
1 tablespoon pickle juice
1 teaspoon horseradish
1 teaspoon hot sauce (your fave)
1 tablespoon Cool Smoke Everything Rub (can substitute Old Bay Seasoning or your favorite rub)
1 minced garlic

What to do: 
1. Soak Oysters: In a medium bowl add buttermilk and drained oysters. Set aside.
2. Make Dry Coating: In a medium bowl, whisk together the flour, bread crumbs, corn meal and 2 tablespoons Cool Smoke Everything Rub. Set aside.
3. Make Cool Smoke Remoulade: In a medium bowl, stir together all remoulade ingredients and refrigerate until ready to use.
4. Fry Oysters: Pour 3-4 inches of oil into a deep heavy-bottomed pot and heat to 350°F. Remove oysters one at a time from buttermilk and shake off, then dredge in the flour mixture and shake off any excess. Working in batches, carefully add the oysters to the hot oil and fry until golden brown and crisp (about 2 minutes), drain on paper towels and sprinkle immediately with flake sea salt. Continue with the rest of the oysters.
5. Make Sandwiches: Slather the inside of the rolls with Cool Smoke Remoulade. Stuff hot oysters into the roll and top with another spoonful of sauce. Squeeze lemon over each sandwich and garnish with chopped parsley. BOOM! Serve immediately.

*Watch the IGTV making this sandwich!
*Make sure to check out my friend Ashley Strickland Freeman’s new book The Duke’s Mayonnaise Cookbook -75 Recipes Celebrating the Perfect Condiment 
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Two Last Minute Gifts From The Kitchen

By Libbie Summers
Assisted by David Dempsey

Two fun gifts that require very little time, but pack a big punch! Don’t forget to package them in reuseable containers!

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Everything Bagel Topping Mix
makes 2 cups

What you need:
1/3 cup black sesame seeds
1/3 cup onion flake
1/3 cup garlic flake
1/3 cup sesame seeds
1/3 cup poppy seeds
1/3 cup flake salt

What to do:
In a large sauté pan over medium-low heat, add all the ingredients and stir together. Cook, stirring constantly until spices start to become fragrant. Remove from heat to a bowl and allow to cool completely. Store in an airtight container for up to 2 months.

Uses:
•Sprinkle over a poke bowl •Top a fried egg •Mix into coleslaw •Sprinkle on a salad •Season roasted vegetables
•Make a compound butter •Sprinkle on a bloody mary •Sprinkle on avocado toast •Season popcorn •Sprinkle on mac and cheese.
•Sprinkle on fried rice •Sprinkle over white rice •Sprinkle over a hot dog •Season grilled vegetables
Spiced Cherries, Cocktail Recipes, Libbie Summers Recipes, Entertaining Ideas, Last minute Gift Ideas, Libbie Summers Entertains, Cherries, Rum, Peppers
Tipsy-Spiced Cherries

What you need:
1 cup sugar
¼ teaspoon cayenne pepper
2 cinnamon sticks
1 stem fresh rosemary (optional)
1 ¼ cups Gosling’s Black Seal® Rum
12 ounces frozen Sweet Black Cherries, thawed

What to do:
1. In a medium saucepan over medium heat, stir together the sugar and 1 ¼ cups water. Cook, stirring, until the sugar dissolves and mixture comes to a boil. Remove from heat and stir in the cayenne pepper, cinnamon sticks, rosemary (optional) and rum. Cool slightly. Add cherries and let stand 30 minutes. Remove rosemary stem. Store in airtight jars and refrigerate for 3 days before using. Will keep, refrigerated, for up to 2 months.

Uses:
•Spoon over ice cream •Make a Rum Old Fashioned •Use cherries for a Tipsy Black Forest Cake •Spoon onto chocolate mousse.

 

Hot Guava Dipping Sauce

by Libbie Summers
Assisted by David Dempsey

I tasted more than my share of delish BBQ this weekend in Memphis #wcbcc18 , but what I didn’t taste was a dipping sauce this unique and CRAZY GOOD!!!! I love it with ribs or even as a sandwich spread. Made in under 5 minutes in a blender!! 🧡Hot Guava Dipping Sauce. Just in time for your Memorial Day cookout. “Honey, come and get a rib!”

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Hot Guava Dipping Sauce
Makes 1 serving

Ingredients
1 C Fresh Orange Juice
2 tbsp Apple Cider Vinegar
Juice of 2 Limes
1/2 Scotch Bonnet Pepper
1 C Coconut Flakes
8 oz Guava Paste

Add ingredients to blender and blend for 5 minutes.

Avocado Goat Cheese Dip (Video)

by Libbie Summers
Assisted by David Dempsey

Trust me, THIS will be your go to dip/spread recipe! Make any multiples of it you like. It just keeps getting bigger and better! 

What you need:
1 clove garlic
1/4 t ground cumin
1/4 t flake sea salt
1 ripe avocado
3 T lime juice
4 ounces goat cheese
4 ounces  cream cheese

What to do:
In a bowl combine avocados, garlic, cumin and salt. Use a molcajete, blender or food processor to mix ingredients together. Add lime juice, cream cheese and goat cheese pulsing until smooth and blended well. Add a bit more salt, if necessary.

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