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Can’t stand the heat? Try these recipes in the kitchen

  • Eagle correspondent
  • Published Saturday, May 17, 2014, at 2:51 p.m.
  • Updated Sunday, May 18, 2014, at 6:29 a.m.




Serves 2

1/2 lemon, juiced

1/2 teaspoon kosher salt

2 teaspoons pomegranate molasses

1/4 cup extra-virgin olive oil

1 bunch kale, stalks removed and discarded, leaves torn to bite size pieces

1 avocado, sliced

1/2 cup dried cranberries

1/2 cup raw pumpkin seeds

In a small bowl, whisk lemon juice, salt and pomegranate molasses. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.

In a bowl, add the kale, drizzle dressing to moisten and massage until the kale starts to soften and wilt, 1 to 2 minutes. Top with avocado, cranberry and pumpkin seeds.


Serves 2 as a main dish or 4 as a side dish


1/4 cup white wine or cider vinegar

1 tsp dry mustard

1/4 tsp sea salt

1 tsp sugar, honey or agave as preferred

1/4 cup oil, light olive, cold pressed canola, or almond


1 head butter lettuce (or 2 heads if small)

2 clementine oranges, peeled of skin and white membrane, or 1 can mandarin oranges

1 red apple such as honeycrisp or gala, peeled and chopped bite sized

1/2 red onion, julienned

1 cup pecans, raw or toasted

Whisk together dressing ingredients to combine, adjust salt or sweetener to taste.

Tear or chop the lettuce, dress and toss then add remaining ingredients.


Serves 6

2 lbs. trimmed green beans

1 teaspoon sea salt

2 cloves garlic, minced

2/3 cup fresh cilantro, chopped

1/4 cup extra virgin olive oil

2 to 4 tablespoons lemon juice

Freshly ground black pepper

Cook the beans in boiling salted water in a large covered saucepan over moderate heat 10 to 12 minutes until tender. Meanwhile, place the garlic and cilantro in a large heat-proof bowl. (If using haricot vert beans, cook for 3 minutes).

As soon as the beans are done, drain well, return to moderate heat, and shake the pan 30 to 40 seconds to drive off all excess moisture. Dump the hot beans on top of the garlic and cilantro and let stand 10 minutes. Add 1/4 cup of the olive oil and toss well to mix; cover and marinate in the refrigerator 3 to 4 hours or, better yet, overnight.

About 45 minutes before serving, bring the beans from the refrigerator and let stand, still covered, on the counter. Just before serving, add the lemon juice and pepper. Toss well, taste, and add more lemon, salt, and pepper, if needed.

Note: If you add the lemon juice any more than 30 minutes or so before serving the beans will turn brown from the acid.

Adapted from epicurious.com

Working over a stove on a hot summer day isn’t everybody’s idea of a good time. Fortunately, there are plenty of delicious dishes that require little or no cooking.

Rebecca Gold, chef at the Lotus Leaf cafe, is something of an expert on the subject. While Gold does plenty of cooking at the restaurant, the Lotus Leaf also specializes in salads, smoothies, juices and desserts (many of them vegan) that don’t require heat to make.

For her rubbed kale salad, Gold employs the unusual technique of massaging the dressing into the kale to soften its sometime tough leaves. Maybe you can’t compare apples and oranges, but you’ll see that they combine nicely in Gold’s apples and oranges salad, which Gold said is loosely based on a salad recipe given to her by a friend. Green beans with cilantro is a salad or side dish Gold adapted from epicurious.com. It requires cooking the beans. While Gold boils her beans, another option that won’t heat up your kitchen is to steam them in the microwave. Gold recommends using the small haricot vert variety of green bean if you can find them.

The three-year-old Lotus Leaf, owned by Jacquelyn Keefer, recently expanded and moved to a new location at 251 N. Washington in Old Town.

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