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Becca Boyd has a passion for good food
Beccanomics
As the temperature rises, the food I make is lighter, and I want to spend less time in the kitchen. Fresh produce is gathered in abundance at the grower’s market, and easily transformed into healthy, delicious meals. This salad fits those trends perfectly: it comes together in minutes and—although meat-free— it’s chock-full of protein. The cake is challenging, but with Father’s Day and Independence Day pending, it’s a scrumptious gift that will be much appreciated. bboyd@thewcpress.com Black Bean, Edamame and Fresh Mozzarella Salad Serves 4 1 (15 oz) can black beans, drained and rinsed; 1 1/2 c. grape tomatoes, halved; 4 oz. fresh mozzarella, cubed; 1 c. frozen edamame, thawed; 1/3 c. sliced green onion; 1 Anaheim or Poblano (or bell) pepper, seeded and diced; 1/4 c. chopped fresh cilantro Dressing 2 tbsp. extra virgin olive oil; 2 cloves garlic, minced 2 tbsp. fresh lime juice; 2 tbsp. apple cider vinegar 1/2 tsp. salt; 1/4 tsp. black pepper 1. Combine beans, tomatoes, edamame, pepper, mozzarella, green onion and cilantro in a mixing bowl. 2. Whisk dressing ingredients in a smaller bowl to combine. Pour over mixture and toss gently to combine. Serve immediately or refrigerate for several hours before serving. Lemon Poppy Seed Angel Food Cake Serves 12 Cake 1 c. plus 2 tbsp. cake flour; 1/4 tsp. salt; 1 3/4 c. sugar 12 large egg whites; 1 1/2 tsp. cream of tarter; 1 tsp. vanilla 2 tbsp. lemon zest; 2 tbsp. lemon juice; 1 tbsp. poppy seeds Glaze 2 c. powdered sugar; juice of 1 lemon; 1 tsp. vanilla extract 1. Heat oven to 325 degrees. If not using a tube/angel food cake pan with a removable bottom, line the bottom of the pan with parchment paper.. 2. In a food processor fitted with blade, add the total amount of sugar (1 3/4 c.). Process for 1 minute. Remove about half of the sugar and place in a small bowl. 3. Add the flour and salt to the processor. Process for 1 minute. 4. Beat egg whites and cream of tartar until frothy. 5. Add reserved sugar in a steady stream with mixer running. Continue to beat egg white mixture on medium high until soft peaks form. 6. Add vanilla, lemon zest and lemon juice and beat until combined. 7. Sift flour/sugar mixture over egg white mixture in three parts, folding in gently each time with a rubber spatula. Add the poppy seeds with the second addition of flour/sugar. 8. Scrape mixture into pan. Smooth the top of the batter. Bake for 45 minutes or until cracks look dry in the center and a toothpick comes out clean. 9. Immediately turn pan upside down on the neck of a wine bottle. Cool for 3 hours. 10. Using an offset spatula, loosen cake gently from the edge of the pan and turn out onto a serving platter. 11. To make glaze, whisk sugar, juice, and vanilla together to a pourable consistency. 12. Pour glaze over center top of cake, letting drizzle down the sides and middle. Sprinkle with additional poppy seeds, if desired. To serve, cut in a sawing motion with a serrated or bread knife.
JUNE 2016 THEWCPRESS.COM
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