Strawberry Fresca Smoothie

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Strawberry Fresca Smoothie
by Dave Cruz
Simple Feast

Makes 1
1 hour total time
10 minutes active time

We change smoothies from season to season at my restaurant, Little Gem, based on what fruits are available. This one gets its body from using both frozen and fresh strawberries, plus a little chia pudding.


Chia Pudding
2 teaspoons chia seeds
¼ cup plus 1 tablespoon almond milk

8 medium strawberries
1 medium strawberry, frozen
1 ½ tablespoons lemon juice, freshly squeezed
2 teaspoons lime juice, freshly squeezed
2 teaspoons agave syrup

To Make the Chia Pudding

Put the chia in a small bowl or ramekin and whisk in the almond milk. Refrigerate for until thickened, about 2 hours.  The chia pudding can be made up to 2 days ahead.

To Make the Smoothie

Put the chia pudding and the remaining ingredients in a high-powered blender and blend until smooth. Serve immediately.

Dave Cruz is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

Citrus press (juicer)
Small whisk


Butter Lettuce Salad with Roasted Garlic Yogurt Dressing


Butter Lettuce Herb Salad with Roasted Garlic Yogurt Dressing
Simple Feast

Serves 4
75 minutes total time
25 minutes active time

In our garden, we have a big stone raised bed filled with herbs, so I like to make this dressing with whatever is growing out there.

Roasted Garlic Yogurt Dressing
Extra-virgin olive oil
1 large head garlic, cut in half horizontally
2 tablespoons apple cider vinegar
Kosher salt
Freshly ground black pepper
1 cup Greek yogurt

2 tablespoons chopped chives
2 tablespoons flat-leaf parsley leaves
1 tablespoon tarragon leaves
2 heads butter lettuce
Maldon salt

For the Roasted Garlic Yogurt Dressing

Preheat the oven to 400˚F.

Make a small package for the garlic out of aluminum foil and set in a small baking dish. Pour 1 ½ tablespoons of oil in the bottom of the package. Dip the cut side of the garlic in the oil and place cut side up on the foil. Drizzle ½ tablespoon of oil over the top of the garlic. Wrap the foil around the garlic to encase completely. Roast in the oven for 40 minutes. Remove from the oven and cool, still wrapped in the foil, for 10 minutes.

Open the package and press the softened cloves and any oil through a fine-mesh strainer into the food processor. (If there wasn’t much oil remaining in the package add a little olive oil.) Add the vinegar, ½ teaspoon of salt, ¼ teaspoon of pepper. Add the yogurt and pulse until combined and creamy. You may need to add 1 to 2 teaspoons of water if the dressing is too thick. This makes about 1 1/3 cups of dressing. Refrigerate in an airtight container for up to 4 days.

For the Salad

Separate the lettuce leaves. Wash and dry well.

Put the lettuce leaves in a large salad bowl. Drizzle in enough dressing to lightly coat the leaves. Toss and then add additional dressing as desired.

To serve family style, arrange the largest leaves around the edge of a serving bowl and working towards the center, decrease the size of the leaves to recreate the look of the whole head of lettuce.

Scatter the herbs over the top, and sprinkle with a bit of Maldon salt.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

Salad spinner
Food processor
Small fine-mesh strainer

Greek-Style Panzanella with Feta “Snow”

Panzanella Salad_Thumb
Greek-Style Panzanella with Feta Snow
by Susie Heller

Serves 4
1 hour total time
30 minutes active time

Panzanella salad ingredients can be varied seasonally, but when summer tomatoes are at their peak, this is the version I make. A Greek salad is elevated by adding croutons which have absorbed the flavorful juices of the tomatoes. The feta snow gives a new look to a classic salad.


1 loaf artisan bread, crusts removed
½ cup extra virgin olive oil
1 1/2 pounds assorted tomatoes\
1 teaspoon kosher salt
1 cucumber, peeled, seeds removed, diced
½ small red onion, cut into julienne
Large handful Kalamata olives, pitted, sliced
¼ cup capers
2 tablespoons red wine vinegar, or to taste
2 cloves garlic
Kosher salt and freshly ground black pepper
¼ cup coarsely chopped basil leaves
2 tablespoons finely chopped fresh oregano
4 ounce block of feta cheese, frozen


Preheat the oven to 350˚F.

Tear the bread into irregular bite-size pieces, toss with a bit of olive oil and spread on a baking sheet. Bake for about 10 minutes, turning the bread halfway through cooking, until the bread is crisp and a rich golden brown.

Meanwhile, put a large strainer over a bowl. Cut any large tomatoes in half through the equator and gently squeeze the seeds and juice into the strainer. Using a silicone spatula press on the seeds to extract all the juices and discard the seeds. Cut small tomatoes in half or smaller pieces as appropriate. Put the tomatoes in the strainer and toss with the 1 teaspoon salt. Let sit for at least 20 minutes.

Put the tomatoes into a second large mixing bowl, reserving the juice. To the tomatoes, add the cucumber, red onion, olives and capers.

For the dressing: Whisk the vinegar and remaining olive oil into the tomato juice. Use a rasp grater to grate the garlic into the dressing. Taste, adjust the proportions of vinegar and oil as needed and season with salt and pepper.

About 30 minutes before serving. Toss the vegetables with the bread, dressing and herbs.

Spoon on serving plates and grate frozen feta cheese over the top.

Equipment Needed:
Baking sheet
Large strainer
Rasp grater


Strawberry Rose “Ice Cream”


Strawberry Rose Ice Cream
by Amanda Chantal Bacon
Simple Feast

15 minutes total time
15 minutes active time
Serves 4

This is one fast and easy dessert. Throw frozen strawberries in a blender, add coconut
cream and you’ve got a healthy alternative to ice cream. Mmmmm!

1 pound frozen strawberries
½ cup coconut cream
3 tablespoons honey
1 ½ teaspoons rose water

Combine all the ingredients in a high-powered blender. Blend and use the tamper to push the strawberries and aggressively blend the ingredients to a puree, about 3 minutes. Scoop out of the blender into cones or bowls and eat immediately. This ice cream does not have the same texture if it is stored in the freezer, however if you, you can regain the creamy texture by blending it again.

Amanda Chantal Bacon is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

Equipment Needed
Blender with taper
Ice Cream Scoop (optional)