New Moon Summer Recipes:

by Lisa Masé,

The new moon brings new possibilities. Summer will also bring a heightened pace of life. With so many daylight hours, the temptation can be to stay busy for the majority of the day! Now is the time to prepare the body, mind and spirit for this brilliant, abundant, and sometimes tiring time of year.

Honor this abundant growing season with a weekly meal plan, which allows you and your loved ones to keep eating whole, simple foods that are nourishing and delicious.

You can try creating a meal plan with friends or family. Sit down together, perhaps after a shared meal, and talk about your favorite dishes. Savor your meals with inspiring spice blends, sauces and spreads to bring forward tons of flavor. Allow each person to mix and match the components of a meal so that everyone enjoys it.

Basmati Brown Rice with Peas, Radishes, Mint and Basil

  1. Rinse 1⁄2 cup basmati brown rice.
  2. Pour into a cooking pot with 1 1⁄2 cups water.
  3. Bring to a boil; then reduce to simmer.
  4. Add 1 teaspoon salt and 2 tablespoons olive oil.
  5. Simmer, covered, on low heat for 45 minutes.
  6. Meanwhile, thinly slice radishes and place into a bowl.
  7. Sprinkle with salt and 1 teaspoon lemon juice. Set aside.
  8. Mince 2 large handfuls fresh basil and 1 small handful fresh mint.
  9. When the rice is 5 minutes or less from completion, add:
  • minced herbs
  • 1⁄2 cup peas (either shelled ones or whole snap peas)

    When rice is cooked, add radishes, peas, and herbs. Mix everything together, taste for salt, and enjoy!

White Bean Soup with Spinach, Kale and Garlic Scapes

  1. Choose cannellini (white kidney) or Vermont yellow-eye beans.
  2. To soak dry beans, place 1⁄2 cup in a large bowl and cover with 1 inch water. Soak for 8 hours or
  3. overnight.
  4. Pour beans through strainer and allow to drain.
  5. Rinse with water until liquid runs clear through strainer.
  6. Pour into a stock pot with 3 cups water.
  7. Cover pot and turn heat on high.
  8. Bring to a boil, watching carefully to make sure that beans do not boil over.
  9. Once the pot has come to a boil, remove lid and reduce to medium heat.
  10. Foam will form on top of the water. Use a spoon to skim off the foam. Repeat this step periodically as you notice more foam. Cook beans 1 hour or until tender. Strain and rinse once more.
  11. If using canned beans, choose ones with no salt added (I like Eden Organics). Strain and rinse before proceeding.
  12. While beans are cooking, heat olive oil in a skillet add:
  • 2 cups fresh garlic scapes, chopped
  • 1 teaspoon each: salt and black pepper
  • Pour 1/3 cup white wine over the vegetables and sear them on high heat.

    Then cover and cook on medium heat for 15 minutes, or until scapes are tender.


  • 1 packed cup spinach
  • 1 cup kale, chopped

If you have fresh culinary herbs, mince and add any or all of the following:

  • 6 sprigs thyme
  • 2 sprigs lavender flowers
  • 6 sprigs marjoram
  • 6 sprigs rosemary
  • 5 sprigs savory

(If using dried herbs, add 2 teaspoons each except lavender, which only required 1/2 teaspoon.)

  • Add 4 cups water or chicken/vegetable stock, bring to a boil, reduce to simmer, and cook for 5 more minutes.
  • When beans are tender, drain them and add them to the soup pot.
  • Mix well and serve with your favorite bread.

Lisa Masé