Ricotta-filled Squash Blossoms

There is nothing like the thrill of finding that ingredient that you can only cook with for a few days or weeks of the year. Grape leaves, garlic scapes and squash blossoms are among the few things that I really get excited about this time of year.

When visiting Florence years ago, we found a foccaccia cafe and were intrigued by lovely and vibrant assortment of veggie flat breads. One particularly beautiful version was adorned with baby zucchinis with the orange flowers still attached. I had to order it because it seemed so unusual. Ever since, I have been seeking them out at the summer farmer's markets.

When I recently spied a few sunny squash blossoms laying listlessly on a farmer's table at the market, I quickly snapped them up!

 After trying them in various ways, I am convinced that they are best served stuffed with ricotta and gently fried. I have tried them baked but it really didn't come close to the fried version and the contrast in textures- crispy on the outside with the smooth and creamy interior.

If you run across these little wonders at your farmer's market or are growing your own, be sure to try this recipe! It is a fabulous appetizer, or it makes a very nice summer meal served with a salad or veggies. If you don't access to the blossoms, use the ricotta filling in cannelloni or large shell pasta and bake it in a basic tomato sauce. In fact, these blossoms might be nice baked in a tomato sauce like a baked pasta...hmmm, more exploration to begin! Let me know if you try it!

Ricotta-Stuffed Squash Blossoms
I like to use a drier ricotta in this recipe as it seems to hold together better while cooking. If yours is more liquid, perhaps strain it for a few minutes before mixing in the other ingredients. I also like to use only one egg, but if you want a smoother texture, you may want to use two eggs. Many people use a tempura batter for these as well, but although tasty, it seems to overpower the filling, This little "breading" treatment results in a nice crispy exterior without all the hassle of true deep frying.
Serves 3-4 as an appetizer, 2 as a meal

8 large squash blossoms
1 cup ricotta cheese (dry and slightly crumbly texture is good)
1 large whole egg + 1 egg white
1/4 cup grated parmesan
1/4 cup minced herbs (parsley and basil are nice)
ground pepper, to taste
1/4 cup whole wheat flour
1/2 tsp sea salt
olive oil

1. Gently ease open the blossoms and remove stamen, trying not to damage petals (although it is sure to happen, so don't worry too much!)
2. Heat an inch or two of oil in a cast iron pan or pot over medium heat.
3. Combine ricotta, 1 whole egg, parmesan, herbs and pepper in a small bowl until smooth.
4. Opening blossoms, place approximately 2 tbsp of filling into each blossom. Twist end of blossom to keep it closed. Repeat with remainging blossoms.
5. In a small bowl, whisk together egg white and 1 tbsp water until foamy. In another small bowl, combine flour, salt and pepper.

6. Dip each blossom into the egg mixture and turn to coat entire blossom. Gently roll in flour mixture. Repeat.
7. When oil is shimmering and hot (drop a small piece of flour into oil or end of wooden spoon in to see if it sizzles), gently ease blossoms into the hot oil. If it begins to burn, reduce heat before adding more blossoms. Working in a batch of 3 or 4, cook until golden and turn to cook other side for a total of approximately 2-3 minutes. Repeat with remaining. Hold in low oven if desired for a few minutes. Sprinkle with just a hint of sea salt before serving.

Leek & Farro Soup

Seriously is it really June and I am craving soup? That rarely happens. But does rainy, cold weather belong in June either?

I ended up in the cookbook aisle at the bookstore this week, another cold weather activity! I can hardly tear myself away from that aisle. I try not to buy, but it is ever so hard. Luckily I had a gift card in hand, so I actually had a reason to be there.

As I flipped through the cookbooks, I found one that looked particularly interesting. It was called "The Silver Spoon Cookbook". No Ricky Shroder here. It is a classic Italian cookbook that was recently translated into English. Not many pictures (which I usually love) but lots of basic recipes for some great ingredients that are never given a fair shake in most cookbooks- some of which include dandelion, radicchio and leeks. http://www.phaidon.com/silverspoon/

Anyways, I stumbled upon a leek and farro soup that sounded great. I forgot the recipe by the time I got home but managed to find similar recipes online and added some of my own touches (namely garlic, parmesan rind and using my own bouillon paste). It is super easy, delish and really satisfied my summer soup craving. Don't expect fireworks and stars with this one- it really is the most basic and humble soup around but it was very nice hearty peasant food.

I actually pulled myself away from the cookbook section that day so I haven't bought the Silver Spoon book yet, but that just might be the next purchase!

Leek & Farro Soup
EASY

Pearled farro really speeds things along, but if you have regular farro- soak it overnight or just plan to cook it for at least an hour and a half. For the bouillon paste, search my site. If you don't have farro, use any wheat-like grain as they are all very similar (emmer, wheat berries, spelt, etc.) I keep the ends of parmesan cheese in the freezer to add flavour to soups. If you have one, give the rind a good scrub and throw it in the boiling pot. If not, garnish with parmesan cheese at the end.

2 tbsp olive oil
2 cloves garlic, minced or crushed
2 leeks, white only, chopped and rinsed several times
1 1/2 cups pearled or regular farro, rinsed
7-8 cups chicken or veg broth (I used a few tbsp of my bouillon paste- yep, it has lasted this long!)
parmesan cheese &/or rind (optional)

1. In a large saucepan or soup pot, heat oil over medium-high heat. Add garlic and saute for 30 seconds. Add leeks and cook, stirring frequently, for about 10 minutes or until they wilt and turn golden.
2. Add farro, broth and parmesan rind and bring to a boil.
3. Simmer for at least one hour (pearled) up to 2 hours (regular farro).
4. Serve with parmesan cheese and season with ground pepper if desired.

April's Chocolate Chip Coconut Oatmeal Cookies

I am getting to know April. She is an inspiring woman- an activist on GMO issues, a farmer, a business woman, and she is a pretty amazing cookie-baker too!

This week I had the pleasure of touring her farm, I mean, yard. She intensively and organically farms her small lot and grows everything from garlic, greens and corn to fruit and hazelnuts! She is on a quest to prove that you can grow a lot of your own food to avoid harmful pesticides and genetically-modified foods.

She is super inspirational. You can find out more about what she is up to on her website: http://carrotcreekurbanfarm.wordpress.com/

I think you will find her cookie recipe simply amazing, just like her.

April's Chocolate Oatmeal Coconut Cookies
I use organic ingredients to make our cookies...there is nothing better than Cocoa Camino Organic Chocolate Chips and their Organic Flaked Coconut! The directions are directly from April- so simple!

1 cup butter
1 cup brown sugar
1 cup cane sugar
2 large eggs
1 tsp vanilla
2 cups flour
2 1/2 cups quick oats
salt? Maybe a pinch if you are using unsalted butter?
1 tsp baking powder
1 tsp baking soda
2 cups semi sweet chocolate chips
1 cup flaked coconut

1. Cream butter and sugars. Beat in eggs, vanilla.
2. Mix flour oats salt baking soda and powder. Place small amounts in blender and powder (we don't do this but it does make neat cookie).
3. Add flour mix to butter mix. Then chips.
4. Bake 375 degrees F for around 10-12 minutes. Super yumm.
5. My friend used the top rack; we use the middle. (I used the middle too...totally fine but I baked mine for about 10 minutes).

Really Coco-nutty Cookies (the coconut oil version!):
Substitute coconut oil for butter. Melt it slightly to soften it. Reduce oats to 1 3/4 cups. Proceed as above.

Raspberry- Rhubarb Crisp

When life hands you rhubarb, it is almost essential that you make a rhubarb crisp. But when life hands you raspberries and rhubarb, consider yourself blessed.

This is my version of a crisp- both lip-smackingly tart and scrumptious with a sweet little edge. Many recipes have mostly flour with a little oats in the topping but I like the crunch of the oats, so I usually have far more oats than flour when I throw everything in and make a topping. I really never follow a recipe for this sort of thing, but if you haven't made one before, this is kinda how it should look.

I feel sad that this delicious crisp is relegated to dessert time. Why, oh, why? It has all the markings of a delicious breakfast- oats, fruit and a side of greek yogurt. What could possibly be wrong with that?

Join me as I embark on a revolution to make this standard breakfast fare!

Raspberry- Rhubarb Crisp
Serves 4
As it is on the tart side, feel free to add more sugar to the mix if you so desire. Serve with a side of yogurt, ice cream or whipped cream if you like to up the ante. Of course this could be made with strawberries instead of raspberries. If you have frozen berries or rhubarb to use up, slightly increase the sugar and cornstarch as the fruit will release more liquid when cooking and will need a boost to thicken up nicely.

3 cups chopped rhubarb
3 cups raspberries
1/4 cup sugar, or to taste
1 tbsp cornstarch
1/2 cup unbleached flour
1/2 cup brown sugar
1 cup quick or regular oats

5 tbsp unsalted butter, melted (or more if desired)

1. Preheat oven to 400 degrees. Butter a 9-10" quiche or pie plate.
2. Combine rhubarb, raspberries, sugar and cornstarch until fruit is coated in sugar and cornstarch mixture. Mound into pie plate.
3. Stir together flour, brown sugar, oats and butter with fork until combined. Use hands if needed. Sprinkle over top of fruit mixture.
4. Bake for 35 minutes, or until fruit is tender. If topping is browning too quickly, place a piece of tin foil loosely over top of the crisp until it is done baking.

Lemon Balm Iced Tea

Lemon balm is exploding in my garden right now as I am sure it is in many people's gardens. As it is in the mint family, it can be quite invasive if it isn't corralled into a corner somewhere.

And since I joined the league of the invasive species eaters, I know that eating and using these things is better than throwing them directly into the compost pile.

In this case, the lemony balm can be boiled as a tea and served over ice- a lovely beverage for hot summer days.

Lemon balm has many medicinal uses and is best known for its soothing, stress-reducing properties. As with any herb, it is good to get some background info on it before you go crazy for it, like I do!

Lemon Balm Iced Tea

This is best served in a tall glass filled with ice! It is a bit syrupy if you drink it as is, but is perfect when it is slightly diluted by melted ice. If you don't have lemon balm, try this with any other mint you may have around. I don't mind little bits of mint floating in my tea, if you do, strain using cheesecloth or a very fine mesh strainer.

4 cups loosely-packed lemon mint balm leaves, rinsed
8 cups water
1 cup cane sugar, or to taste

1. In a large saucepan, bring lemon balm and water to a boil. Turn off heat and let steep for 10 minutes. Remove leaves with strainer or spider (strainer spoon). For absolutely clear tea, strain through cheesecloth.
2. Stir in sugar. Let cool. Serve over ice.

Popcorn!

I am quite convinced that there are few treats better than a bowl of warm popcorn. It can be pretty healthy when it is eaten as is, with no adornment.

But, seriously, who does that? (Please note: Yes, I do know some health nuts that do eat it plain, but really...)

The mandatory butter and salt treatment always serves it well. But sometimes it is good to venture out and try something new. Popcorn isn't just relegated to movie theatres anymore!

Our friends took us out for dinner some time ago and we were served popcorn as an appetizer at a super fancy-pants restaurant. And one of my favourite cookbooks also has it in their "starters" section. Great while you wait for the BBQ to warm up with drinks on the patio!

Some tips:

First, get yourself a hot air popper. You can find them at garage sales, thrift stores and other similar discount stores for a super deal.

Then, go buy some popcorn in bulk. Why? Because it is cheaper and you will be addicted after trying these recipes! Regular corn is one of the top GMOs, so I choose organic whenver possible. You can usually buy organic popcorn at any bulk food store section.

Then pop away...what will you try today? Olive oil?  Spicy? Savoury? Butter and salt? Or plain jane? Whatever you do, you won't be able to stop the pop!

Olive Oil Popcorn
Please do not use plain old olive oil in this one. Get a good quality olive oil to really enjoy this one! First cold-pressed versions are tastiest.

1/2 cup popping corn, air pop it!
2- 3 tbsp cold- pressed olive oil (the richest colour is best!)
sea salt

1. Toss hot popcorn with olive oil. Add some sea salt to taste.

Savoury Popcorn
I adapted this recipe from one of my favourite cookbooks, Rebar Modern Food Cookbook. I found the flavours in the Rebar recipe good but too strong for my taste. I also eliminated the nutritional yeast as I don't usually have that ingredient. I was thinking that some pumpkin seeds would be great in the mix too!

1/2 cup popping corn, air pop it!
1/4 cup butter
1 garlic clove, minced or crushed (I use strong organic garlic, you may need 2 regular cloves for the same effect!)
1 tsp chili powder (the reddish kind is nice here)
1 tsp dried, rubbed sage leaves (not powder)
1/8 tsp ground cayenne pepper, to taste
1/4-1/2 tsp sea salt, to taste

1. While popcorn is popping, warm butter, garlic and spices in small saucepan on stove until melted and fragrant (or microwave for 30-40 seconds in a small bowl).
2. Toss with popcorn and salt, to taste. Serve immediately!

Chive & Lemon Spaghetti

This was an experiment using what I had on hand- specifically lemons, chives and butter in the fridge. I also had a few garlic cloves sitting on the counter looking rather forlorn and some pasta in the cupboard.

This "throw together" meal was actually a treat for our senses. The smell of the lemon, garlic and chives hitting the hot pasta was pure magic.

Inhale deeply and see if it isn't true...

Chive & Lemon Spaghetti
Serves 4-6
I added some peas to my spaghetti, but you could add edamame or skip the extra greenness altogether if you so desire. A food processor makes this a bit easier, but chop away if you don't have one and mince the lemon peel.  I don't believe extra parmesan cheese is needed with all this buttery goodness, but I know a few in my family who would call that heresy. And I leave the crushed red pepper out for our little people but serve it on the side. The leftover lemon and herb butter would be fantastic on some steamed new potatoes or peas!

1 package (approx. 1 lb) whole wheat spaghetti

3 cloves garlic
1 organic lemon, peel and juice reserved
3/4 cup chopped chives
1/2 cup softened, or room temperature, butter
sea salt
optional: fresh or frozen peas or shelled edamame
crushed red pepper flakes, to taste

1. Cook pasta according to package directions. Add peas or edamame in last minute or two of boiling.

2. While pasta is cooking, use a food processor to mince garlic. Peel lemon with vegetable peeler to remove outer skin and add to processor. Add 1/2 cup chopped chives and pulse until fairly well chopped. Add butter and pulse until combined. Add a small amount of crushed red pepper flakes if desired (start with 1/4 tsp and add more if desired). Remove from food processor to small bowl.

3. Quickly drain pasta (I leave some water in with it) and toss with herb butter and lemon juice to pasta, adjust to taste. (I use about 3/4 of the mixture and reserve the remaining butter). Season with additional sea salt if desired. Add remaining 1/4 cup of chopped chives on top .Serve immediately.

Whole Wheat & Yogurt Crackers

I have a deep fondness for those recipe books that rely on traditional wisdom as their basis.

One such book is called Nourishing Traditions by Sally Fallon. It is a great primer for eating basic and natural foods. Although I won't be eating her recipes for raw beef anytime soon (ahem, never!) She does have the basics covered in terms of fermenting, culturing and sprouting and all other traditional foods.

One recipe that had me intrigued were the crackers where the flour soaked in yogurt overnight. Since I happened to still have more than my fair share of expired yogurt to use up, this was an excellent find! I had to tinker with the recipe to make it easier to make and reduced the butter a bit. A food processor is one of my favourite tools in the kitchen and here it makes the recipe so easy!

This is a very basic cracker recipe- she called for sesame seeds and other recipes call for herbs but in this case I just wanted to make a plain cracker that would be perfect for serving with a cheese plate or showing off my garden produce (my multi-coloured radishes!) These are great for that.

Whole Wheat & Yogurt Crackers
Sally says that you can use any grain in these crackers- spelt, kamut, rye or whole wheat. Let the dough rest for several hours- start this in the morning or even the night before! The key in this recipe is to roll out the crackers quite thinly and bake until very crisp (but not burnt!) They will last for a few days if completely crisp when they come out of the oven. If not, you may need to pop them into the oven before serving the next day. So fabulous on a cheese tray or spread with unsalted butter and topped with sliced radishes!

2 1/2 cups whole wheat flour (or flour of your choice)
1 cup plain yogurt
1 tsp sea salt
1 tsp baking powder
6 tbsp butter, softened or melted
1-2 tbsp melted butter
sea salt

1. Combine flour and yogurt in the food processor for a few minutes or until mixed in well. Add salt, baking powder and butter and process for another few minutes until it comes together.
2. Shape into a ball, cover with a damp cloth or paper towel and place in covered container for several hours or overnight.
3. Dust work surface with more flour and roll out until quite thin, about 1/8" thick. Brush with additional melted butter and sprinkle with a touch of additional sea salt. Cut into squares (or use cookie cutter for shapes!) and place on baking sheets, with just a tiny amount of space between the pieces. Bake in 300 degree F oven on top third and bottom third racks for approximately 35 minutes (until crisp and light brown), alternating trays half-way through baking. Reduce heat if needed so they don't brown. Let cool on racks. Store in covered containers. Crisp in oven for a few minutes before serving if desired.

Cucumber & Dill Yogurt Salad

In the summer, my mom would make a cucumber dill salad with sour cream. So tangy and refreshing.

It was often accompanied by BBQs, suntans, and some 8 track music- probably something my sister and I hated and were embarrased to be listening to (that we now love).

How times change- BBQs are replaced with indoor grills (we now know the word carcinogen), suncreen is usually more visible than suntans (zinc oxide!), and the i-this and i-thats are the new juke boxes. And now I sometimes use yogurt in the salad instead of sour cream (we didn't know the word probiotics back then!) But somehow amidst all this change, Neil Young remains.

This super simple salad is really a staple in our home once the local greenhouse cucumbers come out to play! Once our own dill comes up in the garden, this might as well be known as Dill Salad with Cucumbers due to the amount of dill that we like to add.

Cucumber & Dill Yogurt Salad
This salad can be made with sour cream or yogurt, or a combo of both. The yogurt makes it quite tangy but we still love it! We are most happy when we can throw tons of our own fresh dill into the salad, but you can use dried dill if you can't get your hands on some nice fresh fronds. This recipe isn't an exact science, we throw everything in, taste and season.

1/2 cup greek yogurt or sour cream, or a little of both
3 tbsp white vinegar, or to taste
1-2 tbsp chopped fresh dill, or to taste (use less if you are using dried)
1/4 tsp sea salt
1 sliced or chopped Long English cucumber
optional: a little diced red onion, pinch of sugar if desired

1. Combine yogurt or sour cream, vinegar, dill and salt in a medium-sized bowl, add chopped cucumber.
Serve immediately!

Lemon-Raspberry Cupcakes

These cupcakes were requested for a recent birthday celebration. There really is nothing like the combination of raspberries and lemon- beautiful, light and summery all in one bite!

Have you seen the list of ingredients on your cake box? Take a look and then consider homemade cupcakes. They may cost a few dollars more to make ones with real butter, but do you really want to eat something that costs one or two dollars for 24 servings and is full of fillers and chemicals?

I can't fathom serving my family or other people's children something from a box that is full of those nasties. This is exceedingly easy and can be whipped up in the same amount of time a boxed mix takes. I think you usually get what you pay for- in this case, a little more time and effort results in some amazingly delicious returns!

Lemon- Raspberry Cupcakes
Makes 30-32
Based on a 1-2-3-4 cake, adding some lemon and a crown of delicious, naturally-tinted raspberry icing. Half the recipe for about one and a half dozen cupcakes.

Whisk together in a large bowl:
3 cups flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt

Cream together in a stand mixer or with a handheld mixer:
1 cup unsalted butter
2 cups sugar

Add to creamed mixture:
 4 eggs
zest of 1-2 lemons
2 tbsp lemon juice

Add flour to creamed mixture and beat well. Add:
1 cup buttermilk or 1 cup soured milk (mixed with 1 tbsp vinegar)

Scoop into baking cups or liners until approximately 3/4 full.
Bake at 350 degrees for about 18 minutes, or until tester comes out clean, for large cupcakes.

Raspberry Icing
For this recipe, it is all a matter of taste, a 1:1 ratio of butter to icing sugar results in a buttery icing that isn't overly sweet. Adding more sugar makes it a bit sweeter if that is what you fancy. The tastiest icing is made with raspberries cooked with a touch of sugar, strained and added to the icing. Use raspberry jam in a pinch. You can make this icing with any flavour you'd like- use vanilla, lemon juice and zest or whatever your heart desires.

Beat together until light and fluffy:
1 lb butter, room temperature
1 - 1 1/2 lbs icing sugar

Add:
FRESH OR FROZEN RASPBERRY PUREE
1. Cook approximately 1 cup fresh or frozen raspberries with a few tablespoons of sugar for a few minutes until raspberries completely break down and strain to remove seeds. Let cool in fridge for a few minutes before adding. Add until desired colour and taste.

OR STRAINED RASPBERRY JAM
1. Add approximately 1/2- 3/4 cup heated and strained raspberry jam, to taste.

Eton Mess & Meringues

Eton Mess. Weird name. Weird dessert really. Mushed up strawberries, whipped cream and crushed meringue cookies. Tossed together no less. It really is a mess. But a pretty delicious one at that.

Apparently Eton Mess has been around for a long time. The Brits love it and it is named after Wills and Harry's alma mater, Eton College. It can be served with a variety of fruits but the Brits seem to cherish tradition, so it is usually made with strawberries.

Jamie Oliver has some interesting takes on it, adding raspberries or rhubarb to the mix. I can imagine that sauteed blueberries would also be an amazing addition to this dessert.

The meringue cookies that you make for this dessert have multiple variations- you can make them plain as for this dessert or if you want them on their own, you can flavour them with rosewater, citrus zest, cocoa or almost anything else your heart desires.

The meringues take a few minutes working time and a long time in the oven. You can make them in the evening, and turn off the oven before bed and leave them in overnight to cool. This recipe is pretty foolproof anyways- you are going to be throwing it in a bowl with whipped cream and strawberries so you really can't go wrong!

Meringue and Meringue Cookies
If you don't have time for the eggs to come to room temperature, soak the eggs in warm water for a few minutes before proceeding. Although I love Jamie O, I really love crisp French meringues a bit better than his gooey ones. So this uses less egg white and a longer baking time to achieve that. If you like them a little gooey in the middle, take them out after about an hour. Just want meringue cookies? This recipe can be enhanced with various flavourings added at the end. My personal favourite is a teaspoon or two of rosewater. Other suggestions include a few tablespoons of cocoa, lemon or orange zest.

4 large egg whites, room temperature
1 cup superfine or caster sugar, or regular sugar whizzed in the blender or food processor for a few minutes ( I used this method with organic cane sugar and had great results)

1. Preheat oven to 250 degrees.
2. Beat egg whites in a very, very clean bowl on high speed until stiff peaks form. This should take a few minutes. Jamie Oliver says to hold it over your head to see if it falls on you. If it does, you may need to start over.
3. Add sugar and beat for another 8 minutes or so. The peaks should be glossy and there should be no graininess at all.
4. Spoon onto parchment-covered baking sheets. You can make two or three big rounds (6-8") or a bunch of smaller ones. Bake for at least 1 hour and 30 minutes. Turn off oven and let cool in oven for at least half an hour or overnight.
5. When fully cooled, keep in a covered container until ready to use. If they are baked until completely dry, apparently they can last for months but we could never get these to last that long in our house. This makes enough for a few extra cookies to be enjoyed on their own- you have to taste test, no?

Eton Mess
This is a little like fingerpainting, and it is fun to make a mess!

2-3 cups sliced strawberries
2 tbsp sugar
1 tsp vanilla
*optional: 1 tbsp chopped mint

2 cups whipping or heavy cream
2 tbsp sugar
1 tsp vanilla

meringue cookies (about 2 large rounds)

1. Mix together strawberries, sugar, mint and vanilla in a medium-sized bowl.
2. Whip cream until light and fluffy. Add sugar and vanilla and beat for another minute or so. Take at least half the strawberries and crush them with your hands and add them to the cream. Fold in with a spatula.
3. In a large clear bowl, crush part of a meringue and layer on bottom of bowl. Add strawberry cream and repeat layers. Top with more crushed meringue and some of the reserved strawberries. Voila! Eton Mess!

Miso-Glazed Eggplant

My family loves Asian food. This could be a rather obvious fact if you know that our family is a Chinese-Caucasian combo. The rather interesting fact is that they love Japanese food most of all- even though there doesn't seem to be any Japanese ancestry in the mix.

Because of this love, we eat Japanese food often. Mostly at restaurants and once in awhile I will try to make the family happy by making something pseudo-Asian at home.

I say psuedo because my recipes aren't typical Chinese or Japanese recipes. I like to adapt the recipes to make them vegan or vegetarian and I often don't have all the special ingredients needed to make the traditional dishes- like sake, mirin or pork floss (my husband insists that this exists!)

This was exactly the case this week when I picked up some thin, organic Japanese eggplants and all I could do was dream of the miso-glazed eggplant we used to have at a sushi place in Vancouver. I researched some recipes but I didn't have mirin and I didn't want to add an egg yolk to the mix. So I changed it up.

I really don't care for people who change recipes so much (and then complain that they didn't like it!)- even though I do it all the time. But there are times when it is definitely okay- like when you preface it by saying: "This is not traditional", "I am no expert", or "Woohoo, look how my experiment that turned out!" but I am saying all of those things now.

If you love eggplant and miso flavour, you will love this recipe. If you aren't sure about either ingredient, you will probably still love this recipe- the sweetness of the sauce and the smokiness of the tender pan-roasted eggplant combine to create a pretty wicked umami taste sensation.

Definitely not traditional, but a tasty dish nonetheless...

Miso-Glazed Eggplant
EASY

Most recipes seem to call for white miso paste but I had brown rice miso in the fridge...either will work. Japanese eggplants can vary in size considerably. If you have smaller ones, cut them in half lengthwise. Larger ones can also be used, but I'm more inclined to slice them diagonally into thin slices and make more of a stir-fry with the sauce.

6-8 small or 2-3 large Japanese eggplants
1/2 cup boiling water, or more to taste
4 tbsp miso paste
3 tbsp brown sugar
1 tbsp soy sauce
1/2 tsp sesame oil
1/8 tsp ground ginger
2 tsp cornstarch
2 tsp water

1. Move oven rack to top third of oven. Preheat broiler.
2. Heat cast-iron pan over medium heat.
3. In small saucepan over high heat, whisk together boiling water, miso paste, brown sugar, soy sauce, sesame oil and ground ginger until smooth. Mix together cornstarch and water with fork in a small ramekin and add to miso sauce. Cook, stirring constantly until it thickens, about a minute or two. Do not let burn, reduce heat to medium if needed. Set aside. It should have a very thick gravy-like consistency.
4. Place eggplants cut side down on hot frying pan. Roast on pan for a few minutes until it begins to brown on edges. Turn and repeat on skin side until skin is beginning to blacken and flesh is softening.
5. Spoon miso paste over eggplant flesh and place under broiler for about a minute or so. Watch constantly, you want it to caramelize a bit- but do not let it burn!
6. Serve immediately with rice and tofu or edamame. A sliced cucumber salad tossed with sushi vinegar would be nice too.

*If you want to make a tofu-miso sauce stir-fry, cook the eggplant slices well (you may need a little oil) and then dilute the miso sauce with another few tablespoons of boiling water to make a thinner sauce. Add to the eggplant in the last few minutes.

Chickpea Salad with Preserved Lemon

My penchant for the preserved lemon has not waned at all. In fact, I have several more jars starting to do their magic right now in my pantry.

Luckily I had just a few more slices of those brilliant lemons left at the bottom of the jar to concoct this delicious chickpea salad.

To me the essence of summer is found in a salad that is so simple, yet so tasty due to the freshness of the ingredients. In this case, the herbs sing of summer.
If you haven't made the preserved lemons yet, get on it! The five minutes it takes to make them will enrich your life and your palate for at least a few weeks. They really tickle your tastebuds like nothing else out there!

Chickpea Salad with Preserved Lemon
The spices in this salad are mild and are suited to my kids. If you like spice, you may want to double up on them! If you don't have the patience to wait the three weeks for your preserved lemons, you can always substitute the zest and juice of 1 lemon and a good touch of salt thrown in with the chickpeas.

3 cups cooked or canned chickpeas
1/4 cup diced preserved lemon, approximately 3 sections
1/4 cup chopped parsley
1 tbsp olive oil, or to taste
1 garlic clove, minced
1/2 tsp ground cumin
1/4 tsp ground coriander
pinch of ground cayenne pepper

1. Toss all ingredients together and serve at room temperature.

Kefir & Herb Coleslaw

We have been blessed with getting deals and free food lately. Our fridge and freezers are overflowing with expired yogurt and kefir. I am really trying hard not to waste food so I am trying to find ways to use up this abundance of dairy.

Yogurt makes its way into most meals in our week- whether it is in a breakfast smoothie, combined with some sour cream as a dip for nearly everything for the kids, mixed with some olive oil and herbs as a salad dressing, or in its naturally delicious state as a dessert. It is so versatile!

Kefir, on the other hand, is a bit more unusual if you aren't used to it. Eastern-European in origin, it is also a fermented milk product that used to be kept in animal skins. When the milk was left to ferment, it resulted in an effervescent drink. Its healing properties were revered for centuries. The story of the kefir grain is a fascinating one. Google it if you have a minute or two. But really all you really need to know is that it is extremely good for you and that it is one of those things that has been passed along to us as a gift from past generations. Pretty cool.

So, I wasn't sure what to do with it because it is a bit more acidic and has some different notes that yogurt. I happended to have some shredded cabbage in the fridge and decided to try a Kefir Coleslaw! I got to work and threw in some of the same things I'd put into a salad dressing and it was delicious! The colour of the pale green coleslaw left something to be desired so I raided the herb garden and voila- Kefir and Herb Coleslaw resulted. I am quite pleased with myself on this one-  a great addition to a summer meal!

I recently read that kefir is great to add to bread to make a sour dough. I will be trying that too. Otherwise, I am sure it would work fabulously in place of buttermilk in any kind of baking.

Kefir & Herb Coleslaw
If you don't have kefir, substitute plain yogurt. You may need to thin it slightly with milk to get your desired consistency. This tastes nice and crisp for about a day.

1/2 cup plain kefir
2 tbsp apple cider vinegar
1 tbsp honey
1 tsp dijon mustard
1/4 tsp sea salt
1/2 head of green cabbage, shredded or sliced thinly
1/2 cup mixed chopped herbs (dill, parsley, chives)

1. In a mixing bowl, whisk together kefir, vinegar, honey, mustard and salt. Add cabbage and herbs. Yum!

Rhubarb Syrup & Tonic

TONIC [ton-ik]: (dictionary.com definition)

1. a medicinal preparation intended to improve and strengthen the functioning of the body or increase the feeling of wellbeing
2. anything that enlivens or strengthens

I would say that anything this pink, this beautifully tart and sweet is surely a tonic for the mind and body. If nettle drink was my early spring tonic then this is most definitely my "waiting for summer" tonic.

The rhubarb plants were divided this last year and haven't been producing to their full potential yet. Knowing this, I don't want to over-harvest (limit production for future years) and yet I don't want to waste those ruby red, pencil-thin stalks of goodness that could be harvested.

After reading about various drinks that could be made with rhubarb syrup (and tasting one myself at a shi shi hotel downtown), I decided to make one that really captured the essence of the rhubarb- no lemon juice or vanilla to muddy the flavours- just rhubarb in a simple syrup. A few tablespoons of this elixir can be served in hot or cold still water, sparkling water or in a cocktail if you are an avid drink mixer. If you have a sweet tooth, I've seen recipes for trifle enlivened by rhubarb and the syrup would be amazing soaked into the sponge cake.

I imagine this as a beverage being served at a garden party- sun shining, fresh garden goodness on the table and a fizzy pink drink in hand. Perfect.
 
Rhubarb Syrup
Mix a few tablespoons of this syrup into hot or cold water. Sparkling water gives the best effect and enlivens the smell of the beverage. Or try it drizzled pound cake or strawberries and ice cream! Or maybe on pancakes or oatmeal? The possibilities are endless...

2 cups water
2 cups organic cane sugar
2 cups chopped rhubarb

1. Bring all ingredients to a boil in a medium saucepan. Reduce heat, cover with lid and simmer 5-10 minutes or until rhubarb has completely softened.
2. Strain through a fine mesh sieve or a couple layers of cheesecloth to remove fiber. Lightly press on the fibers to release some of the juice but don't press hard enough to make them pass through the sieve (you don't want any thick gloop! You can use the leftover fiber in plain yogurt, oatmeal or eat it with a spoon now!)
3. Pour into a clean glass container and keep refrigerated until use.

Rhubarb Tonic or Soda

sparkling or fizzy water
rhubarb syrup
ice cubes

1. Fill glass with ice. Pour 3/4 full with sparkling water. Add syrup to taste, usually a few tablespoons is sufficient. Enjoy!