Really? This was the question posted after I ordered them in a restaurant a scant while back.
Although it made me think back. I was assured by my memory that brussels sprouts were indeed the only vegetable that left me sitting at a darkened dinner table at the age of about 7ish, to contemplate reviving the circulation in my lower extremities. It was the brussels sprout that sat cold as I outwitted and outlasted my father’s patients. It was an entire stalk of brussels sprouts that I, later that year in my third grade class, brought in as a mystery object to stump my fellow peanut gallery during a presentation.

Why would I order them then? On my birthday no less?
Mostly because they were actually on the menu. I mean, who the hell would put one of the most despised, spherical vegetables on the planet onto their dinner menu?

What can I say? I’m a daredevil. That and they had bacon in them, so they had to be good, right?

Finely shredded, bacon-y delicious with a sprinkle of crushed, red chilies and lemon zest. They really were good. I ate them all, I wanted more, in fact, they were about the best part of my meal! Needless to say I’ve made them again, of course, not being a big bacon eater going to the butcher to grab three slices of bacon raised a little eyebrow, but that why we shop at the butcher, so you can get exactly what you want – and get it organic…

BRUSSELS SPROUTS WITH BACON

1 pound Brussels sprouts, trimmed and shredded
3 Slices Bacon, please, please make it organic
Pinch of chili flakes
Zest of half a lemon
salt and freshly ground pepper to taste

In a large sauté pan, cook bacon over medium-high heat until crisp.
Remove and rest on a paper, reserving 2 tablespoons of the bacon grease in the pan.
To the pan, add the shredded brussels sprouts and cook over medium heat until softened and steaming.
Meanwhile, roughly chop the bacon into small pieces.
Remove the brussels sprouts from the heat and stir in chili flakes and zest then season with salt and pepper to taste.
Serve hot.

One of the healthiest foods on Earth. Preserved.

Spring means babies and like the title states, I’m the sucker. I see, little, fresh veggies and new and I have to cook them up – in magnitude…

I couldn’t resist, when last time at the market I spotted these miniature marvels.
Love ‘em or not, these adorable eggplants were destined for my grocery bag.

I’m sure that eggplants are much more popular in other areas other than my own dining room, but I serve them up anyway, eggplant caviar, parmigiana, grilled or stuffed like these, they are relatively simple to prepare and dazzling on a plate on their own or shrunken to side dish.

STUFFED BABY EGGPLANT

1 Tablespoon Olive Oil, plus more for drizzling over eggplants
1 Leek, white & light green parts, finely chopped
3 Cloves Garlic, minced
1 28 oz can Puréed Tomatoes
1/2 Cup Arborio Rice
1/4 Cup Red Wine
1 – 1 1/2 Cups Vegetable Stock, amount will depend on cooking temp and absorption
1/4 teaspoon Salt
Freshly Ground Black Pepper, to taste
5-6 Fresh Basil Leave, finely chopped
6 Baby Eggplants, halved

Heat the oven to 350ºF.
Half the eggplants lengthwise and score into cubes, without puncturing the skins.
Lightly drizzle with olive oil and roast for about 15 minutes or until tender-firm so the skins are intact but the flesh may be removed, flip the eggplants over cut side down half way through.
Meanwhile, heat the 1 tablespoon of olive oil in a deep sauté pan. Add the finely chopped leek and sauté until it’s translucent.
Add the minced garlic and the rice; stirring well.
Add the wine and cook until it has reduced by 1/3.
Add half of the tomato purée and 1 cup of stock, bringing everything to a simmer and stir frequently.
Carefully scoop the flesh from the roasted eggplants, trying not to puncture the skin, to create a cavity. (It’s o.k if you don’t get every last bit.)
Reserve the skins on a baking sheet for stuffing.
When the liquid has reduced by half, add the remaining tomato purée .
Roughly chop the removed eggplant and add to the rice.
Once the rice is tender, add the salt and pepper to taste.
Finely chop the basil and add, reserving a small amount for garnish.
Stir well, taste and adjust seasoning, if necessary then spoon the filling into the skins.
If you choose, top with a soy mozzarella or if you can use it a nice smoky gouda.
Return the eggplants to the oven and roast for an additional 10 minutes to heat through and melt the cheese.

There will be some filling left over. This recipe will easily accommodate a large eggplant in lieu of the babies, just extend the roasting time of the larger eggplant.

Cedar planks, not just for salmon anymore. Really.
Our last guest came with the spring and with that, sparks the BBQ. It might still be a bit early to eat outside, but who can resist the flame that is the official call of nicer weather?

Having grilled on cedar planks before, I’m already fond of the fantastic smell and extra flavour it lends to food. They seem to be gaining in popularity so finding a board isn’t nearly as difficult anymore asmost grocery stores with a fish department tend to carry them.

The idea for the smoked asparagus soup came a little haphazardly. I was planning on grilling the asparagus with a drizzle of balsamic and olive oil but as it was the first grill of the season the flames were uneven and the safest place not to char my freshly picked spears was up on the board.

The flavour was subtle and amazing, a perfect enhancement for an already pretty great vegetable. The soup came from the left overs of the greedy three bunches that I decided to cook up for a dinner of four. After tasting it, I’m not only going to be trying this asparagus in other things like quiche, but with other vegetables too!

SMOKED ASPARAGUS SOUP

1 Bunch of Asparagus, 20-25 medium sized stalks, trimmed
2 Tablespoons Olive Oil
1 teaspoon Balsamic Vinegar
2 Leeks, white and light green parts only, well washed and finely diced
2 Garlic Cloves, minced
4 Cups Vegetable stock
1 Medium Yukon Gold or Russet Potato, peeled and diced
scant 1/4 teaspoon Salt, or to taste
1 teaspoon Lemon Juice or to taste, optional

Submerge your cedar plank in water anywhere from 20 minutes to 4 hours, depending on the thickness and your timing.
Preheat the grill over a medium high heat.
Trim asparagus and lay in aluminium foil.
Drizzle over balsamic vinegar and 1 Tablespoon of the olive oil; wrapping the foil to cover.
Place the asparagus package on the cedar plank, reduce the flame and close the lid of the bbq.
Grill for about 10 – 15 minutes, checking intermittently until tender.
Meanwhile, heat the remaining oil in a large stockpot to sweat the leeks and garlic until soft and translucent but not browned; about 3 – 5 minutes.
Add the diced potato and cover with the stock.
Bring to a simmer and cook until the potatoes are softened.
Remove the best spear tips from the asparagus and reserve for garnish.
Roughly chop the remaining smoky asparagus, add to the simmering soup.
Continue for another 3 – 5 minutes to cook through to merge flavours.
Transfer soup to a food processor or using a immersion blender, combine until smooth.
Season to taste with salt .
Top each serving with reserved asparagus tips and drizzle over extra virgin olive, basil or leek oil.

Who doesn’t like pizza? I am yet to meet a single soul who would turn down a slice….
Except when it was going to be me with the notion of no cheese.

I was always of the mindset that pizza had but one basic construction – a crust (perfect blend of thin and chewy ), sauce (very important) and cheese. – Everything on top of that is really up to an individuals discretion and craving.

That was until I had a bite of my first “real European” pizza experience. Being 15 and at the height of my pizza connesseur training, I was in the south of France on exchange. My host mother would pack my lunches complete with a little Mom note, a chocolate and something often mysterious to try; there was infrequent PB&J in Provence. While out in the countryside, our group was left to remark on the construction of Romanesque Aqueducts. Removed from any civilization able to spare me of my brown bag filled with cold and cheeseless pizza with peppers and black olives (with pits!) Starving and only armed with my Orangina, I dug in and discovered a new, old, delicious world of pizza. From that moment, my eyes were opened, my pallet was cleansed and my nose had been lifted to new a pizza snob height never known before; and I was yet to arrive in Italy!

Flashing forward 15 some odd years, when trying to capture the best vegan version, I knew that one of those important and very expected elements – cheese, would be missing. Making up for the lack of gooey dairy was actually easy and created a more flavourful pizza than I’d usually eat. The secret of a good crust is always important and the hint for vegan pizza is just to pre-bake the crust a little longer to insure the crispness and then you’re free to go to town on virtually any topping you could imagine.

Pizza for breakfast? Check out 80 Breakfasts, who is hosting HHDH. I’m sure it will be quite the round-up.

PIZZA DOUGH

1 Tablespoon Active Dry Yeast, 1 package
1 teaspoon sugar or other sweetener
3/4 Cup Warm Water
2 3/4 Cup Unbleached All Purpose Flour, or 3/4 Cup whole wheat may be substituted for a more whole grain crust
1 teaspoon Salt
2 Tablespoons Olive Oil, infused if desired*

Dissolve the yeast and the sugar in the warm water and let stand for about 10 minutes or until bubbled and frothy.
In a separate bowl or in the bowl of a stand mixer with the dough hook attached, combine 2 cups of the flour and the salt.
With the motor running, stir in the yeast mixture followed by the olive oil.
As the dough comes together, add the remaining flour as necessary to form a soft ball.
Leave the machine to knead for about 5 minutes or by hand for about 8 minutes.
Cut the dough into quarters, rolling the 4 pieces into balls.
Cover and let rest and rise for at least 30 minutes or cover with plastic and refrigerate for up to 1 or 2 days.

Preheat the oven to 425ºF and insert a pizza stone, if using.
Stretch the first ball of dough into the shape desired. If you’re going for the traditional round, I usually hum the mantra “Drive the car” , as if turning the wheel, but that’s just me.
Remove the pizza stone, or using a parchment lined baking sheet, lay the dough flat.
Bake for 2-3 minutes, remove and top with sauce, return to the oven for 2 minutes more.
Top with desired vegetables like:
Grilled eggplant, zucchini, black olives and basil
Artichokes, mushrooms and red onion
Tomatoes, basil and roasted garlic
& this one shown; Spinach, mushroom, red peppers and black olives with a garlicky roasted red pepper and caper sauce and a drizzle of olive oil on top.
Continue to bake for 10 – 12 minutes or until the crust is golden and crisp and the vegetables are soft and hot.

OVEN ROASTED GARLIC AND RED PEPPER SAUCE

4 Roasted Red Peppers
2 Tablespoons Capers, about 40
1 Head of Roasted Garlic, about 8 cloves
1/8 teaspoon Freshly Ground Black Pepper
1 Tablespoon Olive Oil

Finely mince or purée all in a food processor until smooth.
Allow the sauce to rest while you make the dough.
Spoon over stretched dough.
Will cover about four 8″ pizzas.

* To infuse oil, heat 1 cup of olive oil and add either 2 cloves of peeled, smashed garlic and let simmer for about 10 minutes or
Warm the oil and either add rosemary or basil which has been been bruised with the back of a knife. Let the oil cool and strain before using.

My ever problem solving daughter is always creating new suggestions for dinner and desserts; favourites like Mialita, Chuchetta and the like. Her recipes, with the addition of marshmallows, ketchup and eggs kind of remind me of that show that aired around here in the 80′s I always wanted to go on, “Just Like Mom” But this morning, when I rolled out of bed complaining of still feeling under the weather from the night before, she suggested Magic Soup.

Magic soup is something that we’ve made before and she will eat it. All of it, as if it were well, like, magic.

First she’ll tell me onion, then a carrot, some tomatoes maybe a little celery if she’s daring and somehow this soup is normal… soothing and delicious, kind of like Minestrone.

Although my barren stomach felt it couldn’t handle much more than the thought of dry toast, her idea of this to make me better was just what I needed.

Like the kiss on the forehead you’d get from your mom when you were sick, I got one from my five year old and her bowl of soup.

KITCHEN SINK MINESTRONE

Really, the soup should be named clean out the fridge soup, but I thought everything and the kitchen sink sounded a little, dare I say, tastier. Beyond an onion, carrot, stalk of celery and a few tomatoes this soup is great with just about any vegetables you have kicking around in the crisper.

2 Tablespoons Olive Oil
1 Onion, diced
1 Clove Garlic, minced
1 Carrot, finely diced
1 Stalk Celery
1/2 Sweet Potato, diced (optional)
1 White Turnip, peeled and finely diced (optional)
1 Bunch Baby Spinach, well rinsed and roughly chopped
1 Zucchini, peeled and diced (optional)
1/2 Cup Frozen Green Peas (optional)
1 – 28 oz can Diced Tomatoes
1/2 Cup Pearl Barley
1 Potato, peeled and diced (optional)
12 Cups Water
1 teaspoon Rosemary, ground
1/2 teaspoon Thyme
1/4 teaspoon Coriander, ground
1 teaspoon Salt, or to taste
4 Black Peppecorns, or to taste
2 Bay Leaves

Peel and dice the onion, carrot, turnip, sweet potato, zucchini and potato.
Heat the oil in a large stockpot.
Sauté the onion, carrot and minced garlic.
Chop the celery into thirds, keeping it easy to remove later.
Once the onion has softened, about 3 minutes, add the harder vegetables; sweet potato, turnip and potato along with the barley.
Cover with water and bring to a rolling simmer.
Using a mortar pestle, grind the coriander, rosemary and peppercorns.
Add the ground spices, bay leaves, thyme and salt to the soup.
Once the carrots are fork tender, add the softer vegetables; green beans.
Add the tomatoes and continue to simmer for about another 5 minutes, then add the softest vegetables; zucchini, peas.
Adjust seasoning, remove the celery and roughly chop the spinach and add to the soup.

Serve with fresh bread and freshly grated parmigiano reggiano, if desired.

Who knew that if given the choice, most grown-ups will avoid roasted parsnips and squash if they are served on their own? Made me happy, as I eyed the level of the dish near the end of dinner. I knew where these left over vegetables were going after the Thanksgiving dishes were done.

Funny thing, us people. Sure, presentation is important but so is how we connect with food. Being forced to eat sloppy, bitter, mashed squash as a kid might just hinder the most grown up of grown ups away from rediscovering it through a lifetime of hate. However, have a chilly autumn day and place a warm, satisfying soup in front of that same taster and you just might get an entirely different story.

ROASTED VEGETABLE SOUP WITH CANNELLI BEANS & THYME

1/2 Baby Blue Hubbard Squash, approx. 1 1/2 Lbs, seeded
3 Carrots, 2 to roast, 1 to dice
1 Sweet Potato
5 Parsnips
1 Onion, Finely diced
1 Celery Stalk, finely chopped
6 Cloves garlic
6 Sprigs of Fresh Thyme, or 2 teaspoons dried
4 Tablespoons Olive Oil
Salt and Pepper to taste
10 – 12 Cups of Water
1 – 15 oz Can Cannellini or White Kidney Beans

Preheat the oven to 350ºF. Line a baking dish or a small roasting pan with parchment paper.
Slice the seeded squash into wedges, 1″ thick.
Peel two of the carrots and the parsnips. Cut them into thirds and slice them in half.
Peel the sweet potato. Slice it in half, then cut it into 3/4″ pieces.
Peel the garlic, leaving the cloves whole.
Add prepared vegetables to waiting roasting dish. Drizzle with 2 -3 tablespoons of olive oil, tossing to coat.
Top with 3 sprigs of thyme and cover the dish with foil, just before placing it in the oven.
Roast for about 50 – 60 minutes, or until all the vegetables are tender.
Once the vegetables have roasted and cooled, remove the peel from the squash.
Heat the remaining 1 tablespoon of olive oil in a large stockpot.
Add the diced onion, celery and last carrot.
Sauté for about 5 minutes, until the vegetables begin to soften.
Add the roasted vegetables, 2 sprigs of thyme and enough water to cover everything.
Bring to a simmer and reduce to medium heat.
Cook for about 30 minutes or until everything is well softened and incorporated.
Mix with an hand immersion blender.
Purée to your desired consistency, I left mine a bit on the chunky side.
Adjust seasoning as necessary.
Add beans and sprinkle remaining thyme leaves just prior to serving.

GRILLED VEGETABLE PANINI

2 Cups Leftover Grilled or Roasted Vegetables
1 Medium Onion, Sliced
1/2 Package Medium Firm Tofu
3 Tablespoons Soy Sauce
4 Tablespoons Olive Oil
1 Vine Ripened Tomato, Sliced
3 Cloves Garlic, Minced
4 Tablespoons Basil Pesto
4 Tablespoons Tampanade
4 Tablespoons Dijon
Salt & Pepper to Taste
4 Large Panini Buns

Heat a large sautée pan and add 2 tablespoons of the oil.
Peel and slice the onion the sauté until softened. (About 5 minutes.)
Cut the tofu into 1/4″ slices, lay flat and drizzle over the soy sauce.
Mince the garlic, slice the tomato and add that and the grilled vegetables to the onion, just to warm through.
Preheat the grill to medium.
Slice the panini buns lengthwise and add your desired condiments to each.
Top each with equal amounts of the heated, grilled vegetables and slices of tofu.
Lightly brush the remaining olive oil on the outside crusts of the buns.
Reduce the grill heat to low.
Lay the sandwiches in a row on the grill and weigh them down with a clean cookie sheet toped with cans, rocks or bricks – whatever is clean and handy to give them a good squish.
Allow the sandwiches to toast for about 3 – 4 minutes, checking regularly to avoid burning.
Brush oil, flip and repeat on the other side for another few minutes until the outside is lightly toasted with grill marks.

*Note: If you eat it, during the sandwich construction, thinly sliced smoked gouda or chèvre would make wonderful substitutions for the tofu.

I had thrown together some basic menu ideas and headed out to the grocery store to pick up some last minute things – shamefully the same things I seem to grab every time I’m out. Yes, staples are one things but redundant patterns are another. I began to think I should practice what I was about to preach.

Passing through the produce aisle, I realized I was about to ignore the fennel the same way I have done about one thousand trips before. Looking at the round white bulb and the bright green feathery fronds, I realized I’d never even tasted it. I actually think I might have been a bit intimidated on what to do with it exactly. I took the plunge, altered my menu plans and picked one out. Once I’d returned home with my fennel, I wanted to see what I could find out about my new vegetable. I knew the basics already, the other name of Anise gave away it’s licorice like flavour undertones. I’d previously seen it in salads, thinly sliced, usually served with orange segments but when I tasted it I thought I might go for the alternative of a roasted flavour. All around the fennel bulb is a combination of licorice, cabbage and celery flavours but the licorice tends to mellow when it’s cooked.

Since it’s summer, I opted for grilling instead of roasting. Not only did I want to keep the extra heat out of my house, I thought the smokiness might be a nice addition. Fennel, as intimidating as I first thought, is very simply to prepare. The bottom root end, the stalks and fronds need to be removed, but not discarded – I ended up using practically everything here and there. I sliced the bulb down the centre and tossed over the marinade.

Other than the time taken to grill, this recipe was a snap. My guests were impressed and I have become a fennel convert.

Now onward to Jerusalem artichokes, golden beets and kohlrabi. Which are the vegetables, you’ve eyed, but not tried?

GRILLED VEGETABLE STRUDEL

1 Bulb Fennel
1 Zucchini
2 Cloves Garlic, Minced
1 Orange Pepper
1/2 Red Onion
3 Tablespoons Balsamic Vinegar
1 Tablespoon Olive Oil
1 Tablespoon Vermouth (optional)
1 Tablespoon Flat Leaf Parsley, chopped (optional)
Crack of Black Pepper
1 Sheet of Puff Pastry*

Heat the grill to medium.
Remove the top fennel fronds and reserve.
Cut the base from the fennel, slice down the center.
Remove the ends from the zucchini, slice lengthwise.
Slice the onion into 1/4″ rounds.
Toss the fennel, zucchini and onion in the balsamic, oil, vermouth and pepper.
Add the vegetables, along with the pepper to the bbq and grill, turning regularly, until the vegetables have even grill marks and have softened.
Place the pepper into a bowl and cover with plastic wrap to steam.
Remove the skin and pull the stem from the pepper to remove the seeds.
Preheat the oven to 350ºF.
Roll out the puff pastry to a 10″x10″ square.
Chop the vegetables roughly.
Add garlic, parsley and reserved fennel fronds, if using, salt to taste and add pepper if necessary.
Spoon and evenly distribute the grilled vegetable mixture to the center of the pastry to form a line.
Pull the first side of the pastry over the vegetables, roll the pastry and vegetables over into the remaining pastry. Dot the end with water to seal. Flip the pastry so the seal is on the bottom.
Transfer the strudel to a non-stick baking dish or cookie sheet. Score the top.
Bake on the center rack for about 25-30 minutes. Remove once the pastry is golden and crisp.

* As to date, Tenderflake in Canada and Pepperidge Farms brands of puff pastry are vegan.
However, As with any prepared food you should be prepared to read the label.

Serve with a drizzling of Roasted Red Pepper Purée.

Serves 4-6