The sun may have set on the summer, but in these parts, we were *finallly* gifted with warmth. In what’s left of our shortening days, it’s turning out to be the best parts of the summer. The sum has been warm and the garden bountiful.

Zucchini, beets, blueberries, beans and potatoes are bursting from the ground.

What’s better than the shifting seasons and an overhaul of ready produce from a new garden to prompt a quick and fantastic equinox gathering? Just a simple supper with friends with food as fresh as the night air.

What’s best, is that with a BBQ and a brick to deal with the chicken, the house was cool enough and the oven was free to roast a plethora of Earthen veggies.

GLAZED BEET WITH FENNEL SALAD
As adapted from Donna Hay’s No Time To Cook

1 Bunch Beets, trimmed and scrubbed
1 Bulb Fennel
1/4 Cup Balsamic Vinegar
3 Tablespoons Brown Sugar
1/3 Cup Large Leaf Italian Parsley, a big handful
1/3 Cup Goat Milk Feta, Broken

Preheat the oven to 350ºF.
Trim the stems and scrub the beets. Place them into a baking dish, drizzle over a small amount of any type of oil, if desired, then cover tightly with foil. Roast for about an hour or until tender.
Allow the beets to cool. Once they can be handled, peel them with a paring knife and quarter. Set aside.
Thinly slice the fennel into strips, reserving some of the fronds.
Roughly chop the parsley and toss with the fennel.
Heat a sauté pan over a medium-high heat. Add the vinegar and brown sugar, stirring to dissolve and thicken.
Add the beets to warm and coat to caramelize.
Once ready to serve, top the prepared fennel with the warm beets, cheese and reserved fennel fronds.

I never would have thought that summer BBQ’s would match up so well with Asian inspired salads.
I’ve tested this recipe a few times now at a few outdoor gatherings and I have to tell you, it held up pretty well beside the best of potato salads.

I’ve had this rice in my pantry collection for a while, you see I have a nasty habit of food shopping. Yes, admitted, I have more varieties of grains than summer sandles, which is so goes against all that is womanly. I just can’t help it though. Who knew there were so many types of quinoa, couscous or rice to be had and to hoard?

Black, or Forbidden Rice is an Asian heirloom variety of rice that is not glutenous and is very high in fiber as well as iron. It’s Forbidden name comes from it traditionally being served to the Emperors of Ancient China, thus being restricted from common consumption. Now, of course it can be found and even trademarked by a few different rice producers, sold in popular grocers and heath food stores.

Word to the wise though, check over your rice as you would lentils for forbidden objects, like pebbles. It’s heirloom and wholesome, right down to the ground it’s grown and what can get into it.

FORBIDDEN ASIAN BLACK RICE SALAD

2 Cups Black Rice, picked over
3 Cups Water
1 Yellow Pepper, finely diced
1 Red Pepper, finely diced
1 Large Carrot or a Handful of Baby Carrots, cut into matchsticks
3 scallions (green onions), finely chopped
Handful Thai Basil, about 10 leaves chopped

DRESSING

1/4 Cup Sesame Oil
1/4 Cup Soy Sauce
1 Tablespoon Freshly Grated Ginger, about a 1 inch knub
1 Clove of Garlic, finely minced
Zest of One Orange
Juice of One Lime
3 – 4 Tablespoons Agave Nectar, or to taste depending on how sweet you like things

Combine the sesame oil, soy sauce, ginger, garlic, zest, lime juice and agave with a whisk or a hand immersion blender until smooth. Reserve.
Check the rice over for pebbles or other impurities.
Rinse the rice, then leave it to soak for about 5 minutes. Drain well and add to a large sauce pan with a tight fitting lid.
Cover the rice with the 3 cups of water and bring it to a boil, stirring occasionally.
Reduce the heat for a low simmer and cover for about 25 minutes.
Remove from the heat and leave it covered for another 5 – 10 minutes.
Fluff with a fork and transfer the cooked rice to a large mixing bowl.
Drizzle over the prepared dressing then add the diced pepper, carrot, scallions and basil.
Toss well to combine the vegetables with the rice.
Garnish with additional citrus zest or basil leaves if desired.
No need to cool. Best served at room temperature, making it a perfect summer outdoor salad.

I’m guessing these would go great with these Scallion Pancakes and just about anything grilled. Give it a try.

ASIAN PEA & CARROT SALAD

1/2 Lb Snow Peas, thinly sliced lengthwise, julienne
1 Lb Baby Carrots, thinly sliced lengthwise, matchsticks
1 teaspoon Freshly Grated Ginger, peeled
4 Tablespoons Toasted Sesame Seed Oil
2 Tablespoons Rice Wine Vinegar
Pinch Sugar
Salt & Pepper to taste
2 Tablespoons Sesame seeds, black if you can find them

In a small bowl, whisk together the sesame oil, vinegar, sugar, salt and pepper.
If using regular white sesame seeds, lightly toast them in a dry pan until they just become golden over a medium-high heat. If using the black sesame seeds, you may skip this step.
Wash and thinly slice the vegetables. Toss them together in your serving bowl with your fingers to mix.
Drizzle and toss the dressing over the peas and carrots.
Sprinkle over the sesame seeds to serve.

Of course this time of year just about any spring greens from the market will be great, but baby spinach is something I always have on hand.
Where it’s not exactly your throw it together tossed salad, the onions are pretty much low maintenance to caramelize and this dressing is worth the wait.

CARAMELIZED ONION DRESSING

1 Onion, thinly sliced
1/4 Cup + 2 Tablespoons Olive Oil, divided
Pinch Salt
2 Tablespoons Balsamic Vinegar
1/4 Cup Water
1 1/2 Tablespoons Maple Syrup

Turn heat to medium. Add 2 tablespoons of the olive oil and sliced onion to a sauté pan. Once they begin to sizzle, reduce the heat to medium-low, toss and add salt.
Continue to cook, stirring occasionally, until onions are soft, sticky and golden; 20-30 minutes.
Add the balsamic vinegar and reduce slightly, about 3 minutes.
Remove from heat and cool.
Add onions along with the remaining 1/4 cup of olive oil, maple syrup and water to a blender or a food processor and blend until smooth. (If your onion was large and you find that the mixture is too thick for your liking, you can add more water about 1 tablespoon at a time to thin.)
Taste and add additional salt if desired.
Serve from a squirt bottle, if you have one

Preheat the grill to medium.
Slice 2 bartlett pears into wedges and lay onto the grill, cooking for about 1 minute.
For the fancy-schmancy grill marks, rotate the pear slices 1 quarter turn, cooking for another minute.
Flip and repeat for the other side. Pears should be hot but not cooked through.
Toss greens, adding a handful of walnuts and dried cranberries. Top with the grilled pears and drizzle over prepared dressing.

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.

Officially spring when the weeds beat out the flowers – even in the grocery store.

Today was one of those exciting days at the market. Everywhere I turned there was new, fresh seasonal produce. I was greeted by thin, crisp greens, herbs and miniature everything like these potatoes which were about the size of fallen acorns.

I was worried that they might be too bitter. I had always been a little nervous about dandelions, unsure of what to do with them. I figured they must be pretty damn good though, judging from the number of elderly Mediterranean women I’ve spotted out along the highway boulevards collecting the young greens.

Knowing that you can neutralize a bit of bitterness with lemon or by choosing early, fresh leaves of any bitter greens, I set out to do just that with the dressing I had in mind for the salad. Of course, my live-in partner in crime’s first curiosity was to why I would buy weed, since I would soon be able to harvest from my very lawn in a matter of weeks, naturally.

But spring has sprung and I just couldn’t have waited any longer.

WARM NEW POTATO AND DANDELION GREENS SALAD

1/2 Lb Dandelion Greens, one big bunch with the tough stems removed
1/2 Lb New Baby Red Potatoes
1 1/2 teaspoon Good Quality Grainy Dijon Mustard
3 Tablespoons Fresh Lemon Juice, juice of 1 lemon
Zest of 1 Lemon
8 Capers, finely minced
1/4 Cup Extra Virgin Olive Oil
Salt and Freshly Ground Black Pepper to taste
2 Tablespoons Pine Nuts
1 Garlic Clove, slivered

Boil the potatoes until just fork tender; about 10 – 15 minutes depending on their size.
Combine the lemon juice, oil and mustard in a medium sized bowl with tall sides.
Whisk throughly to emulsify.
Mince the capers and add to the dressing along with 3/4 of the lemon zest, reserving the remainder for garnish.
Continue to whisk to incorporate.
Taste and add salt and pepper to taste.
Drain potatoes and cover to steam while you prepare the rest of the salad.
Rinse the dandelion greens well and spin to dry.
Remove any of the lower, tough stems then tear leaves into about 2″ pieces.
Peel and very thinly slice the garlic clove on the diagonal.
In a small sauté pan add the pine nuts along with the slivered garlic and dry toast until golden and hot.
Toss the greens in the dressing then add the potatoes.
Transfer to your serving plate and top with reserved lemon zest, pine nuts and garlic.

I used to be one of those people who would see those enormous tubs of spinach, you know the ones that are at least a pound, and not imagine what sized family could possibly consume that much salad in a week. Seeing that baby spinach weighs a little more than air, that’s quite a bit of greens. However, since converting and making a “baby spinach only” vow, it’s on my weekly grocery list. I put handfuls of it into just about everything I cook that will take it; like soups, omelettes or pasta. The rest go into my every other daily salad or into this super mild and creamy staple: pesto.

SPINACH PESTO

2 Cups Baby Spinach Leaves
Handful of Flat Leaf Parsley, about 1/2 cup
4 – 5 Large Basil Leaves
1/2 cup Walnuts, lightly toasted
3 Garlic Cloves, peeled
1/4 teaspoon Salt
Pinch of Freshly Ground Black Pepper
3 Tablespoons Extra Virgin Olive Oil

Pile everything but the oil into a food processor and combine well.
Using a spatula, scrape the sides then reattach the lid.
With the motor running, drizzle in the oil through the feed tube one tablespoon at a time until everything is smooth but not oily. You may only end up using 2 tablespoons. (Use the remainder for topping the pesto, if you’re keeping it in the fridge.)

Pesto may be kept in a sealed container, topped with oil. Otherwise, it freezes very well in ice cube trays or flattened, in a ziploc bag, where you can break off desired amounts for soups, crustini or pasta for one.

Yields about 1 Cup.

I am one of those people who like cilantro. Cilantro is a love it or hate it kind of thing. Thankfully the herby leaf it offers to 50% of the population who enjoy it, also comes with a seed. Coriander, which the seed more commonly goes by, lends a refreshing and slightly citrusy flavour. Blended with other spices, coriander is perfect and essential for milder curry combinations.

Common yellow curry is the key to this soup. Spices like coriander, along with tumeric, cumin, mustard seed, cloves, red pepper and fennel might seem like a lot but the complexities of each spice together make for a wonderful flavour combination added to so many dishes, including the humble winter carrot.

Earthy and dense, these bright reminders of a summer past wait anxiously in the root cellar to come alive again. Flavour packed and vitamin rich carrots along with the zip of curry does us a great justice to blasting the February blahs.

My father in law is a master at soup and a farmer’s market frequenter. With a constant variety of seasonal vegetables, he has shown me tons about eating locally. This is an adaptation of the soup I’d recently devoured at his home.

CURRIED CARROT SOUP

2 Tablespoons Olive Oil
1 Medium Onion, finely chopped
3 Cloves Garlic, minced
2 Stalks Celery
8 cups of Water or Vegetable Stock
3 Lbs Carrots, about 6 large ones, grated
1 Tablespoon Yellow Curry Powder
1/2 teaspoon Fennel Seed, ground with a mortar pestle
1/4 teaspoon Ground Red Chilies, or to taste
1 teaspoon Salt
Freshly Ground Black Pepper, to taste
Juice of 1 Lemon

Heat the oil in a large stock pot.
Sauté the onion and garlic over medium-high heat until soft, taking care not to scorch the garlic.
Roughly chop the celery stalks into thirds and add to the onions along with the grated carrots.
Pour over the water, bring to boil.
Add the curry powder, ground fennel, chilies, salt and pepper.
Simmer for approximately 20 minutes.
Purée using a immersion or traditional blender, in batches until smooth.
Stir in the lemon juice and readjust salt and pepper, if necessary.
Top with chopped cilantro. (If you like it.)

As I sat, thinking what the ultimate food for Sunday would be, it actually took me a bit to come to the chili conclusion.
Crazy, yes, I am aware of this.

Coming from an advertising background, I have to honestly admit that the majority of my Superbowl viewing experience takes place during half time.

Perfect for cooking for a crowd, the chili is a dash of this and a can of that – and then you leave it.
So quick and easy, you won’t even miss the commercials.

BLACK BEAN & PUMPKIN CHILI

2 Tablespoons Vegetable Oil
1 Onion, finely diced
2 Medium Carrots, peeled and finely diced
1 Stalk Celery, finely diced
1 small, dried red chili pepper
3 Cups Any Basic Tomato Sauce
3 Cups Fresh Tomatoes, skinned and chopped or 1 – 28oz can diced tomatoes
2 – 19oz Cans Black Beans, drained and well rinsed
1/2 teaspoon Salt
Crack of Black Pepper, to taste
1/2 teaspoon Dried Thyme, scant
1 teaspoon Ground Coriander Seed
1 Tablespoon Ground Cumin
1 Cup Dice Pumpkin, roasted

Preheat the oven to 350ºF.
Clean and cube half a Jarrahdale or other good baking pumpkin.
Using about 1 tablespoon of the olive oil lightly cover the pumpkin, tossing to coat.
Roast in the oven for about 30 minutes or until tender.
Heat the remaining oil in a large stockpot and add the diced onion, carrots and celery.
Sauté the vegetables until slightly softened and the onions are transparent.
Add the chopped tomatoes, sauce and spices then bring everything to a simmer.
Stir in drained, rinsed beans and continue to simmer for an additional 20 minutes or until the carrots are soft.
Remove the chili pepper and add the cubed pumpkin.

Serve it up with a dollop of sour cream or a sprinkle of cheddar (or smoked gouda) along with tortilia chips or a loaf of fresh crusty bread.

For a more “traditional” chili, switch the beans to red kidney, omit the pumpkin and thyme then add a package of veggie ground round, if you want it “meaty”.

Needless to say we all like soup in this house. Nothing beats a warm bowl on a cold day. Well, maybe that warm bowl with some of that fresh bread I’ve finally been able to be baking…

Red peppers, to me, are one of those amazing vegetables. You see, I absolutely, without a doubt hate it’s cousin the green pepper, but a red one, especially a freshly roasted one? I will put in and on just about everything.

Roasting the peppers take about as long as the soup, so it’s a quick and delicious lunch…. So quick, I was very glad to have photographed it first, since the pot did not last.

ROASTED RED PEPPER SOUP

1 Tablespoon Olive Oil
3 Shallots, finely chopped
1 Clove Garlic, minced
3 Red Bell Peppers, roasted*, peeled and chopped
1 Potato, peeled and diced
2 Carrots, peeled and chopped
1 Stalk Celery
2 Tomatoes, Peeled and chopped, 1 – 8oz can
4 Cups Vegetable Broth
1/2 teaspoon Crushed Dried Thyme
1/4 teaspoon Salt and Freshly Ground Black Pepper, to taste

* To roast the peppers, lay them directly over an open flame of a gas cooktop, BBQ or under the broiler, turning often to evenly blacken – but not scorch. Cool in a large enough bowl to hold them, tightly covered with plastic wrap. Once cool enough to handle, peel and rub away the loose, blackened skin.

Peel and dice the shallots, carrots and potato.
Heat the oil in a large stockpot and add the diced vegetables and garlic to sweat and soften.
Seed and slice the peeled, roasted peppers.
Add the peppers and celery stalk along with the broth to the vegetables.
Bring to a simmer and cook until potatoes and carrots are soft.
Add thyme, salt and pepper.
Remove celery stalk and discard.
Add the chopped tomatoes and heat through.
Purée with a hand immersion blender until smooth.
Adjust seasoning, if necessary.

Serve with toasted fresh bread or arugula pesto or garlic seasoned croutons.