SAVOURY ASPARAGUS TART WITH GRUYERE AND GOAT CHEESE

It’s almost the end of asparagus season here in Toronto and I need to share this recipe with you before it’s too late!  This has become my go to appetizer – so if you happen to come to my house for dinner this savoury tart may just be on the menu otherwise you will have to make it for yourself!

I also love and make a tomato version of this tart.  You can find the recipe in the summer 2013 issue of EdibleToronto, the beautiful food magazine that is all about food and everything that celebrates food.

While other veggies are still growing in the soil and soaking up the sun, asparagus is one of the first vegetables harvested in spring.

Savoury Asparagus Tart

Serves:  6 as an appetizer

Ingredients:

  • 1 sheet (from 450 g pkg) frozen butter puff pastry, thawed
  • 1 lb fresh asparagus
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 egg, beaten
  • 1 cup shredded Gruyere cheese
  • 1/2 cup goat cheese
  • 2 tsp chopped fresh basil
  • 2 tsp chopped fresh thyme

Directions:

  1. Line a baking sheets with parchment paper; set aside.
  2. On lightly floured surface, roll out pastry to 10-inch square; transfer to prepared pan. Using fork, prick pastry all over; refrigerate for 30 minutes.
  3. Bake pastry in centre of 400°F (200°C) oven until light golden and puffed, 12 to 15 minutes. Let cool slightly.
  4. Brush pastry all over with some of the egg; sprinkle with cheeses, leaving 1-inch border. Arranges the asparagus on top of the cheese. Drizzle with some olive oil. Scatter the fresh basil and thyme over the asparagus.
  5. Return to oven and bake until golden and puffed, 12 to 15 minutes.
  6.  Let cool for 5 minutes; cut into long rectangles or squares. Serve warm or at room temperature.
  7.  (Make-ahead: Let cool completely; cover and refrigerate for up to 24 hours. Reheat in 350°F oven for 5 minutes.)
  8.  

MINI BLACK BEAN BURGERS

I have made vegetarian burgers before but never thought to make them mini and since Gordy loves anythingburger I thought I could pass these mini burger off without questions.  Boy was I wrong.  Before he even tasted one the competition was on. Gordy made his with wagu beef, American cheese, ketchup and pickles. Mine are made with black beans, oatmeal, organic ketchup and a dollop of dijon. Surprise, surprise, Gordy told me he really liked the black bean burgers, but ate all the the wagu burgers! I tried.

Mini anything is fun! You just need to know when to stop eating them!

My mini black bean burgers.

 This is Gordy’s mini made with wagu beef.

Ingredients:

This recipe make about 12 mini burgers.

  • 1 large onion, finely chopped
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 medium carrot, shredded
  • 1 to 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 10 ounce can black beans, rinsed and drained
  • 1 -1/2 cups quick-cooking oats
  • 2 tablespoons Dijon mustard
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon organic ketchup
  • 1/4 teaspoon pepper
  • 8 mini hamburger buns (optional)
  • 8 lettuce leaves (optional)

Directions:

  • In a large saute pan and a bit of oil and saute onions in oil for 2 minutes. Add garlic; cook for 1 minute. Stir in the carrot, chili powder and cumin; cook 2 minutes longer or until carrot is tender. Remove from the heat; set aside.
  • In a food processor add the  black beans, oats, mustard, soy sauce, ketchup, pepper and carrot mixture; process until all ingredients are well blended.
  • Shape into mini patties.
  • Add a bit of oil to your saute pan and add patties and cook of each side until lightly browned.
  • Then place on cookies sheet and heat in the oven for 10 to 15 minutes or until they are slightly crispy on the outside and soft in the inside.
  •  Serve on buns with lettuce and dijon mustard or whatever topping you enjoy.

ASPARAGUS, STRAWBERRY AND QUINOA SALAD FOR THE MONTH OF MAY

Last Saturday, my friend Deborah invited me to come with her to a Nia class.  It was a special class with live music.  I danced free style and felt free.  After class we had lunch at my house and I put together this salad with fresh Ontario asparagus, strawberries, quinoa and some seeds on top for crunch. Kind of like dancing, but in a bowl!

Ingredients:

  • 1 cup uncooked quinoa
  • 1/2 tbsp extra virgin olive oil
  • 1 leek, sliced
  • 2 garlic cloves, minced
  • 1 bunch asparagus, chopped into 1-inch pieces (cut off the tough ends)
  • 1 cup strawberries sliced in half or quarters depending on size
  • 3/4 cup fresh or frozen peas
  • 1 cup fresh parsley, or fresh mint, or a combination, chopped
  • 1/2 cup pumpkin seeds for garnish (optional)

For the dressing:

  • 2-3 tbsp extra virgin olive oil, you may need more
  • 3 tbsp fresh lemon juice
  • 1/2 tbsp pure maple syrup or honey
  • 1/4 tsp sea salt & lots of pepper, to taste

Directions:

1. Rinse quinoa in a strainer and place into a medium pot. Add 1.5 cups of water and bring to a boil. Reduce heat to low and cover with lid, and cook for 15-17 minutes, or until fluffy and all the water is absorbed. Remove from heat, and let sit covered for 5 minutes.

2. In a large skillet sauté the leeks and garlic in the oil for about 5 minutes over medium heat. Season with lots of salt and pepper. Add in the asparagus and sauté for another 5-10 minutes or until the asparagus is just tender, but still a bit crisp. Stir in the peas and heat for a few minutes and then remove from heat.  Let cool slightly before adding the dressing.

3. Whisk together the dressing ingredients and adjust to taste. Pour dressing into the cooked quinoa and veggies. Add the sliced strawberries, parsley and mint. Season to taste with salt and pepper.  Just before serving sprinkle with pumpkin seeds or any seed or nut you like.

BUCKWHEAT, SUNFLOWER & ALMOND RAW CRACKERS SERVED WITH MANGO POMEGRANATE GUACAMOLE

We are almost done our house renovation and have been living at my mother-in-law Florence Hertzman’s apartment.  We have a stellar view of the city, beautiful watercolour paintings by Flo on the walls and lots of family photos of grand-kids and our great grand-parents to look at over and over.  But what I like best is opening up the cabinets and looking at the fine assortment of china, cutlery, serving pieces and delicate dessert plates.  There is also the prettiest collection of tea cups, I find them a bit too small to drink my morning tea but I thought the would make the perfect holders for these raw crackers and guacamole.  Thank you Grandma Flo for sharing your home with us. xo

This raw cracker recipe was inspired from the cookbook Eat Raw, Eat Well by Douglas McNish.

You will need an electric food dehydrator for these crackers.

Ingredients:

  • 2 cups whole raw almonds, soaked for one hour
  • 4 cups buckwheat groats, soaked for one hour
  • 2 1/2 cups raw sesame seeds, soaked for 30 minutes
  • 1 1/2 cups sunflower seeds, soaked for 3o minutes
  • 1 cup whole flax seeds, soak for 30 minutes
  • 1/2 cup chia sees, soaked for 30 minutes
  • 1 cup pumpkin seeds, soaked for 30 minutes
  • 3 cups red bell pepper, chopped
  • 1 cup nutritional yeast
  • 1/4 cup fresh lemon juice
  • 7 cloves garlic
  • 1 tsp sea salt
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper
  • 1 cup ground golden flax seed

Directions:

  1. To soak the nuts and seeds place in bowl and cover with water. Drain when ready to use.
  2. In a food processor fitted with a metal blade, process red peppers, nutritional yeast, lemon juice, garlic, salt, and spices until smooth.
  3. Add soaked almonds and buckwheat and process until smooth.
  4. Transfer to a large bowl. Add soaked sesame seeds, sunflower seeds, pumpkin seeds, flax seeds and the ground flax seeds, mix well with a wooden spoon.
  5. Divide batter in your nonstick dehydrator sheets.
  6. Dehydrate at 105 degrees for 18 to 20 hours or until completely dry and crispy.
  7. Cool and store in an airtight container.
  8. Store at room temperature.

Mango Pomegranate Guacamole

Ingredients:

  • 4 ripe avocados (2 pounds total)
  • 1 cup finely chopped white onion
  • 2 fresh Serrano chiles, finely chopped (2 tablespoons), including seeds
  • 1/4 cup fresh lime juice, or to taste
  • 3/4 cup pomegranate seeds (from 1 pomegranate)
  • 3/4 cup diced peeled mango
  • 1/2 cup chopped cilantro

Directions:

  1. Halve, pit, and peel avocados.
  2. Coarsely mash in a bowl.
  3. Stir in onion, chiles, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro.
    Season with salt and additional lime juice.
  4. Garnish with lime wedges.

Nutritional information for the Buckwehat, Sunflower and Almond Crackers and for the Mango Pomegrante Guacamole can be found at Meal Garden

PISTACHIO AND DRIED-FRUIT HAROSETH

I know this is really good because right now Gordy is eating this on his gluten-free waffle!

Have a  Happy Passover.

Ingredients:

1 1/2 cups unsalted natural pistachios
1/2 cup chopped pitted dates
1/2 cup chopped dried cherries or dried cranberries
1/2 cup golden raisins
1/2 cup chopped dried apricots
1/4 cup sweet passover wine
1/4 cup pure pomegranate juice
1 tablespoon honey
1 1/2 teaspoons fresh lemon juice
1 teaspoon finely grated orange peel
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

Directions:

  1. Stir pistachios in heavy medium skillet over medium heat until lightly toasted and fragrant, 4 to 5 minutes. Set aside to cool.
  2. Combine dates, cherries or cranberries, raisins, apricots, wine, and juice in medium bowl. Let stand 15 minutes, stirring occasionally.
  3. Mix in honey, lemon juice, orange peel, and spices.
  4. Chop pistachios; mix into haroset.
  5. Can be made 1 day ahead. Cover and chil

LENTIL SHEPHERD’S PIE WITH MASHED POTATOES AND PARSNIP

When Gordy found out I was making this lentil loaf for dinner he went to the Stockyards for lunch, he said he had to keep his life in balance. Burger for lunch, lentils for dinner! 

 Yale and I loved the lentil loaf.  The burger looks really good too!

Ingredeints:

  • 2 1/2 pounds (about 4 large) russet potatoes, peeled and quartered
  • 6 parsnips, peeled and roughly chopped
  • 1 cup almond, soy, rice, or other non-dairy milk
  • Sea salt to taste
  • Black pepper to taste
  • 4 tablespoons olive oil, divided into 2 tbsp and 2 tbsp
  • 1 large onion, diced
  • 2-3 cloves garlic, minced
  • 2 large carrots, diced evenly
  • 2 ribs celery, diced evenly
  • 6 ounces baby bella, cremini, or button mushrooms, sliced
  • 1 1/2 cup brown or green lentils, dry
  • 1 cup vegetable broth
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme

Directions:

  1. Place potatoes and parsnips in a large pot and submerge in cold water (there should be at least 1 inch of water over the vegetables). Salt water well. Bring to a boil and then reduce to a simmer and allow potatoes and parsnips to cook for approximately 25-35 minutes, or until both vegetables are very fork tender. Drain, return the vegetables to the pot, and add 2/3 cup milk, 2 tbsp olive oil, and salt and pepper to taste. Mash well with a potato masher. If you need more milk, add the remaining 1/3 cup. Set the mashed potatoes and parsnips aside.
  2. While potatoes are cooking, bring 1 1/2 cup lentils and 3 cups water to a boil. Reduce and simmer until lentils have absorbed all liquid, and are soft (about 30 or 35 minutes). Set lentils aside.
  3. Heat 2 tbsp olive oil in a large saute pan over medium. Add onions and garlic and cook until onions are translucent and golden (10 minutes or so). Add the carrots and celery and cook till both vegetables are tender (another 8 minutes). Add the cremini mushrooms and cook for another 3 minutes before adding the lentils, the rosemary, the thyme, and 1/2 cup vegetable broth. Simmer the mixture, stirring well to incorporate flavors. Add more liquid as needed: you don’t want there to be too much broth or liquid in the bottom of the pan, because you’ll get a runny shepherd’s pie, but you do want it to be quite moist. When everything is warm and well mixed, season to taste with salt and pepper.
  4. Preheat oven to 350. In a large casserole dish, layer the lentil and veggie mixture. Spread the mashed potatoes delicately and evenly over. Bake for 20 minutes, or until potatoes are browning. Sprinkle with extra rosemary, if desired, and serve.

BLACK BEANS AND RICE YOUR WAY

The first time I had this delicious black bean recipe was in 2007 at friends Jeff Berman and Sue Dandos’ home, they both love to cook and right away I asked if they would share the recipe.  To my surprise the recipe was from Gourmet Magazine , (final issue published was November 2009 ).  This recipe has become one of my go-to vegetarian dinners. I have made a few additions and changes along the way, I use a long grain brown rice and when in a rush canned beans and sometimes a spoonful of store-bought salsa and a big handful of sunflower seeds. Steamed spinach on top for my daily greens completes this dish.  So now I know why the recipe is called black beans and rice your way… this is my way.

We have eaten many delicious meals with Jeff and Sue but sometimes it is the simple food that you remember most.

Black Beans and Rice Your Way

Serves4

  • Active time:45 min
  • Start to finish:2 1/4 hr (1 hr if using pressure cooker; includes making black beans)

For the roasted sweet-potato cubes:

  • 1 lb sweet potatoes, peeled and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt

For the rice and beans:

  • 2 1/4 cups water
  • 1 1/2 cups long-grain white rice
  • 4 to 4 1/4 cups Kemp’s black beans (when I don’t have time to soak the beans organic canned black beans work really well)

For the toasted pumpkin seeds:

  • 1 cup hulled (green) pumpkin seeds (also called pepitas; not toasted)
  • 2 teaspoons olive oil

Toppings:

  • cubes of avocado tossed with lime juice; tomatillo salsa; lime wedges; chopped white onion; fresh cilantro sprigs

Roast sweet-potaote cubes:

  • Put oven rack in middle position and preheat oven to 450°F.

  • Toss sweet potatoes with oil and salt, then spread in 1 layer in a large shallow baking pan. Roast, stirring and turning over once or twice, until tender and browned, 35 to 40 minutes.

Cool rice while sweet potatoes roast:

  • Bring water, rice, and salt to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and cook, tightly covered, until rice is tender and water is absorbed, about 15 minutes. Let stand, covered, off heat 5 minutes, then fluff with a fork.

Toast pumpkin seeds while reice is cooking:

  • Toast pumpkin seeds in a dry 10- to 12-inch heavy skillet (not nonstick; preferably cast-iron) over moderate heat, stirring, until seeds are puffed and pale golden, 3 to 4 minutes. Transfer to a bowl and stir in oil and salt to taste.

To serve:

  • Reheat black beans, thinning with water if necessary, then serve along with rice, sweet potatoes, pumpkin seeds, and accompaniments, each in a separate bowl.

MY MOTHERS’S LATKES

 These are my mother’s latkes and they are the best.  Latkes are a lot of work and I could make them, but something special happens when you are an adult and your mother still cooks the traditional Jewish food you love.  These latkes are make with arthritic hands, an old food processor, and lots of love!

All during Hanukkah friends love to share their latkes techniques, do you use matzoh meal or flour, peanut or corn oil, yukon gold or baking potatoes, hand grated or food processor. Then there are the friends who share their recipes of latkes made with sweet potatoes, zucchini, carrots…Me, I am a latke purist. A  latke should be made with simple ingredients, yukon gold potatos, onion, egg, salt, matzoh meal, and be fried in  lots of oil, served with homemade applesauce and sour cream.

Latkes from my  Mother’s Kitchen

Ingredients:
4 medium potatoes, cut in wedges
1 large onion, cut in wedges
3 tablespoons matzoh meal
1 teaspoon salt
2 eggs
vegetable oil for frying (lots)
applesauce, sour cream

Directions:

  1. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
  2. Place shredding disc of food processor into mixing container. Closely pack potato and onion wedges into feed tube.
    Process while using food pusher to press potatoes and onion onto shredding disc. Transfer to mixing bowel.
  3. Place steel cutting blade into container.
  4.  Add  matzoh meal and salt,and eggs. When necessary scrape down sides of mixing container with rubber spatula .
  5. Add shredded potatoes and onion and process for a few seconds until mixed.
  6.  In one or two 12-inch skillets, heat oil to a depth of approximately 1/4 inch.
  7. Drop potato mixture by large spoonfuls into the oil. Flatten each mound slightly and fry in batches over medium-high heat until golden brown on both sides.
  8. Drain on paper towels, changing the towels frequently as they absorb the oil.
  9. To keep the finished pancakes warm and crisp while you fry the rest (or to reheat them if they were fried in advance), place them on a rack set over a cookie sheet in a preheated 300 degree oven.
  10.  Between batches add more oil to the skillet if needed, and make sure that it is hot enough before dropping in more potato mixture.

Serve hot with applesauce and sour cream.

LENTIL WALNUT LOAF WITH DIJON MAPLE GLAZE

The cooler weather is here.
I am thinking about comfort food.
Vegan meatloaf may sound like a bit of an odd concept, but I can assure you that it is a tasty one.
There is even ketchup in the glaze.
This may not be your Mother’s meatloaf recipe, but it is now mine!

High in fiber and protein and low in fat.

High in fiber and protein and low in fat.

The recipe will make 2 loafs so you will have leftovers.
Yale and I thought that it was even taster the next day.

Makes 2 loafs

Ingredients:

  • 1 cup uncooked green lentils (I am thinking that chickpeas would work well too)
  • 1 cup walnuts, finely chopped and toasted
  • 3 tbsp ground flax + 1/2 cup water
  • 3 garlic cloves, minced
  • 1 1/2 cups diced  onion
  • 1 cup diced celery
  • 1 cup grated carrot
  • 1/3 cup peeled and grated sweet apple
  • 1/2 cup oats
  • 3/4 cup breadcrumbs, you can use gluten free
  • 2 tsp fresh thyme (or 3/4 tsp dried thyme)
  • ¼ tsp dried mustard
  • ¾ tsp salt & pepper, to taste
  • ¼ tsp red pepper flakes

Balsamic Dijon Glaze

  • 2 Tbsp of ketchup
  • 2 Tbsp Dijon mustard
  • 1 Tbsp pure maple syrup
  • 2 Tbsp balsamic vinegar

Directions: 

  1. Rinse lentils well. Place lentils into pot along with 3 cups of water.  Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently and add more water if needed. You wnat to overcook the lentils so it will be easy to mash them.  Mash lentils slightly with the back of a  spoon when ready.
  2. Toast walnuts at 325F for about 8-10 minutes. Set aside. Increase oven temp to 350F.
  3. Mix ground flax with water in a small bowl and set aside.
  4. Heat a teaspoon of olive oil in a skillet over medium heat. Sauté the garlic and onion for about 5 minutes. Season with salt. Then add in the diced celery, shredded carrot and apples.    Sauté for about 5 minutes more. Remove from heat.
  5. In a large mixing bowl, mix all ingredients together.
  6. Grease 2 loaf pans and line with parchment paper. Press mixture firmly into pan. Mix glaze ingredients and then spread on top of loaf.
  7. Bake at 350F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. Do not slice while the loaf is hot.  Wait about 10 minutes. 

THE POWER OF SOUP 2012

The power of soup is strong. I was in the kitchen as a volunteer, at Holy Blossom Temple to help prepare soup to bring to people in need of some warmth over the winter months to follow. I was so surprised how quickly 28 woman can work together to make soup.  Keeping us stirring the pot was guest chef, food writer, and author Lucy Waverman.  While the soup simmered Rabbi Karen Thomashow stirred a little spirituality into the evening, leading a discussion about the mitzvah of Bikur Cholim.  I went home with 2 new soup recipes and the knowledge of how something so simple like soup can bring people together!

 

The power of soup is strong.  Last week over 40 thousand people gathered at Woodbine Park for Soupstock,  a one-day celebration that features soup created by over 200 Canadian chefs to raise funds to support community action against the Mega-Quarry. Two of those chefs are friends of mine, Lisa Kates, aka A Food Gypsy and  Joanna Sable, from Bumpercrop, both are cooks extraordinaire.  Lisa made a rich caramelized beer onion soup topped with Bumpercrop’s Cameron’s Beer Onions and baguette from Knead Bakery.  A group of us volunteers met at The Depanneur,  a cozy little spot in the Junction to do our cooking, we came to peel onions, chop onions and caramelize onions.  I went home smelling like an onion!

Lisa Kates and Gail Gordon Oliver, from having some fun at the Dep while the onions simmer.

Lisa and Joanna serving up soup at Soupstock

Tasting some soup.

Here are the two recipes from Lucy Waverman that we made at Holy Blossom:

Multi Bean Minestone

Serves 6 to 8

  • 2 tbsp olive oil
  • 1 cup chopped onion
  • 1 tsp of minced garlic
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 28 oz can tomatoes, chopped with juice
  • 1 tbsp chopped fresh  basil
  • 1 tsp dried oregano
  • ½ tsp chili flakes
  • 4 cups stock or water
  • 1 can romano or other beans drained
  • 1 bunch spinach, stemmed and chopped
  • 1 cup zucchini, chopped
  • 1 cup short pasta (macaroni, orzo, etc)
  • Salt and freshly ground pepper
  • Grated Parmesan
  1. In large soup pot, on medium heat, add oil.  Sauté onions, carrots, celery and garlic for 2 minutes or until softened.  Add tomatoes, herbs, chili flakes, stock, spinach, zucchini and pasta.  Simmer for 10 minutes.  Add beans and simmer 10 minutes longer or until pasta is tender.  Season well with salt and pepper.  Serve with grated parmesan.

 

Sweet Potato and Pear Soup

Serves 6 to 8

The sweeter the pears, the more heat and acid you need to balance the taste.

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • ¼ cup chopped carrot
  • ¼ cup chopped celery
  • large sweet potatoes, peeled and diced
  • 1 pear, peeled and diced
  • teaspoon fresh thyme
  • 1 teaspoon paprika
  • 5 cups vegetable stock, low salt canned or home made
  • ¼ cup whipping cream, optional
  • 2 teaspoons maple syrup or to taste
  • 4 teaspoons lime juice or to taste

Heat oil in a pot on medium heat. Add onion, carrot and celery and sauté for 1 minute. Add sweet potato, pear and thyme and sauté about 2 minutes. Add paprika and chicken broth. Bring to boil and simmer for 15 minutes or until sweet potato is soft.

 

KALE MARKET SALAD WITH HONEY POPPY SEED DRESSING

I just came home with basket full of honey crisp apples, perfect for this recipe.

We ate this salad two days in a row for lunch – to great fanfare from Yale and guess what, not a  protest from Gordy.  I am pretty sure it was the honey in the poppy seed dressing and crisp apples in the salad that won him over, I can be sure it was not the kale!

Ingredients for the salad:

  • 1/2 to a full bunch kale
  • 1 -2 apples, sliced thin (pears would be great if you did not have apples)
  • 3 radishes, sliced thin
  • 1 cup cabbage, sliced thin
  • 1 cup radicchio, sliced thin
  • 1 avocado, cut into small cubes
  • 1 cup cherry tomatoes
  • a big handful of pumpkin seeds
  • a big handful of dried cranberries, (look for the unsweetened kind, which you can find in most health food stores). I have been using Prana Organic Cranberries, they are fruit juice sweetened.
  • 1 block of tofu cut into small bit sized cubes, (optional)

Directions:

  1. Wash and dry the kale. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, and add to the bowl
  2. Core the apples, cut them into 1-1/2-inch-long matchsticks, and add to the bowl.
  3. Slice the raddishes, cabbage, and raddico and add to the salad
  4. Half the cherry tomatoes and add to the salad
  5. Dice avacodo into small chuncks and add
  6. Add tofu cubes
  7. Add pumpkin seeds and cranberries
  8. Toss everthink well with the poppyseed dressing and eat.

Ingredients for the dressing:

  • 1/4 cup cider vinegar
  • 2 to 3 tablespoons honey, check for sweetness, you can always add more
  • 3 teaspoons Dijon mustard
  • 2 teaspoons poppy seeds
  • 1/4 teaspoon kosher salt, or more to taste
  • Freshly ground black pepper to taste
  • start with1/2 cup of vegetable oil, your may need more.  I like to use an organic grapeseed oil
  • 1/3 cup small-dice red onion

Directions:

  1. Place the vinegar, honey, mustard, poppy seeds,  salt and pepper in a large bowl.
  2. Whisk to combine.

  3.  While whisking add the oil slowly until all of it is incorporated.

BLACK-BEAN CHILI WITH BUTTERNUT SQUASH

The trees are changing colours.

I have just raked the leaves

 and I am craving a big bowl of hot chili

 This is dinner.

Ingredients:

  • 1 to 2 tablespoonolive oil
  • 1 large chopped onion
  • 1 medium diced yellow or red  bell pepper
  • 3 garlic cloves, minced
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 2 (28-ounce) can diced tomatoes, undrained
  • 2 chipotle chiles in adobo sauce, chopped
  • 1 teaspoon chile powder, or more to taste
  • 1 teaspoon oregano
  • 1 medium butternut  squash (about 2 pounds) – cut into cubes.
  • 1/4 teaspoon salt, or to taste

Directions:

  1. Heat oil in a large pot over medium heat. Add onion and bell pepper, and cook, stirring frequently, until soft, about 5 minutes.
  2. Add garlic and cook, stirring, a few more minutes.
  3.  Stir in beans, tomatoes, chiplotes, chili powder, oregano and salt.
  4. Simmer, covered, 10 minutes.
  5. Add cubes of butternut squash.
  6. Continue cooking, covered for 30 minutes or until squash is tender.

Cooks notes:

If you want to add some ground meat (1 lb) to this chili, cook the meat with the onions and bell peppers for about 10 minutes or until the meat has browned.

 If you like a thicker chili, you can puree one or two cups in the blender and then add back to the pot.

  If you have the time make the chili early in the day so the flavours have time to develop.

COOKING PAELLA WITH MY BROTHER

My brother Lawrence loves to cook.  He makes a killer pasta sauce, an authentic chicken parmesan but when I hear that he will be cooking paella I know that I will be eating very well.  I wanted to learn his secret so I have asked him and Judy to the cottage with one thought,  paella for dinner.  So instead of bathing suit, sun block and flip flops he arrived with a paella pan in hand, a bag of bomba rice, tiny threads of saffron and a bottle of Spanish wine, so here we go….

As with many authentic recipes there are many variations, but here are a few of the secrets from my brother that you must follow…

 You must make a sofrito (composed of tomatoes and onions), you must use a rice called ” bomba” but any paella rice from Valencia will do, there must be a mix of proteins in the dish, and it must develop a caramelized crust of rice called socarrat at the bottom of the pan which is the prize of a well-made paella. And our fav tip, you must drink Spanish wine!

When making the sofrito, we sautéed a mixture of  finely chopped onions, garlic, and a tin of very good tomatoes.

The bomba rice is able to absorb three times its volume in liquid, so it is perfect for paella recipes. You can buy this rice at Pasquale Bros in Etobicoke.

Traditional paella is cooked outdoors, over wood-fire coals, which gives a pretty even heat to a wide pan. Guess who got the grill going for us…my own personal grill master, Gordy!

Our pan of grilled seafood and chorizo paella and to our surprise we were  halfway through eating when I noticed that we did have the crispy socarrat on the bottom of the pan!  BRAVO!

THE BEST LENTIL SALAD, EVER

I love this lentil salad recipe,  I have been making this salad all summer long and am often asked for the recipe.  My sister-in-law Marilyn is my biggest fan and I am sure that I have seen her eating it at the cottage for breakfast!

You can really make this recipe your own by adding  your favourite veggies, nuts and some crumbly cheese.  I like to toss in some raw pumpkin seeds, raw sunflower seeds and baby arugula, and if it is lunch time I just may crumble in a bit of goat cheese too. 

The Best Lentil Salad

I found this recipe on the food blog My New Roots and it is for sure a recipe you will come back to time and time again.

Ingredients:
2 ¼ cups (1 lb.) Du Puy lentils
1 medium red onion, diced
1 cup dried currants (you could also use raisins or other dried fruit)
1/3 cup capers

Vinaigrette:
1/3 cup cold pressed, extra virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp. maple syrup
1 Tbsp. strong mustard
2 tsp. salt
2 tsp. pepper
1 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. ground coriander
½ tsp ground cardamom
1/4 tsp. cayenne pepper
¼ tsp. ground cloves
1/4 tsp. freshly grated nutmeg
¼ tsp. ground cinnamon

Optional add-ins:
Arugula
Nuts and seeds
Goat cheese
Fresh herbs: flat-leaf parsley, cilantro, basil
Sprouts
Crispy seasonal veggies

Directions:
1. Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente! Overcooking the lentils is the death of this dish. Be careful!
2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine.
3. Finely dice red onion – the salad is best if all the ingredients are about the same size. If using raisins, chop them roughly to make them a bit smaller, and do the same with the capers if they are large.
4. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place lentils in a large serving bowl and toss with dressing. Add other onion, capers, and currants. If using other add-ins such as herbs, greens, or cheese, wait until just before serving. Otherwise, this salad can hang out in the fridge for a couple days.

MEXICAN GRILLED CORN

I have had many memorable times with my friend Jayne. We go way back to summer camp in Temagami, we ran a hand-painted t-shirt business from our basements, I have followed her in snowshoes, in sail boats and on an almost road trip to find Sondheim…Merrily We Roll Along is the beat that Jayne rolls with.

During the summer I am lucky to spend a weekend at her cottage where we do a lot of good eating and this Mexican corn was on the menu.  When you eat this corn you really just need a bottle of chardonnay, and lots of napkins, but  no matter how and when you eat it, the end result is always the same: a sweet, crunchy, spicy,  juicy messy taste of summer.  So here’s to good friends!

This grilled corn is perfect to make in late July or August when the corn is fresh.

I love the charred kernels.

Mexican Grilled Corn
Serves 4

Ingredients:

  • 4 ears sweet corn
  • 1/4 cup mayonnaise
  • 1/2 teaspoon lime juice
  • 1/8 teaspoon cayenne pepper of chile powder
  • salt, to taste
  • 2/3 cup crumbled cotija anejo cheese (substitute parmesan or feta)
  • lime wedges
  • extra cayenne pepper of chili powder, for sprinkling
  • fresh finely chopped cilantro for optional garnish

Directions:

  1. Soak corn (in husks) in cold water for 25-30 minutes.
  2. Prepare a medium-hot grill.
  3. Peel back the corn husks leaving them attached at the end. Remove the silk. Pull the husks back up and tie with a spare piece of husk or a small piece of cooking twine.
  4. Place the ears on the grill. Cook 15 – 20 minutes, turning several times to ensure even roasting.
  5. Then cool ears slightly, pull back the husks (to use as handles) and place the ears directly on the grill (with husks overhanging the side) for 5-7 minutes, or until they reach desired level of charring.
  6. Place crumbled cheese on a plate large enough to fit an ear of corn.
  7. In a small bowl mix the mayonnaise, lime juice, cayenne pepper or chile powder, and salt.
  8. When the corn is cooked, brush each ear with some mayo sauce then roll in the cheese.

Serve with lime wedges, additional cayenne pepper or chili powder, and fresh finely chopped cilantro.

** Cotija anejo, a mild-flavored Mexican cheese with a crumbly texture, can be found in Mexican markets or in the refrigerator section of most major supermarkets. Queso fresco, another mild Mexican cheese, is a good substitute and also can be found in most major supermarkets.

ITALY IN MANHATTAN – PANSOTTI WITH LEMON BUTTER SAUCE

I have recently returned from New York City.  Our trip was to celebrate my mothers’ 80th birthday and celebrate we did, with gallery tours, Broadway, lots of walking, shopping and eating!

One of the highlights of our trip was lunch at Mario Batali’s incredible Italian mega-marketplace called Eataly. Eataly is for the food obsessed. Here you will find everything Italian, there are many small restaurants, fresh meats and cheeses, pastas, oils, sauces, kitchen staples and kitchen gadgets, the list goes on. And did I mention that it is the size of a Home Depot!

We had lunch at La Pizza & Pasta, a restaurant inside Eataly.

I had the Inslate Bianca to start.

Then I decided on the Pansotti with Lemon Butter Sauce.  The pasta was stuffed with ricotta and spinach then sautéed with lemon and butter and topped with pistachios. So simple and so delicious. This was heaven on my plate.

I have been dreaming of this pasta since I have been home and how I could make it in my own kitchen.  Well tonight is the night to try and I hope to make Gordy very happy.  

My recipe for Pansotti with Lemon Butter Sauce
Pansotti is a triangular shaped ravioli.  I could not find it the day I went shopping so I used agnolotti, a half moon shapped pasta that I bought  from Bologna Pastificio.

This recipe will serve 4.

Ingredients:

  • 4 tsp olive oil
  • 2 – 3 clove garlic crushed
  • 10 Tbs unsalted butter (you must buy the best butter you can find)
  • zest of 1 lemon
  • juice of two lemon
  • 1/2 cup toasted & chopped pistachios
  • 2 lb spinach & ricotta pansotti or ravioli

Fresh parmesan chesse for grating on top and freshly ground pepper to finish. 

Directions:

  1. Boil water for ravioli and while it is cooking prepare the sauce, salt the water.
  2. In a large saucepan  over medium heat add olive oil and crushed garlic. Cook until you can smell the garlic.
  3. Add butter and turn down heat constantly stirring to melt.(do not brown the butter).
  4. Add lemon juice and zest and cook for a few minutes then turn off the heat.
  5. Add salt and pepper to taste.
  6. Drain ravioli and toss in the lemon butter. (You can add the drained raviloi directly into the pan with the lemon butter).
  7. Divide among 4 plates.
  8. Top with the toasted pistachios and a little grated Parmesan and a grind of pepper.

Here is my interpretation. Gordy, Zach and Yale loved it, and so did I.

VEGGIE BOWL WITH GINGER-TAHINI DRESSING

Yale is back in Toronto and living at home. I now have another veggie-lover in the house, Gordy you are outnumbered! Yale loves her veggies as much as I do so last night we made this bowl of veggie goodness with a raw tahini dressing.

Tahini dressing is popular at many vegetarian and raw restaurants.  I wanted to try and recreate it at home so I have been playing around in my kitchen and I think that this recipe works well over raw or lightly steamed veggies.  I  love tossing this with rice or quinoa and veggies for lunch or drizzling it over tofu for dinner.

This is what Yale and I made  and guess what …Gordy happily ate it too! (Thought I must add that he did eat a a steak sandwich for lunch)!

This beautiful veggie bowl is simple, colorful, and healthy!

Ginger-Tahini Dressing

  • 2 T raw tahini (you can buy raw tahini at the health food store).
  • 1  1/2 t fresh ginger
  • 1/2 cup oil
  • 1/3 cup water
  • 1-2 cloves garlic
  • 1 T lemon juice (about 1/2 small lemon)
  • 1 to 2 t Nama Shoyu or tamari
  • 1 to 2 t agave
  • dash of cumin

Combine all the ingredients in a small food processor or blender and blend until smooth. Taste and then play around with it until you get your desired thickness and taste.
Store any leftovers in a sealed glass jar in the fridge for up to 1 week.

For these bowls I used cooked quinoa (follow package directions), then topped it with steamed broccoli, roasted sweet potato, raw shredded beets, carrots, sprouts and a handful of beans. Make this recipe your own and use whatever vegetables you like.

THE BEST TOMATO SAUCE EVER, REPOSTED FROM 20102

A trip to Montreal always includes a stop at the famous Fairmount Bagel. I cannot buy a dozen bagels without Gordy eating a least two from the paper bag, the bagels are freshly baked in a wood-fired oven and yes impossible to resist! So while walking and eating bagels we noticed this tiny little shop, Drogheria Fine, filled with jars and jars of tomato sauce, olive oils and other delights in mason jars.

Just as you would be welcomed into your grandmother’s kitchen, owner Franco Gattuso welcomed us into his tiny shop. Bottles of olive oil were on the counter and pots of tomato sauce were boiling on the stove in the open kitchen and Franco offered us a spoonful right from the pot!  He calls the sauce La Salsa della Nonna which means Grandma’s’s Sauce.  We went home to Toronto with four jars, but soon realized that was not enough.  Now when visiting Montreal we get our dozen bagels and a dozen jars of Nonna’s sauce. 

Yale and owner Franco Gattuso.

RAW ZUCCHINI PASTA WITH SPICY TOMATO SAUCE & ALMOND PARMESAN CHEESE

On Saturday morning my friend-in-raw Karen from Nutrilicious and I took a raw vegan cooking demo with Toronto chef Claudia Gaviria from the Cruda Cafe  located in the St. Lawrence Market. We were a big group all looking for a healthy and new way of preparing and thinking about raw and living food and this class was a great introduction.

 Claudia knows her way around a raw kitchen. In the raw kitchen you will not see any pots, there is no stove, no oven but you will see high speed blenders, juicers, lots of knives for cutting all the veggies you will be eating, spatulas for scraping, food processors for mixing, dehydrators for making wraps and a Spiralizers to make pasta out of zucchini and carrots which I used to create this recipe.

 Who knew you can have so much fun in the kitchen without actually turning on the stove!  

Friends and family…do not stop inviting me for dinner or a lunch date! I eat all food that is prepared with love!

I know I will never be a full-time raw foodie, but I do love the idea of eating as much raw and living food as I can fill myself with.  Live food is living food and I like that.  

The recipe: This recipe was inspired by the delicious zucchini pasta from the Cruda Cafe.

To make the zucchini noodles:  you will need a Spiralizer fitted with the smallest blade.  I use one green and one yellow zucchini.  It is best to make the noodles just before serving.

To make the spicy tomato sauce:

  • 1/2 cup sun-dried tomatoes soaked in water until soft

  • 1/4 cup olive oil

  • 1/2 juice from a lemon

  • 3 cloves garlic

  • 1 tsp salt

  • 1/4 cup fresh basil leaves

  • 1/4 cup fresh parsley

  • 1/2 tsp cayenne pepper

  • 3 cups of tomatoes, any variety

Directions:

  1. Using your food processor with the metal blade, add oil, lemon juice, garlic and salt until well blended.

  2. Add sun-dried tomaotes, basil, parsley and cayenne pepper, process until smooth. (You may need to scrape down the sides of the processor).

  3. Add the tomatoes and pulse until finely chopped, do not over process.

  4. Serve over your zucchini pasta. 

  5. Any extra sauce will keep for a few days in the fridge.

To make the Almond Parmesan Cheese – This recipe is from Eat Raw, Eat Well by Douglas McNish – page 204

  • 2 cups of whole raw almonds

  • 1/2 cup nutritional yeast

  • 1 tsp fine sea salt

Directions:

  1. In a food processor, process ingredients until no large pieces of almonds remain. The mixture should be light and fluffy and contain no visible pieces.  Use immediately or refrigerate for up to one month.

AVACODO KALE SALAD DRESSING

My favorite part of going  to Montreal is deciding where to eat.  Dinner is usually saved for trying a new restaurant but for lunch we have a family tradition that takes place on boulevard Saint-Laurent – Together  we go, but not for long, we say ’Au Revoir’ to Gordy as Yale and I don our scarves and walk north to lunch at the vegan restaurant Aux Vives  and Gordy south to Schwartz’s for their famous smoked meat sandwich, ordered medium, what a surprise!   Yale and I usually eat the California Salad with grilled tofu or grilled tempeh, and always with their amazing house salad dressing.

The California Salad at Aux Vives.

On the drive home I know Gordy is dreaming about when he will eat his next smoked meat sandwich and my thoughts turn to salad!

Can I  recreate Aux Vives salad dressing?

So now  I am back in my kitchen experimenting and here is what I came up with.  I am pretty sure that the salad dressing at Aux Vives does not have avocado or kale, but I am sure that it has green onion and lots of dill.  Thank you Auv Vives for inspiring me and for your delicious healthy salad.  I will be back soon.

My dressing with avacodo and kale.

My recipe for Avocado Kale Salad Dressing:

  • 1 1/2 cups water
  • 1/4 cup freshly squeezed lemon juice or apple cider vinegar
  • 1/4 cup olive oil
  • 1 small ripe avocado
  • 1 to 2 green onion
  • 1/4 cup fresh dill
  • 1/4 cup flat leafed parsley
  • 2  large kales leaves
  • 1 clove garlic
  • 1/2 tsp salt (or more to taste)
  1. Blend all ingredients until smooth.
  2. Make-ahead: Refrigerate in airtight container for up to 3 days.