Fiesta Friday

June in the Kitchen – Lavender Nut Cake
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June in the Kitchen – Lavender Nut Cake

My blog has been going for almost a year, yet this is only the second dessert recipe I have posted. My tastes don’t usually run to sweet, more to salty. And in the interests of keeping the “middle-aged spread” to a minimum, I carefully dole out my carbs. Enter this wonderful vegetarian, gluten free, dairy free, sugar free, Paleo friendly, low carbohydrate cake made from cashews. I served it in thin slices for dessert with fresh fruit, but you could cut it into larger slices for breakfast scones.  It would be wonderful anytime with a cup of Earl Grey. It’s dense and flavorful with honey and lavender. And best of all, this is an easy and delicious recipe.

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Lavender season is in full bloom in Northern California so it seemed appropriate to season it with fresh lavender. Make sure you purchase food grade lavender (I purchased dried lavender at Williams Sonoma) or use blooms that have not been sprayed with any pesticides or herbicides.

Lavender

  • 1 1/2 cups of Cashews (or 1 1/3 cups ground). I used unsalted but roast Cashews.
  • 1/4 cup of Arrowroot
  • Pinch of salt
  • 1 teaspoon baking powder
  • 2 tablespoons of lavender
  • 1/4 cup of extra virgin coconut oil
  • 4 tablespoons of honey (or 3 tablespoons of maple syrup)
  • 2 teaspoons of vanilla extract
  • 1 egg

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  1. Preheat your oven to 350 degrees F. Line a 9 inch metal pie plate with parchment paper.
  2. Blend the cashews in a food processor until powdered.
  3. Whisk all the dry ingredients (powdered cashews, arrowroot, salt, baking powder and lavender) together in a large bowl.
  4. Whisk the wet ingredients together, stir into the dry ones.
  5. Pour into the lined baking dish and bake for 30 minutes.

    Cashew and Lavender Cake

    Cashew and Lavender Cake

  6. Cool for at least 10 minutes before serving.

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I’m taking this to Fiesta Friday for the guests at Angie’s to enjoy.

Fiesta Friday

June in the Kitchen – Warm Squash and Garbanzo Bean Salad with Tahini Dressing
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June in the Kitchen – Warm Squash and Garbanzo Bean Salad with Tahini Dressing

I seem to be stuck on dishes that work on a buffet these days. It’s the impulse to cook foods that are excellent warm or at room temperature, easy summer food perfect with something tossed on the BBQ. This dish could also be a main course for a vegan or vegetarian meal.

Warm Squash & Chickpea Salad with Tahini Sauce

Warm Squash & Chickpea Salad with Tahini Sauce

The recipe is adapted from Food 52 “The Genius Recipes“.

Warm Squash & Chickpea Salad with Tahini

  • 2 lbs of winter squash, peeled, seeded and cut into 1-inch cubes.
  • 1 garlic clove, minced finely
  • 1 teaspoon Zahtar
  • 1/2 teaspoon ground allspice
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground pepper
  • 1 1/2 cups of home cooked chickpeas or 1 can of cooked chickpeas, drained and rinsed
  • 1/2 small red onion, finely chopped
  • 1/4 cup of roughly chopped cilantro

Tahini Sauce

  • 1 garlic clove, crushed to a paste with a pinch of salt
  • 3 1/2 tablespoons of fresh lemon juice
  • 3 tablespoons of tahini paste
  • 2 tablespoons of water (plus more if needed to thin)
  • 2 tablespoons of extra virgin olive oil
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Toss the squash with the garlic, allspice, Zahtar, olive oil and salt and pepper. Place in one layer on the baking sheet and roast for about 25 minutes until soft and starting to brown. Let cool for a few minutes.
  3. Meanwhile, make the tahini sauce. Mix the crushed garlic with the lemon juice, add the tahini paste. Thin with water and add the olive oil. Whisk into a smooth sauce and taste for seasoning.
  4. To assemble, place the warm squash, chickpeas, red onion, and cilantro in a mixing bowl. Add the tahini sauce and mix carefully. Season with salt and pepper to taste.
Warm Squash and Chickpea Salad

Warm Squash and Chickpea Salad

I’m taking this for the buffet at Angie’s for Fiesta Friday #73. Come join the fun.

Fiesta Friday

June in the Kitchen – Roast Carrot and Avocado Salad with Crunchy Seeds
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June in the Kitchen – Roast Carrot and Avocado Salad with Crunchy Seeds

Here is another salad using roast carrots, this time with avocado and some crunchy seeds. Use my seedy mix if you have it on hand, otherwise toast some sunflower and sesame seeds in a dry skillet. Roasting carrots concentrates their sweetness, it’s become my new favorite way to eat them. Boiling them first means they cook much faster and don’t burn, and a citrus marinade adds flavor. You can make this ahead, it is good at room temperature. A platter would be perfect for a buffet. Or, serve individual plates as a first course.

Tricolor Carrots

Tricolor Carrots

Carrot & Avocado Salad with Crunchy Seeds

  •  3 bunches of small carrots or larger ones, peeled and cut into 3 inch lengths and halved (about 2 lbs)
  • Kosher salt
  • 1 orange, halved
  • 1 lemon, halved
  • 1 teaspoon cumin seeds, lightly toasted in a dry skillet
  • 2 medium cloves of garlic
  • 1 tablespoon of fresh thyme leaves
  • 1 teaspoon of red wine vinegar
  • 1 teaspoon crushed red pepper flakes
  • Freshly ground pepper
  • 1 tablespoon sugar
  • 1 avocado, pitted, peeled and cut into about 12 wedges
  • 2 cups mixed micro greens, baby sprouts, and herbs.
  • 1/4 cup of creme fraiche, sour cream, or soft fresh goats cheese
  • 3-4 tablespoons of seedy mix, or 2 tablespoons of toasted sunflower seeds and 2 teaspoons of toasted sesame seeds
  1. Preheat the oven to 450 degrees F.
  2. Prepare the carrots, then cover with salted cold water in a large pot, bring to a boil, and simmer for 10 minutes until almost tender.
  3. Drain and transfer to a rimmed non-stick or parchment lined baking sheet.
  4. In a blender container or food processor combine 1 teaspoon each of squeezed orange and lemon juice, 2 tablespoons of olive oil, the toasted cumin, garlic cloves, thyme, vinegar, and red pepper flakes. Blend until smooth.
  5. Pour over and coat the carrots with the marinade, tossing to mix. Add the halved lemon and orange to the pan.
  6. Roast until browned is spots, about 20 minutes. Shake the pan once to brown evenly.
  7. Once cooked to your liking, remove the pan and let the carrots cool.
  8. Squeeze the juice from the roasted citrus halves into a small bowl. Add any remaining fresh juice, 6 tablespoons of olive oil, and the sugar. Season with salt and pepper and whisk to combine.
  9. Spread the carrots on a platter or serving dish (or on individual plates), add the avocado slices, cremefraiche and top with the greens.

    Roast Carrots

    Roast Carrots

  10. Drizzle with the dressing and sprinkle with the toasted seeds.
Roast Carrots with Avocado, microgreens sour cream and seedy mix

Roast Carrots with Avocado, microgreens sour cream and seedy mix

Carrot and Avocado Salad

Carrot and Avocado Salad

Serve at room temperature.

I’m taking this to serve at the buffet on Fiesta Friday #71 at Angie’s. Please come and join us at the party. Fiesta Friday

April in the Kitchen – Carmelized Onion, Roast Cherry Tomatoes, and Curry on Toast
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April in the Kitchen – Carmelized Onion, Roast Cherry Tomatoes, and Curry on Toast

Tomato bruschetta is one of my favorite summer dishes. I serve it as a starter with drinks, or as dinner itself if there is some good fresh mozzarella or ricotta involved. Unfortunately,  tomato season is still a few months away, it lags sadly behind BBQ season. I am mentally ready for those tomatoes. I want them for a hamburger, or a fresh tomato sauce for pasta, or a caprese salad with mozzarella. But, the ones in the market are currently flavorless and mostly disappointing. Even the tomatoes at the farmer’s market were raised in a hot house. My mouth is set for the first dry farmed Early Girls from the Watsonville area. They are grown without any additional water once past the seedling stage. All the flavor is concentrated, oh my they are so good. Well, enough moaning about what I can’t have.

What is there and what can I do? Ok then, I will settle for cherry tomatoes. And roasting them both brings out the sweetness and intensifies the essence of tomato.

Here is a recipe you can serve now, with pride before an outdoor BBQ, while waiting for the first tomatoes of summer (don’t forget a glass of rose). This is an adaptation of a classic mid-summer bruschetta, made with roast cherry tomatoes. The recipe comes from the cookbook “The Fat Radish, Kitchen Diaries“.

Cherry tomato bruschetta with carmelized onions and curry sauce

Cherry tomato bruschetta with carmelized onions and curry sauce

Onion, Tomato, and Curry on Toast

  • Olive oil
  • 2 large yellow onions, thinly sliced
  • 2 pints cherry tomatoes of mixed colors
  • Coarse salt
  • 8 thick slices of toasted country bread or sourdough
  • 1/2 cup curry sauce (recipe below)
  • Small handful of torn basil and cilantro leaves
  1.  Preheat the oven to 425 degrees F.
  2. Place 3 tablespoons of olive oil in a large heavy skillet set over medium-low heat. Add the onions and cook, stirring occasionally, until well caramelized, be patient as it could take an hour or more. Remove them to a small bowl to cool.
    Sliced Yellow Onions
    Carmelized Onions
  3. Place the tomatoes in a roasting pan and coat with 2 tablespoons of oil. Roast, stirring now and then, until soft, about 20 minutes. Set aside.

    Roast Cherry Tomatoes

    Roast Cherry Tomatoes

  4. To serve, divide the warm onions and tomatoes over the toast. Drizzle each toast with a tablespoon of the Curry Sauce and top with fresh herbs.
  5. Serve immediately.
Cherry Tomato Bruschetta

Cherry Tomato Bruschetta

Curry Sauce

  • 2 tablespoons coconut oil or olive oil
  • 2 garlic cloves, thinly sliced
  • 1 yellow onion, thinly sliced
  • 1 apple, peeled and cored, thinly sliced
  • 1 (2-inch) piece of fresh ginger, pelled and minced
  • 1 kaffir lime leaf (or zest and juice from a 1 lime, added at the end)
  • 1-1/2 tablespoons curry powder
  • 2 teaspoons turmeric
  • 1 (13.5 oz) can of unsweetened coconut milk
  • Coarse salt
  1. Place the oil in a saucepan over medium heat. Add the garlic, onion, apple, ginger, lime leaf, curry powder, and turmeric. Cook, stirring now and then, until softened, about 10 minutes.
  2. Add the coconut milk, bring to a boil, then lover the heat and simmer another 10 minutes until all the vegetables are tender.
  3. Remove the lime leaf and puree the sauce in a standard blender or an immersion blender. (Add the lime juice and zest if you did not have a kaffir lime leaf.)

    Curry Sauce

    Curry Sauce

  4. Season with salt.

This recipe makes quite a bit of curry sauce. I used the remainder as a sauce with a simple roast chicken. It will last for a few days in the fridge.

Cherry Tomato Bruschetta

Cherry Tomato Bruschetta

I’m taking this to share with Angie at Fiesta Friday #64. Each week the food, recipes and pictures are more amazing!

Fiesta Friday

Fiesta Friday

April in the Kitchen – Grilled Asparagus with Pickled Asparagus and Prosciutto
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April in the Kitchen – Grilled Asparagus with Pickled Asparagus and Prosciutto

Juxtaposing grilled and pickled asparagus highlights two sides of this wonderful spring vegetable. On the grill, the asparagus is smoky and meaty. In vinegar, it’s grassy and green with just enough tartness to counter the richness of a slice pf prosciutto. If you topped this with a fried or poached egg, it would make a tasty savory brunch dish.

This recipe is adapted from “The Preservation Kitchen” by Paul Virant.

Grilled Asparagus with Pickled Asparagus

Grilled Asparagus with Pickled Asparagus

Grilled and Pickled Asparagus with Prosciutto

  • 6 spears pickled asparagus – commercial or home made (recipe below), thinly sliced
  • 2 tablespoons pickled asparagus pickling liquid
  • 1/4 cup of sliced spring onions, or finely minced shallots, or red onion
  • 1 tablespoon of Dijon mustard
  • Either 1/4 cup olive oil or 1/4 cup of sour cream
  • 1 pound fresh asparagus
  • 4 generous slices prosciutto
  • 1 cup of loosely packed and chopped fresh herbs such as parsley, chives and tarragon (optional)
Grilled Asparagus

Grilled Asparagus

  1.  Prepare a fire in your grill, preheat a stove top grill pan, or preheat you oven to 450 degrees F.
  2. In a small bowl stir together the pickled asparagus, pickling liquid, onion, and mustard. Whisk in the olive oil or sour cream, add a pinch of salt and pepper to taste.
  3. Rub the asparagus with olive oil and sprinkle with salt. Grill or roast the asparagus until it is charred at the tips, about 10 minutes.
  4. Spread the slices of prosciutto on either individual plates or a platter.
  5. Arrange the warm asparagus on the prosciutto and top with the vinaigrette. Sprinkle the herbs on top.
  6. Serve each person a slice of proscuitto, some asparagus and sauce.
Grilled Asparagus with Proscuitto and Pickled Asparagus

Grilled Asparagus with Proscuitto and Pickled Asparagus

Substituting sour cream for olive oil also makes a delicious variation.

Grilled Asparagus with Pickled Asparagus Sauce

Grilled Asparagus with Pickled Asparagus Sauce

Pickled Asparagus – makes 4 quarts

  • 6 1/2 cups champagne vinegar
  • 3 1/2 cups water
  • 3 tablespoons Kosher salt
  • 2 tablespoons of sugar
  • 4 teaspoons of cumin seeds
  • 8 sprigs of tarragon or fennel or dill
  • 4 whole cloves of garlic, peeled and halved
  • 16 cups of asparagus, trimmed
  1. In a pot, bring the vinegar, water, salt and sugar to a boil. Keep hot. In a dry skillet toast the cumin seeds until fragrant, about a min.
  2. Scald 4 quart jars in a large pot of simmering water fitted with a rack for processing the jars. Right before filling, put the jars on the counter. In each jar, place a teaspoon of cumin seeds, 2 sprigs of thyme, and 2 garlic clove halves. Meanwhile, soak the lids in a pan of hot water.
  3. In a large pot of boiling and salted water, blanch the asparagus for 1 minute. Drain the asparagus and pack the stalks into the jars, tips up.
  4. Pour the hot brine over the asparagus, leaving about a 1-inch space from the rim. Check for air pockets and add more brine if necessary. Seal with the lids and screw on the bands.
  5. Place the jars in the pot with the rack and add enough hot water to cover by at least an inch. Bring the water to a boil and process for 20 minutes. Turn off the heat and let the jars sit in the water for a few minutes. Remove the jars from the water to a dish cloth on the counter and cool completely.

Please consult a canning book for more details.

I am taking this to Fiesta Friday to party with Angie and friends.

Fiesta Friday

Fiesta Friday

Pickled Asparagus

Pickled Asparagus