Rhubarb/Raspberry Crumble

My garden has a rhubarb hill, long-established raspberry canes and a redcurrant bush. One time, around the beginning of July, I had these leftover, half-broken Italian wafer cookies lying around. This crumble then materialized, as if it was suggested by the people who had the garden long ago and by my friend who forgot the cookies at the event she had brought them to.

I hope you can come to a similar equation with whatever fruit you have access to, and either make this crumble or a very different one in the same spirit.

fruit

• 4 or 5 stalks of rhubarb

• 2 large handfuls of raspberries (frozen works just fine! This is a great way to get rid of hoarded fruit from the previous year before the new batch comes in)

• 1 normal handful of redcurrants, top & tailed (optional/only really possible in July. It will work well with with small strawberries or cherries, in May and June)

crumble

• 100g butter (I first got this from recipes in English cookbooks that often have 100g of butter in crumble tops. This is like 5/6s of a stick. Take the part you slice off, break it into bits, and tuck it in around the fruit.)

• oats

• flour (any kind! Your favorite GF flour will work great!)

• almond meal or almonds you grind yourself

• sugar

• a few crumbled wafer-y cookies (another opportunity for your favorite GF alternative!)

• cold water

and more

• sugar—about 1/4 cup on the inside, plus more for serving

• lyle's golden syrup, honey, agave, something like that—a healthy drizzle

Cut, wash and trim the rhubarb. If you are making this recipe at the height of the season, when all three of these fruits can be fresh, your rhubarb has likely been around for awhile. If the outside is tough, peel it with a vegetable peeler. Place the pieces of rhubarb, cut to about 4 inches long each, in your baking dish. Really, with a crumble, precise measurements are unnecessary. Just choose a dish you want to make it in, and include enough fruit to fill it.

Take one handful of raspberries, and crush them in your hand. Scrape the berries off with a rubber spatula, and onto the rhubarb.

Scatter the sugar around the edges and on top. Drizzle the syrup on as well. Tuck in the small pieces of butter.

In a food processor, assemble: butter (cut into pieces) oats, flour, sugar, almond meal (or almonds) and wafer cookies (saving one for the top). Pulse a few times until the butter is cut up and pebbles have formed. Add a tablespoon or two of cold water and shake the mixture until pebbles really form.

Tip the mixture from the food processor over the fruit. Take the second handful of raspberries and scatter them throughout the crumble. This will cause them to burst appetizingly into the crust. Crack the final pizzelle over the top of the crumble.

Bake at 350º for 50 minutes.

If the crumble isn't browning, take another slice of butter and break it up over the top. Return the pan to the oven for about 10-15 more minutes, until the rhubarb has started to bubble up around the edges.

Drop the raw red currants around the crisped-up wafer cookie pieces. Serve at the table with extra sugar. Keeping the crumble nice and tart, but having the option to sweeten up some bites, is a more enjoyable eating experience than all-tart or all-sweet. Pretend you are a child at the breakfast table, adding sugar to the top of a cut grapefruit.

Recipe courtesy of Andrew Barton, photo credits Peter Schweitzer.

Vegan Lemon Bars

Servings: 9 bars

Ingredients

For the crust:

• 1 cup gluten free oats

• 1 cup almonds

• 1/4 tsp sea salt

• 2 tbsp coconut sugar

• 1 tbsp maple syrup

• 4-5 tbsp coconut oil, melted

For the filling:

• 1 cup raw cashews

• 1 cup coconut cream* (the hardened portion at the top of full fat coconut milk)

• 2 tbsp arrowroot or cornstarch

• 1/2 cup lemon juice (~2 large lemons)

• 1 heaping tbsp lemon zest (~1 large lemon)

• Pinch sea salt

• 1/4 cup maple syrup, plus more to taste

Instructions

1. Add the raw cashews to a medium bowl and cover with boiling water. Let sit for 1 hour uncovered, then drain.

2. Preheat the oven to 350 F and line an 8x8 inch baking dish with parchment paper.

3. In a food processor or high-speed blender, add the oats, almonds, sea salt, and coconut sugar and pulse until you get a fine meal. Transfer to a medium bowl and add the maple syrup and coconut oil (starting with 4 tbsp coconut oil and adding more if too dry). Mix to combine until a uniform, loose dough is formed. Mixture shouldn’t crumble when you squeeze it between your fingers. If too dry, add more coconut oil.

4. Pour the crust into the parchment lined baking dish and, using your hands, press the crust into the dish, making it as level and compact as you can. Bake in the oven for about 20 minutes, or until the edges are golden brown and you notice light browning on the surface. Remove from oven to let cool slightly.

5. For the filling, place the soaked and drained cashews, coconut cream, arrowroot starch or cornstarch, lemon juice, lemon zest, salt, and maple syrup in a high-speed blender or food processor. Blend on high until smooth and creamy. Taste and adjust, adding more maple syrup or lemon zest/juice if desired.

6. Pour the filling over the pre-baked crust and spread into an even layer. Bake for 20-25 minutes, or until edges look slightly dry and center is giggly, but not liquidy. Remove from oven and let cool for about 10 minutes, then place in fridge (uncovered) for at least 4 hours or overnight.

7. Slice and top with powdered sugar or shredded coconut, if you’d like. Store in airtight container in the fridge and enjoy within 4 days.

Recipe and photo by Natalie Bickford

Buckwheat Ginger Molasses Granola Clusters

Makes about 5 cups

Ingredients:

• 1 cup rolled oats

• 1 ½ cups raw buckwheat groats

• 1 cup raw pumpkin seeds

• ½ cup raisins, currants, or other dried fruit

• ¾ cup shredded unsweetened coconut

• 1 tsp ground cinnamon

• 1 tbsp ground cardamom

• ¼ tsp pink Himalayan salt

• ½ cup blackstrap molasses

• ¼ cup maple syrup or honey

• ½ cup coconut oil, melted

• ¼ cup tahini

• 1 tsp vanilla extract

• 2 tsp grated fresh ginger

Directions:

Preheat the oven to 275 degrees F. Line a baking sheet with parchment paper.

In a large bowl, add the oats, buckwheat, pumpkin seeds, raisins, coconut, cinnamon, cardamom, and salt. Mix to combine.

In a medium bowl, combine the molasses, maple syrup or honey, coconut oil, tahini, vanilla, and ginger. Whisk until it all comes together into a uniform liquid.

Pour the wet ingredients into the dry ingredients and stir to until everything is mixed well together and evenly distributed. Bake in the oven for about 30-45 minutes, stirring every 15 minutes. Granola is done when buckwheat and pumpkin seeds are slightly toasted brown. Remove from oven and let cool completely. Once cooled, break the granola up into clusters and store in an airtight container. 

Recipe courtesy of Natalie Bickford.

Quinoa Veggie Bowl with Cheez Sauce

These bowls are very adaptable, feel free to use any grain and any combination of seasonal veggies. 

Ingredients

For the Cheez Sauce

• ½ cup almond milk

• ¼ cup nutritional yeast

• 1 tbsp Dijon mustard

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tbsp apple cider vinegar

• 1 tsp tamari

• fresh ground black pepper

• 1/8 tsp cayenne pepper (optional)

• ¼ tsp cumin (optional)

For the bowl

• ½ cup quinoa, cooked

• ½ cup grated carrot (about 2 medium)

• 2 cups roughly chopped kale, steamed

• 1 avocado, thinly sliced

• handful of cilantro, roughly chopped

• ½ cup roasted hazelnuts, roughly chopped

 

For the cheez sauce, add all ingredients into a small pot. Turn the heat to low and whisk the ingredients together until combined. Remove from heat and set aside.

Divide the quinoa into two bowls. Assemble the remaining ingredients on top of the quinoa and finished with a generous amount of cheez sauce. Enjoy!

Recipe courtesy of Natalie Bickford.

Squash and Red Lentil Curry

Ingredients

• 1 1/2 cups onion

• 2 cloves garlic

• 1 tbsp fresh ginger

• 2 teaspoons (or more) curry powder and garam masala

• 1 large butternut squash, peeled and cubed

• 1 cup red lentils

• 1 cup fresh tomato or 1, 15 oz canned tomatoes drained

• 1 can coconut milk

• Salt

• Olive oil

• 4 cups water

• Lime wedges

• Cilantro

Directions

Saute onion, garlic, ginger and spices in olive oil. Add squash, lentils, tomato and salt. Then add water and bring to a boil. Reduce heat to a simmer, stirring until the squash is tender for about 20 minutes. Stir in coconut milkand simmer until heated through, about 1 minute. Serve with lime wedges and cilantro and enjoy as this dish makes you comfy cozy.

Chewy Teff Ginger Molasses Cookies

Makes 32 small cookies.

Ingredients

• 1 ½ cups teff flour

• ½ cup buckwheat flour

• 1 tsp baking soda

• ¼ tsp salt

• 1 tsp ground cinnamon

• ¼ tsp ground cloves

• ½ tsp mustard powder

• ½ cup creamy unsalted almond butter

• ¼ cup coconut oil, melted

• 2 tsp tamari

• ½ tsp vanilla extract

• 1 tbsp fresh grated ginger

• ½ cup maple syrup

• ½ cup blackstrap molasses

Preheat the oven to 350F. Line a cookie sheet with parchment paper. Add the teff flour, buckwheat flour, baking soda, salt, cinnamon, cloves, and mustard powder to a large bowl and stir to combine. Add the butter, coconut oil, tamari, vanilla extract, ginger, maple syrup, and molasses to another bowl and stir to combine.  

Add the wet ingredients to the dry ingredients and stir until just combined. Try not to over mix. Using a tablespoon, scoop the batter and drop onto the parchment lined baking sheet. Bake in the oven for 10-12 minutes, or until brown on the bottom. Remove from oven and place onto a cooling rack. Enjoy!

Recipe adapted from Clean Food by Terry Walters. Photo and adaptation by Natalie Bickford.

Quinoa Blood Orange Delicata Salad

Serves 2

Ingredients

• 1-2 large onions, cut into long thin slices

• ¼ cup avocado oil

• pinch of salt

• ½ cup quinoa, cooked

• 1 medium delicata squash, cut into ½ inch wedges

• 1.5 tbsp olive oil

• ¼ tsp pink Himalayan sea salt

• 2 blood oranges, sliced into rounds

• 1 medium avocado, sliced into 1 inch cubes

• 2 cups spinach, roughly chopped

• ½ cup roasted almonds, roughly chopped

• 2 tbsp olive oil

• 2 tbsp red wine vinegar

• ¼ tsp salt

• fresh ground black pepper

Instructions

Heat ¼ cup of oil in a large skillet over medium heat. Once the oil is hot, add in the onion and a pinch of salt. Sauté until onions soften, then turn the heat down so the onions are simmering gently in the oil. Let it simmer on low for about 30-45 mins, stirring occasionally to prevent burning. Onions are done when softened, golden brown, and slightly sweet.  Remove from heat and set aside. 

Preheat the oven to 425F. In a bowl, combine the squash, oil, and salt and toss to coat. Pour onto a parchment lined baking sheet and bake for about 25 minutes, flipping about half way through. Remove from oven and let cool.

In a large bowl, combine the quinoa, delicata squash, blood orange, avocado, spinach, almonds, and ¼ cup of the caramelized onions. In a small bowl, whisk together the 2 tbsp olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the quinoa and toss to combine. Add salt and pepper, to taste. Serve and enjoy!

Recipe and photo courtesy of Natalie Bickford.

Gluten-Free Quinoa Pizza Crust

Makes one personal pizza.

Ingredients

• 1/2 cup quinoa, rinsed, soaked 8 hours or overnight, drained, rinsed again

• 1/2 tsp baking powder

• 1/4 tsp sea salt

• 3 tbsp water

• cooking spray

Topping ideas

• Arugula pesto

• Fried eggplant

• Fresh tomatoes

• Goat cheese

Instructions

Preheat oven to 425F and line a baking sheet with parchment paper. Lightly coat the parchment paper with oil spray or brush it on yourself

Add the soaked and rinsed quinoa, baking powder, salt, and water to a blender and blend until smooth. Pour the batter onto the lined baking sheet and spread out evenly using a rubber spatula.

Bake in the oven for 15 minutes. Removed and flip the crust over and bake for another 3 minutes, or until the edges begin to brown.

Add toppings and bake until heated through and cheese is melted, about 6 minutes.

Recipe by Natalie Bickford.

Squash & Mushroom Rye Galette with Goat Cheese and Fried Shallots

My mom made the savory pies from The Moosewood Cookbook and The Enchanted Broccoli Forest for my late-teen birthdays and other special occasions around that time. My college roommates would also make them for me, on the opening nights of plays or on my birthday or whatever. It was the primary dish that could put an ear-to-ear grin on my face. In my adult life, I've made them often, but probably not often enough. Nothing is more nostalgic and comforting. This fall version is meant as suggestion for a particularly nice seasonal flavor profile, but also as a jumping off point to whatever flavors suit your fancy.

First, rye pie crust

Ingredients

• 1 cup white flour

• a generous 1/2 cup dark northern rye flour

• 1/2 tsp salt

• 1 stick unsalted butter

• 5-8 tsp ice water

Instructions

Freeze the stick of butter. Place the flours, salt and cut/crumbled butter into a food processor and blitz. Many quality pie recipes discourse on the fine pleasures of rubbing the butter in with your hands. I agree, but it is easier to get perfect, flaky crust by forming pebbles of cold butter, and this is much more achievable in the food processor. After blitzing for 30 seconds or so, stop, check, then pulse. Add 2 teaspoons of water, pulse again and move to another bowl. 

Add cold water, one tsp at a time, until the dough balls up. Roll the dough ball in flour, wrap in plastic wrap, then place in the fridge- 45m-hr. 

Second, squash/mushroom galette filling

Ingredients

• 1 red kuri or sweetmeat squash

• 1 medium or two small shallots

• 1/2 pound (or just slightly less) of wild mushrooms

• chèvre

• Hungarian paprika

Instructions

Cut the skin off the squash, cut it in half, scoop out the seeds and pulp, then cut into long strips. Cut pieces about 2 1/2 inches long. Dress the pieces with a mixture of melted butter and olive oil. 

Cut the top off of a head of garlic, peeling the excess papery skin off too. Drizzle with olive oil, sprinkle with kosher salt and set in the center of the squash. Bake at 400º for 30-45 minutes, moving the pieces of squash around in the oil, scraping off the bottom of the pan and adjusting the placement of the pan every 10 minutes or so. When the squash is tender and has begun to darken in color, take it out. If the roasted garlic isn't quite there yet, remove it to another pan and cook for an additional 10-15 minutes, until soft/spreadable/meltingly tender.

Slice the shallot thinly, then chop the thin slices aggressively. Coat the bottom of a thin pan with oil.  Heat on high until the oil shimmers, then drop in the shallot pieces. Add salt. Leave for approximately one whole minute, then agitate. When they've started to crisp up, turn off the heat. The shallots will finish cooking in the hot oil. Drain and remove to a bowl, ready to be sprinkled on at the end.

Break apart the little ball of chèvre (the kind that comes rolled in paprika is great for this) into little pieces. Place in a bowl at the ready.  

Take the frozen, open galette dough out onto a work surface. Spread the roasted garlic in the center circle like a pizza sauce. Set the squash pieces on top of the roasted garlic spread. Bake at 425º for 10 minutes, then at 375º for 20 minutes, then at 325º for 10-15 more minutes to finish. By the time you're down to 325º it will be all cooked/ready.  You're just waiting for the crust to brown slightly and flake to perfection. 

During the last 10 minutes the galette is in the oven: heat some more butter and oil in the pan that recently held the shallots. Break apart the wild mushrooms into your preferred size. When the oil is hot, add them to the pan. Cover with a lid for one minute. Remove the lid and agitate the mushrooms. They'll have tenderized and gotten too moist; now you're cooking the excess moisture out of them. Press down on them with a spatula. Hear the water sizzle out of them. The pan-side edges should start to turn appetizingly brown. Flip over those mushrooms to do the other side. When all is pretty much done, turn down to low and hold until the galette is done.

When the galette is ready, pull it out and drop the chèvre pieces evenly over the squash. Scatter on the mushroom pieces, then sprinkle with the crispy shallots. Sprinkle the Hungarian paprika over the pieces of chèvre and add a light dusting of flaky salt on the sweeter, squash-heavy areas.

Recipe by Andrew Barton. Photo by Peter Schweitzer. 

Roasted Black Futsu Squash with Hazelnut Sage Pesto

Ingredients

For the pesto:

• 1 garlic clove

• ½ cup sage leaves (plus a few more for frying, optional)

• ¼ cup parsley

• ¼ cup hazelnuts

• 2 tbsp lemon juice

• 2 tsp miso paste

• pinch of red pepper flakes, optional

• ¼ cup olive oil

• salt and pepper, to taste

For the apple cider cranberries:

• 1/2 cup dried cranberries

• 1 cup unsweetened apple cider

For the squash:

• 1 black futsu squash (or other winter squash), cubed

• 1-2 tbsp olive oil

• 1/2 tsp sea salt

Instructions

For the pesto, in a food processor, pulse the garlic and herbs until coarsely chopped. Add in the hazelnuts and pulse again until the nuts are coarsely chopped. Add in the lemon juice, miso paste, red pepper flakes, and olive oil and pulse until incorporated. I like mine to still be a little chunky, but you could puree until smooth. Season with salt and pepper, to taste.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the squash on the baking sheet, drizzle with olive oil and season with salt and pepper. Toss to evenly coat. Roast in the oven for about 30 minutes or until the squash is cooked through. 

(Optional) While the squash roasts, heat 3 tbsp of butter or oil in a small pan over medium heat. Once melted and sizzles when you drop a leaf in, add in the sage leaves and fry for about 10 seconds, or until crispy. Transfer to a paper towel to cool. 

For the cranberries, heat the apple cider and cranberries to a small saucepan over medium-low heat. Simmer for about 5 minutes, until the cranberries are rehydrated. 

Once the squash is done, transfer it to a bowl and generously toss with the hazelnut sage pesto. Top with chopped hazelnuts, apple cider cranberries and fried sage. Yum!

Recipe by Natalie Bickford.

Coconut Flour Zucchini Muffins

Ingredients

• 1/2 cup coconut flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp cinnamon

• 1 cup grated zucchini

• 4 eggs

• 1/2 cup coconut oil, melted

• 1 tsp vanilla

• 6 tbsp maple syrup

• 1/4 chopped pecans + 1/4 cup chocolate chips (optional...but necessary)

Instructions

Preheat oven to 375 F. Grease a muffin pan (this makes 12 small muffins).

Mix the coconut flour, baking powder, baking soda and cinnamon in a bowl.

Combine the zucchini, eggs, coconut oil, vanilla and maple syrup in a separate bowl and mix until uniform. Add the dry to the wet ingredients and mix to combine. Fold in the nuts and chocolate chips.

Place in the oven for about 20 minutes or until golden brown and cooked through.

Recipe by Natalie Bickford.

Arugula Walnut Peston & Mozzarella Broiled Sandwich with Radicchio

Arugula/walnut pesto & mozzarella broiled sandwich with radicchio 

Ingredients

• 2 bunches arugula

• 2 cups walnuts

• 2 tablespoons olive oil

• 6 cloves garlic

• ¼ cup parmesan

• ¼ cup pecorino

• black pepper

• ½ tsp salt, more to taste

• fresh mozzarella

• baguette or ciabatta rolls

• radicchio, a leaf or two depending on the side, for each sandwich

For the pesto:

Wash the arugula, leaving it a little wet, and place in a food processor. Add the peeled garlic, parmesan, pecorino, olive oil, black pepper, and salt. Pulse to chop everything up at first. Then process further into a paste/sauce. If it is too dry, add more olive oil and/or some lemon juice. Once it has become smooth, but is still perhaps too thick, add 1 teaspoon of water. Some magic emulsifying will happen and everything will come together. 

To make the sandwich:

Cut the bread to size, spread generously with pesto, then pile on the mozzarella. Broil until melting but not yet colored. Press the washed/dried radicchio leaves into the cheese, kind of like gluing a collage when you were a child. 

Return to the broiler for about 1 minute. The radicchio will cook and get less pretty, the cheese will bubble and up and finish with bits of brown here and there. Flip the radicchio leaves, revealing an intensified, gorgeous color on the other side, and stick them back in the cheese. Crack over more black pepper and flaky salt, maybe a drizzle of grassy olive oil.

Recipe courtesy of Andrew Barton. 

Young Garlic & Squash Blossom Risotto

Ingredients

• 4 or 5 cloves of the mild, young garlic with soft, wet skins, OR 3 cloves of pungent, cured summer garlic.

• one large or two smaller spring onions

• arborio rice (350 g, about 3 1/2 cups)

• white wine (200 ml- a little less than a cup)

• hot vegetable stock (1.25 litres- about 5 1/2 cups)

• butter (have a stick on hand, use your own judgement from there)

• olive oil

• squash blossoms (several, from your garden, or available at farmers markets)

Directions

Peel and slice, then chop the garlic and spring onions. 

Wash and set aside your squash blossoms.

Grate the parmesan cheese and set aside. 

Melt the butter and olive oil in the base of a good heavy bottom (half-height, if you have one) soup pot. I do feel strongly that a wide base is essential for good risotto. 

A good tool is also essential. Make sure your tool can safely scrape the bottom of your pan. A wooden flat spatula (just make sure its tip is thin enough) is good on enamel pots, a strong metal spatula on steel. 

In another soup pot or tall saucepan, heat your prepared stock. Ideally, make a good garlicky broth. You could also make a fresh young garlic stock by cooking some other cloves in butter, topping off with salt and water, then boiling/simmering (perhaps with a cheesecloth sachet of parsley stems) until the taste comes through. 

Add the chopped onions and garlic and cook over medium heat until softened. Add the arborio rice and cook for a minute or two more. Scrape out a circle in the center, then add the white wine. It should sizzle and steam on contact. Stir vigorously so the rice absorbs the alcohol. Cook this way for about 2 minutes, until the liquid is gone and the rice is just barely starting to stick to the bottom of the pan. 

Make another circle with your tool. Add a ladleful of stock, then stir vigorously to incorporate. Repeat this process, taking progressively longer between ladlefuls. You'll notice the stock absorbs quite quickly at first, then as the rice cooks, it will slow. You don't want the rice to break down very much and become gummy, so the sweet spot is where you can feel whole grains on your tongue, but they are entirely tender. 

When most of the stock is absorbed (I almost always stop before I've reached the end of the pot) and the risotto is delicious, turn the heat off. Add the squash blossoms and parmesan and another good knob of butter. Stir to incorporate, then cover to let the squash blossoms delicately steam.

Serve with grilled summer vegetables, dressed with lemon zest and lemon juice, grassy olive oil, salt, and pepper. Top each serving of risotto with another sprinkling of parmesan and, if you have access, some herb flowers. 

Recipe courtesy of Andrew Barton, photo by Peter Schweitzer.

Fried Green Meatlessballs

Ingredients

• 3 tbsp olive oil or avocado oil

• 1 small red onion, diced

• ½ tsp salt

• 2 cloves garlic, minced

• ½ cup cilantro, roughly chopped

• 1 tbsp cumin seeds

• ¼- ½ tsp red pepper flakes (optional)

• 1 bunch kale, chopped finely

• 1 tbsp lemon juice

• ¾ cup almond flour (or breadcrumbs)

• ½ cup sheeps milk feta, crumbled (or regular feta)

• fresh cracked pepper

• 1 or 2 eggs

• oil for frying

Tahini Lemon Sauce

• ¼ cup tahini

• ¼ cup lemon juice (about 2 lemons)

• ¼ cup extra virgin olive oil

• 1 garlic clove, minced

• 2 tsp miso paste*

• 1 tsp maple syrup

• Fresh ground black pepper, to taste

Directions

To make tahini lemon sauce, add all the ingredients into a bowl and whisk until uniformly combined. If sauce seems too thick, add a splash of water. Set aside.

Heat oil in large skilled over medium heat. Add red onion and salt and cook until onion is slightly browned, about 8 minutes. Add in the garlic, cilantro, cumin and red pepper flakes (if using) and cook, stirring constantly, for 1 minute.

Add in the kale and cook until wilted. If pan seems dry, add a few splashes of water, cover and let steam for 1 minute. Turn off the heat and stir in the lemon juice. Pour greens mixture into a large bowl and let cool for about 5 minutes.

Add in almond flour (or breadcrumbs), feta and some fresh cracked pepper. Taste the mixture and season with salt and pepper, to taste. Finally, add in the egg and mix until incorporated. Using your hands, try to form a ball. If it doesn’t hold together, add another egg and try again. Form the mixture into balls and flatten slightly so they resemble patties. I made 6 large ones, but you could also make 8 smaller sized ones.

Heat a generous amount of oil in a pan on medium high. Once oil is hot, add the balls to the pan – it should sizzle. Cook for about 2 minutes, or until deep brown and crispy. Flip each ball carefully using a fork or spatula and cook an additional minute.

Serve over rice for a hearty meal or enjoy as an appetizer. Generously drizzle my tahini lemon sauce over top.   

Recipe adapted from Food 52 by Natalie Bickford. 

Chickpea, Tomato, Cucumber Salad with Tahini Lemon Sauce

Chickpea, Tomato, Cucumber Salad with Tahini Lemon Sauce

Serves 4

Sauce Ingredients:

• ¼ cup tahini

• ¼ cup lemon juice (about 2 lemons)

• ¼ cup extra virgin olive oil

• 1 garlic clove, minced

• 2 tsp miso paste*

• 1 tsp maple syrup

• Fresh ground black pepper, to taste

Salad Ingredients:

• 1 cucumber, diced

• 1 cup cherry tomatoes, halved (or 1 large tomato, chopped)

• 1 cup chickpeas

• ½ cup parsley, chopped

• ½ cup sheep’s milk feta (or any other kind of feta)

• ½ cup walnuts (optional)

Directions:

Combine all of the sauce ingredients into small bowl and whisk until uniform.

Combine the cucumber, tomatoes, chickpeas, parsley and feta into a large bowl. Pour dressing on top and mix until evenly coated. Top with additional feta and parsley and finish with fresh ground black pepper.

*If omitting miso paste, make sure to add salt, to taste.

Recipe and photo courtesy of Natalie Bickford.

Summer Panzanella

The classic Italian summer dish. A transcendent meal can be made from a little high summer produce and some old bread. 

Ingredients

• fresh, ripe tomatoes (several kinds if you can buy or grow them- large or small. Apx 7-12)

• cucumber(s, if little)

• the best damn stale bread you can get* (2 or 3 handfuls of cruton-esque pieces)

• very small (or half a medium) fresh sweet onion

• garlic, 4 or so cloves

• white wine vinegar

• lemon juice

• olive oil

• red wine (already open, just for cooking or what you are drinking that night)

• pickled green peppercorns (secret, important ingredient here, available at Pastaworks, you can also substitute capers here)

• parmesan

• fresh mozzarella

• basil or parsley or celery leaves or whatever strong leafy herb

Directions

Dice the onion finely and place it in a non-reactive bowl (a glass pyrex mixing bowl is perfect). Peel and chop the garlic, mincing and adding it. Pour enough white wine vinegar to soak the onion and garlic. Add lemon juice till they are almost submerged. Add olive oil to really bury them. Salt generously. Let this hang out for at least an hour, seriously. You can get away with half and hour but an hour is better. This is the technique that gives this panzanella it's brightness, it's zing. 

If you are cooking other food, work on it now; or take a walk, or read a chapter of your book. Wash, de-stem, and sliced the tomatoes. If using an english cucumber, no need to fuss over it. A regular one; peel a couple lines down the outer skin and scoop out the seeds before cutting. Little lemon cucumbers? Wash the prickles off, but no need to de-seed.

Smash/chop about one teaspoon of pickled green peppercorns. Add them with the tomatoes and the cucumbers to the onion, garlic, acids, and olive oil. 

After 10 minutes or so for these things to become acquainted (and white you grate the parmesan, tear the mozzerella, tear the basil), add the bread pieces. Toss aggressively, splashing in red wine as you go. Try to get the wine to hit half the bread pieces. Toss in the parmesan, the mozz, and the basil/other leafy herbs. Drizzle with olive oil, taste, add more wine, wine vinegar, lemon juice, salt, or black pepper to taste.

Recipe courtesy of Myrtlewood.

Soba with Parsley Pea Pesto

Ingredients for the pesto:

2 cups frozen peas, thawed
1/2 cup slivered almonds
1 bunch flat-leaf parsley, roughly chopped
zest and juice of 1 lemon
2 generous splashes of balsamic vinegar 
up to 1/2 cup olive oil 

Directions:

1. Add all ingredients except olive oil to a food processor and pulse until roughly combined.
2. Add 1/4 cup olive oil and continue pulsing until mixture comes together. Add more olive oil as needed, 1 Tbsp at a time, if pesto needs to be thinned out. You want it to be loose enough that it will lightly coat your noodles.

Ingredients for the noodles:

100g (or so) of dried soba noodles 
1 cup frozen peas, thawed 
2 cups kale, chopped
1/2 cup parsley pea pesto

Directions:

1. Bring a small pot of water to a boil and salt generously. Once water has come to a boil, add dried soba noodles, give a good stir, turn off the heat and cover. Set aside for 5 minutes. I like my soba al dente and find that it is very easy to overcook. This method ensures that the noodles maintain their bite.
2. While noodles are cooking, heat frozen peas in the microwave (about 2.5 - 3 minutes on high, stirring halfway through). Add a small amount of water to the peas before microwaving them.
3. Once noodles and peas are cooked, drain and rinse the noodles with cold water and return to the pot. Drain the peas and add to the pot along with the chopped kale and pesto, toss to coat evenly.  Serves 2.

Recipe and photo by Natalie Bickford. 

Raw Mini Key Lime Pie

Ingredients (makes 4)

Crust:
1/2 cup raw walnuts
5 dates, pitted
2 tbsp shredded coconut
1/2 tsp vanilla extract
pinch of salt

Filling:
1 medium avocado
1/4 cup coconut oil, melted
2 tbsp honey (sub maple syrup to make vegan)
juice and zest of 2 limes (1/4 cup lime juice)
1/2 tsp vanilla extract
pinch of sea salt

Directions:

1. Put the crust ingredients into a food processor and pulse until there are no chunks and you are able to mold the mixture in your hands. If it's not sticking then pulse a few more times or try adding a splash of water. Remove from the food processor and set aside in a bowl. Try not to eat all of it.
2. For the filling, put all the of ingredients into your food processor and process until smooth. Taste it and decide whether you'd like it more sweet (add honey) or more tart (add more lime juice).
3. Line a muffin tin with 4 muffin cups. Divide the date mixture evenly among the cups and press to create a mini compact crust. Then spoon the filling on to the crust. If you have extra filling then just pour it into another muffin cup for a crustless version...or just eat it right then and there with a spoon. Top with a sprinkle of shredded coconut and some lime zest, if desired.
4. Place in the freezer for at least a couple of hours or until solid. I like to let them sit out for 10 minutes to soften up a bit, but they are also good straight from the freezer.

Recipe and photo by Natalie Bickford.

Strawberry Coconut Pops

Ingredients

• 1 lb frozen strawberries (you can mix and match different berries)

• 1 can (13.5 fl oz) unsweetened coconut milk

• 4 tbsp honey (or other sweetener)

Directions

Place about half of the frozen fruit in a food processor or blender and blend until the fruit is mostly pulverized.

Add coconut milk & honey, mix, add the remaining fruit and mix again until even.

Pour into popsicle molds or ice cube trays & refreeze.

This recipe is also really great with frozen orange slices. This is also a great way to use up honey that's crystalized. The little honey crystals are delicious mixed in the pops.

Maple Cinnamon Candied Almonds

Ingredients

• 1 ½ cups raw almonds

• 3 tablespoons coconut sugar

• ¼ teaspoon sea salt

• 2 tablespoons maple syrup

• 2 teaspoon water

• 1 teaspoon coconut oil

• 1 teaspoon vanilla extract

• ½ teaspoon cinnamon

1. Bake the almonds on a cookie sheet or in a baking dish at 350°F for 10-12 minutes until they smell toasty. You should smell a nutty aroma coming from the oven when the almonds are ready. Remove the almonds from the oven and set aside.

2. In a large bowl, combine the coconut sugar and sea salt and set the bowl aside.

3. Combine the maple syrup, water, coconut oil, vanilla extract, and cinnamon in a medium saucepan over medium high heat.

4. Bring to a boil, reduce heat to medium, and add the almonds.

5. Cook until the liquid has evaporated, stirring frequently, which will take about 2-3 minutes. The liquid should turn into a sticky mess before it evaporates.

6. Transfer the nuts to the bowl with the coconut sugar.  Stir and make sure that they're well coated. Pour the almonds onto a piece of parchment paper to cool.

(If you eat one warm, the almonds will still be soft, but don't worry. Once completely cooled, the almonds and the coating become crunchy.)

Recipe adpated from Texanerin Baking