Buckeye Bean Soup~ Rancho Gordo

 

Buckeye Bean

Buckeye Bean Soup With Corn And Poblano Strips

I have become a real fan of Rancho Gordo Beans.  The Buckeye Bean is creamy, holds its shape while being cooked, but are not starchy.  How do you describe the depth of flavor?  Since I cook for one, a pound of beans lasts too many days when cooked till the end of the dish.  I now cook half of the package for most recipes which is eight ounces.  I then have three days of "deliciousness" which is perfect!  This is a recipe for two cups cooked beans which would be one cup uncooked.

Ingredients:

2 tablespoons EVOO

3 cloves garlic, minced

1/2 yellow onion finely chopped

3 ears of corn, kernels removed or about 1 1/2 cups frozen*

1 poblano chili pepper, roasted and skins and seeds removed and seeds  

   removed and cut in strips.

1 tablespoon Mexican oregano, such as Rancho Gordo oregano Indio

2 cups cooked Rancho Gordo Buckeye Beans or white beans

3 cups liquid (we like half water and half bean broth)  see note:

Salt and Pepper to taste

Minced flat leaf parsley or cilantro for garnish

Lime wedges for serving

Directions:

In a soup pot, warm the olive oil over medium heat.  Add garlic and onion and sauté until soft, about 5 minutes.  Add the corn and poblano strips, oregano, beans and liquid, stirring to mix all of the ingredients.

Raise the heat to medium and continue cooking, stirring occasionally, until the corn is tender and the flavors have blended, about 20 minutes.  Season with salt and pepper.  Right before serving, you can add some heavy cream if you like.

Allow the soup to cook another 2 to 3 minutes to reheat if necessary.  Serve in bowls garnished with herbs and lime wedges.

Note from DJM   When I cut the corn from the cobs I simmer the cobs for the flavor extracted and use with bean broth to enhance the corn flavor in the recipe.  This will take a little advance planning.

Passion Fruit And Ginger Nut Tartlets

 

Passion Fruit Tarts

There are times you need a dessert that requires little effort, no baking but the flavor is like nothing else you have never tasted.  This is it!

Ingredients:

1/3  to 1/2 cup butter, melted
1 3/4 cups fine crumbs gingersnaps cookies

1/4 cup ground nuts, pecans, or hazelnuts
1 cup creme fraiche.   
1 unwaxed lime, zest
4 tablespoons Passion Fruit curd.   (recipe follows)
2 large Passion Fruit.

Directions:

Melt butter and brush 8 holes of a muffin tin with the melted butter, 

set aside.   Test the crumb / butter mixture for packing ability.  Add just enough melted butter that the crumbs will hold shape in muffin tins.

 

Put gingersnaps in a food processor and pulse till you have fine crumbs,   Starting with the lesser amount, pour remaining butter over crumbs and pulse to combine.  Do not overmix.  Test the crumb / butter mixture for packing ability.  Add just enough melted butter that the crumbs will hold shape in muffin tins.

Form mixture into 8 x 40 gram balls.  Arrange in buttered muffin tins pressing each one evenly over the base and the sides.  Chill 20 minutes until firm.

Place creme fraiche in a bowl with 1/2 of lime zest. Using a hand mixer whisk for 1 to 2 minutes till thickened and light.

Remove tart cases from refrigerator and rest for 5 minutes.  Use a palette knife and run around the sides 

of each and place on serving plate.  

Divide the curd between the tart cases, then add a dollop of the creme fraiche on top.  Garnish with a small amount of passion fruit pulp and lime zest.

Passion Fruit Curd

 

Passion Fruit Curd

To remove the seeds from the pulp, scoop seeds from husk, place in a Vita-Mic on Low Speed and 1 to 2 setting for 3 to 4 minutes depending on amount of pulp-seeds, Strain through a coarse strainer and use the back of a spoon pressing to extract the last final bit of juice.

Ingredients:

½ cup passion fruit pulp 3 - 4 passion fruits, depending on the size

2 tbsp lemon juice

¼ cup sugar

6 tbsp unsalted butter

4 egg yolks (from large eggs)

½ cup passion fruit pulp 3 - 4 passion fruits, depending on the size

2 tbsp lemon juice

¼ cup sugar

6 tbsp unsalted butter

4 egg yolks (from large eggs)

Directions: 

Indirect Heat Method

Place the passion fruit pulp and sugar in a heat-proof glass bowl or the top of a double boiler.

Heat a few inches of water in a saucepan or in the bottom part of a double boiler, and bring the water to a boil. Then lower the heat to a simmer.

Place the bowl of passion fruit pulp and sugar on the saucepan or the double boiler, and whisk for a few minutes to warm up the ingredients and dissolve the sugar.

Add the egg yolks and lemon juice into a separate jug or bowl, and whisk to form a smooth paste.

Pour the warm passion fruit and sugar in a thin stream into the eggs, WHILE whisking constantly to temper the eggs.

Next, pour the egg and passion fruit mix back into the bowl, and return the bowl to the double boiler.

Add the unsalted butter to the warm passion fruit curd. The butter will melt as the passion fruit curd heats, and the whisking/stirring will help emulsify the butter into the passion fruit curd. 

Stir well (or whisk) frequently, while cooking the passion fruit egg mix. Make sure to not let the mixture set at the bottom of the bowl (this will cause the eggs to overcook). Stir or whisk frequently until the passion fruit curd thickens. This can take up to 10 - 20 minutes (the time depends on the bowl and the heat).

The most accurate way to ensure that the passion fruit curd is cooked well is to use a temperature probe and check the temperature of the curd often, in between whisking. When the passion fruit curd registers 160° F, it's ready!

Cuban Black Bean Soup

Cuban Black Bean Soup

A delicious Cuban Black Bean Soup recipe can be made in an Instant Pot with dry beans or on your stovetop. Vegan and delicious! See notes for the stovetop version or canned beans.
Ingredients:
3 tablespoons olive oil
2 onions diced
2 bell peppers diced (red and yellow are best)
1 ancho chili
6 garlic cloves
2 teaspoon salt
2 teaspoons oregano
2 bay leaves
1 teaspoon cumin
1 teaspoon smoked paprika
1/8 - 1/4 teaspoon cayenne or chipotle (optional)
1 tablespoon tomato paste
4 cups veggie or chicken stock or broth
2 cups water
1 lb. dried black beans, unsoaked, see notes

1 teaspoon honey or sugar
Squeeze of lime

Optional Garnishes

 Thinly sliced red onion (or scallions)

cilantro

avocado

sour cream, or vegan sour cream, 

toasted coconut

tortilla chips

roasted sweet potato chips or plantain chips

sliced fresh chilis

orange zest
Pick something crunchy, Creamy and green.
Directions Insta Pot:
Heat oil on the "sauté" function of your Insta Pot.  Add the onions, peppers, garlic, and salt.  Sauté 10 -12 minutes, until very soft.  Take your time here.

Add oregano, bay leaves, cumin, smoked paprika, and tomato paste.  Sauté for 1 minute.  

Add vegetable broth and water*, scraping up any browned bits.  If you are using soaked beans leave out the water. 

Add the dry unsoaked beans, give a stir and set Insta Pot on high pressure for 30 minutes.

Charred Green Beans And Mushrooms With Crispy Shallots

Charred Green Beans And 

Mushrooms with Crispy Shallots

This dish has all the components of a classic green bean casserole, but it’s dressed in a zippy fish sauce caramel instead of cream of mushroom soup. The whole thing comes together fast—in a fraction of the time a casserole would take—so make sure you have everything ready to go before you start cooking.  Serves 6 to 8
Ingredients:
1/4 cup (60 mL) granulated sugar
1/2 cup (125 mL) hot tap water
1/4 cup (60 mL) fish sauce
2 cloves garlic, minced
1 red bird’s-eye chili, halved (optional)
1/4 cup (60 mL) canola oil
2 small shallots, thinly sliced into rings
1/2 lb (225 g) shiitake mushrooms, stems discarded, caps halved or quartered
1 lb (455 g) green beans, trimmed, cut on bias into 2-inch (5-cm) pieces
1 lime, halved

Directions:
Stir sugar with water until dissolved then add fish sauce, garlic and chili, if using. Set aside.

Set a fine-mesh strainer over a medium heatproof bowl.

Combine oil and shallots in a large frying pan. Heat over medium-high until shallots start to sizzle, then stir constantly until golden- brown, 6 to 8 minutes. Quickly remove pan from heat and strain shallots through prepared strainer.

Carefully return 1 to 2 tbsp (15 to 30 mL) strained oil to pan. Add mushrooms and cook, stirring often, until golden-brown, about 5 minutes. Transfer mushrooms to a large plate, then add green beans to pan. Cook, stirring often, until beans are bright green and slightly charred in places, 4 to 5 minutes.

Lower heat to medium and return mushrooms to pan. Carefully add fish sauce mixture—it will steam up immediately. Cook, stirring often, until sauce has thickened and beans are tender-crisp, 3 to 4 minutes. Transfer to a large serving platter. Squeeze lime juice overtop, then garnish with crispy shallots.  Serves 6 to 8

Potato Chip Salad

                                                         

Potato Chip Salad

A light lettuce and herb salad is tossed with a bright lime dressing and salt and vinegar chips, which act like tangy croutons. You need kettle-cooked chips—such as Kettle Brand, Miss Vickies, Trader Joe's, or Covered Bridge—for this recipe, as they’ll maintain their crunch when dressed. Instead of parsley and mint, you could swap in delicate herbs like dill, tarragon, basil or chives.

Ingredients:

1 lime, sliced into thin rounds, ends saved or juicing
1/4 cup (60 mL) olive oil
2 tsp (10 mL) fresh lime juice
1/4 tsp (1 mL) salt
2 cups (500 mL) packed torn frisée leaves
2 cups (500 mL) packed baby arugula
1/2 cup (125 mL) packed flat-leaf parsley leaves
1/2 cup (125 mL) packed mint leaves
1 cup (250 mL) kettle-cooked salt and vinegar chips
Flaky sea salt and freshly ground pepper to taste
Arugula microgreens for serving (optional)

Directions: 

In a small frying pan, lay lime slices in a single layer. Pour in oil and place over medium heat. Cook until fragrant and lightly browned, about 2 minutes per side. Strain through a fine-mesh sieve into a bowl. Discard limes. Whisk in lime juice and salt. Set aside. (Whisk again before using.)

Place frisée and arugula in a large bowl. Roughly chop or tear any large herb leaves, leaving small leaves intact. Add to bowl with lettuces. Toss greens with enough dressing to coat lightly, saving rest for another use.

Lightly crush potato chips with your hands and add to bowl. Gently toss to combine. Season with flaky salt and pepper. Serve immediately, topped with a sprinkling of microgreens, if using. Serves 4

Hugo Cocktail

Hugo Cocktail

This light, floral and refreshing spritz is a great excuse to drink Prosecco on the rocks. It was created in 2005 by Roland Gruber in South Tyrol, a province in the Italian Alps. He brought the idea with him when he moved to Switzerland, where it became a hugely popular drink.  Makes 1 drink 

Ingredients:
4 oz Prosecco, chilled
1 oz St-Germain Elderflower Liqueur
1 oz club soda, chilled
2 lime wheels
Mint sprig
Directions:
Fill a chilled wine glass three quarters full with ice. 

Slowly pour in Prosecco followed by liqueur. Top with club soda. 

Lightly stir and garnish with lime wheels and mint. 

BBQ Corn Salad

BBQ Corn Salad

We try to grill a few extra ears of sweet corn every time we barbecue and use the kernels in salads the next day.

Ingredients:

4 ears corn, husks removed
1 red bell pepper, diced
¼ red onion, finely diced
⅔ cup (15 g) chopped cilantro
½ cup (75 g) crumbled feta
juice from 1 lime
2 tablespoons olive oil
1 teaspoon Tajin seasoning

Directions:
BBQ the corn, turning occasionally, for 3-5 min or until slightly charred.

Cut the kernels off each cob and mix them in a bowl with the other ingredients. Serves 4-6.

Lamb Meatball Soup With Chickpeas

Lamb Meatball Soup With Chickpeas

Tangy and sinus-clearing like sopa de lima, consomé de barbacoa, and Tex-Mex tortilla soup. For an even tastier result without much extra lift, try swapping the cans for freshly cooked chickpeas (approx. ½ lb dried). We love the enhanced texture as well as the aromatic broth you can use instead of the canned stuff.

Ingredients:

Carrots
Red onion
Ground lamb
Chicken stock
Cilantro
Bay leaves
Chickpeas
Tortilla chips
Lime
Directions:
Cut 2 large carrots into ¼-inch pieces.  

Finely chop 1 large red onion. 

In a medium bowl, season 1 pound ground lamb with 

1 teaspoon salt and some pepper.

In a large Dutch oven or pot, heat ¼ cup olive oil over medium-high. Add the carrots and all but a handful of the red onion, season with S&P, and cook until softened and browned in spots, 3 to 5 minutes.

Add 4 cups chicken stock, 

2 cups water, 

6 or so cilantro sprigs, and 

4 bay leaves. 

Season with S&P,

bring to a boil, then reduce the heat to medium and simmer until the broth is flavorful, 5 to 7 minutes.

Add 2 (15-ounce) cans chickpeas, including their liquid.

 Use a tablespoon measuring spoon to plop lamb meatballs into the broth. Simmer, stirring gently and occasionally, until the lamb is cooked through (160°F), 5 to 7 minutes. (Keeps for 4 days in the fridge.)

Finely chop ½ cup cilantro, stems and all. Remove the soup from the heat and discard the bay leaves and cilantro sprigs.   Season to taste with S&P. 

Crumble some salty tortilla chips into serving bowls, 

then spoon the soup on top. 

Add the remaining red onion, 

chopped cilantro, 

and a lot of fresh lime juice.     Serves 4

Salmon On Fennel Salad With Citrus Dressing.

        

                  Salmon on Fennel Salad with Citrus Dressing                              
This zesty salad complements salmon’s richness while almonds add crunch. The fish can be served hot or cold as a light main course. To serve it as a hearty starter for a meal, cut fish fillets in half lengthwise before grilling. If serving salmon cold, grill right away. If serving hot, make salad first. Serves 8 as a starter or 4 as a main course.
Ingredients:
Salmon

½ lime

½ lemon

½ orange

4 skinless salmon fillets, each about 6 to 7 oz (175 to 200 g)

1 tbsp (15 mL) butter, melted

Salad
1 ½ tsp (7 mL) granulated sugar
1 small clove garlic, minced
¼ tsp (1 mL) salt
Several grindings of black peppercorns
¼ cup (50 mL) olive oil
2 oranges
1 large bulb fresh fennel
4 cups (1 L) baby salad greens or romaine
½ cup (125 mL) slivered almonds, toasted

Directions:

Using microplane or other grater, zest lime, lemon and orange. Combine zests; set aside. Juice lime, lemon and orange; combine juices and set aside.

To grill salmon, preheat barbecue to medium-hot. Brush bright pink tops of salmon with butter; place buttered-side-down on grill for 4 to 5 minutes or until brown grill marks are evident. Turn salmon; continue grilling for another 4 to 5 minutes or until a fork used to separate the flakes of flesh show a slightly undercooked centre for medium or opaque for well-done. Sprinkle each fillet with a pinch or 2 of zest (all zest will not be used). If serving cold, cover and refrigerate immediately for up to a day.

To make salad, stir reserved juices with sugar, garlic, salt and pepper. Whisk in olive oil; set aside. Cut rind off oranges; section. Cut off green fronds from fennel; finely chop some of feather part for garnish. Cut bulb in half; core. Using a mandoline or fine blade of food processor, finely slice crosswise into slaw-like pieces. There should be 4 to 5 cups (1 to 1.25 L). Toss fennel and orange sections with dressing. (If making earlier in day, cover and refrigerate fennel mixture and dressing separately until ready to serve.)

.Line serving plates with salad greens; top with fennel orange mixture. Lay salmon, hot or cold, over salad and strew with almonds and reserved fennel tops.  Serves 4 as main course, 8 as starter

Air Fryer Pomegranate-Glazed Salmon

Air Fryer Pomegranate-Glazed Salmon

Pomegranate lends its sweet-tart essence and ruby hue to this impressive weeknight dinner or special-occasion main dish in two ways: First, pomegranate molasses is the base of a fruity glaze for the salmon fillets, resulting in perfectly caramelized exteriors. While the fish cooks, we toss together a bold and colorful relish of pomegranate arils, cilantro and spicy serrano chiles to cut through the richness of the salmon. And since it's ready in just about 20 minutes, you'll have plenty of time for your guests or family.

Ingredients:

2 tablespoons pomegranate molasses
1 1/2 teaspoons sweet chili sauce
1 1/2 teaspoons low-sodium soy sauce
1 clove garlic, grated
2 teaspoons honey
Juice of 1 lime
Kosher salt and freshly ground black pepper
Four 8-ounce center-cut skinless salmon fillets
1/2 cup pomegranate arils
1/4 cup fresh cilantro leaves, finely chopped
1 tablespoon olive oil

Directions
Whisk the pomegranate molasses, sweet chili sauce, soy sauce, garlic, 1 teaspoon of the honey, half of the lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl until combined. 

Brush the glaze on top of the salmon fillets and season each with 1/4 teaspoon salt and a few grinds of pepper.

Arrange the fillets in the basket of a 6-quart air fryer, making sure they are not touching. Cook at 400 degrees F until the tops are dark golden brown in spots and caramelized all over and the salmon easily flakes with a fork when gently pressed, 6 minutes for medium rare and 7 minutes for medium.

Meanwhile, combine the pomegranate arils, cilantro, olive oil, serrano, remaining 1 teaspoon honey, remaining lime juice, 1/4 teaspoon salt and a few grinds of pepper until well combined.

Transfer the salmon to a serving platter and spoon the pomegranate relish over top.  Serves 4

Cook’s Note
Settings may vary on your air fryer depending on the model. Please refer to the manufacturer’s guide.

Fish Sauce-Caramel Wings

                         Fish Sauce-Caramel Wings

Ingredients:

1/2 cup (125 mL) peanut or canola oil

1/2 cup (125 mL) firmly packed dark brown sugar

1/3 cup (80 mL) water

3 tbsp (45 mL) fish sauce

16 whole chicken wings, about 3 lbs (1.36 kg)

2 1/2 tsp (12 mL) salt

1 1/2 tsp (7 mL) coarsely ground black pepper

1 generous bunch basil

1 small jalapeño or serrano chili

1 lime, halved

Directions:
Set a sieve over a small heatproof bowl. Combine garlic and oil in a small pot. Set over medium-low heat. Fry the garlic until light golden, stirring from time to time. Strain the garlic chips from the oil; reserve bothTurn on one side of grill (or arrange charcoal grill for indirect heat), close lid and bring to 425°F (218°C).

Combine brown sugar, water, fish sauce and 1 tbsp (15 mL) garlic oil (reserve the rest for another use) in a small pot. Bring to a boil and reduce by half; set aside.

Toss the chicken wings with the salt and pepper. Roast over indirect heat for 30 to 35 minutes, turning once halfway through, or until cooked through and skin is light golden. Move to direct heat and grill, turning often, for 8 to 10 minutes longer or until crisp and deeply golden. Add wings to a large heatproof bowl; let rest 10 minutes.

Add basil leaves, drizzle all with sauce and gently toss. Tip out onto a platter. Lightly crush garlic chips and scatter overtop along with the sliced chili. Squeeze the lime halves overtop and serve. Serves 8 Serve with Rieisling Wine

Lamb Meatball Soup With Chickpeas

Lamb Meatball Soup With Chickpeas

Tangy and sinus-clearing like sopa de lima, consomé de barbacoa, and Tex-Mex tortilla soup.  For an even tastier result without much extra lift, try swapping the cans for freshly cooked chickpeas (approx. ½ lb dried). We love the enhanced texture as well as the aromatic broth you can use instead of the canned stuff.   Serves 4.
Ingredients
Carrots
Red onion
Ground lamb
Chicken stock
Cilantro
Bay leaves
Chickpeas
Tortilla chips
Lime

Directions
Cut 2 large carrots into ¼-inch pieces. Finely chop 1 large red onion. In a medium bowl, season 1 pound ground lamb with 1 teaspoon salt and some pepper.

In a large Dutch oven or pot, heat ¼ cup olive oil over medium-high. Add the carrots and all but a handful of the red onion, season with S&P, and cook until softened and browned in spots, 3 to 5 minutes.
Add 4 cups chicken stock, 2 cups water, 6 or so cilantro sprigs, and 4 bay leaves. Season with S&P, bring to a boil, then reduce the heat to medium and simmer until the broth is flavorful, 5 to 7 minutes.

Add 2 (15-ounce) cans chickpeas, including their liquid. Use a tablespoon measuring spoon to plop lamb meatballs into the broth. Simmer, stirring gently and occasionally, until the lamb is cooked through (160°F), 5 to 7 minutes. (Keeps for 4 days in the fridge.)

Finely chop ½ cup cilantro, stems and all. Remove the soup from the heat and discard the bay leaves and cilantro sprigs. Season to taste with S&P. 

Crumble some salty tortilla chips into serving bowls, then spoon the soup on top. Add the remaining red onion, chopped cilantro, and a lot of fresh lime juice.

Turkey Chili

Turkey Chili

You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.

Ingredients:

1 tablespoon olive oil
2 pounds ground turkey, white and dark combined
2 cups coarsely chopped onions
2 tablespoons chopped garlic
1 large sweet red pepper, cored, deveined and coarsely chopped

1 cup chopped celery
1 jalapeno pepper, cored, deveined and finely chopped
1 tablespoon fresh oregano, chopped, or 1 teaspoon, dried
2 bay leaves
3 tablespoons chili powder
2 teaspoons ground cumin
3 cups canned diced tomatoes
2 cups chicken broth, fresh or canned
Salt and freshly ground pepper to taste
2 15-ounce cans of red kidney beans, drained
2 cups shredded cheddar cheese
1 cup sour cream (optional)
Sliced lime for garnish (optional)

Directions:

Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.

Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired. 

Really Good Fish Sandwich

Really Good Fish Sandwich

A sandwich, at least in my books, is really just an excuse to eat great condiments. In this case you'll want to eat by the spoonful. Keep the recipe for it on your fridge door or, better yet, memorize it. It's pretty much the greatest on any fish tucked into a sandwich or not. If cooking fish on the grill gives you anxiety, use a snug grilling basket or one of those silicone grilling mats. The skin won['t be quite as crisp, but you 

will be happier.

Ingredients:

Salsa Verde

2 tbsp (30 mL) extra virgin olive oil

2 tbsp (30 mL) white wine vinegar

Zest and juice of 1 lime

1 tbsp (15 mL) honey

2 tsp (10 mL) white miso

1 bunch green onions, thinly sliced

1 cup (250 mL) chopped cilantro leaves and stems

1-inch (2.5-cm) piece ginger, finely chopped

2 cloves garlic, finely chopped or grated

1 stemmed jalapeño, seeds and all, finely chopped

Salt and freshly ground black pepper

1 fillet steelhead trout, 1 to 1 1/4 lbs (455 to 565 g), boneless, skin-on, cut into four equal pieces

Olive oil for drizzling

Salt and freshly ground black pepper

4 good-quality burger buns

Mayonnaise

Plain kettle chips 

Directions:

For the salsa verde, whisk together oil, vinegar, lime zest and juice, honey and miso in a small bowl. Stir in onions, cilantro, ginger, garlic and jalapeño. Season with salt and pepper to taste and set aside. Salsa verde can be made a few hours ahead of time, but is best served at room temperature on the day it’s made.

2. Preheat grill to high.

3. Drizzle fish pieces with a little olive oil. Season lightly with salt and pepper. Grill, skin side down, for 4 minutes. Gently flip and cook 3 minutes longer.

4. Meanwhile, lightly toast buns. Spread bottoms and tops with as much mayonnaise as you like, then place a piece of fish on each bottom bun. Spoon a liberal amount of salsa verde over each and top with a handful of potato chips. Close up with bun tops and eat straight away. 

Makes 4 sandwiches

Grilled Kiwi Parfait ~ Coconut-Cashew Granola

Grilled Kiwi Parfait

When it comes to grilling fruit, kiwi is often not considered. This recipe should change that. When grilled, kiwi’s bright green flesh caramelizes and becomes dense with flavour. Paired with thick yogurt and a tropical take on granola, this parfait is parfait for any time. Serving the kiwi warm is optional. You could grill the fruit and assemble the parfaits up to an hour before they are served. Keep them in the fridge until you are ready to serve them.    Serves 6

Ingredients:
3 kiwis, peeled and halved lengthwise
2 tsp (10 mL) vegetable oil
1 tsp (5 mL) lime zest
3 cups (750 mL) thick greek yogurt or skyr
2 cups (500 mL) Coconut-Cashew Granola (recipe below)
2 tbsp (30 mL) honey

Directions:
Preheat grill to medium-high heat.

In a bowl, mix kiwis and oil until evenly coated. Place on grill, cut-side down, until charred and tender, about 2 minutes. Flip and repeat. Remove kiwis from grill and let cool slightly, about 5 minutes.

Cut each kiwi half into ½-inch (1-cm) slices widthwise so that the slices are shaped like half moons.

Mix lime zest with yogurt then divide into 6 jars or glasses. Divide granola on top of yogurt, then arrange kiwi slices on top of granola. Drizzle honey over each parfait and serve.
Serves 6

Coconut-Cashew Granola
There is something extremely satisfying about the crunch of granola. Coconut, cashews and black sesame seeds give a tropical flair to this recipe. Use it in the Grilled Kiwi Parfait or sprinkle it onto your yogurt or fruit salad in the morning. It will keep well on your shelf for a few weeks.

Ingredients:
1 cup (250 mL) large flaked oats
½ cup (125 mL) raw unsalted cashews, roughly chopped
½ cup (125 mL) sweetened desiccated coconut
2 tbsp (30 mL) black sesame seeds
¼ cup (60 mL) coconut oil (at room temperature)
½ tsp (2 mL) cinnamon
½ tsp (2 mL) kosher salt
1 tbsp (15 mL) honey

Directions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a bowl, mix all the ingredients until well combined. Pour mixture onto prepared baking sheet and bake until golden brown, about 15 minutes. Remove from oven and let cool completely.
Makes 2 cups (500 mL)

Vegan Green Curry With Tofu And Cashews

Vegan Green Curry With Tofu and Cashews

Fragrant and comforting, this verdant Thai-style curry requires a fair bit of advanced prep, but it comes together in minutes. Thai Kitchen brand curry paste is specified as it’s relatively mild and easy to find. Keep in mind that other brands may contain fish sauce and vary in heat level, so adjust accordingly.
Ingredients:
1 tbsp (15 mL) raw coconut oil
2 large shallots, thinly sliced
3 cloves garlic, minced
2 tbsp (30 mL) Thai Kitchen green curry paste
1 1/#2 cups (375 mL) vegetable stock
1 (400 mL) can full-fat coconut milk
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) packed light brown sugar
Salt to taste
3 cups (750 mL) broccoli florets
1 medium zucchini, about 8 oz (225 g), trimmed, halved lengthwise and sliced on bias 1/3 inch (8 mm) thick
6 oz (170 g) green beans, trimmed and halved
1 (1-lb) block extra-firm tofu, drained, dried and cut into 1-inch (2.5-cm) cubes
1 cup (250 mL) lightly packed cilantro leaves
2 tsp (10 mL) lime juice
1 lime, washed
Roasted cashews and basil leaves for garnish
Steamed jasmine rice for serving

Directions:
In a large pot, heat oil over medium heat. Add shallots. Cook, stirring occasionally, until just starting to brown, about 4 minutes. Add garlic. Cook, stirring, for 1 minute. Add curry paste. Cook for 30 seconds. Add vegetable stock, coconut milk, soy sauce, sugar and salt. Raise heat to high. When it comes to a ­boil, add broccoli, zucchini, beans and tofu. When it returns to a boil, partially cover and reduce heat to maintain a brisk simmer. Cook, gently stirring twice, until vegetables are al dente, about 4 ­minutes. Remove from heat.

Place cilantro in a food processor or mini food chopper. Pulse until finely chopped. Add 1 cup (250 mL) of hot cooking liquid. Run machine until cilantro is very finely chopped and liquid is light green. Return mixture to curry and gently stir in along with lime juice. Taste for salt.

Using a rasp, lightly grate a little lime zest overtop. Sprinkle with cashews and basil. Serve with steamed rice.
Serves 4

 

Spicy Chickpeas With Tomatoes and Kale

 Spicy Chickpeas With Tomatoes And Kale

This recipe has been slightly adapted from Jenny Rosenstrach’s latest book, The Weekday Vegetarians.
A FEW NOTES:
I’ve been making this with these slow cooker chickpeas, which couldn’t be simpler, and which are so tasty. If you don’t have a slow cooker and want to cook the chickpeas from scratch, here’s my guide. Of course, canned chickpeas are fine. I like the Goya brand.

The original recipe calls for 1/4 cup of coconut milk. It also suggests serving it with rice, so I have been making this coconut rice to serve along side. The coconut rice calls for 3/4 cup coconut milk, and so I have been reserving this amount for the rice and then using the rest of the can for the chickpeas. The extra coconut milk makes the dish a little richer, I suppose, but it certainly does not taste too rich or sweet.

Finally, the original recipe calls for stirring 1/4 cup of warm water into a teaspoon of miso and stirring this in at the end. If you have miso on hand, go for it! If you don’t, don’t run out and get it. The dish is plenty flavorful without it, especially if you add a splash more coconut milk, as noted above. Alexandra Cooks

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Ingredients: 

Preparing Chickpeas
2 tablespoons grapeseed, olive, or other neutral oil
1/2 small yellow or white onion, finely chopped, about 1/2 cup
1 clove garlic, minced
1-inch piece ginger, peeled and minced
crushed red pepper flakes to taste (I use 1/2 teaspoon or less)
kosher salt and pepper to taste
3 tablespoons curry powder, I love Madras brand
1 tablespoon tomato paste
3 cups cooked chickpeas or two 15-oz cans, drained and rinsed
one 14.5 ounce can diced tomatoes or 1 lb. diced fresh tomatoes (about 2 cups)
1 cup water or vegetable stock (I always use water)
2 to 4 cups stemmed and chopped fresh kale
1 teaspoon miso, optional, see notes above
1/4 cup (or more) unsweetened coconut milk
For Serving:
coconut rice, see notes above
naan
cilantro, optional
lime, optional

Directions:
In a large skillet set over medium-low heat, combine the oil, onion, garlic, ginger, red pepper flakes, pinch salt, and black pepper to taste. Cook until slightly softened, 4 to 5 minutes.

Add the curry powder, and stir, coating it in the aromatics and toasting it a bit, another 2 to 4 minutes. Add the tomato paste, stirring it into the curry-coated aromatics, and cook for another minute or until the red color darkens and it smells toasty. 

Add the chickpeas and stir to coat them in the curry mixture. Cook for another two minutes or until the chickpeas are evenly coated in the spices; then taste a chickpea for seasoning. Adjust accordingly if it needs more salt or pepper to taste. 

Add the tomatoes and water (or stock) and simmer for 10 minutes or until everything is warmed through. Add more water as needed if it looks too thick — chickpeas can absorb a ton of liquid. Add the kale and cook until wilted. 

If using the miso, stir it into 1/4 cup warm water and add it to the skillet along with the coconut milk. Stir to combine and cook for another minute or two. As noted above, I add more like 3/4 cup coconut milk and use another 3/4 cup coconut milk for this coconut rice. 

Serve with rice or naan, a lime wedge, and a sprinkle of cilantro, if you wish.

Cranberry Jalapeno Dip

Cranberry Jalapeno Dip

 This recipe makes a big dish of dip that’s great for a crowd.  The festive red cranberries, green scallions & jalapenos, and white cream cheese make it perfect for your holiday parties.  You can serve this with any type of cracker – whole grain or the traditional refined buttery ones (not as healthy, but oh-so-delicious).

Ingredients:
12 ounces fresh cranberries (one regular size bag)
2 jalapenos, finely chopped
4 scallions, chopped
2 tbsp cilantro, chopped
1/2 cup sugar
1 lime, juiced
1/8 tsp salt
14 ounces cream cheese

Directions:
Add cranberries to a food processor and pulse once. If after once pulse there are still a lot of whole cranberries, pulse once more. Your goal is for most of the cranberries to be cut but you don’t want to puree them.

Pour cranberries in a bowl and mix with jalepenos, scallions, cilantro, sugar, lime juice and salt. Let sit in the fridge for at least 30 minutes (that’s the minimum; longer is fine).

When you're ready to complete the dish, spread cream cheese into a pie plate.

Remove cranberry mixture from the fridge and place in a fine sieve. Let as much juice drain from it as possible.

Top cream cheese with cranberry mixture. Serve with crackers and enjoy!

Thanksgiving Margarita

 Thanksgiving Margarita

Ingredients:

2 oz 100% apple cider
2 oz pear juice
1½ oz gold tequila
1 oz Grand Mariner or orange liqueur
Salt (for glass)
Lime
Ice
Cinnamon sticks, for garnish

Directions:

Makes one Thanksgiving margarita; multiply the amounts above by 4 to make a pitcher.

Summer Taco Salad

Summer Taco Salad

This taco salad is fresh, tangy, flavorful, and hearty enough to be a meal. The dressing gets its creamy consistency from Greek yogurt, jazzed up with lime juice and chipotles in adobo.

Ingredients:

Which beans to use? We like creamy and firm beans like Bayo or Flor de Junio. 

 
The details

Serves: 6-8
Time: 40 minutes (plus bean cooking)
Cookware: rimmed baking sheet, grill, small bowl, large bowl
 
What you’ll need
Chipotle-yogurt dressing
2 garlic cloves, finely minced 
Juice of 1 large lime
¾ cup Greek yogurt
½ to 1 chipotle with a little adobo sauce, finely chopped (if you don’t want that much heat, skip the chipotle and use 1-2 tsp sauce)
¾ tsp honey
½ tsp coarse salt, plus more to taste
The rest
8 corn tortillas, cut into thirds and then ½ inch strips
Olive oil
Coarse salt and freshly ground pepper
3 ears of corn, shucked and silk removed
1 head romaine lettuce, roughly chopped into 1-inch pieces
1 bunch lacinato kale, stems removed and roughly chopped in 1-inch pieces
1-½ cups of strained beans from a batch of beans (cooked according to our guide)
1 avocado, cubed
6 radishes, thinly sliced
⅓ cup grated cotija cheese, plus more for serving
Toasted pepitas, for serving
Lime wedges, for serving

 

Directions:

Prepare the dressing: In a small bowl, combine garlic and lime juice; set aside for 5 minutes to let the garlic flavor mellow. Stir in remaining ingredients and season with salt to taste.

Make the tortilla strips: Preheat the oven to 350 degrees. Place tortilla strips on a rimmed baking sheet; toss with a little olive oil and season with salt. Spread in a single layer and bake until golden and crisp, stirring halfway through, 8-10 minutes. Let cool.

Grill the corn: Heat the grill over medium-high. Brush ears of corn with olive oil and season with salt and pepper. Grill, turning occasionally, until kernels are tender and charred in spots, 10-12 minutes. (Alternatively, you can broil the ears of corn, turning occasionally until tender and charred.) Once cooled enough to handle, cut the kernels from the cobs. 

Assemble the salad: In a large bowl, toss lettuce and kale with half the dressing. Add corn kernels, beans, avocado, radishes, and cotija cheese. Toss gently to combine. Add more dressing to taste and season with salt. To serve, garnish with tortilla strips, roasted pepitas, and lime wedges, and top with more cotija cheese.