Buttery Braised Leeks

This might be the first in a summer series I will call "How to Cook Vegetables!". With an exclamation point to make it seem urgent. It is kind of urgent as oh-so-fresh local farmers market veggies are only here for a limited time, and should be enjoyed in copious amounts. I will be inhaling fruits and berries as well of course, but I feel like there is slightly more need for easy ideas for veggies. Maybe some that don't get enough attention, or simple preparations that are overlooked but perfect.

Soon enough there will be colossal leeks showing up at our farmer's markets and they will demand your attention. Maybe some are slightly more intimidating, some more mundane but could be spruced up. What do I do with all that leek? Can I even eat all of that? What the heck is kohlrabi anyway? Hopefully this recipe will help you wolf down more leek than you ever dreamed imaginable.

I love when I find massive leeks nearly three feet long. They are perfect as they often have an 80/20 ratio of tender white stalk to tougher green tops, and better yet is that the most delicious ways to prepare these gigantic, mild onions are the also the simplest. Since time must be taken to clean the leeks of the sandy soil they love to grow in, time is saved on the other end by using a nearly hands-off approach to cooking them which results in a magical, buttery, absolutely slurp-able heap of goodness that you will make again and again.

When the leeks have a lot of green top, don't despair. Remove any leathery layers on the outside and then, instead of cutting the green heads off straight across, angle your knife up 45 degrees from both sides. This saves some of the tender parts that are inside the center under the leaves. Don't forget to bag those green tops and toss them into the freezer for stock!

Make sure and triple wash those dirty little leeks! Use two big bowls, filling one with water and giving the leeks a good swishing and rubbing. Transfer the leeks off of the top of the water with your hands to the other bowl. Fill that bowl with water and repeat two more times, or until there is no more sand falling to the bottom of the wash bowl. All you need is salt, olive oil, water, and a nice pan with a tight fitting lid to braise the leeks.

And if you DO decide to put a little dollop of grass-fed butter on this gorgeous mess of leeks...who am I to judge? Enjoy!

---

Buttery Braised Leeks

Ingredients:

• Leeks
• Extra virgin olive oil
• Sea salt

Cut the root bottoms from the leeks and most of the tough green tops. The lighter green parts may be suitable. Cutting at an angle toward the top (pictured above) from the lowest point on the green top that you plan to use will allow you to use some of the hidden tender bits inside the bottom of the green area. Remove any leathery layers of the white area as well.

Slice the leeks lengthwise and then cut them in 1 1/2 inch segments. Gather two large bowls or one large bowl and a colander. Place the leeks in the large bowl and fill to the top with cold water. Shake the leeks around and rub them in your fingers to release dirt. Separate layers that might be stuck together also. This is where extra sand and dirt can hide.

Lift the leeks out of the bowl from the top with your hands either to the other bowl or the colander. Rinse the first bowl clean and repeat twice more or until no more grit falls from the leeks. When they are washed, drain the leeks of excess water.

Place the leeks, salt to taste, and a little olive oil in a deep saute pan or a pot with a tight fitting lid and add about 1/2 to 3/4 inch water depending on the amount of leeks you are braising. 1 Tbsp of olive oil for two medium sized leeks is a good guide. Bring the water to a boil, toss the leeks once, and reduce to a simmer with the lid on. Check the leeks after about 10 minutes. They will usually be as soft as butter in about 15 minutes.

Enjoy immediately!

Braised Dandelion Greens

I am so fortunate to have had family time in Grand Marais Minnesota this week. This is a tiny, adorable, bustling tourist town with a permanent population that hovers around 1,300 people. If you have never been to the arrowhead region of Minnesota along the shore of Lake Superior, let me briefly explain. Vast icy waters, rocky basalt cliffs and outcrops into the lake, neon lichens and wild flowers, multicolored cobblestone beaches, cool breezes and excellent sleeping weather, seagulls, pine trees, lake fish, excellent hiking...majestic beauty anyone? Yeah, it's that magical. I am soaking it into my soul.

So, after a lot of deliberation, and testing of other recipes, I went back to the drawing board and looked out the window on an excellent wild harvesting opportunity which was right under my nose. Pedestrian as it is, dandelion is an age old foodstuff that has medicinal uses and the flowers make a very good wine.

Now, I will admit, if even kale is too bitter for you then dandelion greens may not be your thing, but I have always encouraged my clients, friends, and family to consider expanding their palate through exposure to allow for more bitter tastes. I feel this is a flavor often left out of the American diet save for coffee, tea, and maybe very, very dark chocolate. Once you start getting used to bitter greens, you may even begin to crave them. There is a wonderful contrast when they are served with fatty or rich foods, comfort foods like potatoes, starches and pasta, or good bread and cheese. Maybe dandelion greens can be your gateway to radicchio and broccoli raab. Don't say I didn't warn you.

One extra step you can take if you want to enjoy the greens but want to reduce the bitterness factor is blanching the greens briefly first. After the greens are washed and the ends are trimmed, immerse the greens in a pot of boiling water for 2 minutes. Drain the greens and shock them in a bowl of ice water. Then remove excess water with a towel and proceed to chop them and braise them according to the recipe. I found that the greens I used were only mildly bitter and did not require blanching. I also tend to enjoy bitter flavors.

I almost always use a base of sauteed onion with greens, especially more bitter or sharp greens, and here I use sweated onion and garlic. The braise takes a little time but the whole process should take no more than an hour with little oversight. The addition of a little honey and vinegar round out the flavors and chopped nuts add texture. Hazelnuts, walnuts, pecans or even toasted pine nuts are all lovely.

Make sure to wait to salt the greens until after they are braised and the liquid is cooked off. This way you will avoid over salting them. Also, I just had water on hand but a flavorful stock or broth of any kind would be great choices for braising liquid. Grating a hard cheese such as Parmigiano Reggiano, Grana Padano, Pecorino Romano, or Asiago is also a wonderful way to finish the dish.

Free greens for everybody! Enjoy these delicious, abundant, and nutritious greens anytime you come across a pristine patch of dandelion! They also freeze well, just leave out the nuts.

---

Braised Dandelion Greens

Ingredients:

• Dandelion greens - enough to make three cups when chiffonaded and chopped small (see picture). As a guide, the bunch I picked were about 8 to 10 inches long. I was just able to get my middle finger to touch my thumb when gripping them about 1/3 third the way up from the bottom of the leaves. Get as close as you can to 3 cups finely sliced/chopped and if there is a little left over, toss them in too!
• 1 C thinly sliced yellow onion
• 1 large clove garlic, 1/8 inch slices
• 1 Tbsp extra virgin olive oil
• 1 Tbsp honey
• 2 Tsp vinegar, your choice
• 3 Tbsp chopped nuts (hazelnut, pecan, walnut, pine nut- toasted or untoasted nuts are fine)
• salt and pepper to taste

Wash the greens well in a large bowl, immersing them and agitating them in three changes of water or until no sediment is present in the bottom of the bowl. Pat the greens dry and cut off one inch of the bottom stems. Bring the greens together tightly and slice them in long, thin ribbons 1/8 in wide. Now gather the greens in a mound and chop them in the other direction several times.

Bring a saute pan with a lid or small pot with a lid to low/medium heat. Sweat the garlic and onion with the olive oil while stirring occasionally 5 to 6 minutes until the onion softens and begins to become translucent. Do not brown the onion or the garlic because you want a sweet undertone to balance the bitterness of the greens. Add the greens and 2 cups of water or stock. Simmer the greens, covered, for 25 minutes. Now remove the lid and cook off the braising liquid. When the cooking liquid is almost gone, remove the pan from the heat. Add the honey and vinegar and season with salt and pepper to taste. Transfer the greens to a serving dish and top with the chopped nuts. You may want to try tossing the greens immediately with fresh pasta and top with grated hard cheese. Enjoy!

Smokey Stewed Okra and Tomato

Ok all you okra lovers, here is one for you. I know okra is not for everybody and that's ok, that leaves more for me. In this recipe I am combining two of my (many) favorite things: okra and smoked paprika. Smoked paprika, or pimenton, is a spice I feel should be in every pantry. You can get sweet or spicy varieties of this, though often they are not labeled as such, so just get what you can.

This ground, smoked paprika imparts a strong signature taste to foods, so for those with a sensitive palate who have not tried it, feel free to reduce the amount in this recipe. I really like it to stand out. For some recipes that usually call for pork or smoked meats as a flavor element, like split pea soup, it is a wonderful spice to add that missing flavor, but I encourage all to become familiar with it. It is also lovely to add a little to the olive oil when making a nice crispy fried egg. Smoked paprika adds a twist to potato salad. Try a dash in gazpacho, or sprinkled on sweet corn with butter and pepper too.

As tomatoes and okra come into season in your area, snatch up some small, tender okra and some meaty tomatoes. Roma style tomatoes work really well, but I have used other firm fleshed tomatoes. What you have on hand will do, though softer tomatoes will melt into this dish more, and that is just dandy too. I am picky about my okra. Sometimes larger okra can still be tender, but your best bet is the smaller ones. Feel the outside and avoid any that feel too firm or are woody. The okra I choose are usually around three to four inches long and even the top part above the pod are tender enough to eat when cooked.

This is a recipe that does benefit from cooking in a large heavy bottomed saute pan or wide heavy bottomed pot, both with tight fitting lids. This allows the okra room to fry a bit in the oil during the saute process which will decrease the "slimy" texture the okra can produce. There, I said it! Yes, okra can sometimes be slimy, and it is actually prized for it's thickening ability in soups and stews. But.....I find that this recipe does not have that texture at all. The okra are simply soft, tender and flavorful. So, look for a large pan, or in a pinch, split the recipe into two pans.

This is a great side dish for a cook-out, pot luck, or as a simple dinner with rice and fried eggs. Actually, it's one of my husbands favorite dinners. And don't knock it for breakfast either!

---

Smokey Stewed Okra and Tomato

Ingredients:

• 2 1/2 to 3 C okra, 1/3 inch bias cut
• 4 to 6 Roma tomatoes, depending on size
• 1 small yellow or white onion
• 3 Tbsp extra virgin olive oil
• 3 large cloves garlic, minced
• 1/2 Tsp smoked paprika, sweet or hot
• 1/2 Tsp sea salt
• 1/4 Tsp fresh ground pepper

Wash and dry the okra and tomatoes. If your okra are larger or a little tough, consider removing the top ends right where the pod starts. If the okra are fairly tender, leave the tops on and slice all the okra to 1/3 inch thick bias cut. Any length of cut is ok, but I cut mine about 1 inch long. Chop the tomatoes into roughly 3/4 inch cubed chunks. If you have large Romas, use about 4, if they are smaller or really small use 6 or more. You need enough tomato to produce the stewing liquid. Mince the garlic and measure out the smoked paprika, pepper and salt. Combine these in a small dish to add to the pan together.

Heat a large, heavy bottomed saute pan with a lid, or a heavy bottomed pot with a lid over medium high heat. A 12 inch saute pan or a pot with a width of at least 8 inches will help the okra fry in the oil initially, reducing the viscous texture. If the pot or pan is too small, the ingredients will steam more. When the pan or pot is hot, add 2 Tbsp plus 2 Tsp olive oil, the onion and the okra and stir continuously. After about 5 minutes the onion and okra start to soften and get a little brown on the edges. Now clear a small space in the pan, add the remaining Tsp of olive oil, the garlic, smoked paprika, pepper and salt and fry the spices for about 15 seconds before mixing into the okra and onions.

Reduce the pan to just below medium heat, cover tightly and allow to stew for 15 minutes. Stir a couple of times in the first few minutes to make sure the heat is low enough, the contents are not sticking, and the juice is coming out of the tomatoes. You should not need to add any water but if you see the mixture is too dry, add a few Tbsp at a time.

After 15 minutes, check the okra to see if it is tender. If you would like it slightly more done, cook for 5 minutes more. Serve hot. The okra will be best for 5 days refrigerated.

Yield: 4 to 6 servings

Seared Oyster Mushroom Salad

Behold the Oyster Mushroom. Even slightly roughed up from my market bag, this beautiful, creamy white fungus is moving in its form. Visual stimulation is a strong motivator in my desire to work with food. I love how food is at once visual, tactile, aromatic, alive, emotionally and physically nourishing.

I was in need of some emotional nourishment when I decided to put together something woodsy and summery, both hearty and light, assuming this combination is even possible. I have been pining for my home state of Minnesota (yes, there is a pun in there, especially when you think of the Arrowhead region) and will be there in just one week. I will hang out in and around the Twin Cities a while then make my way up to the north shore of the great, frigid, and vast Lake Superior.

I guess I came up with a salad in a red flannel shirt. Something for the long summer days up north, where it's still chilly enough to don a sweater after the sun goes down. Something that reminds me of exploring the woods as a child and being fascinated by shelf fungus, various mushrooms and the occasional vivid orange or yellow slime mold. Something that folds in a native food that I grew up with (what, you've never had wild rice casserole?) and I equate strongly with home. Enjoy this salad in a little rustic north woods cabin in your mind. Or the real deal if you get the chance.

The companion salad components are easy and well worth the time to put together. At the Dallas Farmers Market I found some spectacular, kicky arugula, fresh sweet corn and an onion so sweet I had the overwhelming urge to bite into it like an apple as soon as I cut it. It was that good. All in season in Texas. So, in order to make the prep time on this salad be more worth your while think of prepping extra wild rice to accompany meals later in the week, or put a small bag full in the freezer to pop into vegetable soups or chowders. It freezes very well. Toast a whole pan full of pecans for snacking or topping ice cream. I promise you will eat them up quickly. And, it's not like you are going to buy one ear of corn...when it's in season we eat it voraciously, as it is a fleeting pleasure.

The wild rice I found was Canadian but I really recommend ordering some Minnesota grown wild rice from one of the area tribes. The rice is still commonly hand harvested but you will also find machine harvested. Just go for it. It stores well in an airtight container up to a year.

With oyster mushrooms, you are never going to get completely uniform pieces, so no worries. The trick is not to stir too much during cooking so the pieces can have good contact with the hot pan and get a nice sear. So, stir them only enough to keep them cooking evenly. Also, and very importantly, my magical ingredient is mirin. Mirin is a traditional subtly sweet and complex rice wine. In the U.S. all sorts of things are sold as mirin, and apparently in Japan you cannot sell seasoned (salted) mirin as true mirin but there also exist many grades of mirin-like products.

I can tell you that if you want a lovely seasoned rice cooking wine (considered Aji No Haha type-labeled as mirin here in the U.S.) try Eden brand. If you see sugar, corn syrup or anything other than rice, koji, and salt in the ingredients, look for another. If you get to a good Asian grocer and find somebody knowledgeable about true mirin, which is unsalted and can be drunk as is, please by all means get it! If you do use the unseasoned kind, you will need to salt the mushrooms. My knowledge of mirin is limited but now I want to go on a mirin research binge....

---

Seared Oyster Mushroom Salad

Ingredients:

• 1/3 C wild rice
• 1/4 Tsp sea salt
• 1/2 Lb. oyster mushrooms
• 2 Tbsp extra virgin olive oil
• 2 Tbsp mirin
• Fresh ground black pepper to taste
• 2 Large handfuls arugula (enough to fill two dinner plates)
• 1 Ear fresh sweet corn
• 1/2 C pecan halves or pieces
• Red, yellow or white onion

For the dressing:

• 1 Tbsp extra virgin olive oil
• 2 Tbsp rice vinegar
• 1 Tsp whole grain mustard
• 1 Tsp maple syrup
• 1/8 Tsp sea salt
• 1/8 Tsp grated garlic

Bring the wild rice to a boil in a small pot in 2 C water with 1/4 Tsp sea salt. Reduce the rice to a low boil and place the lid over the pot with a small crack to let out excess steam. This will allow the rice to cook without loosing too much liquid and without boiling over. Look for the rice to split open and begin to curl. Some wild rice will cook faster and curl more, some will remain mostly straight and only split open lengthwise. I have seen wild rice cook as quickly as 30 minutes where some takes 1 hour, so check the rice after 30 minutes and continue to boil until done. When the rice is done, drain it well and set it aside to cool.

Look over your oyster mushroom/mushrooms. If you see any of the growing medium, brush it away or cut it off. If you like you can gently dip the mushrooms in a bowl of water to rinse off any dirt or growing medium, but I usually just brush them off. They will not absorb enough water to make much of a difference in cooking as long as you dry thoroughly, though this may cause the mushroom to break apart more. You will find conflicting advice on this so go with your comfort level.

Break down the mushrooms to long pieces cut away from the central base lengthwise, almost like you would split broccoli off the stem. You can use the base, just make sure to leave base pieces no thicker than 1/2 inch. This part will be more chewy but I kind of like that. If some of the base seems particularly tough, simply remove it. Now heat a large saute pan to medium high heat. Make sure the pan is big enough not to crowd the mushrooms. Add 2 Tbsp extra virgin olive oil and quickly add the mushrooms. The pan should be hot enough for the mushrooms to sizzle but not hot enough to smoke the oil. Stir the pan occasionally but not continuously in order to allow the mushrooms continued contact long enough to sear the sides. It should take about 6 minutes for the mushrooms to have browned and become tender yet chewy. Remove the pan from the heat and add 2 Tbsp mirin, stirring quickly to coat the mushrooms while the mirin cooks off. Season the mushrooms with fresh ground pepper to taste and remove them from the pan to cool.

Heat your oven to 350 and place the pecans on a sheet pan or glass baking dish. Toast the nuts for 6 to 7 minutes or until they are aromatic and lightly browned. Allow the pecans to cool. Thinly slice the desired amount of onion for two salads. This is up to you, but a salad just isn't a salad without some raw onion in my estimation! I leave the amount up to your good judgment, but don't overpower the salad.

Grab a large mixing bowl to throw together the dressing and toss the salad. Simply mix the oil, vinegar, mustard, maple syrup, salt and garlic in the bowl and then add the arugula, corn, wild rice, and onion, tossing gently until well mixed. With a tong, mound the dressed salad on two dinner plates, scooping up the rice and corn that fall to the bottom and heaping them on top of each salad. Finish the salad with the toasted pecans and piles of seared oyster mushrooms. This salad is best at room temperature, so if you have refrigerated any of the components, please bring them up to room temperature before putting it together. Enjoy!

Yield: 2 large dinner salads or 4 side salads.

Pistachio Pesto

If you have a large mortar or molcajete, this is the time to get it out. The result from grinding this sauce by hand is a slightly more uneven, slightly more interesting texture. Maybe it's the addition of elbow grease that does it - a secret ingredient! In the food processor you get a lovely, more uniform paste. No complaints.

This "sauce" is really a hefty entity in itself. It's a food that makes the main bow down to the sauce. Make proteins and breads mere vehicles for more of it's nutty, herby deliciousness. To be real, a serving of vegetables resides in a dollop of this pesto. It was inspired simply by my backyard herbs that are screaming to be plucked and put to use. I have chives that just keep coming, a five by two foot patch of indestructible thyme and some tender spreading mint. I also am a fan of dates and herbs in many combinations. Sweet, herbal, and savory = delicious!

Where can this sauce go? Where can't it go is a better question. Fish and seafood, flatbread with chickpeas, stewed white beans or fava beans, crusty bread with crumbly cheese, falafel, rice, lamb burgers, grilled vegetables, broiled eggplant, grilled tofu, pasta right out of the pot, roasts, grain croquettes...try it and see what comes to mind.

I like simple, and this one is pretty simple. Once you get over the sheer beauty of all those herbs they can be prepped. Don't be afraid of the thyme. Yeah, it's a lot of tiny leaves. Prepping thyme is no line cook's dream duty, but it can be done without tedium. Grab those little stalks about half an inch from the top and gently grip the stem between your index finger and thumb while sliding down from top to bottom, removing all the tiny leaves at once. Then simply pinch off the whole remaining top. The stem at the top is tender enough to grind up.

Make it a little meditation. Stop and smell every once in a while and think of the scene in the movie Elizabeth with Cate Blanchette where she is lazily waving a bouquet of thyme under her nose while contemplating some European renaissance topic, or more likely, masking some European renaissance odor.

I find that chopping the herbs fairly small reduces the chance that you will have to blend all the texture out of the mixture to avoid stringy bits that get overlooked by the processor blades and when using mortar and pestle it just makes it easier.

The parsley and mint are chopped roughly but fairly small. The thyme leaves are left whole. The chives are sliced fairly small. I used salted pistachios and therefore my recipe calls for no salt. If you are using unsalted, then start with about 1/4 Tsp and work your way up from there, adding more to taste. You will need the zest of one whole lemon and then all the juice most likely to make 1/4 C. I have been known for using raw garlic at a nearly medicinal level, but in this sauce I held back to let the other flavors shine. If you want more punch, kick up the grated garlic amount for sure!

Here you can see the texture I prefer to stop processing at. If you want it smoother, continue. If you want it more varied, pulse until you are satisfied. I simply drop all the ingredients in the bowl and do a combination of pulsing and scraping down the bowl, as it's fairly thick. You may also thin this sauce. I recommend adding water or more lemon juice. I wanted to avoid the olive oil overtaking the flavors. If you add a little more water, make sure you adjust the salt and lemon juice for balance. I always encourage everyone to adjust the salt and acid balance to their taste.

Pistachio Pesto shown here with broiled cod and chopped pistachio garnish. And below on grilled bread with Manouri and chopped pistachio, because toast. Just because toast. That's still a thing, right?

---

Pistachio Pesto

Ingredients:

• 1 C salted shelled pistachios
• 1/3 C finely chopped parsley
• 1/3 C finely chopped chives
• 3 Tbsp finely chopped mint
• 1/4 C fresh thyme leaves
• 1 Tsp grated garlic
• Zest of one lemon
• 1/4 C lemon juice
• 2 dates pitted and roughly chopped
• 1/2 C extra virgin olive oil

Shell the pistachios and measure enough for one cup. Wash and pat the herbs dry. Pluck the tender leaf bunches from the parsley and mince them roughly. Pick the mint leaves and do the same. Chop the chives to about 1/4 inch.  Pluck enough thyme leaves for 1/4 C loosely packed. Grate the garlic on a microplane or mince/pulp the garlic with a knife. Zest one whole lemon and then squeeze 1/4 C lemon juice. The dates need only be cut in about 8 pieces each. Combine all the ingredients and 1/2 C olive oil in a food processor bucket or large mortar. Pulse or grind until you have a thick cohesive paste. There should be small visible pistachio pieces.

The sauce will keep in the refrigerator for two weeks.

Yield: 1 1/4 C

Vinegar Watermellon Rind Pickles

Watermelons are rolling here in Texas. Big, generous, rotund things. I have been buying one every week for the last four weeks and we have been wolfing down chunks of the cool, sweet fruit and also popping them in the blender to drink watermelon juice! Paired with spicy foods it's perfection.

But, I am going to share a less common way to enjoy a part of the melon that almost always ends up in your trash or compost: the rind. Reminiscent of a Portlandia skit where two eager hipsters pickle literally anything (shoes, cutlery etc...), the crunchier, slightly sour rind of the watermelon may not seem a likely candidate. It is however a depression era tradition and a southern thing to do. My only memory of pickled watermelon rind is of my grandmother making a sugary, salty and somehow bland version. Though she wasn't the best cook ever, she did make excellent popovers, so I won't fault her for her pickles.

We have all experienced the sensation that something is lacking in a meal, and for me a crunchy, sour, salty bite of a vinegar pickle often does the trick. Nothing fancy, just something to balance rich flavors and get my mouth watering. So enjoy these along side or on a sandwich, with some BBQ, with a rice bowl or part of a larger fresh salad. Pickle on!

So ripe! Make the pickles the same day you cut the melon so the rind doesn't dry out. Also, reserve a chunk of the flesh to add to your pickles before you let them marinate overnight. The juice that comes out of the flesh will sweeten the brine.

Remove the rind right down to the layer that is in-between the harder, light green layer and the beginning of the flesh. The flesh will be visible here and there. You want this in-between layer for your pickles.

Your rind should be pink and white. You want the outermost layer of the pink that is just a tad harder than the inside flesh, and the innermost layer of the white. This will make crunchy but not woody pickles.

Cut nice sturdy matchsticks of the rind. I left mine long, about 3 inches. Do what you like...maybe dice for a nice garnish or topping. Just four ingredients folks.

Marinate covered overnight and they are done!

---

Vinegar Watermelon Rind Pickles

Ingredients:

• 2 heaping cups watermelon rind cut into 1/8th-1/4th inch matchsticks
• 1/2 C rice vinegar
• 1/2 Tsp sea salt
• 5 inches green onion, thin bias cut
• 1 chunk watermelon flesh (1-2 inches square)

Prepare the rind by cutting away the green outer layer and the better part of the woody, light green rind below it leaving a thin layer of white just above where the pink starts. Slice this rind about 1/8th to 1/4 inch thick and leave about 3 inches long. To measure two heaping cups, I used a pyrex liquid measure, but just make sure you have at least 2 cups, loosely packed.  Mix the rind with the vinegar, sea salt, and sliced green onion and add the watermelon chunk to the bowl. Toss gently, cover and refrigerate overnight. The pickles will keep for two weeks in the fridge. Enjoy!

Yield: 6 servings

Creamy Cashew Dill Dressing

We all get in a rut sometimes. That's where grocery store samples come in handy. My son loves samples, making a small meal out of them and eagerly looking for more around the next corner with an eagle eye. Dill seems to be one herb that slips my mind sometimes...the forgotten herb. I don't know why. Most likely because I am the only serious fan of this feathery herb in my home. A quick bite of dill chevre offered by the dairy cooler caught my attention and made me realize my life was desperately lacking in dill. This needed to be fixed, asap.

In order to correct such a dire situation, should you also find yourself deficient, I have a rich, creamy dill dressing to share with you. Garlic powder and onion powder (or granules) add a mild note as opposed to the sharpness of raw garlic or onion. Add or substitute about 1/8th to 1/4th Tsp grated raw garlic if you prefer a stronger bite. Raw green onion can also be blended in with the parsley for a stronger flavor. Nutritional yeast is a nice ingredient to have on hand which adds a nutty, cheesy flavor and B vitamins. It can be found at many grocers who have bulk dry goods, natural grocers and co-ops.

This dressing is a nice fit for crisp greens, dipping snack veggies and corn chips, or using as a rich sauce for fish, grilled leeks, and grains.  Enjoy satisfying your craving with this super easy, fresh sauce.

---

Creamy Cashew Dill Dressing

Ingredients:

• 1 C raw cashews
• 2 C boiling water
• 1 Tbsp fresh dill, finely minced
• 1 Tbsp fresh parsley, finely minced
• 1/2 Tsp garlic powder/granulated garlic
• 1/2 Tsp onion powder/granulated onion
• 1/2 Tsp black pepper, ground
• 3/4 Tsp sea salt
• 1 Tbsp nutritional yeast
• 2 Tbsp extra virgin olive oil
• zest of one lemon
• 3 Tbsp lemon juice

Bring 2 C water to a boil. In a bowl, soak the cashews, covered, for 30 minutes. Reserve the soaking water. The cashews should be considerably softened. In a blender or food processor, combine the cashews, 1 C of the soaking water, half of the dill, all of the parsley, garlic powder, onion powder, pepper, sea salt, nutritional yeast, and olive oil. Blend this until it is completely smooth and creamy.

With a microplane or fine grater, zest the entire lemon into the dressing. Juice the lemon and add three Tbsp juice along with the rest of the dill and pulse the dressing 3 or 4 times just to mix.

Serve warm or refrigerate. The dressing will keep fresh about 5 days. Enjoy!

Yield: 2 c dressing

Herbed Chickpea Flatbread

It seems almost every culture has some version of flatbread. It's a very ancient and basic way of preparing grains and bean flours. I suppose with the exception of good old gruel, it was one of the first culinary advances of the relatively new agricultural age of humankind. Only about 10 thousand years ago did we begin domesticating in earnest. It makes sense of course. All you need is a grinding stone, a very HOT stone, water, and two hands. Easy.

If you are not familiar with chickpea flour, this recipe is a great introduction. Chickpea flour, also called Besan or gram flour in India, is popular in North Africa, the Middle East, Southern Europe, and the Indian subcontinent. I love to pair it's sweet slightly nutty flavor with cumin, coriander/cilantro, mint, turmeric, and smoked paprika, but try other herbs and spices...fresh basil, dill, maybe a dash of cayenne? This recipe is a snap once you get the hang of it and I adore it any time of day. Try it for breakfast with eggs, for lunch with roasted peppers and feta,  or with a vegetarian dinner of lentils, yogurt, chutney, and cucumbers. It's also a super snack. I think you get my drift.

Chickpea flour can be found at specialty grocers, Asian or Indian markets and stored in a cool pantry. You will need a good nonstick pan. I use a non-toxic brand called Scanpan, it's an investment but they have held up for 10 years with proper care despite heavy use. Go for stainless steel handles so your pans can go from range to oven.

Your aim is a batter that is about the consistency of heavy cream. It should be thin enough to spread easily in a hot, oiled pan. *Note: Add the water slowly to the flour mixture, whisking to create a very smooth paste first. Then proceed to add the remaining water. This will help you avoid lumps.

You may be tempted to hold back on the olive oil but I say live dangerously and deliciously! Use enough extra virgin olive oil to coat the pan before pouring each flatbread and the result will be wonderfully crispy edges and a few stray tidbits which nobody will fault you for sampling before these babies hit the table. Chef's privilege.

Herbed Chickpea Flatbread served with tamarind chutney and yogurt.

---

Herbed Chickpea Flatbread

Ingredients:

• 1 C chickpea flour
• 1 Tbsp fresh mint and cilantro combined, chopped
• 1/2 Tsp cumin
• 1/2 Tsp turmeric
• 1/2 tsp sea salt
• 1 C + 2 Tbsp water
• extra virgin olive oil for the pan

Mix all dry ingredients and begin whisking in the water to form a smooth paste with no lumps. Drizzle in the rest of the water until the batter is mixed thoroughly. Let the batter rest 5 minutes to allow the flour to absorb the water. The resulting mixture should be about the consistency of heavy cream. If it is too thick, thin with a little more water. If the batter is to heavy it will not spread thinly in the pan.

Heat a non-stick skillet or well seasoned crepe pan over medium high heat. Before pouring each flatbread, quickly coat the hot pan with olive oil. Now pour the batter in the center of the pan while tilting the pan to all sides spreading the batter to the edges evenly. The pan should have enough olive oil and be hot enough that the batter sizzles a little when poured. Your oil may smoke a little so adjust the pan slightly up and down as needed throughout the cooking process.

Cook the flatbread 4 to 5 minutes on the first side. The top surface should be cracked and slightly bubbly with golden, crispy edges. The underside should be unevenly browned. Gently loosen the flatbread from the pan with a large spatula and flip. Cook the second side one or two minutes until it is also browned and remove it from the pan. Quickly coat the pan with olive oil again and repeat the process until you have used all of the batter.

Enjoy the flatbread right off the skillet or cool individually for use that day. Stack the cooled flatbread and cover tightly for storage in the fridge up to a week.

Yield: 2, 12 inch flatbreads