August Bounties

 August is the time when all those late Spring plantings come into harvest. There;s so much right now in back yards and on farm stands. Best of al, there's so many dishes to make that involve fresh veggies and fruit.

Tomato plants are in fiull bloom right now. There one fo the most versatile fruits - yes fruits. . Nothing beats a sliced on on bread , slathered with mayo. Yet you can also put them in a variety of different salads. of course the best dishes for them also involve other bounties. Gazpacho, that cold and delicious Spanish soup called for fresh cucumbers, bell peppers and onions. Ratatouille has tomatoes as the star but there 's also eggplant or zucchini as well as peppers and onions. Cucumbers can  be turned into tasty pickles for the barbecue oe picnic along with being sliced into an  elegant salad .Add sprigs of dill for flavor. Eggplant is good in ratatouille but it';s also excellent grilled. Slice and coat each side with olive oil sprinkle with such herbs as rosemary and oregano and then char on the grill.it usually takes six minutes on each side before they;re ready to eat. Zucchini is also in abundance right now. This is another versatile veggie that can be cut into coins or slices  to be air fired or grilled. They're great air fried too and actually make for some crispy chips. Just sliced pat dry and then coat in a mix of olive oil and garlic powder. it does take about  twenty minutes to cook in the air fryer.

Of course fruit is in an August harvest too. Watermelon is big right now. It's excellent as a chilled dessert along with being refreshing. Keep in mind that it;s also excellent grilled with honey. A watermelon granita is an easy make.It just takes seedless watermelon chunks, lime juice and sugar.Th w fruit lime juice and half the sugar are put into a food processor and pulverized until smooth and then placed into a bowl or baking dish, Place into the freezer for two to three hours then begin the scraping process.Lightly scrape the topmost layer and then put back in the freezer. Repeat until the entire bowl is shaved . Store ,covered in Sran wrap until being served. This is also the time for stone fruits like peaches, plums and nectarines., These are good fresh,eaten as a snack or a healthy dessert,.  However these are wonderful in all sorts of baked desserts. Crisps are a perfect way to highlight their  flavors.It's also an easy dessert.Cut the fruit and put into a greased baking dish. The crisp is an easy mix of oatmeal or flour mixed with butter , brown  and white sugars. Cornstarch gives her topping its' customary crispiness. Serve with a big scoop of vanilla ice cream for the ultimate treat.

It's August. It;s harvest time. Take advantage and create delicious dishes with fresh fruits and veggies.

Hot Countries , Cool Food

 During a heat wave look to hot countries for recipes and food tips.These are the areas that know how to eat cool and satisfying dishes when the temps get to be too hot.  They're used to high temps. They know how to deal with blistering days and sweltering night.

Italy can be a heat dome in the summer especially around Rome and the southern part of the country. An easy dishes that requires little cooking is pasta con salsa cruda. You can use any pasta you want (and microwave it for an even easier cook) and create a room temperature sauce using ripe tomatoes, freshly cut basil leaves and olive oil. This is mixed with two to three tablespoons of olive oil and then set out while the pasta is cooking. The hot strands or pieces will heat up the sauce.It;sa great way to use up your tomato and basil harvest. Salsa cruda can be varied with a pinch of pepper flakes and even a teaspoon of red  or white wine vinegar tossed in,Salads are also big in an Italian summer table. Caprese salad is a yummy way to use those fresh vine ripened tomatoes and basil. Chunks of mozzarella are added for more flavor and it's drizzled with olive oil. Panzinella salad made with tomatoes and cubes of Italian bread is another tasty salad that can be made into a meal. It's drizzled with olive oil and seasoned with oregano.

Spain is another country that;s  suffers from violent heat waves. Spaniards take comfort in a cooling cup of gazpacho. This is a wonderful cold soup of peppers, tomatoes , onions and cucumbers. flavored with garlic . Olive oil is added for smoothness and then the whole mix is liquified into a chill creamy soup, perfect for blistering days. Serve with a crunchy bread dipped in oil. Greece is a beautiful country  loaded with tempting islands and turquoise waters. Yet it can get so hot that even making tasty kebabs can be a chore.The Greeks then head to their go to salads, - watermelon and feta and cooking cucumber with a Greek yogurt dressing. Try slices of bread in an easy made tzattziki dip.It combines the yogurt with strained cucumbers a long with lemon juice ,sea salt and olive oil. It goes well with leftover chicken too if you want to dres yesterday's rotisserie chicken. A fun dish from North America is Mexican guacamole. This is an easy make with mashing avocado slices and sliced tomatoes together. Add some garlic powder and minced onions along with a teaspoon of olive oil for smoothness. Serve with bought tortilla chips for a light lunch or supper.

Loo to these hot countries for cool recipe ideas. Their cuisine has withstood centuries of sweltering days and nights. Yet they survive and survive on good dishes.

Eating Through The Heat

 It is summer and it is blisteringly hot. The heat affects the way we eat. There are days when having a meal seems a chore . Cooking is that way too. what can be done? There are several ways to beat the heat culinary wise.

If anything hydrate - hydrate - hydrate. Yes have planting of chilled or cool water yet there are also water filled foods that can  also help.watermelon  and cucumbers are two that are full of water. The first is very versatile. Watermelon makes an excellent dessert or snack, especially when it's been in the fridge for a few hours but it also makes a wonderful salad ingredient too. One of the more popular combinations is adding cucumber and feta crumbles, dressed in a simple vinaigrette. Another tasty dish that can easily be a side or a dessert is grilled watermelon. Before grilling cut the melon unto thick triangles and then baste with a  mix f honey lime juice and lime zest. Grill until grill makes appear. As for cucumbers a refreshing and old fashioned way to have them is sliced and dressed in a mix of sour cream and dill. You can sub in plain Greek yogurt for the sour cream if you want a lighter taste. Cucumbers are also good on their own dressed in a light white wine vinegar based dressing. You could also turn it into a cool green gazpacho.I't mixing pureed on es with plain Greek yogurt , olive oil and salt. A dash of white wine vinegar gives it some zing.

What about some protein? If you can stand being in front a hot grill then think of kebabs. These are easy to make and fun to eat.also it's a good way of combining meats and veggies in one bite. You can vary the proteins with having chicken one night and steak the next. As for veggies, cherry tomatoes, bell pepper slices and mushrooms also work along with onion quarters. An  easy marinade for both chicken and steak is one made with olive oil, lemon salt and pepper. Another marinade is a base of plain Greek yogurt with lemon juice and olive oil. spice it up with cumin oregano and paprika. if you want an Asian flavor then think a soy sauce based one with a dash of Worcester and  red wine vinegar to zing up beef kebabs. Keep in mind that you can already buy already prepared meats like rotisserie chicken and use it to create tasty and easy wraps. This is an ideal supper. Add romaine lettuce and Caesar dressing to shredded rotisserie chicken for a light meal that combines veggies and meat all in one bite.

Eating through a heat wave is not difficult. There are many light meals that can fill you up without heating you up. Try them for a cool and refreshing lunch or dinner.

A Summer Taco Spread

 Everyone loves a good taco. Imagine a taco party then instead of a barbecue. Guests can have fun creating their own. It just starts with a few basics nd goes from there.

Genevieve Ko wrote about this along with giving  the basics in yesterday's New York Times Food section, Her inspiration was Alejandra Graf who threw a taco party for her son's soccer team. Thye loved it thanks to the variety and the joy of customizing their tacos. This also gives the host time to mingle while guests are creating their own meals. There should be big flavors, spicy , fresh and savory . Chef Ko also looks to Esteban Castillo author of the cookbook Chicano Eats  and the upcoming Chicano Bakes  aand his family's experiences. The family would throw carne asada on the grill but to also vary the taco fillings there would be Cornish game hens, chicken, chorizos , cebollitas or scallions and white onions. Theere would be tables groaning with guacamole, arroz rojo, red rice, pico de gallo and salsa molacito  along with frijoles charros and tortillas that his aunt made. It also pays to get everyone involved too. There should be extra handsin the kitchen to help witht eh chopping and prep.Prepare before time.Some dishes like chicken tinga, chicken with adobo sauce  and lamb birria, a kind of spicy lamb braise takes days to creare as do frijoles de olla.

Another important aspect is the tortilla.Make sure they're warmed before serving You could do what Ms Graf did, heating them on a comal or griddle (even a crepe plate works), They 're then wrapped in a warm towel to retain their tenderness.For a really big party CHef Ko suggests buying a tortiellero a large basket that retains their warmth. (you can buy this on Amazon or at a Mexican grocery).  Lightly char them as Mr. Castillo does or make your own,  She includes a carne asada recipe that has a spicy steak sauce and red rice.  The steak seasoning is a fiery one  full of  dried chilis and  spices such as cumin and  coriander. Black pepper gives it extra kick. There is also a marinade that features  orange and limes juices along with Worcester sauce. The red rice has tomato sauce and a host of spices too.Make sure there are plenty of drinks. You could have buckets of iced Corona  but agua fresca is  also good. Have large pitchers of this refreshing Mexican drink on the table. You can create them in a variety of such flavors as cucumber and watermelon. Make sure there's good music too for a relaxing time too.

A fun summer party involves tacos with fresh ingredients. Throw one that's full of delicious fillings followed by tasty drinks. There's nothing like a night full of good Mexican party food.

Raw Deals

 It's too hot to cook or bake anything. What to do? Eat raw. Those fruits and veggies have a lot of benefits - one being an easy meal or treat to prepare.

Take advantage of the harvests right now. Tomatoes are coming into their own and there's so much to do with them. Try a bruschetta for lunch or an easy dinner. This is a mix of chopped vine ripe tomatoes with olive oil , and basil, also in full bloom right now. Garlic give it flavor and if you want you can add a drop of balsamic vinegar and chopped onion.It's usually served on grilled slices of Italian bread but the slices really don't have to be. Beefsteak tomatoes can be stuffed with tuna salad mixed with chopped celery and mayonnaise. These are a cool dinner that can be made without much fuss.If you do insist on cooking , then just boil up some pasta with salsa cruda. Again take the summer favorite the tomato and have it marinate in olive oil ad minced garlic for two to three hours. The pasta's heat along with a cup of the pasta water will cook it. Add a sprinkle of Parmesan and it;s agreat summery dinner. Do give gazpacho a try during these steamy days.It;s an easy blend of  four tomatoes, one sliced  cucumber, one chopped green pepper and a clove of minced garlic. A cup of olive oil creates a smooth silky bisque like texture as it's blended.

We still crave sweets even though it's broiling outside. Yes we could easily eat ice cream every night or frozen candy bars but there is an alternative: fresh fruit. It's not only tasty but also healthier than frozen dairy treats every night. You can still enjoy frozen treats though. A frozen chocolate covered banana is a yummy end to any barbecue. It's an easy heat of chocolate and vegetable oil in the microwave until the chocolate is melted and glossy. Dip whole bananas that have been frozen for fifteen minutes into it. You can them roll them in chopped nuts, flaked coconuts or sprinkles for extra fun.Bananas also make for a good non dairy ice cream. Slice and freeze four of them overnight. Put into the blender or food processor a day later. The result is a  cool creamy spoonful. Add some chocolate syrup, and  vegan whipped cream for a really decadent treat.Of course a mixed melon salad is the perfect treat or dessert on a ridiculously hot August day. Mix chunks of  refrigerated watermelon ,cantalope and honeydew in a bowl and serve in cups. Cherries are another snack that's perfect as a nibble or ending a meal. The same goes for frozen grapes. Just freese then and take out when you need something cold and sweet.

Eat raw if it's too hot. Go for fresh fruits and veggies to sustain you.It's not only cool but good for you.

Easy Veggie Meals

 This is the season of grilling and meats. The problem is home chefs can fall into the rut of barbecuing steak and chicken all the time. A refreshing change up is having vegetables only  dishes. They're easy and tasty,plus being good for you.

One of my summer favorites is ratatouille. This is not the traditional one, with roasted in the oven veggies.

Mine has five Roma tomatoes cooked with one  diced green bell pepper and one sliced zucchini.It should have an onion in it which you can add. It can be intense though so I added a good sprinkling of onion powder along with garlic powder. The veggies were sauteed and simmered in a mix of Miyoko's  Creamery oat butter and olive oil. 

It was an easy fifteen minute simmer which was delicious with a brioche roll on the side. Another easy veggie dish is salsa cruda. Again this is a delicious and easy make, with just pasta to cook. The sauce is just sliced Roma tomatoes mixed with the cherry kind. Chopped onion can be added (or omitted depending on your taste) along with olive oil and fresh basil. Make it super simple by just buying pre cooked pasta. A really chill summer veggie dish is gazpacho. This favorite Spanish dish is a cold soup of blended tomatoes, cucumber garlic and green bell peppers. It's blended with a cup of olive oil and about three tablespoons of red wine vinegar. This is the perfect meal on a steamy hot day. It's refreshing and flavorful , each mouthful a summer harvest. I usually like to serve with slices of Italian or French bread dipped in olive oil.

A meal of fresh summer, veggies is a refreshing turn away from the usual barbecued meats. It's a nice way to enjoy summer's bounty with easy recipes. They're perfect for these sweltering days.

The Ultimate Veggie Burger

We forget the time before Beyond and Impossible Burgers where we had to create our own unique vegan patties. Sometimes they worked, Most times they didn't. However there'a a recipe out there that might outdo every kind of meatless burger - one that combines beans with spices - to create a heady bite. It's the perfect one for these summer days.

Dave Tanis gives us the recipe in yesterday's New York Times Food section. Mr. Tanis, known for his well loved and well copied dishes gives us the ultimate bean burger along with sides and even a dessert! His idea started out not with the luscious vegetarian bites seen on Instagram but a kind of not so pretty one that has the yummy flavor of Mexican refried beans. The beans are emphasized with a mix of cumin, cilantro, scallions, green chiles and pimenton or paprika. Bean burgers have a tendency to fall apart no matter how you cook them yet Mr. Tanis stops this by adding brown rice for body. There's also cornstarch and egg for binding. The patties are then dusted with cornmeal on both sides and pan fried. Could an air fryer be used in this? Maybe.It would get them crisper. He then gilds the lily with a fried egg on top such as they do in Paris bistros. This is called a cheval or on horseback. I would do it a little differently, maybe just adding some salsa or a few avocado slices. His is on a soft potato bun. Again I'd just have mine plain.

As for sides he has a chopped cucumber and tomato salad along with Mexican style jalapeno pickles.  It's not just a mix of cucumbers and tomatoes. Garlic, onions and roasted yellow and orange peppers are added along with celery hearts and queso fresco (or feta if you want a more Middle Eastern vibe, perfect with kebabs) . As for the pickles, just add a chopped one to your pickle recipe.  The dessert is true summer. It's a strawberry coconut ice cream cake with a kick of vodka. This last comes in handy along with the added whipped cream and coconut milk. Mr. Tanis takes advantage of it being strawberry season with two quarts of berries that will be pureed along with granulated sugar, coconut milk, vodka and a pinch of salt. It's then mixed with the whipped cream and poured into either an eight in springform pan or a similar sized Pyrex pie pan.It needs to be frozen for four to six hours until quite firm. Then there's the sauce, also made with the strawberries blended with sugar. It's topped with toasted coconut which has been coated with simple syrup and then baked for ten to fifteen minutes in a 325 degree F oven.

A tasty bean burger can be achieved. Try this spicy recipe for it when you want something homemade and delicious. Serve it with the salad and pickles and then finish it off with that glorious strawberry ice cream cake.

Well It Tastes Like Sushi

If you think sushi is easy to make think again. I was excited about making my first vegan California rolls. I bought the mat, the seaweed, and the precooked Japanese rice. I watched the videos , studying the exact way to slice up an avocado. Did it work out? Well, the end result did taste like a California roll.

It does start with the rice and seaweed sheets. I used Shirakiku precooked rice straight from the container. Big mistake there.I should have microwaved it first. Then there was the seaweed, Hagoromo's split sheets of nori. I think this was my second mistake.It should have been a solid sheet. This was not easy to roll up on the new sushi mat

This is the mat drying now.

I was proud of the avocado slicing along with the cucumber peeling

I bought shredded baby carrots.

These are the three essential ingredients in a vegan California roll. It's a matter of flattening the rice with the sushi mat and then flipping it. There has to be knack to it. I did manage to roll the veggies into the rice and nori.

However ......

It looked like Godzilla stomped on it  Yet it did taste like the Cali roll I get at Sarku.It just needed a little soy sauce and it was a delicious treat.  I now know to use whole sheets of nori and microwave the precooked rice for more malleability. I won't give up. 

The perfect California roll is out there.It's just going to take more practice along with the right ingredients to make the ones I love. From there, it's on to other tastier sushi rolls.

A kick Of Watermelon

It may be the end of watermelon season but thanks to a new drink, you can have it year round.Wonder Melon is a new drink, that's not only good for you but tastes good too.

To be honest, I was a bit skeptical. Homemade watermelon juice can be a bit bland.Kayco, the company who makes the drink has decided to punch it up.One has the addition of cucumber which is refreshing. The other flavor is the watermelon mixed with lemon and cayenne, a nod to the lemon and cayenne pepper diet drink.Both possess clean, crisp flavors, which will appeal to juicing buffs. I can see Wonder Melon bottles gracing lunch boxes and late summer beach hampers.

Wonder Melon is a juice with a texture between thick and thin.Again, it 's just perfect with ice but you could also fizz it up with seltzer.For a kicky kind of ice, pour some into a Slushie cup.I guess Wonder Melon would also be good as a base for a few cocktails like the watermelon margaritas.Could you make a kind of Bellini with them? Yes, for a buzzy brunch drink. Save the bottles too.They'll  make cute candle holders, thanks to watermelon like shape.

Keep summer with you all year long with with bottles of Wonder Melon.They're fresh , with the definite taste of the season. You'll be reminded of balmy days and warm nights when the temps start dipping.

Road Trip Pit Stops

It's holiday time and that means road trips.They're fun and exciting with them ending at a sunny beach, cool mountains or interesting town or city. Road trips also mean pit stops - namely to eat. The question is do you eat something at a rest stop or pack your own food? Which is better?

Rest stops can be fun,especially if you 're with friends or have tweens. You can settle down for a few minutes before the next leg of your journey.If you're traveling on New Jersey's Garden State Parkway or Turnpike, you could always pull over in to the Garden State's various rest stops and either relax with a Starbucks coffee or grab a salad at Burger King. However many don't go for the healthy eats which kick starts a week or two of vacation indulgences. Some rest stops , such as the ones located on the New Jersey Turnpike, has an entire section where visitors can pick up low calorie salads with such varied ingredients as feta cheese, olives, flax seeds, and bean sprouts. They also have a good array of healthy, low calorie whole wheat wraps too. Any of these and water make for a good lunch or dinner . Another thing to look out for is a farmer's market. Many of the rest stops host local farmers and their produce. You can easily pick up some tomatoes or fruit for snacking, along with artisanal whole grain breads.

A better idea is packing your own lunch and dinner.One fun one is stuffed pita pockets with turkey and a cucumber salad. The last is an easy make of chopped cucumbers, tomatoes and parsley with a vinaigrette. Hummus is the perfect snack or meal on the road, especially stuffed into a pita pocket. Try making a home made one with a squirt of lemon for a refreshing bite. If there are kids, there should be snacks.I just found these at my local Stop & Shop by the produce. They're Perfectly Free Fruit Bites and those little balls or bubbles are only 25 calories each. They are definitely going into m

 

my lunch box when I make my shore day trips.I bought them in the mixed berry which is made up of strawberry, cranberry and blueberry concentrate.I definitely want to try their pineapple mix bites as well. Kids love crunch  too. Try anything of Annie's Homegrown products. Have little containers filled with their cheddar bunnies and a new product,  white cheddar bunny puffs, which are like a much healthier Cheez Doodle. Wash these down with either Bubly seltzer or Silk mini bottles of chocolate  almond milk.

Pit stops are one of the most important parts of any road stop. Make sure that you start and end your trips by eating and drinking foods that help boost your energy levels and satisfy your hunger. They can make those many miles back and forth enjoyable.

Pereg's New Spices For Summer

One of the best aspects about summer cooking is incorporating herbs to brig out the flavor of any dish. The Pereg Company  has two  new ones - the tangy lemon verbena and the classic dill.

The dill can be used for flavoring fish, namely salmon but also salads. The lemon verbena or luisa can be used alone for tea or for flavoring everything from grilled chicken to cocktails.Personally I like the lemon verbena as a refreshing tea, whether iced or hot.

The dill I had other ideas for - namely a cucumber salad.

The recipe was from a dear family friend, Eunice, who always  made cucumber salad in the summer. She had an affinity to dill, always ordering salmon and dill on our dinners out or sprinkling it into a sour cream dressing.

First the cucumbers. I plan on giving some of the salad to friends so I cut up three large ones.

Then it was mixing sour cream with olive oil, a small capful of apple cider vinegar and about three tablespoons of the dried Pereg dill.

Mix thoroughly  along with adding sea salt and freshly ground pepper to taste. Chill until ready to serve.

This is the salad all done. It really is a lovely accompaniment to grilled chicken or fish. All the ingredients work perfectly together and there's a certain coolness to the cucumbers , sour cream and dill. It's also a great light lunch or even snack  on its' own.

Pereg's dried dill and lemon verbena are what home chefs need this summer season. Use the dill in a tasty salad or sprinkled over grilled fish or scallops. Have the lemon verbena as tea , in a cocktail,or use to flavor a marinade. They will definitely give  coolness to summer eating and drinking.

Cool School Night Dinners

Schools have either begun or will begin next week. Kids are going to be drained thanks to hot temps and long school days. Same thing goes for parents who have to make a rib sticking dinner in a steamy kitchen. The best bet for surviving - cook cool.

One of the easiest dishes to make on a hot day is salad. What is great bout it is there's really no set recipe.Add whatever you want , and that also includes extras and dressings.A hearty one is a chef's salad. Start with a buttery Bibb lettuce and then start tossing in what your family wants.Classic ones called for julienned strips of ham, chicken and roast beef, but you also try sliced turkey and Italian cold cuts such as mortadella and prosciutto. Cheeses also can be a part of .For some zip add Monterey Jack or a sharp cheddar.Also add slices of avocado and hard boiled eggs for more substance.Cherry or grape tomatoes add zing. Another fun and filling salad is taco. The only cooking is sauteing the ground beef with the spices . Mix with cheddar cheese and  sliced beefsteak tomatoes, and top with avocado slices. What dressing goes well with it? Catalina dressing which can be store bought or made  at home. You can also try a hot pepper vinaigrette . Just add red pepper flakes or a teaspoon of chili powder to a simple vinaigrette.

Don't be afraid to serve sandwiches at dinner. After all, they're the easiest to make, especially after a hot draining day.A hero is a fun dinner,a build your even more entertaining. Start out with a variety of long rolls, from white to whole wheat. Then lay out three or four different cold cuts. You can even include tuna in oil for some variety. A second layer can be slices of of tomatoes or peppers along with some crunchy lettuce such as iceberg or Romaine.Sprinkle with either a simple dressing, mayo, ketchup or mustard.For vegetarians, think of one just layered with tomatoes, slices of smoked mozzarella and a drizzle of both olive oil and balsamic vinegar. The third meal could be a cold soup.One of the most famous is gazpacho.It's a savory blend of tomato sauce,cucumbers  green bell peppers and white onions. Puree all these together in a blender along with garlic and lemon juice. a host of spices , from tarragon and basil to parsley. Sugar and vinegar are also added and the whole thing is refrigerated for two hours before serving.Vichyssoise is another mouth chiller.There is some cooking involved but it's just sweating the leeks and onions. Then it's just adding some potatoes and cream for its' signature silkiness.

School is starting but it's still summer. Have a cool meal for your time together.It'll feel refreshing and delicious - a perfect way to end a steamy school or work day.

Tahini Savory And Sweet

Tahini is a staple in Middle Eastern cooking and baking.It adds so much to main meals and sweets, giving them a unique flavor and certain creaminess. What's great too is that home chefs can experiment with it, incorporating it into all sorts of recipes.

Yotam Ottolenghi extolled its' virtues in an article plus recipes in yesterday's New York Times Food section. Tahini is n ancient dish, from the Arabic and it means to grind.It's also prevalent not only in Greek cuisine but surprisingly Vietnamese and Southeast Asian as well. It can be made it home, using hulled sesame seeds and olive oil. If not, look in Middle Eastern shops or online. The best according t Chef Ottolenghi is the Al Arz from Israel and Al Taj from Lebanon. He also recommends the  famed "camel tahini" Al-Jamal from Palestine. There is also the Jebrini brand, one of the oldest manufactured, from Israel, made in East Jerusalem. The third  generation of this 130 year old business use the best sesame seeds from the coveted humera variety of Ethiopia. Then the seeds are hulled and hand ground in old millstones, that are 200 years old. Tahini manufacturers are not that careful, allowing for hulls and over roasting - which leads to a bitter tasting spread.

Tahini can be used in both savory and sweet recipes. A Palestinian main course is lamb siniyah, where the condiment is poured over cooked lamb and then baked in the oven. The tahini is baked into a thickly, rich crust, like the mashed potatoes topping a shepherd's pie.It can also be made into a tasty dressing to be served over a tomato and cucumber salad. Try it on any barbecued chicken or steaks this barbecue season. Tahini goes well with sweets too, and Chef Ottolenghi gives two dessert recipes. The first is a sesame, date and banana cake  enriched by a tahini -cream cheese icing. This last is definitely healthier than the regular cream cheese icing, because it doesn't have all that confectioner's sugar.There's marscapone cheese and brown sugar for tartness and flavor. Two tablespoons of sesame seeds are in the fruit rich cake along with three tablespoons of tahini.It laso is the star of Chef Ottolenghi's oat and tahini cookies.A quarter of a cup of it is mixed in with oats, dark brown sugar and hazelnuts.Melted dark chocolate is drizzled on top of these gems for added decadence.

Tahini is definitely a worth try in both savory and sweet dishes. Try it drizzled over barbecue chicken or a tomato salad.Use it in an icing or as a boost to cookies. It's delicious , adding oomph to any dish.

Flavor From The Garden

It's amazing what the garden - or even farmer's market - can yield up. There's a world of flavor, and not necessarily from the usual veggies and herbs.Look to the allium family and  herb flowers to zing up a late Spring meal

That was the theme of both Melissa Clark and David Tanis 's columns in yesterday's New York Times Food section. Ms. Clark's  A Good Appetite featured leeks and Spring onions in a gratin. Green garlic and scallions also add bite to this anchovy spiked bread crumbs, butter and cheese dish  She gives advice about what to look for in spring onions, taut skins, If the outer layer is brittle , that means the onions are on their way to being mature  - what we see in the stores. Spring leeks are tasty - try them on toast or in soups yet a pain to prepare. They are loaded in dirt - thanks to farmers leaving them in the ground over the winter and piling more soil on them. The leeks are harvested in the the Spring when they 're sweetly flavored. They should be halved before washing and thoroughly washed, especially to remove any dirt clumps.

David Tanis tries another garden sprig in his A City Kitchen column.  He gives us the recipe for herb flower butter. It sounds delicate and lovely yet it packs quite a punch . An herb blossom tastes much like the herb itself. His recipe includes thyme blossoms along with the bright yellow mustard flowers.These can be found in any field along with chive blossoms, clusters of pale violet hued spheres that may look dainty but have the taste of sharp, raw onion. For more oomph, add both Djon and whole grain French mustard. There's also chopped dill and thyme added to unsalted butter. He smears it on sauteed flounder fillets but it can also be added to hot egg noodles for a lovely side with chicken or added to zucchini or scrambled eggs. Another suggestion is spreading it on garden party cucumber sandwiches too. Add borage and geranium leaves to butter balls for a festive dinner party treat.

Look to the backyard and fields for inspiration and flavor. Try a trio of Spring alliums for flavor or pretty herbal flowers for color. Either way it's a nice way to change up everyday ingredients.

A Barbecue With Sauce

It's the start of the barbecue season and that means the usual fare - burgers- dogs  and salads. The problem is that they can be boring. It's time to liven up the Q and change up those traditional recipes. Replace the ho-hum with something exciting.

Hamburgers are standard grill fare. Most home chefs usually buy the premade patties then slap them on the grill to cook up. Instead a more interesting option is buying ground beef and adding to it. Try the classic hamburger recipe that mixes ground chuck with beaten egg, breadcrumbs and Worcester sauce. This not only makes for a more flavorful bite  but a thicker burger. Bacon  makes anything taste better so think about creating a burger with a bacon center (get the already cooked bacon for this or make your own). It's the same with cheese. You can make cheddar burgers with the surprise of the sharp Vermont kind or pizza burgers with a mozzarella center. Serve the last with tomato sauce. Jalapeno burgers are always a crowd pleaser too. Add four chopped and seeded peppers to a pound of ground meat. Homemade burgers usually made with chickpeas can get an exotic spicing up with everything from cumin to turmeric. Hot dogs are a little more difficult to change up yet they can be amped up with cheese or any kind of filling. Before cooking ,slit the hot dogs lengthwise so they'll cook up with a gash. Fill the gash with melted cheddar or better yet pulled pork.Vegetarians can have their soy dogs filled with ratatouille or a hot onion chutney.

One of the most predictable barbecue dishes is salad, namely macaroni. It's usually the elbow kind mixed with Hellman's, Sometimes celery is added for color but that's it. Try tricolore rotelli instead of the traditional.and for a healthier spin olive oil instead of the mayo. Sun dried tomatoes and artichoke hearts round it out. For a real eye opener make a spaghetti salad.It will create both memories and smiles. Add some chopped salami and ham, along with peppers and tomatoes in an Italian dressing to a bowl of cold pasta. Make a veggie salad fun by using a spiralizer. These are great gadgets that turn veggies into long strands or "noodles". Think of making a cucumber noodle salad with sour cream and fresh dill. Sub in Greek yogurt for a healthier dish. Chickpeas and their liquid can have double use at a cookout. Use the first along with parsley and chopped onions in a Mediterranean style salad with za'atar dressing. Za'atar is a mix of sumac , oregano, marjoram along with toasted sesame seeds and thyme. Sea salt rounds this easy to make spice. The accompanying liquid has the same composition as egg whites and can be transformed into a vegan mayonnaise, along with adding lemon juice, Worcester sauce, dry mustard and a pinch of sugar. This can also be used as a condiment too.

Don;t have a boring barbecue. Liven it up with unique homemade burgers and fancily filled dogs along with some wild salads. It'll be not only tasty but fun - exactly what a cook out should be.

It's Garlic Season Too

Normally Spring is reserved for the first strawberries and peas of the season. Rhubarb also makes its' debut around now too. Yet, there's another bloom sprouting and blossoming too right now, It's garlic- coming back in all its' aromatic glory.

Melissa Clark wrote about it in her A Good Appetite column in yesterday's New York Times Food section. The shoots are available from April until June and look like scallions with floppy, leafy tops and slender , white stalks. Every part of the garlic plant is edible, including any bulbs growing from the root ends.Those eventually form the familiar garlic heads comprised of  cloves , a staple in both home and professional kitchens.The bulbs are tender, juicy and sweet.They also have an herbal tang that the  older cloves just don't have. Ms. Clark recommends using them in recipes that call for scallions. Try them in salads, compound butters or pesto like sauces. They can be treated like the mature version and puree them into aioli or pesto.They can even be subbed in scallion pancakes,giving the dish a fresher, "greener'  flavor.  New garlic, like any allium, has health benefits, namely in promoting heart health and lowering high blood pressure.Most garlic sprouts can be had at markets such as Whole Foods  however they can be grown at home. Fill a jar with dirt and place one garlic clove in it.he jar should be placed in a sunny window and the dirt should be watered daily. Shoots should appear within two weeks and can be harvested right away.

As for recipes, Ms Clark suggests making that Middle Eastern staple tabbouleh. She treats the green stems like herbs. She minces it in the parsley and mint which are the spine of the salad.Play with the ratios.If the new garlic is too strong then add more of the other two to temper it,The main idea is having a salad that's more green than beige with bulgar. Cucumbers and tomatoes are also added, rounding out the freshness.There is also  cumin,allspice and lemon juice added too for color and tartness. home chefs could add tomato paste for a more authentic flavor along with subbing in cayenne pepper for the cumin and allspice. Tabbouleh can be served with grilled or roasted meats or fish (it would work well with kebobs this Memorial Day)along with the traditional falafel. It could be served with just a simple chunk of feta cheese and toasted pita bread for a light lunch or supper. The greens can also be chopped up scallion style and added to a simple cucumber salad.with a lemon or lime vinaigrette.

This is the time to take advantage of new garlic greens. They add to a bright tangy herbal flavor to any dish. Try them in tabbouleh  for a new spin on a traditional dish.

Swimming In Seaweed

Seaweed isn't usually on the top of everyone's grocery list.Yet, it is not only tasty but high in nutrition.It's also a perfect departure from everyday ingredients too. even holiday parties and meals can be made more interesting just by adding it to the menu.

This veggie from the sea is a good addition to any diet , especially now in the cooler months. Eat a gram of it and get your daily dose of iodine. Seaweed is also high in Vitamin C and the arame kind is rich in potassium..It is also loaded with Vitamin B12 and taurine.Calorie wise it's only 30 per helping which makes it a nice alternative to land lettuce.It also helps in burning calories as well, perfect for those wanting to fit into those slinky holiday party dresses and pants.Seaweed has a slightly fishy, slightly briny and slightly leafy flavor.It becomes addictive once you get used to it. Start off the with dried  and salted chips to become acclimated with it.

Any kind of seaweed is highly versatile. The most used is the nori variety, which makes for the outer layer of all sushi.However you can also use the nori in a seafood risotto dish .Another way is in a light miso soup where  it adds both color and flavor.Seaweed makes for interesting salads. You can just serve it with a rice wine vinaigrette or add cucumber and grape tomatoes for a refreshing change of pace.Another super salad is mixing the different types with kale . This will give you not only a tasty lunch or side but a dish packed with Vitamin C and loaded with potassium too.

Add seaweed not just to add color and punch but also for its' nutritional value. It;s a great way of getting all those vitamins and and a good helping of  minerals too . Get away from the land lettuce and discover what the sea can give us.

Relish This

Relish has been overlooked for so long not many people know about it.It doesn't have the pizzazz of its fellow condiments mustard and ketchup.However that's all changing.Soon it may be just the thing for hot dogs and hamburgers This was the subject of an article in yesterday's New York Times Dining section.The piece ,written by Steve Kurutz,tells about the rebirth of this much overlooked condiment. Relish is basically misshapen cucumbers that were too ugly to make it to pickles.They are chopped up and put into a vinegary brine and the fermented into relish.Unfortunately it is not that popular(except in England where it is loved and cherished).Most stores usually put relish on the bottom shelves. Relish is coming into it's own. Relish is becoming artisanal thanks to companies like McClure's Pickles where it's more of a salad.It has a fresh ,vinegary flavor as opposed to the usual sweetness associated with relishes.NewYork's famed Shake Shack chain makes a corn relish as well as one with dill.There are now relishes made with cranv Berries and red peppers.There is also a chow chow style one that has a tomato based one full of onions,cabbages, celery and bell peppers This would be good not only with the usual hot dogs and hamburgers but grilled chicken or steak. Relish may not have the oomph of mustard and ketchup.However that may all change.It may be the go to topping for everything from chicken kabobs to hamburgers and hot dogs. It will be the right accompaniment to anything ,given the chance

Dill - The Summer Herb

Dill is a wonderful herb to grow and use in the summer. It complements many light summer dishes, and adds a delicate flavor to grilled fish, dressings and salads. Many people are afraid to use it because they’re not familiar with its’ sweet fennel like taste. Don’t; be. It’s a good addition to any warm weather dish.

Dill originated in Eastern Europe but was also found around the Mediterranean and Asia. It was even discovered in the tomb of the Egyptian king, Amenhotep II and in archeological digs of ancient British settlements. Dill seeds were also found preserved in the Neolithic ruins around Swiss lakes. The herb is mentioned in the Talmud as well as in the New Testament when Jesus scolded the Pharisees for using seeds and stems to pay their tithes. The name either comes from the Norse or Anglo-Saxon word dylle which means to lull or to soothe because it relieved gas.

Nowadays we use dill in everything from fish dishes such as gravlax or grilled salmon and various salads and pickles where the entire flower is used. My favorite and easiest is cucumbers in a dill and sour cream sauce. This an easy recipe. Take one large cucumber, Slice thinly. Place in a bowl containing about half a cup or sour cream and fresh dill (Note always use fresh dill to get the best flavor). Add freshly ground sea salt and cracked pepper. Chill . Serve as a side dish to any summer dish whether it’s kabobs or hamburgers.

Don’t be afraid to use this great and versatile herb. Use it for your outdoor cookouts or in a salad. It’s one of the best things to come out of a summer garden.